BIOLOGY FINAL

qualitative data (CH 1)

characteristics; not numerical

quantitative data (CH 1)

numerical data

hypothesis (CH 1)

possible, testable solution to a question

scientific theory (CH 1)

explains WHY a scientific phenomenon happens; broad in scope and supported by growing body of evidence

scientific law (CH 1)

statement that DESCRIBES a phenomenon, not why it happens

how do you make an experiment trustful? (CH 1)

take steps to control variable, like by having a large, diverse sample size, and eliminate bias

prospective study + pros and cons (CH 1)

data collected as individuals are followed overtime; more accurate, but takes longer

retrospective study + pros and cons (CH 1)

individuals sampled about their past; doesn’t take as long to record data, but relies on honesty and memory

elements of life (CH 2)

SPONCH; sulfur, phosphorus, nitrogen, carbon, and hydrogen

trace elements (CH 2)

elements needed in body in minute amounts

mass number (CH 2)

# protons + # neutrons

atomic number (CH 2)

# protons

# neutrons

mass number - atomic number (# protons)

relative atomic mass (CH 2)

average value of isotopes

isotope (CH 2)

atoms of same element that have different # of neutrons

carbon 14 cycle (CH 2)

1. forms in atmosphere when nitrogen is energized by sun

2. absorbed by plants when they take in CO₂

3. moves up food chain when organisms eat plants & get eaten

4. carbon 14 radioactively decays after organism dies, forming nitrogen 4 that returns to air

radioactive isotope (CH 2)

atom with unstable nucleus that decays and gives off energy

radioactive tracer (CH 2)

food with small amount of radioactive isotope fed to patient; path of tracer in food is followed through body to study metabolic pathway

covalent bond (CH 2)

two electrons in hydrogen atoms shared in covalent bond, forming H₂ molecule

ionic bond (CH 2)

bond between oppositely charged atoms

Is water polar? (CH 2)

yes, water is polar

cohesion (CH 2)

attraction to other water particles

adhesion (CH 2)

attraction to other substances

Does water have a high surface tension? (CH 2)

yes, because surface level molecules are double-bonded to each other

Does water resist temperature changes? (CH 2)

yes; it stabilized air temp and can absorb/release large amounts of heat with only slight temp change

capillary action (CH 2)

water rises in narrow space without assistance from gravity

buffer (CH 2)

weak acid or base

ocean acidification (CH 2)

decrease in pH that reduced amount of carbonate ions, making it harder for shelled organisms to survive

why are carbon compounds necessary for life? (CH 3)

they can form four bonds, which allows a wide variety of complex structures

three types of carbon compound structures (CH 3)

chains, ring, branched ring

monomer of carbohydrates (CH 3)

monosaccharide

three types of carbohydrate macromolecules + functions (CH 3)

starch (chain) is primary source of energy in plants; glycogen (branch) is primary source of energy in animals; cellulose (grid) strengthens cell walls

monomer of lipids (CH 3)

glycerol and fatty acid

three types of lipid macromolecules + purpose (CH 3)

triglyceride (E) is for long-term energy storage in animals; phospholipids (jellyfish) is the main component of cell membranes for structure + flexibility; steroids (hexagons) are hormones

saturated triglyceride v unsaturated triglyceride (CH 3)

saturated has all single bonds, making it more compact and solid at room temperature, so it clogs arteries; unsaturated has one double bond, making it bend and liquid at room temperature, so it does not clog arteries

protein monomer (CH 3)

20 types of amino acids

example of protein macromolecule (CH 3)

folded amino acid chain (polypeptide) that folds into enzyme

what is protein made of (CH 3)

hydrogen, variable (R) group, amine group, carboxylic group

complete protein (CH 3)

food with all nine essential amino acids

monomer of nucleic acid (CH 3)

nucleotide

nucleic acid macromolecule + purpose (CH 3)

DNA that contains genetic information for cell growth and maintenance

simple carbs v complex carbs (CH 3)

simple carbs give slow and steady supply of energy and have more nutrients; complex carbs give quick burst of energy followed by a crash and have sugar

structure of phospholipid (CH 3)

hydrophilic, polar head and hydrophobic, nonpolar tail (one unsaturated and one saturated triglyceride)

purpose of enzyme in the body (CH 3)

speeds up chemical reactions that maintain homeostasis by lowering activation energy when substrate binds to active site

competitive inhibition (CH 3)

an inhibitor with the same shape as the substrate binds to the active site, stopping the actual substrate from binding

noncompetitive inhibition (CH 3)

an inhibitor binds to the allosteric site, altering the shape of the active site and stopping the substrate from binding

denaturation (CH 3)

when the active site is altered due to the pH or temperature not being ideal