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water molecule
- is made up of two hydrogen atoms
bonded to an oxygen atom.
Polar Molecule
- A molecule that has electrically charged areas
polarity
- This uneven distribution of charges across a molecule
making one end positive (H) and the other negative (O)
HYDROGEN BONDS
- The positive hydrogen ends of one water molecule attract the negative oxygen ends nearby water
molecules causing them to stick together like weak
magnets.
Cohesion
- The tendency for water molecules to form weak bonds and stick to each other.
SURFACE
TENSION
- A force that acts on the particles at the surface of a liquid.
ADHESION
- The tendency of water to stick to other substances.
Capillary Action
- It is when water travels in a narrow space due to the forces of cohesion and adhesion against the force of
gravity
SOLUTION
- is a mixture that forms when one substance
dissolves another.
SOLUTE
- is the substance that is being dissolved,
Water
- IS called the universal solvent because it can
dissolve more substances than any other known
substance.
Specific Heat
- The amount of heat needed to increase the temperature of 1kg of a substance by 1°C.
VISCOSITY
- The resistance to flow exhibited by fluids.
PROTEINS
- It is composed of one or more amino acids.
Amino Acids
- are the building blocks (monomers) of proteins.
Proteins are made of -
Carbon
,
Hydrogen
,
Oxygen
, and
Nitrogen.
CARBOHYDRATES
- Source of stored energy
CARBOHYDRATES
- Transport stored energy
Monosaccharides
- simple sugars =>monomer
Disaccharides
- two simple sugars linked by covalent bonds
Oligosaccharides
- three to 20 monosaccharides
Polysaccharides
- hundreds or thousands of monosaccharides—starch, glycogen, cellulose
Polysaccharides
- are giant polymers of monosaccharides.
Starch
(
amidon
) - storage of glucose in plants
Glycogen
- storage of glucose in animals
Cellulose
- very stable, good for structural components
Proteins
- formed by a linear combination of amino acids monomers (among 20) by peptide linkage
Carbohydrates
- formed by linear or branched combination of monosaccharides monomers by glycosidic linkage
Lipids
- are nonpolar hydrocarbons.
Fatty acids
- are amphipathic: they have opposing chemical properties.
Animal fats
- tend to be saturated: packed together tightly; solid at room temperature.
oils
- tend to be unsaturated: the “kinks” prevent packing; liquid at room temperature.
Phospholipids
- fatty acids bound to glycerol; a phosphate group replaces one fatty acid
Lipids
- form large structures but the interactions are not covalent. Non polar and amphiphatic molecules
DENATURATION
- Process modifying the molecular structure of a protein. It destroys the structure of the protein
CARBOHYDRATES
- Immediate source of energy
Monosaccharides
- Monomers of carbohydrates
Carbohydrate polymers
- are called polysaccharides
Carbohydrate
monomers
- are simple sugars called
monosaccharides
Monosaccharide
- one sugar molecule
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