Wag na magreview

• Gases


  Made up of molecules with random and scattered arrangement due to very weak intermolecular forces of attraction
• Boyle's Law


  Relationship between pressure and volume of a confined gas held at constant temperature - pressure and volume are inversely proportional
• Boyle's Law


  1. When volume increases, pressure decreases

  2. When volume decreases, pressure increases
• Boyle's Law equation can only be used if temperature and amount of gas are constant
• • When pressure increases, volume decreases
  • When pressure decreases, volume increases
• The product of pressure and volume is constant (k) at constant temperature and amount of gas
• Applications of Boyle's Law

  • Syringe - Pressure increases, volume decreases

  Deep sea fish - Pressure decreases, volume increases

  Gas storage - Pressure increases, volume decreases

  Human breathing - Inhale - Volume increases, pressure decreases

  Exhale - Volume decreases, pressure increases

  Scuba diving - Rapid pressure decrease causes gas expansion
• Boyle's Law describes the relationship between pressure and volume of a gas at constant temperature and amount of gas
• Biomolecules

  Any of the substances that are produced by cells and living organisms
• Major types of biomolecules

  • Carbohydrates
  • Lipids
  • Nucleic acids
  • Proteins
• Carbohydrates


  The body's most important and readily available source of energy, necessary for a healthy diet
• Carbohydrates are macronutrients, one of the three main ways the body obtains energy or calories
• Sources of carbohydrates


  • Sugars and fibers found in fruits and vegetables
  • Grains
  • Milk products
• Classifications of carbohydrates

  • Monosaccharides
  • Disaccharides
  • Polysaccharides
• Monosaccharides


  Simple sugars, the number of carbons usually ranges from 3 to 7
• Monosaccharides

  • Glucose
  • Galactose
  • Fructose
• Disaccharides


  Formed when two monosaccharides undergo a dehydration reaction
• Disaccharides

  • Lactose
  • Maltose
  • Sucrose
• Polysaccharides


  Long chains of monosaccharides linked by glycosidic bonds
• Polysaccharides


  • Starch
  • Glycogen
  • Cellulose
• Reducing sugars


  Sugars that can be oxidized by mild oxidizing agents, have free aldehyde or ketone functional group
• Non-reducing sugars


  Sugars that are not oxidized by mild oxidizing agents
• Charles law


  The volume of a fixed mass of a gas is directly proportional to the temperature at constant pressure
• Behavior of gases


  1. Temperature decreases

  2. Volume decreases

  3. Temperature increases

  4. Volume increases
• Initial volume is directly proportional to initial temperature


  Final volume is directly proportional to final temperature
• The ratio of initial volume and initial temperature is equal to the ratio of final volume and final temperature
• The constant k is the pressure and the fixed amount of gas
• Solving problems using Charles law equation

  1. Convert temperature to Kelvin

  2. Substitute values in the equation

  3. Derive the final temperature or volume
• Charles law is an ideal gas law that states the relationship between volume and temperature at constant pressure and fixed amount of gas
• Lipids


  Biomolecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells
• Lipids


  • They are largely nonpolar in nature because they are hydrocarbons that include mostly nonpolar carbon to carbon or carbon-hydrogen bonds
  • Nonpolar molecules are hydrophobic or water fearing or insoluble in water
• Major types of lipids

  • Fats and oils
  • Waxes
  • Phospholipids
  • Steroids
• Fat molecule


  Consists of two main components: glycerol and fatty acids
• Glycerol


  An organic compound with three carbons, 5 hydrogens, and 3 hydroxyl groups
• Fatty acids


  Have a long chain of hydrocarbons to which a carboxyl group is attached
• The number of carbons in the fatty acid may range from 4 to 36, with most common being 12 to 18 carbons
• Triglycerides


  Formed by the joining of three fatty acids to a glycerol backbone in a dehydration reaction, releasing three molecules of water
• Saturated fatty acid


  Fatty acid chain with only single bonds between neighboring carbons
• Unsaturated fatty acid


  Fatty acid chain containing one or more double bonds
• Examples of unsaturated fats

  • Monounsaturated fats (e.g. olive oil, peanut oil, canola oil)
  • Polyunsaturated fats (e.g. sunflower oil, corn oil, soybean oil, flaxseed oil)