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| 7278231893 | Properties of Water | density, universal solvent, cohesion, adhesion, heat capacity, capillary action, polarity high heat of vaporization |  | 0 |
| 7278260885 | polar molecule | a molecule with one positively charged side and one negatively charged side |  | 1 |
| 7278270809 | types of bonds in a water molecule | covalent and hydrogen |  | 2 |
| 7278277506 | covalent bonds | result in high cohesion and high surface tension |  | 3 |
| 7278280072 | cohesion | attraction between two like substances |  | 4 |
| 7278281458 | adhesion | attraction between two different substances |  | 5 |
| 7278286548 | hydrophilic | substances that dissolve in water | 6 | |
| 7278289430 | hydrophobic | substances that don't dissolve in water due to the lack of charged poles and non-polarity | 7 | |
| 7278295479 | high heat capacity | water can hold onto heat really well, hard to heat up and cool down | 8 | |
| 7278299228 | solution | dissolved substances | 9 | |
| 7278301422 | suspension | keep substances separate, and suspended in liquid | 10 | |
| 7278305963 | capillary action | the tendency of water to rise in a tube | 11 | |
| 7278307284 | heat of vaporization | the quantity of heat a liquid must absorb for one gram to evaporate | 12 | |
| 7278313695 | biomolecules | what food is made of (aka macromolecules) | 13 | |
| 7278315569 | monomer | building block of a substance | 14 | |
| 7278317730 | carbohydrates | fast source of energy, made of monosaccharides, CHO | 15 | |
| 7278436274 | parts of carbs | monosaccharides, disaccharides, and polysaccharides | 16 | |
| 7278320861 | lipids | made of glycerol and fatty acid, insulation, long term energy, make up cell membranes, too much is unhealthy (aka fats), CHO | 17 | |
| 7278326501 | proteins | made up of amino acids, muscle development, immune system and enzymes, dan codes = proteins, CHON | 18 | |
| 7278433268 | hair, nails and skin | made of proteins | 19 | |
| 7278331676 | nucleic acids | dna and rna, made of nucleotides, coding of traits, cannot be gotten from food, CHONP | 20 | |
| 7278341429 | macromolecules | large molecules | 21 | |
| 7278343054 | simple sugars | instant energy | 22 | |
| 7278344638 | complex sugars | slightly longer lasting energy | 23 | |
| 7278348619 | saturated fat | fat that is solid at room temperature | 24 | |
| 7278350829 | unsaturated fat | fat that is liquid at room temperature | 25 | |
| 7278352339 | triglycerides | fats | 26 | |
| 7278359867 | enzymes | one task machines made of proteins | 27 | |
| 7278363582 | substrate | the raw material an enzyme needs to do its job | 28 | |
| 7278365670 | active site | the part of the enzyme that touches and manipulates the substrate | 29 | |
| 7278370300 | lock and key model | substrate fits into the active site | 30 | |
| 7278371909 | induced fit model | the substrate causes the active site to change shape slightly to accommodate it | 31 | |
| 7278377905 | enzyme-substrate complex | enzyme and substrate are stuck together before the enzyme's active site breaks the bond | 32 | |
| 7278386226 | can reactions occur without a certain enzyme? | yes, but it happens too slowly for the cell's needs | 33 | |
| 7278392902 | allosteric sites | sites where other molecules can bind to change to enzyme's speed or ability to do its job | 34 | |
| 7278395800 | competitive inhibitor | a molecule that fits into the active site and slows down the enzyme by blocking the substrate | 35 | |
| 7278400929 | noncompetitive inhibitor | a molecule that fits into the allosteric site and causes the enzyme to work less efficiently or slower | 36 | |
| 7278406142 | activator | a molecule that fits into the allosteric site and allows the enzyme to work faster and more efficiently | 37 | |
| 7278413028 | enzymatic pathway | a series of enzymes that act like an assembly line to complete a task for the cell | 38 | |
| 7278419814 | feedback inhibition | the end product serves as an inhibitor for the first enzyme in the pathway | 39 | |
| 7278425153 | side products | the result of splitting substrates in an enzymatic pathway to create the end product | 40 | |
| 7278442040 | are enzymatic pathways affected by temperature? | yes, cold = slower, hot = faster | 41 |
