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Biology Honors > Unit 3: Biochemistry > Flashcards

Unit 3: Biochemistry Flashcards

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1
Q

atoms

molecule

A
  • smallest unit of matter that still retains the properties of an element
  • named from a Greek word meaning “indivisible”
  • contain 3 subatomic particles : protons, electons, neutrons

-a molecule is 2 or more atoms held together by covalent bonds

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2
Q

protons

A
  • a subatomic particle with positive charge

- located in nucleus

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3
Q

neutrons

A
  • a subatomic particle with no charge

- located in nucleus

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4
Q

electrons

A
  • a subatomic particle with negative chrage

- surrounds the nucleus in orbitals

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5
Q

element

A
  • a pure substance made up of one type of atom
  • organized in the periodic table
  • each element has a unique number of protons (atomic number)
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6
Q

valence electrons

A
  • electrons on the outer electron shell of an atom

- available to form bonds

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7
Q

atomic number

A

-number of protons

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8
Q

atomic mass

A

number of protons + number of neutrons

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9
Q

How do you find the number of neutrons?

A

atomic mass – (minus) number of protons

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10
Q

How do you find the number of electrons?

A

it is the same as the number of protons (atomic number)

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11
Q

ion

A
  • charged particles (usually)

- atoms that either gain or lose an electron

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12
Q

cation

A
  • an atom that loses an electron

- positive ion

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13
Q

anion

A
  • an atom that gains an electron

- negative ion

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14
Q

compound

A
  • made up of more that one type of substance (element)
  • chemically combined
  • always combined in the same ratio (CHEMICAL FORMULA)
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15
Q

covalent bond

A
  • forms when 2 or more atoms share electrons to form a molecule
  • share valence electrons
  • Ex : water (H2O)
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16
Q

ionic bond

A
  • forms when electrons are lost/gained by atoms and become charged (negative or positive)
  • Ex : salt (NaCl )—>sodium chloride
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17
Q

organic chemistry

A
  • the study of all compounds that contain bonds between carbon atoms
  • the chemistry of carbon
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18
Q

marcromolucules

A

macro = big

  • formed by a process known as polymerization
  • 2 forms : monomers (individual building blocks thaT make up polymers) ; polymers (long molecule consisting of similar or identical building blocks covalently linked together)
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19
Q

What are the 4 groups of organic compounds found in living things?

A
  • carbohydrates
  • lipids
  • nucleuc acids
  • proteins
  • all are organic macromolecules
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20
Q

Carbohydrates

A
  • sugars
  • compunds made up of carbon, hydrogen, and oxygen atoms, usually in a ration of 1:2:1
  • Ex : C6H12O6
  • found in fruits, vegetablesn and grain
  • provides immediate energy and short & long term energy source/storage for plants (starch)
  • Ex of a carbohydrate : starches and sugars (both are used by living things as a source of energy); glycogen; glucose; cellulose; saturated fat; sex hormones
  • function : primary source of energy ; provide structure (for cells, especially plant cells)
  • sizes : monosaccharide, disaccharide, polysaccharide
  • saccharide = sugar(s)
  • Ex of monosaccharides : glucose (cells convert glucose to ATP)
  • Ex of disacchardes : sacrose
  • Ex of polysaccharides : celluslose (fiber, used in plant cell walls)
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21
Q

Lipids

A
  • technically not a polymer
  • polar
  • generally not soluble in water (hydrophobic)
  • monomer = glycerol (fatty acids)
  • provide long term energy storage
  • Ex of lipids : fats, oils, waxes, steroids, unsaturated fatty acid, cholesterol, phospholipid, glycerol
  • can be used to store energy
  • some are important parts of biological membranes and waterproof coverings (aloe..)—-> make up cell membranes, which are made up of phospholipids
  • fat = used in long term energy storage
  • non-polar lipids : oil, glucose
  • many hormones = steroids
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22
Q

What are the 2 kinds of fat?

A

-saturated fat : not good for you; solid at room temp; can clog your arteries (heart attack); found in animals only
Ex: cheese

-unsaturated fat : better for you; liquid at room temp; Ex: oil……

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23
Q

Nucleic Acids

A
  • they are polymers assembled from individual monomers called nucleotides
  • monomer : nucleotides
  • nucleic acids store and transmit hereditary (genetic) information (RNA and DNA)
  • RNA : ribonucleic acid; uses Uracil (nitrgen base) instead of Thymine; used in the making of proteins
  • DNA : Deoxyribonucleic acid; nitrogen bases (Adenine, Guanine, Cytosine, Thymine); carries genetic info
  • Ex: DNA, RNA; nucleotide
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24
Q

nucleotides

A
  • monomer of nucleic acids
  • have 3 parts : 5 carbon sugar; phosphate group; nitrogenous group
  • they create DNA and RNA (connected)
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25
Q

Proteins

A
  • proteins are macromolecules that have both structural and functional characteristics
  • contain carbon, hydrgen , oxygen, nitrogen, anjd sometimes sulfur
  • make plant and animal structures
  • found in plant and animals
  • monomer : amino acids
  • proteins are made up of amino acids
  • they can’t twist and fold (special)
  • function : control the rate of reactions (enzymes); used to form bones and muscles; transport substances into or out of cells; help fight off disease (antibodies)
  • the function of all proteins are based on the shape of the protein (if the shape changes, then it can no longer do it’s job)
  • proteins can speed up chemical reactions by lowering activation energy
  • Ex: polypeptide chain; animo acid, enzyme; beef jerky; bacon; egg white; lobster;
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26
Q

DNA

A
  • deoxyribonucleic acid
  • holds genetics/heredity
  • holds the instructions used during protein synthesis for arranging amino acids into many different proteins
27
Q

glycerol

A

3-carbon “backbone of fat

28
Q

glycogen

A

provides short term energy storage for animals

29
Q

cellulose

A

forms the cell wall of plant cells

30
Q

examples of starches

A
  • almonds
  • noodles
  • wheat
  • soy beans (but they are high in protein)
  • popcorn
31
Q

glucose

A
  • monosaccharide (carbohydrate )
  • found in plant and animals
  • cranberries (high sugar); table sugar; orange juice
32
Q

What food molecule would you eat if you needed a quick boost of energy?

A

monosaccharide (breaks down quickly)

33
Q

What food molecule would you eat if you wanted to grow strong nails?

A

protein

34
Q

What food molecule would you eat if you haven’t eaten in days?

A

protein

35
Q

What food molecule would you eat if you wanted to grow healthy hair?

A

proteins`

36
Q

What food molecule would you eat if you had a race tomorrow afternoon?

A

polysaccharides

37
Q

What food molecule would you eat if you were getting ready for hibernation?

A

lipids

38
Q

What food molecule would you eat if you wanted to get bigger muscles?

A

proteins

39
Q

What food molecule would you eat if your next meal will be in a week?

A

lipids

40
Q

What are 2 kinds of bonds that form molecules?

A
  • covalent

- ionic

41
Q

what kind of bond if water formed by?

A

covlent

42
Q

what atoms make up water?

A

hydrogen and oxygen

43
Q

what process on earth contribute water in the atmosphere?

A

transpirtaion and evaporation

44
Q

water exist in 3 forms on earth. what are they?

A

gas, liquid, solid

45
Q

Water molecule

A
  • O and H atoms do not share electrons equally
  • Oxygen is slightly negative
  • Hydrogen atoms are slightly positive
  • this makes the water molecule polar (with a slightly negative end and a slightly positive end)
46
Q

Properties of Water

A
  • Storage of Heat : water reacts slowly; water retains heat longer than other substances (sweat)
  • Cohesion : water is attracted to other water molecules because it can form hydrogen bonds
  • Adhesion : water is attracted to other substances (that are also polar)—>sweat sticks to skin
  • Universal Solvent : many substances dissolve in water to form solutions (solute + solvent=solution)——> salt + water = salt water solution
47
Q

pH Scale

A
  • the pH scale measures how acidic or basic a solution is, which is based on the ratio of hydrogen and hydroxude ions
  • acidic solutions have a greater number of hydrogen ions than hydroxide ions (on the pH scale: 0-7)
  • basic solutions have a greater number of hydroxide ions than hydrogen ions (on the pH scale: 7-14)
  • neutral =7
  • in solutions, water molecules can spilt into hydrogen (H+) ions and hydroxide (OH-) ions
48
Q

Acids

A

-substances that produce hydrogen ions in a solution

49
Q

Bases

A

-substances that produce hydroxide ions in a solution

50
Q

Buffers

A
  • substances that minimize changes in pH
  • the pH of fluids within most cells in the human body must generally be kept between 6.5 and 7.5
  • controlling ph is important for mantaining homeostasis
51
Q

Mixture

A
  • made up of one type of substance
  • physically combined
  • Ex: salad, salad dressing blood, mixture of salt+water, solutions
52
Q

chemical reaction

A

-process that changes 1 set of chemicals into a different set of chemicals

53
Q

reactants

A

-elements or compounds that enter into a chemical reaction

54
Q

products

A

-elements or compounds produced by a chemical reaction

55
Q

exothermic

A
  • chemical reaction that releases energy (as heat?)

- often occur spontaneously

56
Q

endothermic

A
  • chemical reaction that absorbs energy

- will not occur without a source of energy

57
Q

activation energy

A

-energy needed to get a reaction started

58
Q

enzymes

A
  • catalyst that lowers activation energy ins chemical reaction, which causes the reaction to speed up
  • provide an active site, reducing the energy needed for a reaction
59
Q

active site

A
  • part of an enzyme where a substrate molecule attaches to the enzyme (by means of weak chemical bonds) –> pocket or groove on the enzymes surface
  • where reactants can be brought together to react
60
Q

substrate

A

-the reactants of enzyme catalyzed reactions

61
Q

competitive inhibition

A
  • when another substance is in the place of the substrate in the active site if an enzyme
  • the substrate can’t react with the enzyme
  • the substance a structure (inhibitor) mimics that of the enzymes substrate
62
Q

non-competitive inhibition

A
  • when another substance, which is attached to an enzyme, alters the shape of the enzyme
  • prevents the substrate from reacting with the enzyme
  • active site can no longer function
63
Q

What factors effect enzyme activity?

A
  • pH values
  • changes in temperature
  • enzyme or substrate concentration
  • enzymes can be affected by any variable that influences a chemical reaction
64
Q

RNA

A

-copies the instructions for building proteins form DNA, then helps build the protein on ribosomes

Biology Honors (9 decks)

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