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| 7284546627 | Hydrogen Bond | -Attraction between partially positive (hydrogen) and partially negative (oxygen) between molecules -Polar(charged) -Covalent | 0 | |
| 7284560079 | Properties of water | -Thermal properties: specific heat, heat of vaporization -Cohesive properties: cohesion, adhesion, surface tension, capillarity -Solvent properties: due to water being a hydrophilic molecule -Density | 1 | |
| 7284570775 | Hydrophobic Substance | -Nonpolar (no charge) -Dissolves in other hydrophobic substances -Hydrophobic interactions -Ex: lipids | 2 | |
| 7284571718 | Hydrophilic Substance | -Polar (charged) -Dissolves in water -Hydrogen bonds -Ex: glucose | 3 | |
| 7284586192 | Macromolecules | -carbs, lipids, proteins, nucleic acids -all living organisms must have | 4 | |
| 7284589628 | Catabolic reaction | -break down molecules -add water -hydrolysis -ex: cell respiration | 5 | |
| 7284593860 | Anabolic reaction | -bind molecules -removes water -condensation -ex: photosynthesis | 6 | |
| 7284638478 | Carbohydrates | -energy compounds -made of sugars | 7 | |
| 7284656822 | Monosaccharide | -A single sugar molecule -Glucose, Galactose, Fructose, Ribose | 8 | |
| 7284674278 | Glucose | -Monosaccharide -From plants -Used in cellular respiration | 9 | |
| 7284677742 | Fructose | -Monosaccharide -From plants -Sugars from fruit | 10 | |
| 7284682245 | Galactose | -Monosaccharides -From animals -Found in milk | 11 | |
| 7284689051 | Ribose | -Monosaccharides -Found in DNA and RNA | 12 | |
| 7284693461 | Disaccharides | -A double sugar, consisting of two monosaccharides joined by condensation to form a glycosidic bond -sucrose, lactose, maltose | 13 | |
| 7284702198 | Glucose+Glucose | Maltose | 14 | |
| 7284705508 | Glucose+Galactose | Lactose | 15 | |
| 7284708196 | Glucose+Fructose | Sucrose | 16 | |
| 7284708197 | Maltose | -from animals -broken down from starch -dairy | 17 | |
| 7284713063 | Lactose | -from animals -dairy | 18 | |
| 7284713897 | Sucrose | -table sugar | 19 | |
| 7284718082 | Glycosidic Bond | -when sugars are joined together -hydrolysis -covalent | 20 | |
| 7284721329 | Polysaccharide | -Long chains of linked monosaccharides -Starch, cellulose, glycogen | 21 | |
| 7284726695 | Starch | -Polysaccharide -Stored sugars in plants -From plants | 22 | |
| 7284729081 | Cellulose | -From plants -Structure of cell wall -Humans cannot digest -Hardest to digest because glucose alternating directions | 23 | |
| 7284735219 | How are carbohydrates made? | Through photosynthesis | 24 | |
| 7284753103 | Lipids | - found in fats, oils, and waxes -nonpolar (hydrophobic) -cis/trans fatty acids, triglycerides, steroids, cholesterol | 25 | |
| 7284774152 | Function of Lipids | -Long term energy storage: harder to break down than carbs because nonpolar -Insulation: store energy for later, thermoregulate -Steroid hormones: all sex hormones made of lipids -Buoyancy: lipids less dense than water (why oil floats on water) | 26 | |
| 7284784978 | Building blocks of lipids | -fatty acids and glycerol | 27 | |
| 7285111476 | Fatty Acids | -COOH, carboxyl -saturated or unsaturated -monomers of lipids -used in Ester Bonds | 28 | |
| 7285113076 | Carboxyl | -COOH -what makes a molecule an acid | 29 | |
| 7285121408 | Unsaturated Fatty Acid | -bent chain -liquid at room temp -double bonds -good fat, found mostly in plants -naturally produced | 30 | |
| 7285124716 | Saturated Fatty Acid | -straight chain -solid at room temp because straight chains stack up -no double bonds -mostly found in animlas | 31 | |
| 7285153818 | Triglyceride | -lipid made of three fatty acids and a glycerol -Ester Bond -come from diet, or produced from carbs -source of energy -belly+hip fat | 32 | |
| 7285172012 | Isomers | Same atoms but different arrangement. | 33 | |
| 7285176094 | CIS Fatty Acid | -unsaturated (hydrophobic, nonpolar) -Hydrogen same side as carbon -Can artificially turn -naturally produced fats -less likely to stack because they're bent, so they flow more easily -liquids -ex: Omega 6 and Omega 3 | 34 | |
| 7285222616 | Trans Fatty Acid | -unsaturated unless turned into a solid, saturated fatty acid -Hydrogen opp carbon -bad, hardly naturally produced, straight configuration makes it easy for them to stack onto each other which makes it hard to break down | 35 | |
| 7285241448 | Phospholipid | -cell membrane structure -phosphate head(hydrophilic) and lipid tail(hydrophobic);amphipathic molecule -saturated and unsaturated tail |  | 36 |
| 7285254258 | Omega 6,3,9 Fatty Acids | -unsaturated fatty acids -Carbon on methyl end=omega -ex: linolenic acid is 3,6,9 -used for energy -obtained from diet | 37 | |
| 7285268148 | Steroids | -lipids -sex hormones -part of cell membrane -produce cholesterol | 38 | |
| 7285271655 | Lipoprotein | structure that transports lipids through the bloodstream and lymph since lipids can't dissolve in blood due to their hydrophobic nature | 39 | |
| 7285297127 | Low density lipoprotein | -cholesterol -contributes to plaque formation -bad!! | 40 | |
| 7285313766 | High density lipoprotein | -picks up cholesterol in blood -transports cholesterol to liver, adrenals, ovaries, testes -turned into bile or steroid hormones -want more high density lipoproteins than low | 41 | |
| 7285330191 | What makes up proteins? | Amino acids | 42 | |
| 8158258042 | Most commonly occurring elements in biological systems | SPONCH S- sulfur P-phosphorous O-oxygen N-nitrogen C-carbon H-hydrogen | 43 | |
| 8158356436 | What is the main function of glucose in the cell? | cell respiration | 44 | |
| 8158361428 | What is the opposite of a catabolic reaction? | Anabolic Reaction | 45 | |
| 8158361429 | Explain how the molecular structure of water allows it to dissolve a substance such as table salt | Since the molecular structure of water is polar, it allows other hydrophilic molecules, like salt, to dissolve within it | 46 | |
| 8158365231 | When you sweat, water evaporates from the surface of your skin decreasing your body temperature as this process requires heat energy. Explain why we use water as a coolant rather than methane. | The heat capacity of water is much higher than methane, meaning that it is much harder to change 1 degree of water than it is methane. Water is much more constant, and will not change as quickly as methane would in reaction to your skin | 47 | |
| 8158368303 | Explain why saturated fatty acids are solid at room temperature | They're solid at room temperature due to the single bonds that give them a straight structure | 48 | |
| 8158371949 | monosaturated fatty acid |  | 49 | |
| 8158416676 | Polar molecules are | hydrophilic | 50 | |
| 8158416678 | Nonpolar molecules are | hydrophobic | 51 | |
| 8158439319 | What is an example of a hydrogen bond? | The attraction between a hydrogen of one water molecule and the oxygen of another water molecule | 52 | |
| 8158457217 | How do water molecules bond? | Through hydrogen bonding | 53 | |
| 8158460528 | Amino Acid |  | 54 | |
| 8158515967 | The components of a triglyceride are | 1 glycerol and 3 fatty acids | 55 | |
| 8158524470 | Composed of carbon, hydrogen and oxygen, this macromolecules main function is to store and release energy | carbohydrate | 56 | |
| 8158584190 | Describe the different levels of organization of proteins | 1. Primary: Amino acids that are held together by peptide bonds. The genes determine sequence 2. Secondary: Held together by hydrogen bonds. Hydrophilic/phobic determines whether the shape will be alpha-helix or beta pleated sheet. Genes determine primary sequence, primary determines secondary, secondary determines tertiary, etc 3. Tertiary: All proteins reach up to this stage. Happens when secondary folds in on itself to create a 3d structure. Held together by hydrogen, hydrophobic, ionic, and covalent bonds 4. Quaternary: Multiple tertiary structures held together. Not all proteins reach this stage. Held together by same bonds as tertiary stage. Ex: hemoglobin | 57 |
