Unit 1: Chemistry of Life and Properties of Water

This set of flashcards covers key vocabulary and concepts related to the chemistry of life and the properties of water, essential for understanding biological macromolecules and their functions.

Carbohydrate

Macromolecule made of CHO, typically in ring structures.

Protein

Macromolecule made of CHONS, composed of amino acids.

Lipid

Macromolecule made of CHOP, nonpolar with no specific monomers.

Nucleic Acid

Macromolecule made of CHONP, essential for storing genetic information.

Polymer

A molecule composed of multiple monomers.

Monomer

A single unit of a macromolecule.

Dehydration synthesis

Process that removes a water molecule to bond two monomers together.

Hydrolysis

Process that adds a water molecule to break down a polymer.

Glycosidic linkage

Covalent bond between monosaccharides.

Hydrophobic

Molecules that do not interact well with water.

Amphipathic

Having both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts.

Steroid

A type of lipid characterized by a structure of four fused rings.

Nucleotide

Monomer of nucleic acids, consisting of a sugar, phosphate group, and nitrogenous base.

Antibody

A type of protein that targets antigens.

Peptide bond

Covalent bond between amino acids.

Disulfide bond

Covalent bond between sulfur atoms in cysteine residues, helps stabilize protein structure.

Hydrogen bond

Weak bond between polar molecules, important in water's unique properties.

Cohesion

Attraction between water molecules due to hydrogen bonding.

Adhesion

Attraction of water molecules to other polar substances.

Capillary action

The ability of water to move upward through a narrow space, such as plant xylem, due to adhesion and cohesion.

High specific heat

The amount of energy required to change the temperature of water, important for temperature regulation.

Universal solvent

Water’s ability to dissolve many substances due to its polarity.

Saturated fat

Fatty acid with no double bonds, solid at room temperature.

Unsaturated fat

Fatty acid with one or more double bonds, typically liquid at room temperature.

Polarity

A property of molecules that describes the distribution of electric charge, leading to partially positive and negative ends.