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| 10797641799 | Covalent | A chemical bond that involves sharing a pair of electrons between atoms in a molecule | 0 | |
| 10797641800 | Hydrogen bond | A type of weak chemical bond formed when the slightly positive hydrogen atom of a polar covalent bond in one molecule is attracted to the slightly negative atom of a polar covalent bond in another molecule | 1 | |
| 10797641801 | Polar | Molecule with partial charges | 2 | |
| 10797641802 | Electronegative | The attraction of a given atom for the electrons of a covalent bond | 3 | |
| 10797641803 | Dipole | A molecule or a part of a molecule that contains both positively and negatively charged regions | 4 | |
| 10797641804 | Cohesion | Attraction between molecules of the same substance | 5 | |
| 10797641805 | Surface tension | An inward force that tends to minimize the surface area of a liquid; it causes the surface to behave as if it were a thin skin | 6 | |
| 10797641806 | Adhesion | An attraction between molecules of different substances | 7 | |
| 10797641807 | Capillary Action | A process powered by adhesion that causes water molecules to move upward through a narrow tube such as the stem of a plant | 8 | |
| 10797641808 | Transpiration | Evaporation of water from the leaves and stem of a plant | 9 | |
| 10797641809 | Specific heat capacity | the amount of heat energy required to raise the temperature of one gram of substance by one degree celcius | 10 | |
| 10797641810 | Latent heat of vaporization | The quantity of heat absorbed by a substance at the point at which it changes from a liquid to a vapor | 11 | |
| 10797641811 | Denature | A change in the shape of a protein (such as an enzyme) that can be caused by changes in temperature or pH. Hydrophilic Having an affinity for water | 12 | |
| 10797641812 | Hydrophobic | Repelled by water | 13 | |
| 10797641813 | Monosaccharide | A single sugar molecule such as glucose or fructose, the simplest type of sugar | 14 | |
| 10797641814 | Cellulose | Polysaccharide found in plants that gives structure to cell walls | 15 | |
| 10797641815 | Glycogen | An extensively branched glucose storage polysaccharide found in the liver and muscle of animals; the animal equivalent of starch | 16 | |
| 10797641816 | Condensation | Type of anabolic reaction that builds polysaccharides and disaccharides from monosaccharides | 17 | |
| 10797641817 | Hydrolysis | Type of catabolic reaction that breaks down polysaccharides and disaccharides into monosaccharides | 18 | |
| 10797641818 | Trigylceride | Lipid molecule formed by a condensation reaction between glycerol and 3 fatty acids | 19 | |
| 10797641819 | Amino acids | Building blocks of polypeptides | 20 | |
| 10797641820 | Peptide bond | Bond that forms between amino acids | 21 | |
| 10797641821 | enzyme | A globular protein that catalyses a specific chemical reaction | 22 | |
| 10797641822 | chemical reaction | A process where bonds between atoms are broken and/or formed therefore modifying a substance substrate the reactant of a chemical reaction that is modified by an enzyme | 23 | |
| 10797641823 | active site | the region on the surface of an enzyme that makes contact with the substrate. The shape of the active size must exactly match the shape of the substrate | 24 | |
| 10797641824 | enzyme specificity | refers to the fact that each enzyme can catalyse only one reaction | 25 | |
| 10797641825 | lock and key model | a model used to represent enzyme specificity. The lock represents the enzyme and the key represents the substrate. One one specific key can fit into the lock. | 26 | |
| 10797641826 | activation energy | the energy required for a reaction to occur (i.e. how fast the substrates are moving when they collide with each other). Enzymes lower the activation energy of reactions. | 27 |
