Bio202
Terms
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- Matter
- Anything that has a mass and takes up space.
- Elements
- Cannot be broken down by chemical reactions
- compounds
- made up of 2 or more elements
- emergent properties
- creating a new compound from different elements
- trace elements
- Elements required by organisms in minute quantities
- Atom
- Smallest unit of matter
- Subatomic Particles
- Neutrons, protons, and electrons
- Dalton
- 1.7 x 10^-24
- Atomic Number
- Number of protons in an atom
- Mass number
- Number of protons and neutrons
- Isotopes
- Same element, different number of neutrons
- Carbon dating
- Neutron decays and forms 1 proton and 1 electron
- Energy
- Ability to do work
- Potential Energy
- energy that matter stores because of position
- Valence electrons
- paired and unpaired electrons in outermost shell
- Valence
- unpaired electrons
- Electronegativity
- ability to attract electrons
- Ionic bond
- Forms if two atoms are so unequal in their attraction for valence electrons that one atom strips an electron completely from the other
- Hydrogen bonds
- Covalently bonded to an electronegative atom attracted to another electronegative atom
- Van der Waals interactions
-
weak bond
friction and static
multiple positive areas in contact with negative areas - Cohesion
- Sticky nature of water
- Adhesion
- Stickiness with other molecules besides water
- Surface tension
- Energy required to break the surface of a liquid
- Kinetic Energy
- Energy of motion
- Heat
- Measure of total quantity of kinetic energy due to molecular motion
- Temperature
- Measures intensity of heat
- Calorie
- Change one gram of water by one degree Celsius
- Kilocalorie
- Amount of heat energy needed to raise the temperature of 1000g of water by 1 degree Celsius
- Specific Heat
- Amount of heat that must be absorbed or lost for one gram of that substance to change its temperature by one degree Celsius
- Break hydrogen bonds
- Absorb heat
- Form hydrogen bonds
- Release heat
- Heat of vaporization
- Quantity of heat that a liquid must absorb for one gram of it to be converted from liquid to gas
- Chemical Equilibrium
- the point at which the reactions offset one another exactly
- evaporative cooling
- occurs because the hottest molecules, those with the greatest kinetic energy, are the most likely to leave as gas.
- hydration shell
- the sphere of water molecules around each dissolved ion.
- colloid
- a stable suspension of fine particles in a liquid
- base
- substance that reduces the hydrogen ion concentration
- acid
- a substance that increases the hydrogen ion concentration
- buffers
- substances that minimize changes in concentrations of H+ and OH-
- hydrocarbons
- organic molecules that consist of only carbon and hydrogen
- isomers
- compounds that have the same number of atoms, but different spatial arrangement, hence different properties
- Structural Isomers
- Differ in the covalent arrangements of their atoms
- Geometric Isomers
- Same covalent partnerships that differ in their spatial arrangements
- Enantiomers
- Isomers that mirror images of each other
- Functional Groups
- the chemical groups that affect molecular functions by being directly involved in chemical reactions
- Macromolecules
- A giant molecule formed by the joining of smaller molecules, usually by a condensation reaction. Polysaccharides, proteins, and nucleic acids are macromolecules.
- Polymers
- Long molecules consisting of many similar building blocks linked by covalent bonds
- Monomers
- The repeating units that serve as building blocks of polymers
- Condensation Reaction
- Monomers are connected by a reaction in which two molecules are covalently bonded to each other through loss of a water molecule
- Hydrolysis
- Reverse of the Dehydration
- Carbohydrates
- Include both sugars and polymers of sugars
- Monosaccharides
- The simplest carbohydrates. They generally have molecular formulas that are some multiple of this unit CH[2]O
- Disaccharides
- 2 monosaccharides
- glycosydic linkage
- Covalent bond formed between two monosaccharides
- Polysaccharides
- Macromolecules, polymers with a few hundred to a few thousand monosaccharides joined by glycosydic linkages.
- Starch
- Polymer of glucose monomers, made of alpha glucose
- Glycogen
- Polymer of glucose that is like a amylopectin but more extensively branched
- Cellulose
- Major component of the tough walls that enclose plant cells
- Chitin
- The carbohydrate used by arthropods to build their exoskeletons
- Lipids
- One of a group of compounds, including fats, phospholipids, and steroids, that mix poorly, if at all, with water.
- Fat
- Made of glycerol and fatty acids
- Fatty acid
- Has a long carbon skeleton
- Triacylglycerol
- Three fatty acids linked to one glycerol
- Saturated fatty acid
- No double bonds between carbon atoms and as many hydrogen atoms as possible
- Unsaturated fatty acid
- One or more double bonds formed by the removal of hydrogen atoms
- Trans Fats
- Unsaturated Fats with trans double bonds
- Phospholipids
- They have only 2 fatty acids attached to a glycerol
- Steroids
- Lipids characterized by a carbon skeleton consisting of four fused rings
- Cholesterol
- Component of animal cell membranes and from which other steroids are synthesized.