Unit 2 Biology Assessment Review: Water, Carbon Compounds, Macromolecules, and Enzymes

Vocabulary practice flashcards covering water properties, organic carbon compounds, macromolecules (carbohydrates, lipids, proteins, nucleic acids), chemical reactions, and enzymes.

Polar Molecule

A molecule, such as water, in which the oxygen atom carries a slight negative charge and the hydrogen atoms carry a slight positive charge.

Hydrogen Bond

The attraction between the slightly positive hydrogen atom of one water molecule and the slightly negative oxygen atom of another water molecule.

Cohesion

The property of water molecules sticking to other water molecules.

Adhesion

The property of water molecules sticking to other polar substances.

High Heat Capacity

The ability of water to absorb or release a large amount of heat energy with minimal temperature change.

Universal Solvent

A property of water resulting from its high polarity, which allows it to dissolve many other molecules (solutes).

Acids

Substances found on the low end of the pH scale, ranging from pH 1 to 6.

Bases

Substances found on the high end of the pH scale, ranging from pH 8 to 14.

Non-polar Substances

Substances that do not dissolve easily in water.

Organic Molecule

A molecule that contains the element carbon.

Monomer

A single building block molecule ('one part') that joins with others to form polymers.

Polymer

A large molecule consisting of many repeating units ('many parts') joined together.

Dehydration Synthesis

A reaction that joins monomers into polymers by removing water ($H_2O$), storing energy in the newly formed chemical bonds.

Hydrolysis

The breaking apart (digestion) of a polymer into its monomers by adding water ($H_2O$) to break chemical bonds, releasing stored energy.

Carbohydrate

An organic macromolecule containing $CHO$ elements, made of monosaccharide monomers, used for short-term energy storage and structures.

Monosaccharide

The monomer building block of carbohydrates, such as glucose.

Polysaccharide

A complex carbohydrate polymer composed of many monosaccharide units linked together.

Starch

A carbohydrate polysaccharide molecule used by plants to store glucose.

Glycogen

A carbohydrate polysaccharide molecule used by animals to store glucose.

Lipids

Organic macromolecules containing $CHO$ elements, made of fatty acid monomers, functioning in long-term energy storage, cell membranes, and waxes.

Fatty Acids

Hydrocarbon chains attached to glycerol that serve as monomer components of lipids.

Protein

An organic macromolecule containing $HONC$ elements, composed of amino acid monomers linked by peptide bonds, making up biological structures and enzymes.

Amino Acid

The monomer unit of proteins, containing an amino group, carboxyl group, central carbon, hydrogen, and a variable R-group.

R-Group

The specific side chain piece of an amino acid that makes it unique from other amino acids.

Nucleic Acids

Organic macromolecules containing $PONCH$ elements, composed of nucleotide monomers, functioning to store and transmit genetic information and direct protein synthesis.

Nucleotide

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

DNA (Deoxyribonucleic Acid)

A nucleic acid that functions to store and transmit genetic information from parent to offspring.

RNA (Ribonucleic Acid)

A nucleic acid that directs protein synthesis.

Reactants

The starting substances that get changed during a chemical reaction.

Products

The new substances formed as a result of a chemical reaction.

Activation Energy

The minimum amount of energy needed to initiate a chemical reaction.

Activation Energy Graph

A graph comparing the energy pathways of a chemical reaction, showing that reactions catalyzed by enzymes require lower activation energy than reactions without enzymes.

Enzyme

A biological catalyst (protein) that speeds up chemical reactions in cells by lowering activation energy.

Substrate

The reactant in an enzyme-catalyzed reaction.

Active Site

The specific region on an enzyme where the substrate binds.

Denaturation

The process in which an enzyme changes shape and loses its ability to function due to drastic changes in temperature or pH.