General Biology

Biology

the study of living organisms

3 Themes of Biology

Evolution, Information Transfer, Energy Transfer

Characteristics of Life

cellular structure, growth, metabolism, reproduction, responsiveness, adaptiveness

Levels of Biological and Ecological Organization

molecule, organelle, cell, tissue, organ, organ system, organism, population, community, ecosystem, biosphere

Domains

Eukarya, Archaea, Bacteria

Kingdoms

Animalia, Plantae, Fungi, Archaebacteria, Protist, Eubacteria

Evolution

cumulative genetic changes in a population from generation to generation

Growth

an increase in size, population, or development

Metabolism

Chemical processes that occur within a living organism in order to maintain life

Anabolism

The synthesis of complex molecules from simpler ones

Catabolism

The breakdown of complex molecules into simpler ones

Organic Molecules

molecules that have a carbon covalently bonded to a hydrogen

Sexual Reproduction

The production of new living organisms by combining genetic information from two individuals of different types/sexes

Asexual Reproduction

The production of new living organisms from a single parent

Adaptation

Inherited characteristics that enhance an organism’s ability to survive

Autotroph

An organism that synthesizes complex compoubn

Heterotroph

An organism that obtains energy and material for complex compounds from other organisms

Herbivore

An animal that feeds on plants or algae

Carnivore

An animal that feeds on other organisms

Decomposer

Heterotrophs that break down dead organic material and use the products as a source of energy

Taxonomy

The science of naming, describing, and classifying organisms

Hydrocarbon

An organic compound consisting entirely entirely of hydrogen and carbon

Structural isomers

Molecules with the same molecular formula that differ in the covalent arrangement of their atoms

Geometric Isomers

Molecules with the same molecular formula that have identical covalent bonds, but differ in the order in which the order in which groups are arranged in space

Enantiomers

one of two stereoisomers that are mirror images of each other that are non-stereoisomers

Polypeptide

A short chain of amino acids, typically under 100 units

Hydroxyl

R—OH

Carbonyl

carbon double bonded to oxygen with two different groups attached to it

Aldehyde

Carbonyl group carbon bonded to at least one H atom

Ketone

Carbonyl group carbon bonded to 2 other carbon atoms

Carboxyl

COOH group, weakly acidic

Amino

NH_n (weakly basic)

Phosphate

PO^3-₄

Sulfihydryl

R—SH

Carbohydrates

Molecules composed of carbon, hydrogen, and oxygen (CH₂O)_n

Monosaccharides

A single carbohydrate unit which contains 3-7 carbons: 1 forms a carbonyl group and the remaining carbons contain a hydroxyl group

Aldose

Carbonyl group at the end of the chain

Ketose

Carbonyl group not at the end of the chain

β monosaccharides

cis isomers, where the hydroxyl group is on the same side of CH₂OH

α monosaccharides

trans isomers, where the hydroxyl group is on the opposite side of CH₂OH

glycosidic linkage

bond formed by a dehydration reaction between two monosaccharides by eliminating a water molecule

Starch

α 1-4 linked glucose units that are an energy source in plants

Amylose

unbranched starch

Amylopectin

branched starch

Glycogen

α 1-4 linked glucose units that are an energy source in animal tissues and more branched than starch

Cellulose

β 1-4 linked glucose, structural component of cells

Glycoproteins

Carbs + protein

Glycolipids

Carbs+ lipids

Lipids

heterogeneous nonpolar macromolecules

Fats (Triacylglycerols)

A glycerol and fatty acid chain linked by an ester linkage

Glycerol

3 carbon alcohol with 3 hydroxyl groups

Fatty acid chain

An unbranched hydrocarbon chain with a carboxyl group at one end

saturated fat

Max number of Hs, more solid at RT, weak interactions of tail are van der Waals forces

saturated fat

1+ double bonds btwn carbons, more liquid, double bond causes a kink that messes with van der Waals forces

monounsaturated

1 double carbon bond

polyunsaturated fat

multiple carbon double bonds

Phospholipids

Organic group, phosphate and glycerol make the polar head; the saturated and unsaturated fatty acids make the nonpolar tails