Unit 2: Chemistry Of Life

Question 0

Amino acid

Answer 0

The 20 amino acids make up proteins

Question 1

Active site

Answer 1

the part of an enzyme that interacts with the substrate during catalysis.

Question 2

Carbohydrate

Answer 2

Supplies energy

Question 3

Cellulose

Answer 3

What wood is made from

Question 4

Compound

Answer 4

The act of combing parts or elements to form a whole

Question 5

Covalent bond

Answer 5

Bond formed by the sharing a pair of electrons by two atoms

Question 6

Element

Answer 6

Class of substances that cannot be separated in to simpler substances by chemical means

Question 7

Enzyme

Answer 7

Any of various proteins originating from living cells and capable of producing certain changes in organic substances by catalytic action

Question 8

Glucose

Answer 8

a sugar, C 6 H 12 O 6 , having several optically different forms, the common dextrorotatory form (dextroglucose, or -glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or -glucose) not naturally occurring.

Question 9

Glycogen

Answer 9

a white, tasteless polysaccharide, (C 6 H 10 O 5 ) n , molecularly similar to starch, constituting the principal carbohydrate storage material in animals and occurring chiefly in the liver, in muscle, and in fungi and yeasts.

Question 10

Hemoglobin

Answer 10

the oxygen-carrying pigment of red blood cells that gives them their red color and serves to convey oxygen to the tissues: occurs in reduced form (deoxyhemoglobin) in venous blood and in combination with oxygen (oxyhemoglobin) in arterial blood. Symbol: Hb

Question 11

Hydrogen bond

Answer 11

a type of chemical bond in which a hydrogen atom that has a covalent link with one of the electronegative atoms (F, N, O) forms an electrostatic link with another electronegative atom in the same or another molecule.

Question 12

Hydrophilic

Answer 12

having a strong affinity for water.

-attracted to water

Question 13

Hydrophobic

Answer 13

having little or no affinity for water.

- “afraid of water” : think ‘phobia’

Question 14

Ion

Answer 14

an electrically charged atom or group of atoms formed by the loss or gain of one or more electrons, as a cation (positive ion) which is created by electron loss and is attracted to the cathode in electrolysis, or as an anion (negative ion) which is created by an electron gain and is attracted to the anode. The valence of an ion is equal to the number of electrons lost or gained and is indicated by a plus sign for cations and a minus sign for anions, thus: Na + , Cl−, Ca ++ , S = .

Question 15

Ionic bond

Answer 15

the electrostatic bond between two ions formed through the transfer of one or more electrons.

Question 16

Lipid

Answer 16

any of a group of organic compounds that are greasy to the touch, insoluble in water, and soluble in alcohol and ether: lipids comprise the fats and other esters with analogous properties and constitute, with proteins and carbohydrates, the chief structural components of living cells.

Question 17

Molecule

Answer 17

the smallest physical unit of an element or compound, consisting of one or more like atoms in an element and two or more different atoms in a compound.

Question 18

Monomer

Answer 18

a molecule of low molecular weight capable of reacting with identical or different molecules of low molecular weight to form a polymer.

Question 19

Nucleic acid

Answer 19

any of a group of long, linear macromolecules, either DNA or various types of RNA, that carry genetic information directing all cellular functions: composed of linked nucleotides.

Question 20

Organic

Answer 20

noting or pertaining to a class of chemical compounds that formerly comprised only those existing in or derived from plants or animals, but that now includes all other compounds of carbon.

Question 21

Peptide

Answer 21

a compound containing two or more amino acids in which the carboxyl group of one acid is linked to the amino group of the other.

Question 22

Phospholipid

Answer 22

any of a group of fatty compounds, as lecithin, composed of phosphoric esters, and occurring in living cells.

Question 23

Polymer

Answer 23

a compound of high molecular weight derived either by the addition of many smaller molecules, as polyethylene, or by the condensation of many smaller molecules with the elimination of water, alcohol, or the like, as nylon.

Question 24

Protein

Answer 24

• composed of 20 or more amino acids linked in a genetically controlled linear sequence into one or more long polypeptide chains
• proteins include such specialized forms as collagen for supportive tissue, hemoglobin for transport, antibodies for immune defense, and enzymes for metabolism.

Question 25

Saturated fat

Answer 25

a type of single-bond animal or vegetable fat, as that found in butter, meat, egg yolks, and coconut or palm oil, that in humans tends to increase cholesterol levels in the blood.

Question 26

Starch

Answer 26

a white, tasteless, solid carbohydrate, (C 6 H 1 0 O 5 )
- examples: seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods.

Question 27

Steroid

Answer 27

any of a large group of fat-soluble organic compounds, as the sterols, bile acids, and sex hormones, most of which have specific physiological action.

Question 28

Sterol

Answer 28

any of a group of solid, mostly unsaturated, polycyclic alcohols, as cholesterol and ergosterol, derived from plants or animals.

Question 29

Triglyceride

Answer 29

an ester obtained from glycerol by the esterification of three hydroxyl groups with fatty acids, naturally occurring in animal and vegetable tissues: an important energy source forming much of the fat stored by the body.

( tri = 3)

Question 30

Unsaturated fat

Answer 30

(of an organic compound) having a double or triple bond and capable of taking on elements or groups by direct chemical combination without the liberation of other elements or compounds