ap bio unit 1

adhesion

the attraction between different types of molecules. occurs when molecules of one substance interact with molecules of another substance.

amine group

a functional group consisting of a nitrogen atom bonded to one or more hydrogen atoms

calorie

a unit of measurement for energy, specifically the amount of heat required to raise the temp of one gram of water by one degree celcius

capillary action

the ability of a liquid to flow in narrow spaces against gravity due to the intermolecular forces of adhesion and cohesion

carboxyl group

part of an amino acid, a functional group, -COOH

cohesion

the attraction among molecules of a substance

covalent bond

a bond formed when atoms share one or more pairs of electrons

dehydration synthesis

a chemical reaction where two molecules are joined together with the removal of a water molecule

evaporation

the process where liquid water turns into water vapor due to the addition of heat energy

heat of fusion

the amount of energy needed to turn a solid into a liquid at its melting point

heat of vaporization

the amount of energy required to convert a liquid to a gas at its boiling point

hydrolysis

the chemical breakdown of a compound die to the addition of water

hydroxide ion (OH-)

a negatively charged ion made of one oxygen atom and one hydrogen atom

monomer

small unit that can join together with other small units to form polymers

polar covalent bond

a type of covalent bond in which electrons are pulled toward one atom and away from another, resulting in slightly positive and slightly negative charged regions of the molecule

polarity

the distribution of electrical charge over the atoms joined by the bond

polymer

large compound formed from combinations of many monomers

primary structure

sequence of amino acids held together by peptide bonds

quaternary structure

the overall three dimensional structure of a protein composed of multiple polypeptide chains or subunits, held together by hydrogen bonds, hydrophobic/ ionic interactions, and disulfide bridges

saturated fat

fatty acids where all carbon-carbon bonds are single bonds, leading to straight chain that can pack tightly together that make them solid at room temp

secondary structure

local folding pattern like alpha helices and beta sheets, stabilized by hydrogen bonds in proteins

solute

the substance that is dissolved to form a solution

specific heat capacity

the amount of heat energy required to raise the temp of one gram of substance by one degree celcius

sphere of hydration

a shell of water molecules surrounding an ion or polar molecule when it is dissolved in water

surface tension

the cohesive force at the surface of a liquid that makes it behave like an elastic sheet

tertiary structure

the overall, 3D shape of a polypeptide chain formed by interactions among secondary structural elements

unsaturated fat

one or more double bonds in the fatty acid chains, which causes kinks that prevent tight packing