| 5147036706 | Amino acid | 20 common sets, each consist of a central carbon atom bonded to four covalent partners. |  | 0 |
| 5147036707 | Carbohydrates | "carbs" sugar polymers, act as a major dietary energy source in animals, also act as building materials in plants. | | 1 |
| 5147036708 | Cellulose | the most abundant organic compound on earth, used for structure, polymer of glucose | | 2 |
| 5147036709 | Dehydration reaction | this links cells together, when a monomer is added to the chain the reaction releases two hydrogen and oxygen atom. so it forms water. | | 3 |
| 5147036710 | Desaturation | chainging the shape of a protien by a change in temp | | 4 |
| 5147036711 | Disaccharides | two monosaccharides consturcted from dehydration. most common is sucrose which is glucose conneceted to a fructose (sucrose or lactose) | | 5 |
| 5147036712 | DNA | resides in long fibers called chromosomes. | | 6 |
| 5147036713 | Fat | typically consists of one glycerol molecule joined with three fatty acid molecules by dehydration. This results in triglyceride | | 7 |
| 5147036714 | Functional groups | the atoms that usually participate in chem reactions (hydroxl, carboxl) | | 8 |
| 5151351061 | functions of a protein | structural (hair), storage (seeds and eggs, provide amino acids for growth), conractile (helps movement), transport, Enxymes (help chemical reactions by changing the rate) | | 9 |
| 5147036715 | Glycogen | this is where animals store the extra sugar (this is another form of a polysaccharide) (polymer of glucose) | | 10 |
| 5151460755 | gene | specific stretch of DNA that PRograms the amino acid sequence of a polypetide | | 11 |
| 5147036716 | Hydrocarbons | simplest organic compound, contains only carbon and hydrogen atoms. are in the energy rich parts in fat molecules |  | 12 |
| 5147036718 | Hydrolysis | opposite of dehydration, adds water between the monomers causing the cells to break bonds. |  | 13 |
| 5147036719 | Hydrophilic | adhere water to their surface, most carbs are this. "water loving" | | 14 |
| 5147036720 | Hydrophobic | "water fearing" does not mix with water | | 15 |
| 5151270070 | hydrogenation | procces of converting unsaturated fats into saturated by adding hydrogen. This creates something more unheathy then saturate , "trans fat" | | 16 |
| 5147036721 | Isomers | molecule's that have the same molecular formula but different structures. ex; glucose and fructose | | 17 |
| 5147036722 | Lipids | organic compounds that are "water fearing" hydrophobic. does not mix with water. vary in structure and two main types are fats and steroids. | | 18 |
| 5147036723 | Macromolecules | same as polymers- a large chain of monomers | | 19 |
| 5150808799 | Methane | simplest hydrocarbon, contains only 1f carbon atom bonded with 4 hydrogen atoms. |  | 20 |
| 5147036724 | Monomers | small molecules that make up polymers. | | 21 |
| 5147036725 | Monosaccharides | simple sugars that cannot be broken down by hydrolysis. ex: glucose (main fuel for cellular work) |  | 22 |
| 5151450370 | nucleic acids | macromolecules that provide the directions for building protiens (DNA RNA ) is a polymer made from monomers called nucleotides | | 23 |
| 5147036726 | Organic compounds | carbon-based molecules, which lies at the heart of any study of life. Mostly bonds with hydrogen, oxygen, and nitrogen. | | 24 |
| 5147036727 | Peptide bond | the bond between adjacent amino acids by dehydration | | 25 |
| 5147036728 | Polymers | are large molecules made by stringing together many smaller molecules called monomers. | | 26 |
| 5147036729 | Polypeptide | a long chain of amino acids | | 27 |
| 5147036730 | Polysaccharides | large chain of sugar units, also known as complex carbs, or polymers of monosaccharide. one ex is starch | | 28 |
| 5147036731 | Primary structure | the proteins specific amino acid sequence | | 29 |
| 5147036732 | Protein | has thousands of different proteins. a polymer made up of amino acid monomers. has many different roles. Is a polymer consisting of one or more polypeptides. | | 30 |
| 5147036733 | Saturated | when it has the max number of hydrogen atoms, tend to hold solid at room temp |  | 31 |
| 5147036734 | Starch | a polysaccharide, created by many glucose monomers strung together. found in plants. | | 32 |
| 5147036735 | Steroids | classified as lipids because they are hydrophobic. all have carbon skeletons that are bent to form four fused rings. one common is cholesterol | | 33 |
| 5147036736 | Trans fat | vreated through hydrogenation by adding hydrogen to unsaturated fats | | 34 |
| 5147036737 | Triglyceride | the result of 1 glycerol and 3 fatty acid molecules | | 35 |
| 5147036738 | Unsaturated | a fat that has fewer than the max number of hydrogens at the location of the double bond. has many double bonds within the fatty acids | | 36 |
| 5151403607 | secondary stucture | certain streatches of a polypepetide form patterns , reinforced by hydrogen bonds |  | 37 |
| 5151421424 | tertiary stucture | the overall 3 dimensional shape of the polypeptide | | 38 |
| 5151427030 | quaternary structure | proteins with two or more polypeptidechains , results from bonds between chains. | | 39 |
| 5147036739 | What is the difference between covalent, polar covalent, and hydrogen bonds? | hydrogen bonds are weak, hydrogen atoms are slighly positive and create and attraction with the oxygen moleucle of another.
a covalent bond is when they share electrons.
And a polar covalent is when the electrons are not equally shared between atoms because one has a stronger pull on them. |  | 40 |
| 5147036740 | What are the properties of water that make it essential to life? | cohesion allows water from the roots of the trees to be transported to their leaves. Also it create surface tension because of the hydrogen bonds.
moderates temperature: earths giant water supply keeps temps within limits. (evaporative cooling: think track runners)
Ice floating; in the winter the ice is on the top causing the water underneath to be insulated allowing life to still persist.
water as a solvent: water is in our body and is the medium for chemical reactions. | | 41 |
| 5147236353 | why does ice float? | because when water becomes cooler the molecules spread farther apart forming ice. Ice has fewer molecules than the liquid form of water therefor it floats. This is a result of hydrogen bonding. | | 42 |
| 5147036741 | Describe the special bonding properties of carbon that allow it to form and endless variety of organic molecules. | | | 43 |
| 5147196414 | Water moderating temperature | because of hydrogen bonding water has a stronger resistance to temp change. because of this water does not heat up fast but rather absorbs and stores energy. And when cooling down it releases a lot of heat energy while only decreasing a little in temp. | | 44 |
| 5147036742 | Identify the functional groups and and explain their role in bonding. | | | 45 |
| 5147036743 | Compare a dehydration reaction to hydrolysis. | | | 46 |
| 5147036744 | How does dehydration and hydrolysis reactions build and break down large molecules? | | | 47 |
| 5147036745 | Identify and compare the structures and functions of monosaccharides, disaccharides, polysaccharides in living organisms. Five examples of each. | | | 48 |
| 5147036746 | What are the characteristics of lipids. Give the different types and their used in organisms. | | | 49 |
| 5147036747 | Compare the structure, properties, and uses of saturated and unsaturated fatty acids. | | | 50 |
| 5147036748 | Distinguish between steroids and anabolic steroid, and explain how the use of anabolic steroids can be dangers to a persons health. | | | 51 |
| 5147036749 | Describe the structure and function of proteins in living organisms. | | | 52 |
| 5147036750 | Distinguish between the primary structure and the final three-dimensional shape of polypeptides and proteins. | | | 53 |
| 5147036751 | Why has lactose intolerance evolved differently in humans spread throughout the world? | | | 54 |
| 5147036752 | Explain how gets nutrients from and gives nutrients to our bodies from the food we eat. | | | 55 |
| 5147059617 | polar molecule | has opposite charges on opposite ends. Ex: water because it has an unequal sharing of electrons. | | 56 |
| 5147074059 | Hydrogen bonds | the weak attractions of one hydrogen atom of one molecule is near the oxygen atom of an adjacent water molecule. water molecules stick together because of this. |  | 57 |
| 5147133787 | cohesion | the tendency of molecules of the same kind to stick together. Lot stronger in water than other liquids. | | 58 |
