(BIOL 101) Module 1: Lesson 3 - Water and Life//pH and Buffers Vocab List

white chocolate icing should be used more often

emergent properties

cohesion

adhesion

surface tension

heat

temperature

calorie

kilocalorie (aka Calorie)

specific heat (water's is HIGH)

heat of vaporization (evaporation - water's is HIGH)

evaporative cooling

density (in relation to water vs ice, liquids vs solid) solution solute solvent hydration shell dissolve hydrophobic hydrophilic

density (in relation to water vs ice, liquids vs solid)

solution

solute

solvent

hydration shell

dissolve

hydrophobic

hydrophilic

ions

dissociation of water - hydronium ion (H3O+), hydroxide ion (OH-)

hydronium ion (H3O+)

hydroxide ion (OH-)

neutral pH

acids

bases

pH Scale = LOG SCALE!

buffers

carbonic acid (with bicarbonate and carbonate - associate them - no need to draw structures)