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cells-membrane bound units
process info-hereditary and genetic that they pass along and respond to their environments
energy utilization-take in energy and use it
replication-one bacterium makes two
Evolve |
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| riguously tested and supported explanation of phenomena or observed |
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| all organisms are made of cells (pattern) and all cells come from preexisting cells (process) |
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| 1600s saw cells in oak cork |
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| change over time supported by historical evidence (Darwin) |
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| there are many different types of organisms |
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| bacteria, archaea, eukarya (humans) |
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represents evolutionary relationships between species
shows relationships |
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| membrane bound nucleus (humans) |
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| do not have membrane bound nucleus; smaller |
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| simple chemicals combined into complex forms; predict that light and heat convert energy to form chemical bonds. Eventually forming a molecule that can replicate itself |
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| smallest unit an element can be broken down to and still retain properties of the element |
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| wanted to prove cell theory through experiment. Experiment- do cells arise spontaneously or from other cells? he used straight neck and swan neck and found condensation in swan neck meaning that they don't arise spontaneouosly |
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| Numbers to describe atoms |
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atomic number: # of protons; if neutral, E=atomic #
Mass number: # of protons and neutrons (atomic weight)
Isotopes |
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| number of unpaired electrons |
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| form of element with different numbers of neutrons; different masses |
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| adding or losing electrons |
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| shared electrons "glue" two hydrogen atoms together |
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| the electrons in ionic bond are completely transferred to another atom |
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| hydrogen atom with partial positive charge with another atom with partial negative |
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| when the electrons in two atoms are shared equally polar covalent bond-electrons are not shared equally (c-H) |
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| electrons are not shared equally |
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| how hydrogen bonds important? how do they contribute to waters unique properties? |
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| when water is heated, hydrogen bonds must be broken down before the molecules can move faster. bonds must also be formed as water cools releasing heat energy |
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| gives up h+; gives up protons |
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| takes in H+; gains protons |
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| have reactants and products |
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| first law of thermodynamics |
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| energy is conserved. energy can not be created or destroyed, only transferred and transformed. the heart of the chemical reaction |
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| what makes a chemical reaction spontaneous? |
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| if they proceed on their own without any continuous external influence such as added energy |
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| the amount of disorder in a group of molecules |
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| entropy always increases chemical reactions result in products with less ordered (usable) energy |
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| most versatile atom; can form many covalent bonds |
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| carbon atons in an organic molecule furnish a skeleton that gives the molecule its overall shape; the critically important h-, n-, o- containing groups found in organic compounds |
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| structural, contractile, storage, defense, transport, hormone, enzymes |
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| the base of a protein (20 of them) |
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| variable group; could be anything. a hydrogen to a chain of carbons with other functional groups; determines the properties of amino acids |
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| breaks polymers apart by adding water molecule |
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| chain of AA held together by peptide bonds; determines all of the other structural levels |
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| bonds are rigid, so they force the protein into regular foldings, either a helix or pleated sheet. held together by hydrogen bonds |
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| overall 3d shape with irregular foldings produce by reactions of the side chains |
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| more than one polypeptide |
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| polypeptide characteristics |
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| r-group, directionality, flexibility |
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| proteins can be denatured, how? |
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| by changing local conditions causing the protein to change shape. this is important because if this happens it will not function |
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| what causes protein to be denatured? |
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| temperature, pH, ionic concentration |
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| specific type of protein, specific shape that helps them function |
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| 1. bring substrates together in precise orientation so that the electrons involved in the reaction can interact. 2. decrease the amount of kinetic energy reactants must have for the reaction to proceed |
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| speeding up a chemical reaction |
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| how much energy it needs to start |
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| where the reaction will proceed |
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| small molecule that changed the shape of the enzyme when it attaches; this can make the enzyme start functioning or stop |
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| how are enzymes regulated in the cell? |
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| allosteric inhibition and competitive inhibition |
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| polymer of nucleotide monomers. nucleotide=monomer |
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| phosphate, sugar group, and nitrogenous base |
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| two types of nitrogenous bases |
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Definition
purines- adenine and guanine
pyrimidines- cytosine and uracil and thymine |
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one chain
ribose
uracil
reactive and less stable |
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two chains held together by h bonds
deoxyribose
thymine
stable and less reactive |
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| function of nucleic acids |
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cell replication and inheritance
protein synthesis |
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| DNA explained by Watson and Crick's model |
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DNA strands run in an antiparallel configuration
DNA strands form a double helix
Purines always pair with Pyrimidines |
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| carbohydrates and monomer |
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carbon and water added
monosaccharide = monomer |
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| function of monosaccharide |
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| main fuel for cellular work, main source of carbon skeletons for building other molecules |
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| communicate to other cells; cell identity. hey molecules in cell-cell recognition and cell-cell signaling. proteins joined to carbs by covalent bonds |
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| nonpolar bonds and insoluble in water; storage |
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variation in length, type of fatty acids binding to one of the three attachment sites on glycerol, variation in the number and location of double bonds
storage |
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no double bonds, solids at room temp
ex. butter, lard
"bad" fats |
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double bonds reduce the number of h bonds, tend to be oils-liquids at room temp
ex. plant oils-corn, peanut
polyunsaturated=many double bonds |
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snack food and fast food
worse than butter and lard |
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| major components of cell membranes; when mixed with water they form bilayer |
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only 2 fatty acids and a phosphate group attached to the glycerol
phosphate group has a side chain
makes a region of the molecule polar |
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| very hydrophobic, act as a waterproofer for many insects and fruits |
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| found in all membrane,major component in many hormones-serve as building blocks |
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| liver problems, enlarged clit, shrinking of tests., breast development, excessive growth of body hair |
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| phospholipids form membranes by: |
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Definition
| phospholipid bilayers- hydrophilic heads in each layer face a surrounding solution, hydrophobic tails face one another inside bilayer, enough of bilayer can form membrane. no energy required |
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its tendency to allow a given substance to pass across it
small, nonpolar molecules cross quickly |
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| what factors will affect how fast things move across a membrane? |
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| number of double bonds between the carbons in phospholipid hydrophobic tail, length of tail, number of cholesterol molecules in membrane, temperature |
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| requires energy to move substances |
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| small molecules and ions in solutions |
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| moving from high concentration to low concentration |
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| a difference in solute concentrations |
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| when the molecules or ions are randomly distributed throughout a solution |
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| movement of water across a selectively permeable membrane |
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water will move out of the cell by osmosis and cell will shrink
saltwater fish |
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water will move into the cell by osmosis and the cell will swell
freshwater fish |
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| no net water water movement and cell will stay the same |
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| fluid mosaic membrane model |
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| some proteins are inserted into the lipid bilayer, making the membrane a fluid (moving), "mosaic" of phospholipids and proteins |
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| amphipathic and can run completely through a membrane with segments facing both interior and exterior surfaces |
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| found only on one side of the membrane; attached to integral proteins |
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| where the catalyst actually occurs |
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| how temperature and pH affect enzyme |
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Definition
temp affects the movement of the substrates and enzymes
pH affects the shape and reactivity |
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| how temperature and pH affect enzyme |
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Definition
temp affects the movement of the substrates and enzymes
pH affects the shape and reactivity |
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Definition
cohesion, adhesion, and surface tension
water is denser as a liqiud than as a solid
water has a high capacity for absorbing energy |
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| potential energy stored in chemical bonds |
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