Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

chemistry chapter 2 > vocab > Flashcards

vocab Flashcards

You may prefer our related Brainscape-certified flashcards:
Periodic Table flashcards Chemistry 101 flashcards AP® Chemistry flashcards Organic Chemistry 101 flashcards
1
Q

a very large organic molecule composed of many smaller molecules; a large polymer

A

macromolecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

-NH²

A

amino group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

-COOH

A

carboxyl group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

large organic compound made up from smaller building blocks or subunits

used by cells to store and release E

composed of C, H, and O

classified based on their size and their composition

ex: bread, cheese, and pasta

A

carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

a carbohydrate composed of 3+ monosaccharides

ex: polysaccharides, oatmeal, rice, and pasta

A

complex carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

the simplest carbohydrate; a simple sugar; a monomer of a carbohydrate; 1:2:1 ratio

ex: glucose, fructose, and galactose

A

monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

sugar that cannot be broken down

ex: glucose, fructose, and galactose

A

simple sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

a double sugar that forms from two monosaccharides combining in a condensation rxn

ex: sucrose and lactose

A

disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

a complex carbohydrate composed of 3+ monosaccharides; act as time-release fuel pellets (glucose becomes available slowly as bonds between glucose units are broken)

ex: glycogen, starch, cellulose, and chitin

A

polysaccharide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

a storable form of glucose in animals; stored in muscles and liver

A

glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

a storable form of glucose in plants

A

starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

a glucose polymer that forms the cell walls of plants and provides for strenght and rigidity; indigestible by humans, but still important for our diet (fiber; roughage = reduces risk of colon cancer)

A

cellulose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

forms exoskeletons of arthropods; indigestable by humans

A

chitin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

large, nonpolar organic compounds commonly called fats and oils

insoluble in water and used by cells for long-term energy storage, insulation, and protective coatings

have a large number of C and H bonds

defined based on their physical characteristics

ex: olive oil, butter, and meat

A

lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

nonpolar molecules that tend to minimize their contact with water

A

hydrophobic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

molecules that are polar and readily form H bonds with water

A

hydrophilic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

a small molecule that is the head region of a fat and links to tail molecules known as fatty acids

A

glycerol

18
Q

tail molecules linked to glycerol

a type of lipid that exists as unbranched C chains of 12-18 carbons

A

fatty acids

19
Q

the fats in most foods we eat

three fatty acids + one glycerol

triglycerides that are solids at room temperature are generally called “fats” while those are liquid at room temperature are called “oils”

A

triglycerides

20
Q

each C has four covalent bonds with 4 atoms (all C’s are full) (fully hydrogenated)

ex: animal fats (meat, eggs)

A

saturated fat

21
Q

when a C is not bonded to the maximum number of atoms (may form a double bond and be bonded to only 3 atoms)

ex: most plant fats (avacados, peanuts, and olive oil)

A

unsaturated fat

22
Q

produced by hydrogenation

cause your body to produce more “bad” cholesterol raising the risk of heart disease, while lowering your body’s ability to produce the “good cholesterol which protect against heart disease

A

trans fats

23
Q

another group of lipids that play an important role in growth and development

based on a structure featuring four fused carbon rings and include such things as cholesterol, testosterone, and estrogen

A

sterols

24
Q

a component of most cell membranes

present in food and when consumed too much, our liver produces high levels of cholesterol that circulates in our bloodstream, causing thickening of the blood vessel walls which can lead to high blood pressure

A

cholesterol

25
Q

the major component of cell membranes

A

phospholipids

26
Q

can be found on the surfaces of plants and insects, presenting water loss

ex: many aquatic water bird have a waxy coating on their wings

A

waxes

27
Q

large, complex polymers essential to all life composed of C, H, O, and N (all made the same way)

provide structure for tissues and organs and help carry out cell metabolism

fight invading microorganisms in our bloodstream and stop you from bleeding to death when you cut yourself shaving

control levels of sugarin your bloodstream and carry O from one place in your body to another

proteins in the form of enzymes initiate and assist in every chemical reaction that occurs in your body

ex: muscle, skin, feathers, hair, nails, horns, hoofs, and enzymes

A

proteins

28
Q

building blocks of proteins

all a.a. share a basic structure of a central C atom covalently bonded to 4 other atoms or functional groups

differences in a.a. form in the R group

covalently bonded together by a peptide bond

A

amino acids

29
Q

a covalent bond between 2 amino acids

A

peptide bond

30
Q

the disruption of protein folding

almost any extreme enviroment (pH, temperature) will denature a protein

ex: using heat chemical treatments to alter the state of our hair from curly to straight or vice-versa

A

denaturation

31
Q

a type of protein found in all living things that changes the rate of chemical reactions

responsible for the synthesis of molecules and the storage and release of E

A

enzymes

32
Q

the enzyme and the ______ work like a puzzle which means they have specific shapes (active sites) that can be linked or fitted together

binds to the enzyme

A

substrate

33
Q

has a specific shape on the enzyme where the substrate binds

A

active site

34
Q

the change in the shape of the enzyme causes a weakening of some bonds, reduces the ___________ (energy required for the run to proceed)

A

activation energy

35
Q

reaction rates decrease in the presence of _______

A

inhibitors

36
Q

organic molecules that store and carry important imformation for cell function

ex: DNA and RNA

A

nucleic acids

37
Q

info for all cell activities including cell division

determines the characteristics of an organism

composed of nucleotides

double heliz (twisted ladder)

A

DNA (deixyribonucleic acid)

38
Q

made up of phosphate group, 5-C sugar, N-base

A

nucleotides

39
Q

twisted ladder

A

double helix

40
Q

taking instructions for protein production from DNA to other parts of the cell

composed of nucleotides

single strand

A

RNA (ribonucleic acid)

41
Q

A,T,G, and C

A

N-base for DNA

42
Q

A,U,G, and C

A

N-bases for RNA

chemistry chapter 2 (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions