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Matter
Anything that has mass and takes up space
element
pure substance that cannot be broken down
Compound
2 or more different elements
molecule
two or more atoms
isotope
forms of element with idfferent number of neutrons
ion
atom with gained/lost electrons
cation
positive ion, lost electrons
anion
negative ion, gained electrons
ionic bonds
gain/loss of electrons, imbalance in electron charge
polar covalent
unequal sharing of electrons (all water based)
non-polar covalent
equal sharing of electrons (all fats/oils except for fatty acids)
polarity
unique properties of water derive from molecular structure - oxygen shares electrons unevenly
surfactants
substances that break surface tension
adhesion
water molecules stick to other charged particles
universal solvent
water dissolves more substances than any other liquid - cannot dissolve fats/oils
hydrophobic
water fearing
hydrophilic
water loving
capillary action
water adheres to the sides of tubes and other charged surfaces, rising against the force of gravity
cohesion
water molecules stick to themselves
high heat of vaporization
more energy required to break water molecules apart because of cohesion
specific heat capacity
amount off heat absorbed/lost for 1g of water to change temperature
high surface tension
water interfaces with air at surface, water coheres, less penetrable surface
surfactants
substances that break surface tension
pH scale
"power of hydrogen", amount of Hydronium (H3O+) or Hydrogen (H+) relative to amount of Hydroxide (OH-)
Acid
H3O+ or H+ increase, H3O+ or H+ greater than OH- concentration PH<7
Properties: Pungent odor (vinegar), sour taste, corrosive to biological tissue
acid
Strength = % dissociation of H3O+ or H+
acid
Bases
Increase in OH-, H3O+ or H+ less than OH- concentration PH>7
Properties: Slippery texture, bitter taste, pungent odor (bleach), corrosive with biological tissue
base
Strength = % disassociate of OH-
neutralization
effect of strong acid/base alleviated with addition of base/acid with equal strength (creates saltwater)
Buffers
substances that minimize change in concentration of H3O+ and OH- in blood stream
Organic
compounds contain hydrogen/carbon
inorganic
compounds not containing carbon/hydrogen
C, H, N, O, P , S
Carbon, Hydrogen, Nitrogen, Oxygen, Phosphorus, Sulfur; main elements of biomolecules
tetravalence
tendency to form 4 covalent bonds with other atoms
isomers
same formula, different structure/properties
functional groups
components of chemical reactions - most often in a metabolic reaction
polymerization
formation of molecules with 3 or more identical parts (monomers)
dimer
formation of molecules with 2 monomers
dehydration synthesis
hydrogen/hydroxyl removed from different monomers - join to form water, remaining are covalent and link to form a dimer
hydrolysis
"to split water", converse of dehydration synthesis, water molecules splits
anabolism
metabolic reaction - builds dimers/polymers with purpose of storing energy in bonds
catabolism
metabolic reaction - breaks dimer/polymers with the purpose of releasing energy in broken bonds
Carbohydrates
includes sugars/polumers, composed of C, H, O. H & O always in a 2:1 ratio. Serves as fuel for physiological process, carbon source for growth/development
Monosaccharides
simplest carbohydrate: single sugar (forms ring structure) - glucose, fructose, galactose
Hexose sugars
C6H12O6
glucose
not sweet - vital for life/cellular respiration, insulin stimulates body cells - absorbs glucose
fructose
not sweet - fruit/honey
galactose
sweet - monomer of lactose (milk sugar)
Homeostasis
blood glucose levels maintained near 90-100ml in blood with hormones
insulin
lowers glucose concentration - promotion of glucose uptake
glucagon
raises blood glucose levels
Disaccharide
"double sugar" formed: dehydration synthesis of 2 monomers (sucrose, lactose, maltose)
sucrose
table sugar - sweet: glucose/fructose monomer
lactose
milk sugar - not sweet: glucose/galactose monomer
maltose
malt - sweet: 2 glucose monomers
Polysaccharides
formed by dehydration synthesis/glycosidic linkage formed by 100s of 100s of carb monomers (starch, glycogen, cellulose)
starch
storage of glucose in plants
glycogen
storage in glucose in animals
cellulose
storage in glucose in plants
lipis
fats, phospholipids, and steroids. elements: C, H, O. H/O greater than 2:1 ratio. Serve as long term energy, storage, insulation, cell membrane competition, hormone
bonding in fats
(triacylglycerol) - fatty acid loses OH- group. Glycerol loses 3 hydrogen atoms
Water molecules condensed, fatty acid/glycerol combine as an ESTER LINKAGE
saturated fats
all carbon atoms in the fatty acid chain form 4 single bonds with hydrogen and other carbon atoms. Solid and dense (animals)
unsaturated fats
2 or more carbon atoms form a double bond, liquid at room temp (fish/plants)
trans fat
unsaturated fats synthetically converted to saturated fats by adding hydrogen
phospholipids
composition: 1 glycerol linked to 2 fatty acids and a phosphate group (hydrophilic head & hydrophobic tails)
steroids
cholesterol - component of animal cell membrane and precursor to hormones such as testosterone and estrogen
HDL
high-density lipoprotein: stops accumulation of cholesterol in arteries.
LDL
low-density lipoprotein: leaves arteries clogged with cholesterol
Dipeptides/polysaccharides
20 essential amino acids essential for life. Linkage between 2 amino acis = peptide, 3 or more = polypeptide.
REMEMBER: tryptophan and Phenylalanine
Levels of Protein structure
primary, secondary, tertiary, quaternary
Building blocks of biological macro molecules
Carbohydrates: monomers - monosaccharides
Fats: monomers - 3 fatty acids/glycerol
proteins: monomers - amino acids
enzymes
protein which functions as biological catalysts - able to lower activation energy/speed up metabolism reaction
enzyme catalyzed reaction
Each enzyme has a specific active site which matches with a specific substrate [molecule(s)/compound(s) involved in the metabolic reaction]
Lock and Key Hypothesis
Note 
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