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| 4976421395 | atom | protons, neutrons, electrons | 0 | |
| 4976425488 | electronegativity | physical property indicating how strongly an atom holds its electrons, defined value | 1 | |
| 4976432183 | electronegative trend | increases up and to the right |  | 2 |
| 4976436938 | metals | easily give away electrons | 3 | |
| 4976439642 | nonmetals | hold electrons tightly | 4 | |
| 4976442112 | stability | noble gases, full outer shell, achieved through bonding | 5 | |
| 4976444441 | 3 types of bonds | covalent, ionic, hydrogen | 6 | |
| 4976446992 | covalent | even sharing of electrons, 0-0.5, non polar | 7 | |
| 4976446993 | ionic | not even sharing of electrons, one outright takes the other's electrons, 0.6-2.0 |  | 8 |
| 4976446994 | hydrogen | force of attraction between oppositely charged atoms, hydrogen to nitrogen, oxygen, and fluorine, 2.0+ |  | 9 |
| 4976465834 | non-polar | when atoms within molecules have relatively the same charge | 10 | |
| 4976469244 | polar covalent | strong grip, but doesn't take it all the way |  | 11 |
| 4977094910 | 6 properties of water | surface tension, high specific heat, insulating property, cohesion, adhesion, evaporative cooling | 12 | |
| 4976490798 | bonds within water molecule | polar covalent |  | 13 |
| 4976490799 | bonds between water molecules | hydrogen bonds |  | 14 |
| 4976497567 | macromolecules | large molecules made up of monomers added together, many repeated building units | 15 | |
| 4976503492 | 2 types of reactions | dehydration synthesis, hydrolysis | 16 | |
| 4976505677 | dehydration synthesis (condensation) | lose water to build something else, water lost is equal to (monomers - 1) |  | 17 |
| 4976505678 | hydrolysis | to break something using water |  | 18 |
| 4976515060 | 4 types of macromolecules | carbs, protein, fats, nucleic acid | 19 | |
| 4976523094 | carbs | body's first and preferred source of energy, (CH2O)n ratio, have carbonyl group, hydroxyl group, carbon skeleton, definite spatial arrangement | 20 | |
| 4976518615 | 3 types of carbs | simple sugar (monosaccharides), disaccharides, polysaccharides | 21 | |
| 4976538519 | monosaccharides | glucose, fructose, galactose |  | 22 |
| 4976539131 | disaccharides | sucrose, maltose, lactose |  | 23 |
| 4976969980 | bonds in disaccharides | glycosidic linkages, covalent bond from dehydration synthesis 1 water from 2 monomers | 24 | |
| 4976541683 | polysaccharides | starch, cellulose, glycogen |  | 25 |
| 4976992449 | starch v cellulose | starch has OH below the plane every time same orientation, helical or branched cellulose has OH above the plane and below alternating, can hydrogen bond with those parallel, rigid and indigestible, straight wall like formation | 26 | |
| 4976547229 | fats | CHO but no ratio, body second source of energy, 2x energy per unit weight, long, complex, nonpolar, butters, oils, wax, function to add structure to membrane, glycerol and 3 fatty acid monomers called triacylglycerol not polymers, little affinity for water | 27 | |
| 4977027541 | bonds in fats | ester linkages, bond between carboxyl (fatty acid) and hydroxyl (glycerol) group from dehydration synthesis | 28 | |
| 4977015199 | phospholipids | made from glycerol and 2 fatty acids |  | 29 |
| 4976688643 | glycerol | three carbon molecule to which fatty acids are attached | 30 | |
| 4976547230 | 2 main types of fats | saturated, unsaturated | 31 | |
| 4976550316 | saturated | all bonds are filled usually with hydrogen so nonpolar, animal fat, solid at room temp |  | 32 |
| 4976550317 | unsaturated | not all bonds are filled, some double bonds present, vegetable oil, liquid at room temp |  | 33 |
| 4976586509 | protein | CHON, amino acid monomers, not preferred source of energy, most complex structure | 34 | |
| 4976589700 | 4 parts of protein | carboxyl group, amino group, variable r group, hydrogen |  | 35 |
| 4976608924 | primary structure | sequence of amino acid chain, determines polarity for tertiary | 36 | |
| 4976611489 | secondary structure | alpha helix or beta sheet, folds |  | 37 |
| 4976611490 | tertiary structure | folding on itself three-dimensionally compensating polarity of r group |  | 38 |
| 4976614490 | quaternary structure | binding with other amino acids for combined structure |  | 39 |
| 4976629577 | peptide bonds | removal of water between two amino acids causing carbon to bond to nitrogen (dehydration synthesis) |  | 40 |
| 4976705838 | standard deviation | measure of how much scores vary around the mean score |  | 41 |
| 4976708115 | standard error | the standard deviation of an entire sampling distribution |  | 42 |
| 4976708116 | chi-square | value used to determine the likelihood that a particular set of outcomes is due to random chance or is actually significant |  | 43 |
| 4976742511 | elements of life | carbon, hydrogen, oxygen, nitrogen | 44 | |
| 4976744783 | essential element | needed in large amounts for healthy growth | 45 | |
| 4976744784 | trace element | needed in minute quantities | 46 | |
| 4976754663 | energy | capacity to do work, stored in bonds | 47 | |
| 4976772005 | van der waals interactions | forces from the ever changing movement of electrons that create hot spots of charges enabling atoms and molecules to stick to one another |  | 48 |
| 4976784644 | strong to weak bonds | covalent, ionic, hydrogen, van der waals | 49 | |
| 4976789659 | dynamic equilibrium | point at which reactions off set one another, stable ration between reactants and products, not imply concentration |  | 50 |
| 4976799745 | cohesion | attraction of something to itself |  | 51 |
| 4976799746 | adhesion | attraction of something to something else | | 52 |
| 4976809550 | surface tension | tightness across the surface of water that is caused by the polar molecules pulling on one another. |  | 53 |
| 4976817953 | calorie | amount of heat needed to raise the temp of 1 g of water 1 degree celcius | 54 | |
| 4976830917 | specific heat | amount of heat needed to raise the temp of 1 g of a substance by 1 degree celcius | 55 | |
| 4976844600 | molarity | mol solute / liter solution | 56 | |
| 4976855011 | ice floats at 4 degrees | becomes less dense by forming a crystal lattice that spreads out and stabilizes, bonds don't break up as easily, start to stabilize and remain since have little heat/energy | 57 | |
| 4976894994 | concentration of H+ and OH- in pure water | 10^-7 M | 58 | |
| 4976904974 | PH differences | ph1 - ph 2 = how many zeros you put after 1, which is to say that it's 10x more in each increase or decrease | 59 | |
| 4976915251 | buffer | accept hydrogen from solutions when it is in excess and donate when they are depleted, minimizing concentration changes, shift left or right as necessary when disassociated |  | 60 |
| 4976927151 | acid precipitation | presence of sulfur dioxide and nitrogen oxides in atmosphere react with water to form strong acids, electrical power plants, burning of fossil fuels (CO2 emission) are major source | 61 | |
| 4977050505 | carboxyl group |  | 62 | |
| 4977050506 | carbonyl group |  | 63 | |
| 4977052629 | hydroxyl group |  | 64 | |
| 4977313538 | amino group |  | 65 | |
| 4977052630 | r group | determines protein polarity, folding orientation, water affinity, and electrical charge | 66 | |
| 4977133740 | chitin | polysaccharide found in arthropod exoskeletons and fungal cell walls |  | 67 |
| 4977136534 | steroid | lipid characterized by a carbon skeleton consisting of four rings with various functional groups attached |  | 68 |
| 4977136535 | cholesterol | a type of fat made by the body from saturated fat, most common steroid |  | 69 |
| 4977138961 | conformation | the particular three-dimensional shape of a protein molecule | 70 | |
| 4977141927 | disulfide bridge | covalent bond formed between the sulfur atoms of two cysteine side chains |  | 71 |
| 4977141928 | denaturation | a process in which a protein unravels and loses its native conformation |  | 72 |
| 4977141929 | chaperone protein | molecule that directs the proper folding of polypeptides |  | 73 |
