Terms : Hide Images
| 5641630151 | Atom | the basic unit of matter which cannot be broken down into smaller parts by chemical means |  | 0 |
| 5641630152 | Element | a pure substance made of only one kind of atom |  | 1 |
| 5641630153 | Proton | a subatomic particle that is located in the nucleus of an atom. Has a positive charge | 2 | |
| 5641630154 | Electron | a subatomic particle that orbits the nucleus of an atom. Has a negative charge | 3 | |
| 5641630155 | Neutron | a subatomic particle located in the nucleus of an atom that has no charge. | 4 | |
| 5641630156 | Molecule | a group of atoms held together by covalent bonds. Can be an element or a compound. |  | 5 |
| 5641630157 | Compound | a substance made of joined atoms of 2 different elements. Ex: CO2, H2O, CO | 6 | |
| 5641630158 | Covalent bond | a bond between atoms in a molecule where atoms share electrons equally. A very strong bond. |  | 7 |
| 5641630159 | Ion | a charged atom which is created when atoms exchange electrons |  | 8 |
| 5641630160 | Ionic Bond | a bond between atoms in a molecule where a positive ion and a negative ion are attracted to one another. |  | 9 |
| 5641630161 | Acid | compounds that create hydrogen ions when dissolved in water. A substance with a pH of 1-6 | 10 | |
| 5641630162 | Base | compounds that reduce the amount of hydrogen atoms when dissolved in water. A substance with a pH of 8-14 | 11 | |
| 5641630163 | pH | a measure of how acidic or basic a substance is. The scale ranges from 1-14 | 12 | |
| 5641630164 | Polar molecule | a neutral molecule where part of the molecule is partially positively charged and another part is partially negatively charged | 13 | |
| 5641630165 | Hydrogen bonds | weak bonds that occur between positive charges on one molecule and negative charges on another molecule | 14 | |
| 5641630166 | Cohesion | a property of water where water molecules stick to other water molecules |  | 15 |
| 5641630167 | Adhesion | a property of water where water molecules stick to other molecules (non-water molecules) | | 16 |
| 5641630168 | Surface Tension | a property of water describing how water's surface requires a significant force to penetrate | 17 | |
| 5641630169 | High Heat Capacity | a property of water describing how it takes a lot of energy for water to heat up | 18 | |
| 5641630170 | Crystalline Ice Structure | a property of water describing how the space between water molecules allows air to be trapped in ice. Allows ice to be less dense than water, and water expands when frozen into ice | 19 | |
| 5641630171 | Universal Solvent | a property of water describing how water can dissolve lots of materials | 20 | |
| 5641630172 | Hydrophilic | describes a molecule as being "water liking." These molecules are polar or charged and they dissolve in water | 21 | |
| 5641630173 | Hydrophobic | describes a molecule as being "water fearing." These molecules are nonpolar and they do not dissolve in water | 22 | |
| 5641630174 | Monomer | single subunit (building block) of macromolecules | 23 | |
| 5641630175 | macromolecule | a large polymer molecule | 24 | |
| 5641630176 | dimer | 2 monomers bonded together | 25 | |
| 5641630177 | Polymer | multiple monomers bonded together | 26 | |
| 5641630178 | Dehydration Synthesis | the process by which subunits are bonded together to make larger molecules by removing water | 27 | |
| 5641630179 | Hydrolysis | the process by which larger molecules are broken apart into smaller subunits by adding water | 28 | |
| 5641630180 | Carbohydrate | one of the major biological molecules that are sugars, starches, etc. Usually form rings |  | 29 |
| 5641630181 | Monosaccharide | the monomer of carbohydrates | 30 | |
| 5641630182 | Disaccharide | the dimer of carbohydrates | 31 | |
| 5641630183 | Polysaccharide | the polymer of carbohydrates | 32 | |
| 5641630184 | Lipid | one of the major biological molecules that are nonpolar (hydrophobic) and have noticeable long chains of carbon and hydrogen |  | 33 |
| 5641630185 | Saturated Fatty Acid | type of lipid that forms "straight" lines. Can be packed into tight spaces and are solid at room temperature. Ex: butter |  | 34 |
| 5641630186 | Unsaturated Fatty Acid | type of lipid that forms "kinked" or "bent" lines. Cannot be packed in to tight spaces and are liquid at room temperature. Ex: oil |  | 35 |
| 5641630187 | Nucleic Acid | type of biological molecule that is involved in making and carrying out our genetic code |  | 36 |
| 5641630188 | nucleotide | monomer of nucleic acids. contains a sugar, phosphate group, and nitrogenous base. |  | 37 |
| 5641630189 | DNA and RNA | polymers of nucleic acids | 38 | |
| 5641630190 | Protein | type of biological molecule used in muscles and expressing our genes. | 39 | |
| 5641630191 | Amino Acids | monomer of proteins. Contains an R group |  | 40 |
| 5641630192 | R group | variable in amino acids that changes and determines the type of amino acid that a molecule is | 41 | |
| 5641630193 | Polypeptide (protein) | polymer of proteins | 42 | |
| 5641630194 | Peptide Bond | bond between two amino acids that attaches them to make a polypeptide | 43 | |
| 5641630195 | Denaturation | when a protein looses its shape due to environmental changes (salt concentration, temperature, pH) | 44 | |
| 5641630196 | Enzyme | type of protein considered a biological catalyst. Workers in our cells that help chemical reactions happen. | 45 | |
| 5641630197 | Activation energy | the amount of energy needed to get a reaction started (lowered by an enzyme) |  | 46 |
| 5641630198 | Active Site | area of an enzyme where the reaction occurs (where the substrate fits in with the enzyme). |  | 47 |
| 5641630199 | Substrate | the substance that the enzyme works on. The reactant(s) in an enzymatic reaction | 48 | |
| 5641630200 | Product | the substance that is created at the end of the reaction | 49 | |
| 5641630201 | Lock and Key hypothesis | describes how an enzyme and substrate fit together perfectly and an enzyme only works on one substrate | 50 |
