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Compound

A substance formed from two or more individual elements combining in a fixed ratio.

Ionic bonds

Bonds formed by the transfer of electrons from one atom to another, resulting in oppositely charged ions.

Covalent bonds

Bonds formed when electrons are shared between atoms, typically between nonmetals.

Nonpolar covalent bond

A type of covalent bond where electrons are shared equally between atoms.

Polar covalent bond

A type of covalent bond where electrons are shared unequally between atoms.

Structural formula

A representation of atoms and bonding in a molecule, e.g., H-H.

Molecular formula

An abbreviation of the structural formula, e.g., H2.

Electronegativity

An atom's attraction for the electrons in a covalent bond.

Hydrogen bonds

Weak attractions between a hydrogen atom covalently bonded to an electronegative atom and another electronegative atom.

Van der Waals interactions

Weak attractions between molecules due to asymmetrical electron distribution.

Cohesion

The tendency of water to stick to itself, important for processes like transpiration.

Adhesion

The tendency of water to stick to other substances, contributing to capillary action.

Surface tension

The result of cohesion among water molecules, allowing some organisms to sit on water without sinking.

High heat capacity

The ability of water to resist temperature changes, stabilizing environments.

High heat of vaporization

The amount of heat required for a liquid to convert to gas, contributing to evaporative cooling.

Expansion on freezing

The phenomenon where water expands when it freezes, allowing ice to float.

Hydrophobic substances

Substances that do not dissolve in water.

Hydrophilic substances

Substances that do dissolve in water.

Monosaccharides

Simple sugars, such as glucose and fructose, that serve as building blocks for carbohydrates.

Disaccharides

Formed by the combination of two monosaccharides through dehydration synthesis.

Polysaccharides

Long chains of monosaccharides, such as starch and cellulose.

Amino acids

The monomers of proteins, containing carbon, hydrogen, oxygen, and nitrogen.

Peptide bond

The bond formed between amino acids during dehydration synthesis.

Polypeptides

Chains of amino acids that fold into proteins.

Primary structure

The linear sequence of amino acids in a protein.

Secondary structure

The coiling or folding of a polypeptide chain, forming alpha-helices or beta-pleated sheets.

Tertiary structure

The overall 3D shape of a protein formed by interactions between R groups.

Quaternary structure

The arrangement of multiple polypeptide chains in a protein.

Denaturation

The process where a protein loses its shape and function due to environmental changes.

Chaperone proteins

Proteins that assist in the proper folding of other proteins.

Triglycerides

Lipids made of glycerol and three fatty acid chains.

Saturated fatty acid

A fatty acid with no double bonds, typically solid at room temperature.

Unsaturated fatty acid

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

Phospholipids

Molecules with hydrophobic tails and a hydrophilic head, forming cell membranes.

Nucleic acids

Macromolecules that store and transmit genetic information, including DNA and RNA.

Nucleotide

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

RNA world hypothesis

The theory that early life forms were based on RNA molecules capable of replication.

Organic synthesis

The process by which organic compounds are formed, often involving dehydration synthesis.