Terms : Hide Images
| 5481923301 | Polarity | Uneven distribution of charges |  | 0 |
| 5481932986 | State of Matter | Water- Liquid(rare) Gas- least dense that a liquid Solid - Densest |  | 1 |
| 5481939641 | Hydrogen Bonds (weak) | holds together water molecules to each other (2 or more) Form quickly and Break Quickly |  | 2 |
| 5481945541 | Covalent Bonds (stronger) | almost impossible to break | 3 | |
| 5481950334 | Cohesion | same substance attraction H2O to H2O |  | 4 |
| 5481954006 | Surface Tension | Bugs walk over water |  | 5 |
| 5481957799 | Adhesion characteristics | different substance attractions stronger than cohesion Example- water up a tree | | 6 |
| 5481965313 | Heat capacity/ Specific heat characteristics | Thermal Capacity ... energy in/out to change the temperature of substance. Related to numbers of hydrogen bonds. Small amount of hot coca takes awhile to heat up |  | 7 |
| 5481972240 | Lake Michigan | summer-water is cold- air conditioning Fall-lake water warm - heat | 8 | |
| 5481979192 | Carbohydrate characteristics | Bread,grains,pasta,sugar,starch,fiber. Saccharides |  | 9 |
| 5481986441 | Simple Carbohydrate characteristics | Quick energy Milk refined sugar "pretty bad" "mono" | 10 | |
| 5481990387 | Complex Carbohydrate characteristics | "Poly" "big" Fiber | 11 | |
| 5481993813 | Carbohydrate Function | main source of energy makes up cell parts in both plants and animal cells |  | 12 |
| 5481996804 | Lipids characteristics | Fats Glycerol and Fatty Acid |  | 13 |
| 5481999580 | Saturated Lipid characteristics | single bond solid at room temperature "unhealthy in comparison" animal |  | 14 |
| 5482002058 | Unsaturated Lipid characteristics | double bond liquid at room temperature "healthier" plant |  | 15 |
| 5482005152 | Lipid function | store energy and provide the waterproof coat to your cells | 16 | |
| 5482008332 | Protein | Amino acids need food to make nine of them |  | 17 |
| 5482010601 | Protein Characteristics | amino acids- biochemicals- most important | 18 | |
| 5482011369 | Protein function | "building blocks" | 19 | |
| 5482016067 | Organic Compound types ( Carbohydrate) | "mono", "poly", and "di" saccarides Mono to mono- di - dehydration synthesis "di+mono = mono+mono (hydrolysis) can be... sugar/starches Smaller carbohydrate=smaller "mono" saccaride Complex carbohydrate=bigger "poly" saccaride | | 20 |
| 5482018186 | Organic Compound types (lipids) | examples- oils,wax,and butter | | 21 |
| 5482018187 | Organic Compound types( protein) | humans-20 amino acids R chain changes but everything else stays the same | 22 | |
| 5482035191 | Enzyme-substrate complex | Catalyst are protein based catalyst known as enzymes which bind to only one substrate. Enzymes work by lowering the activation energy needed to start a chemical reaction which begins with recants and combined to from a product or products |  | 23 |
| 5482041498 | Enzymes | Proteins- long chains of amino acids Needed to survive or food will not digest Work in either a neutral, acidic, or basic environment- only one contains an active site |  | 24 |
| 5482048890 | Factors that effect Enzymes (Temperature) | Can increase or decrease effectiveness's humans-98.6 degrees Fahrenheit | 25 | |
| 5482048891 | Factors that effect Enzymes (PH level) | Thrive under certain conditions Acid- stomach Base- cleaners Neutral- water based | 26 | |
| 5482048892 | Factors that effect Enzymes (Numbers) | the more enzymes you have the faster the reactions | 27 | |
| 5482049447 | Factors that effect Enzymes (Regulatory molecules) | chemicals within a cell which can turn enzymes on or off | 28 | |
| 5482061751 | PH level | 0-7 = Stronger acid 7-14 = Stronger base 7 = Neutral |  | 29 |
| 5482065350 | Small intestine (PH level) | 8 or 9 base related enzymes | 30 | |
| 5482066003 | Buffers | found inside cells to stabilize the internal PH of a cell | 31 | |
| 5482067411 | Water (PH level) | neutral or 7 polar molecule | 32 | |
| 5482069807 | Stomach acid (PH level) | 2 acid related enzymes | 33 | |
| 5482072613 | Salivary Amylase | start to break down large poly-saccarides before it enters the mouth | 34 | |
| 5482076332 | Lactase | breaks down diary di- sacarides to a mono-sacardies | 35 | |
| 5482079576 | Cellulose | breaks down plant material humans lack this | 36 | |
| 5482081187 | Amylase | breaks down carbohydrates | 37 | |
| 5482082084 | Typsin | breaks down proteins | 38 | |
| 5482082595 | Lipase | breaks down lipids | 39 | |
| 5482085108 | Peptide | breaks down to amino acids | 40 | |
| 5482086508 | Digestion Step One | ingestion |  | 41 |
| 5482086509 | Digestion Step Two | food is broken down into pieces absorbed by our small intestines | | 42 |
| 5482086908 | Digestion Step Three | Absorption- small intestines absorb nutrients into blood. Large intestines absorb water | | 43 |
| 5482086909 | Digestion Step Four | Elimination- passes through the large intestines where any material not digested becomes "rough agel" | | 44 |
| 5482097201 | Digestion Process in body | Mouth Esophagus stomach small intestines large intestines-colon rectum anus | | 45 |
| 5482100161 | Mechanical Digestion | mouth chews Esophagus and stomach muscles contract |  | 46 |
| 5482101667 | Chemical Digestion | enzymes break down food into smaller pieces |  | 47 |
