5481923301 | Polarity | Uneven distribution of charges |  | 0 |
5481932986 | State of Matter | Water- Liquid(rare)
Gas- least dense that a liquid
Solid - Densest |  | 1 |
5481939641 | Hydrogen Bonds (weak) | holds together water molecules to each other (2 or more)
Form quickly and Break Quickly |  | 2 |
5481945541 | Covalent Bonds (stronger) | almost impossible to break | | 3 |
5481950334 | Cohesion | same substance attraction
H2O to H2O |  | 4 |
5481954006 | Surface Tension | Bugs walk over water |  | 5 |
5481957799 | Adhesion characteristics | different substance attractions
stronger than cohesion
Example- water up a tree |  | 6 |
5481965313 | Heat capacity/ Specific heat characteristics | Thermal Capacity ... energy in/out to change the temperature of substance. Related to numbers of hydrogen bonds.
Small amount of hot coca takes awhile to heat up |  | 7 |
5481972240 | Lake Michigan | summer-water is cold- air conditioning
Fall-lake water warm - heat | | 8 |
5481979192 | Carbohydrate characteristics | Bread,grains,pasta,sugar,starch,fiber.
Saccharides |  | 9 |
5481986441 | Simple Carbohydrate characteristics | Quick energy
Milk
refined sugar
"pretty bad"
"mono" | | 10 |
5481990387 | Complex Carbohydrate characteristics | "Poly"
"big"
Fiber | | 11 |
5481993813 | Carbohydrate Function | main source of energy
makes up cell parts in both plants and animal cells |  | 12 |
5481996804 | Lipids characteristics | Fats
Glycerol and Fatty Acid |  | 13 |
5481999580 | Saturated Lipid characteristics | single bond
solid at room temperature
"unhealthy in comparison"
animal |  | 14 |
5482002058 | Unsaturated Lipid characteristics | double bond
liquid at room temperature
"healthier"
plant |  | 15 |
5482005152 | Lipid function | store energy and provide the waterproof coat to your cells | | 16 |
5482008332 | Protein | Amino acids
need food to make nine of them |  | 17 |
5482010601 | Protein Characteristics | amino acids- biochemicals- most important | | 18 |
5482011369 | Protein function | "building blocks" | | 19 |
5482016067 | Organic Compound types ( Carbohydrate) | "mono", "poly", and "di" saccarides
Mono to mono- di - dehydration synthesis
"di+mono = mono+mono (hydrolysis)
can be... sugar/starches
Smaller carbohydrate=smaller "mono" saccaride
Complex carbohydrate=bigger "poly" saccaride |  | 20 |
5482018186 | Organic Compound types (lipids) | examples- oils,wax,and butter |  | 21 |
5482018187 | Organic Compound types( protein) | humans-20 amino acids
R chain changes but everything else stays the same | | 22 |
5482035191 | Enzyme-substrate complex | Catalyst are protein based catalyst known as enzymes which bind to only one substrate. Enzymes work by lowering the activation energy needed to start a chemical reaction which begins with recants and combined to from a product or products |  | 23 |
5482041498 | Enzymes | Proteins- long chains of amino acids
Needed to survive or food will not digest
Work in either a neutral, acidic, or basic environment- only one
contains an active site |  | 24 |
5482048890 | Factors that effect Enzymes (Temperature) | Can increase or decrease effectiveness's
humans-98.6 degrees Fahrenheit | | 25 |
5482048891 | Factors that effect Enzymes (PH level) | Thrive under certain conditions
Acid- stomach
Base- cleaners
Neutral- water based | | 26 |
5482048892 | Factors that effect Enzymes (Numbers) | the more enzymes you have the faster the reactions | | 27 |
5482049447 | Factors that effect Enzymes (Regulatory molecules) | chemicals within a cell which can turn enzymes on or off | | 28 |
5482061751 | PH level | 0-7 = Stronger acid
7-14 = Stronger base
7 = Neutral |  | 29 |
5482065350 | Small intestine (PH level) | 8 or 9
base related enzymes | | 30 |
5482066003 | Buffers | found inside cells to stabilize the internal PH of a cell | | 31 |
5482067411 | Water (PH level) | neutral or 7
polar molecule | | 32 |
5482069807 | Stomach acid (PH level) | 2
acid related enzymes | | 33 |
5482072613 | Salivary Amylase | start to break down large poly-saccarides before it enters the mouth | | 34 |
5482076332 | Lactase | breaks down diary di- sacarides to a mono-sacardies | | 35 |
5482079576 | Cellulose | breaks down plant material
humans lack this | | 36 |
5482081187 | Amylase | breaks down carbohydrates | | 37 |
5482082084 | Typsin | breaks down proteins | | 38 |
5482082595 | Lipase | breaks down lipids | | 39 |
5482085108 | Peptide | breaks down to amino acids | | 40 |
5482086508 | Digestion Step One | ingestion |  | 41 |
5482086509 | Digestion Step Two | food is broken down into pieces absorbed by our small intestines |  | 42 |
5482086908 | Digestion Step Three | Absorption- small intestines absorb nutrients into blood. Large intestines absorb water |  | 43 |
5482086909 | Digestion Step Four | Elimination- passes through the large intestines where any material not digested becomes "rough agel" |  | 44 |
5482097201 | Digestion Process in body | Mouth
Esophagus
stomach
small intestines
large intestines-colon
rectum
anus |  | 45 |
5482100161 | Mechanical Digestion | mouth chews
Esophagus and stomach muscles contract |  | 46 |
5482101667 | Chemical Digestion | enzymes break down food into smaller pieces |  | 47 |