13655918290 | Element | A pure substance made of only one kind of atom | 0 | |
13655918291 | trace elements | required by an organism in only minute quantities | 1 | |
13655918292 | Isotope | Atoms of the same element that have different numbers of neutrons | 2 | |
13655918293 | radiometric dating | the process of measuring the absolute age of geologic material by measuring the concentrations of radioactive isotopes and their decay products | 3 | |
13655918294 | Compound | A substance made up of atoms of two or more different elements joined by chemical bonds | 4 | |
13655918295 | chemical reaction | the process by which one or more substances change to produce one or more different substances | 5 | |
13655918296 | chemical bond | the force that holds two atoms together | 6 | |
13655918297 | ionic bond | Formed when one or more electrons are transferred from one atom to another | 7 | |
13655918298 | covalent bond | A chemical bond that involves sharing a pair of electrons between atoms in a molecule | 8 | |
13655918299 | hydrogen bond | weak attraction between a hydrogen atom and another atom | 9 | |
13655918300 | Ion | A charged atom | 10 | |
13655918301 | nonpolar covalent bond | a covalent bond in which the electrons are shared equally by the two atoms | 11 | |
13655918302 | polar covalent bond | A covalent bond in which electrons are not shared equally | 12 | |
13655918303 | polar | Molecule with partial charges. Mixes with water. | 13 | |
13655918304 | Cohesion | Attraction between molecules of the same substance | 14 | |
13655918305 | Adhesion | An attraction between molecules of different substances | 15 | |
13655918306 | heat capacity | the number of heat units needed to raise the temperature of a body by one degree. | 16 | |
13655918307 | expansion on freezing | water forms a crystalline structure that expands and is less dense than its liquid state | 17 | |
13655918308 | capillary action | the attraction of the surface of a liquid to the surface of a solid | 18 | |
13655918309 | acidic | pH less than 7; indicates a greater concentration of H+ | 19 | |
13655918310 | basic | pH greater than 7, indicates a greater concentration of OH | 20 | |
13655918311 | Alkaline | basic solution | 21 | |
13655918312 | pH scale | measurement system used to indicate the concentration of hydrogen ions (H+) in solution; ranges from 0 to 14 | 22 | |
13655918313 | organic compounds | Compounds that contain carbon | 23 | |
13655918314 | inorganic compounds | Compounds that do not contain carbon | 24 | |
13655918315 | Polymer | A long molecule consisting of many similar or identical monomers linked together. | 25 | |
13655918316 | Monomer | A simple compound whose molecules can join together to form polymers | 26 | |
13655918317 | Carbohydrates | the starches and sugars present in foods | 27 | |
13655918318 | Monosaccharides | Single sugar molecules | 28 | |
13655918319 | Disaccharide | A double sugar molecule made of two monosaccharides bonded together through dehydration synthesis. | 29 | |
13655918320 | Polysaccharides | Carbohydrates that are made up of more than two monosaccharides | 30 | |
13655918321 | dehydration synthesis | A chemical reaction in which two molecules covalently bond to each other with the removal of a water molecule. | 31 | |
13655918322 | glycosidic linkage | A covalent bond formed between two monosaccharides by a dehydration reaction. | 32 | |
13655918323 | Hydolysis | Breaking down complex molecules by the chemical addition of water | 33 | |
13655918324 | amino acids | monomers of proteins | 34 | |
13655918325 | amino group | NH2 | 35 | |
13655918326 | carboxyl group | COOH | 36 | |
13655918327 | R group | used to represent one of 20 possible side chains found in amino acids of living systems | 37 | |
13655918328 | side chain | Another term for R-group. A variable group that determines the unique chemical properties of a particular amino acid. | 38 | |
13655918329 | Dipeptide | Two amino acids bonded together | 39 | |
13655918330 | peptide bond | The chemical bond that forms between the carboxyl group of one amino acid and the amino group of another amino acid | 40 | |
13655918331 | Polypeptide | A polymer (chain) of many amino acids linked together by peptide bonds. | 41 | |
13655918332 | primary structure of protein | sequence of amino acids | 42 | |
13655918333 | secondary structure of protein | protein structure is formed by folding and twisting of amino acid chain | 43 | |
13655918334 | tertiary structure of protein | protein structure is formed when the twists and folds of the secondary structure fold again to from a larger 3D structure | 44 | |
13655918335 | quarternary structure of protein | overall protein structure, combining 2 or more polypeptides | 45 | |
13655918336 | Chaperonins | protein molecules that assist the proper folding of other proteins | 46 | |
13655918337 | Lipids | Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen. | 47 | |
13655918338 | Triglycerides | an energy-rich compound made up of a single molecule of glycerol and three molecules of fatty acid. | 48 | |
13655918339 | Phospholipids | A molecule that is a constituent of the inner bilayer of biological membranes, having a polar, hydrophilic head and a nonpolar, hydrophobic tail. | 49 | |
13655918340 | Steriods | lipids whose structures resemble chicken-wire fence. include cholesterol and sex hormones | 50 | |
13655918341 | Glycerol | A three-carbon alcohol to which fatty acids are covalently bonded to make fats and oils. | 51 | |
13655918342 | ester linkage | The linkage formed between the glycerol molecule and the fatty acids in a fat is the ester linkage. This bond is formed through dehydration synthesis. | 52 | |
13655918343 | saturated fats | fats that are solid at room temperature, no double bonds, saturated with hydrogen | 53 | |
13655918344 | unsaturated fats | A fat that is liquid at room temperature and found in vegetable oils, nuts, and seeds. Contains double bonds | 54 | |
13655918345 | polyunsaturated fats | triglycerides in which most of the fatty acids have two or more points of unsaturation | 55 | |
13655918346 | Hydrophobic | Having an aversion to water; tending to coalesce and form droplets in water. | 56 | |
13655918347 | Hydrophilic | Having an affinity for water. | 57 | |
13655918348 | Cholesterol | A type of fat made by the body from saturated fat; a minor part of fat in foods. | 58 | |
13655918349 | nucleic acids | macromolecules containing hydrogen, oxygen, nitrogen, carbon, and phosphorus, ex: DNA and RNA | 59 | |
13655918350 | DNA | A complex molecule containing the genetic information that makes up the chromosomes. | 60 | |
13655918351 | RNA | single-stranded nucleic acid that contains the sugar ribose | 61 | |
13655918352 | RNA world hypothesis | hypothesis that RNA served as the genetic information of early life | 62 |
Biochemistry Flashcards
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