front 1 Organic chemistry | back 1 The study of compounds that contain bonds between carbon atoms |
front 2 Why is carbon considered to be a "versatile" element? | back 2 Carbon has four valence electrons, meaning it can bond to many different atoms |
front 3 what is a monomer | back 3 A monomer is a small molecular unit. |
front 4 explain the relationship between monomers and polymers | back 4 A polymer is a chain of monomers that have been bonded together |
front 5 dehydration synthesis | back 5 When multiple monomers are bonded together, H2O is lost as the bond is formed |
front 6 hydrolysis | back 6 With the addition of H2O, the bond holding the polymer together is broken. |
front 7 polymer name - starch | back 7 monomer name- glucose |
front 8 polymer name - glycogen | back 8 monomer name- glucose |
front 9 polymer name - cellulose | back 9 monomer name- glucose |
front 10 polymer name - protein | back 10 monomer name- amino acids |
front 11 Benedict's solutions indicates | back 11 simple carbohydrates |
front 12 Iodine indicates | back 12 complex carbohydrates |
front 13 brown paper indicates | back 13 lipids |
front 14 Biuret indicates | back 14 protiens |
front 15 carbohydrates | back 15 are the main source of energy for our cells |
front 16 if a molecule ends in -ose it probably is | back 16 carbohydrate |
front 17 Starch | back 17 is found in plants and it's function is long term energy provides energy to the plant and food chain |
front 18 Glycogen | back 18 is found in animals (liver and muscle cells) and it's function is to provide energy storage (short term) |
front 19 Chitin | back 19 is found in cell walls of fungi, exoskeleton of insects, crustaceans and it's function is to provide structural support for organisms |
front 20 Fiber | back 20 is found in plants (cellulose/carbs) it's healthy to consume a high fiber diet b/c fiber helps sweep through the digestive track and carry out impurities (toxins) and also helps to keep regular. |
front 21 four functions of a protein in the human body | back 21 1) provides structure and support (keratin, elastin, protein) 2)transports proteins (sodium, potassium pump, channels, etc) 3) immunity (antibodies) 4)catalyze chemical reactions |
front 22 what part of an amino acid can vary? | back 22 the "R" group |
front 23 how many different kinds of amino acids are there? | back 23 20 different kinds of amino acids (protein monomer) |
front 24 if a molecule ends in -ase it probably a | back 24 - ase = an enzyme |
front 25 how is a substrate and an enzyme like a lock and key? | back 25 the enzyme is the lock and the substrate is the key. The active site and the substrate have complementary shapes. |
front 26 what do enzymes do in relation to activation energy? | back 26 the enzymes make the chemical reaction happen faster, enzymes lower the reaction energy |
front 27 high glycemic index | back 27 it will increase blood sugar by a lot |
front 28 a fat is composed of ... | back 28 glycerol molecule that is joined to three fatty acid tails. |
front 29 saturated fat | back 29 bad (in excess) single bonds between carbon and fatty acid tails saturated in hydrogen found in lots of animal products straight chains solid at room temprature |
front 30 unsaturated fat | back 30 double bonds rigid bonds-> carbon/hydrogen on the same side/opposite same side = cis opposite = trans liquid at room temperature |
front 31 lipids are... | back 31 hydrophobic b/c they are non polar (bonds between the elements that make up the fat share evenly) DON'T MIX WITH WATER |
front 32 triglyceride | back 32 glycerol molecule bonded too three fatty acid tails |
front 33 phospholipid | back 33 made of 1 glyceride 2 fatty acid tails and 1 phosphate head. The head (phosphate) is hydrophilic and the fatty acid tails are hydrophobic and is found in the cell membranes forming bilayers |
front 34 steroid | back 34 many uses - steroids are considered a lipid b/c they are hydrophobic but don't resemble regular lipid. ex) cholesterol, estrogen, testosterone found/ embedded into the cell wall, it controls the fluidity of the cell membrane |
front 35 biomolecule | back 35 no data |
front 36 trans fat | back 36 is bad b/c these kinds of fats make is hard to metabolize and can cause cardiovascular problems |
front 37 partially hydrogenated | back 37 add more hydrogen to the unsaturated fat |