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Test 2 Chemistry of Life 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
Dehydration synthesis
occurs when two molecules or compounds are joined to form a larger molecule following the removal of water.
26
hydrolysis
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
Amphipathic
a chemical compound containing both polar (water-soluble) and nonpolar (not water-soluble) portions in its structure. phospholipids are amphipathic
28
Carbs def
Made up of carbon, hydrogen, and oxygen 1:2:1 ratio of C:H:O
29
Uses/General purposes carbs IMPORTANT
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
ex. of carbs
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
types of carbs
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
formation of di- and polysaccharides
dehydration synthesis - loss of water (H2O) in joining 2 molecules together
33
Be able to recognize a carbohydrate when given a structural drawing or molecular formula.
1:2:1 ratio of CHO
34
distinguishing carbs from lipids
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
things that end in -ose are what?
sugars
36
making proteins process
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
nucleic acids
macromolecules containing H, O, N, C, and P (phosphorus). They are polymers assembled from nucleotides
38
DNA vs. RNA
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
Chargoff Rules
A's = T's (U's) C's = G's
40
Nucleotides
Phosphate (PO4), 5 carbon sugar, and nitrogenous base Monomer - nucleotide Polymer - nucleic acids
41
bonds between nitrogenous bases
hydrogen bonds
42
organic vs. inorganic
Organic compounds have carbon and hydrogen, inorganic don’t
43
amino acids
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
R side chain
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
Proteins (AKA polypeptides)
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
protein assembly: dehydration synthesis
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
digesting proteins: hydrolysis
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
primary structure protein molecules
Literally the sequence of amino acids A string of beads (up to 20 different colors)
49
secondary structure protein molecules
The way the amino acid chain coils or folds Describing the way a knot is tied
50
tertiary structure protein molecules
Overall three-dimensional shape of a polypeptide Describing what a knot looks like from the outside
51

Biology (18 decks)

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