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| A chemical reaction involving the transfer of one or more electrons from one reactant to another; also called oxidation-reduction reaction |
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| (1) Gas exchange, or breathing; the exchange of O2 and CO2 between an organism and its environment. (2) Cellular respiration; the aerobic harvest of energy from food molecules by cells |
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| A cell organelle constructed in the nucleolus and functioning as the site of protein synthesis in the cytoplasm; consists of rRNA and protein molecules, which make up two subunits |
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| That portion of the endoplasmic reticulum studded with ribosomes |
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| That portion of the endoplasmic reticulum that is free of ribosomes |
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| The localized, repetitive coiling or folding of the polypeptide backbone of a protein due to hydrogen bond formation between peptide linkages |
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| A substance that is dissolved in a solution |
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| A homogeneous, liquid mixture of two or more substances |
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| The dissolving agent of a solution. Water is the most versatile solvent known |
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| The fluid of the chloroplast surrounding the thylakoid membrane; involved in the synthesis of organic molecules from carbon dioxide and water |
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| The reactant on which an enzyme works |
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| The alternating chain of sugar and phosphate to which the DNA and RNA nitrogenous bases are attached |
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| A measure of how difficult it is to stretch or break the surface of a liquid. Water has a high surface tension because of the hydrogen bonding of surface molecules |
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| An ecological relationship between organisms of two different species that live together in direct contact |
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| An interspecific interaction in which one species, the symbiont, lives in or on another species, the host |
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| A flattened membrane sac inside the chloroplast, used to convert light energy to chemical energy |
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| The evolutionary explanation for a behavioral, physiological, or morphological response, in contrast to proximate causation; the immediate mechanisms that underlie a response |
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| (U) A single-ring nitrogenous base found in RNA |
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| Pertaining to fats and fatty acids whose hydrocarbon chains lack the maximum number of hydrogen atoms and therefore have one or more double covalent bonds. Unsaturated fats and fatty acids do not solidify at room temperature |
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| Pertaining to fats and fatty acids whose hydrocarbon chains contain the maximum number of hydrogens and therefore have no double covalent bonds. Saturated fats and fatty acids solidify at room temperature |
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| A membrane-enclosed sac taking up most of the interior of a mature plant cell and containing a variety of substances important in plant reproduction, growth, and development |
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