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Biology > Test 2 Chemistry of Life > Flashcards

Test 2 Chemistry of Life Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Covalent bonds

A

Bonds in which two atoms share electrons in order to fill or empty their outer shells of valence electrons

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2
Q

Ionic bonds

A

Charged ions are electrostatically attracted to one another.
An Ionic bond is the bond formed by the complete transfer of valence electrons to attain stability in the outer shell of an atom
Many ionic compounds dissolve in water

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3
Q

Hydrogen bonds

A

Attraction between a hydrogen atom with a partial positive charge and another atoms with a partial negative charge
Ex. hydrogen bonds bond water

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4
Q

solutions

A

A solution is a type of mixture made of two or more things (at least one liquid) in which all components are evenly distributed (dissolved)

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5
Q

mixture

A

a mixture made of two or more substances that are physically combined (mixed) together but not dissolved together (not chemically combined)

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6
Q

suspension

A

heterogeneous mixture in which some of the particles settle out of the mixture upon standing.
Ex: flour and water mixture, chalk and water mixture.
Heterogeneous mixture that does not dissolve and the different parts will separate.
Mixture of water and nondissolved material

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7
Q

pH scale

A

Hydrogen ion (H+1) is the basis of the pH scale.
Greater H+1 concentration = lower pH = Acidic
Lower H+1 concentration = higher pH = Basic
Ex. pure water is at middle of scale, concentration of H+ and H- ions is equal

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8
Q

Acid

A

a chemical that releases H+1 ions
pH below 7

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9
Q

base

A

a chemical that accepts and neutralize H+1 ions.
pH above 7

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10
Q

polar vs. non polar

A

Polar molecules are hydrophilic, or “water loving”, attracted to water molecules and dissolve easily in water
Nonpolar molecules are hydrophobic, or “water fearing”, repelled by water molecules and do not dissolve in water

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11
Q

Capillary action

A

cohesion & adhesion working together to draw water up the veins of plants

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12
Q

surface tension

A

a measure of the force necessary to stretch or break the surface of a liquid, is related to cohesion.

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13
Q

“Like dissolves like”

A

Polar substances dissolve well in other polar substances.
Nonpolar substances dissolve well only in other nonpolar substances

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14
Q

Elements in Carbs, lipids, amino acids, and nucleic acids (look at their structures on doc, try to memorize)

A

Carb - C, H, O
Lipid - C, H, O
Amino acid - C, H, O, N, S
Nucleic acid - N, H, O, P, C

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15
Q

Characteristics of lipids

A

Made of mostly carbon & hydrogen
Can be used to store energy
LONG chains of CH2
Renders molecule nonpolar and thus insoluble in water

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16
Q

lipids Types and uses

A

Fats
long-term energy storage and thermal insulation in animals
Ex. butter, lard

Oils
long term energy storage in plants and their seeds
Ex. cooking oils

Phospholipids
Part of cell membrane
Ex. non stick spray

Steroids
Part of cell membrane, hormones
Ex. medicines

Waxes
Water resistance, water retention
Waxes, candles

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17
Q

lipids structure

A

(Except for steroids) Usually contain a glycerol with fatty acids attached.

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18
Q

why doesn’t oil mix with water?

A

water is polar and oil is non polar

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19
Q

triglycerides

A

Fats
Long-term energy storage
Backbone of one glycerol molecule
( 3-C alcohol with 3 OH- groups)
Three fatty acids attached to each glycerol molecule
F.A. = long hydrocarbon chain
Carboxylic acid (COOH) at one end
COOH connects to –OH on glycerol in dehydration synthesis

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20
Q

saturated vs undaturated

A

Saturated - no double bonds between C’s
Unsaturated - ≥1 double bonds between C’s
Unsaturated fatty acids (ex. olive oil) tend to be liquid at room temp

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21
Q

trans fats vs. cis fats

A

Trans - The hydrogens connecting to the carbons are on different sides
Cis - The hydrogens connecting to the carbons are on the same side

22
Q

Steroids

A

Cholesterol, hormones, vitamins

23
Q

Phospholipids

A

In a phospholipid, two fatty acids and a phosphate group are attached to glycerol
The two fatty acid tails are hydrophobic, but the phosphate group and its attachments form a hydrophilic head
Phospholipids are major consituents of cell membranes

24
Q

Phospholipid bilayer

A

when phospholipids are added to water, they self assemble into a bilayer, with the hydrophobic tails pointing toward the interior
this feature of phospholipids results in the bilayer arrangement found in cell membranes
the phospholipid bilayer forms a boundary between a cell and its external environment

25
Q

Dehydration synthesis

A

occurs when two molecules or compounds are joined to form a larger molecule following the removal of water.

26
Q

hydrolysis

A

Hydrolysis is any chemical reaction in which a molecule of water breaks one or more chemical bonds
Adding a water molecule to break apart

27
Q

Amphipathic

A

a chemical compound containing both polar (water-soluble) and nonpolar (not water-soluble) portions in its structure.
phospholipids are amphipathic

28
Q

Carbs def

A

Made up of carbon, hydrogen, and oxygen
1:2:1 ratio of C:H:O

29
Q

Uses/General purposes carbs IMPORTANT

A

Short term / transportable energy storage
Ex: lactose, a sugar in milk

Longer-term energy storage
Ex: starch (plant-based) and glycogen (in muscles)

Structure
Ex: cellulose (in cell walls of plant cells)
chitin (forms cell walls of fungi and the exoskeletons of many invertebrates

30
Q

ex. of carbs

A

a. Sugars – anything ending in “-ose”
Sucrose, glucose, fructose, lactose
Cellulose – strong support that makes up plant walls (ingestible so it forms fiber in your diet)

b. Starch – a long chain of sugars joined together, such as in in pasta, cereals, breads, potatoes, etc.

31
Q

types of carbs

A

Carbs can be polymers of monomers
Simple sugar monomers are called monosaccharides
Ex: glucose, fructose, ribose
b. Two monosaccharides can join to form a disaccharide
Ex: sucrose, lactose, maltose
d. Polysaccharides: long chains of connected monosaccharides
Ex: starch, glycogen, cellulose, chitin

32
Q

formation of di- and polysaccharides

A

dehydration synthesis - loss of water (H2O) in joining 2 molecules together

33
Q

Be able to recognize a carbohydrate when given a structural drawing or molecular formula.

A

1:2:1 ratio of CHO

34
Q

distinguishing carbs from lipids

A

Lipids
Made of mostly carbon & hydrogen
Can be used to store energy
LONG chains of CH2
Renders molecule nonpolar and thus insoluble in water
Carbs
1:2:1 ratio of CHO

35
Q

things that end in -ose are what?

A

sugars

36
Q

making proteins process

A

Info from DNA is “copied to a messenger molecule, mRNA
mRNA takes the info, tells ribosomes how to make proteins
Proteins are assembled at the ribosome by joining together amino acids (ribosomes read RNA)
DNA -> RNA -> Protein

37
Q

nucleic acids

A

macromolecules containing H, O, N, C, and P (phosphorus). They are polymers assembled from nucleotides

38
Q

DNA vs. RNA

A

DNA - double helix (2 strands), deoxyribose (5 carbon sugar), ACTG A=T C=G
RNA - single strand, ribose (5 carbon sugar), ACGU (uracil (U) replaces thymine (T) in RNA) A=U C=G

39
Q

Chargoff Rules

A

A’s = T’s (U’s)
C’s = G’s

40
Q

Nucleotides

A

Phosphate (PO4), 5 carbon sugar, and nitrogenous base
Monomer - nucleotide
Polymer - nucleic acids

41
Q

bonds between nitrogenous bases

A

hydrogen bonds

42
Q

organic vs. inorganic

A

Organic compounds have carbon and hydrogen, inorganic don’t

43
Q

amino acids

A

Proteins are polymers of amino acids

Each amino acid has a central carbon atom to which are attached a hydrogen atom, an amino group –NH2, a carboxyl group –COOH, and one of 20 different types of –R (remainder)
groups

44
Q

R side chain

A

The R group can be either:
polar and hydrophilic
nonpolar and hydrophobic
charged (+ or -)

These different side chains give different amino acids
different properties and will cause them to interact
with each other differently!

45
Q

Proteins (AKA polypeptides)

A

Amino acids joined together end-to-end
COOH of one AA covalently bonds to the NH2 of the
next AA
Special name for this bond - Peptide Bond

Two AAs bonded together – Dipeptide
Three AAs bonded together – Tripeptide
Many AAs bonded together – Polypeptide

Characteristics of a protein determined by
composition and sequence of AA’s
Virtually unlimited number of proteins

46
Q

protein assembly: dehydration synthesis

A

Occurs at the ribosome
Amino acids are joined together in long chains called polypeptides.
Each amino acid is added one at a time using dehydration synthesis.

A typical protein can be hundreds of
amino acids long.

47
Q

digesting proteins: hydrolysis

A

Usually facilitated by an enzyme like
protease

A water molecule is split and the -H
& -OH are added to restore the
carboxyl and amino groups,
breaking the peptide bond and
separating the amino acids.

Individual amino acids can be reused
to build new proteins.

48
Q

primary structure protein molecules

A

Literally the sequence of amino acids
A string of beads (up to 20 different colors)

49
Q

secondary structure protein molecules

A

The way the amino acid chain coils or folds
Describing the way a knot is tied

50
Q

tertiary structure protein molecules

A

Overall three-dimensional shape of a polypeptide
Describing what a knot looks like from the outside

51
Q
A

Biology (18 decks)

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