AP BIO

Water

Covers 75% of the Earth; consists of 97.5% salt water and 2.5% fresh water.

Covalent Bonding

The bonding between hydrogen and oxygen in water molecules, characterized by sharing electrons.

Polar Molecule

A molecule with partial positive and negative charges, such as water, due to unequal sharing of electrons.

Hydrogen Bonds

Weaker bonds that form between water molecules due to their dipole nature.

Cohesion

Attraction between water molecules, enhanced by hydrogen bonding.

Adhesion

Attraction of water to other substances, such as sugar.

Specific Heat Capacity

The amount of energy (4.184 joules) required to raise the temperature of 1 gram of water by 1 degree Celsius.

High Boiling Point

Water requires a large amount of heat to transition from liquid to gas due to hydrogen bonds.

Evaporative Coolant

Water's ability to cool the environment by absorbing heat when it evaporates.

Expands on Freezing

Water is less dense as a solid than as a liquid, allowing ice to float and protect aquatic life.

Transparent Liquid

Water allows light to penetrate easily, supporting aquatic photosynthesis.

Photosynthesis Reaction

The process where water reacts with CO2 to produce glucose and oxygen: CO2 + H2O → C6H12O6 + O2.

Dehydration Synthesis

A chemical reaction where water is removed to form bonds, such as ester bonds in lipids.

Hydrolysis

A chemical reaction where water is added to break bonds.

Carbohydrates

Organic molecules made of carbon, hydrogen, and oxygen in a 2:1 ratio of H to O.

Monosaccharides

The simplest form of carbohydrates, consisting of single sugar units like glucose.

Disaccharides

Carbohydrates formed by the combination of two monosaccharides, e.g., sucrose and lactose.

Glycosidic Linkage

Covalent bonds formed between monosaccharides in carbohydrates.

Polysaccharides

Long chains of monosaccharides, such as starch and cellulose, used for energy storage and structural components.

Proteins

Biomolecules composed of amino acids, which are made of an amino group, carboxyl group, and a variable R group.

Lipids

Hydrophobic organic molecules including fats and oils, used for long-term energy storage and structural functions.

Saturated Fats

Fats that contain no double bonds between carbon atoms and are solid at room temperature.

Unsaturated Fats

Fats that contain double bonds in their fatty acid chains, making them liquid at room temperature.

Nucleic Acids

Biomolecules consisting of carbon, hydrogen, oxygen, nitrogen, and phosphorus (CHONP), including DNA and RNA.

Hydrogenation

The process of adding hydrogen atoms to unsaturated fats to make them more saturated.