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| A way of understanding how the universe (things around us) operates |
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| Key Steps in Scientific Method |
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1. Observation
2. Hypothesis
3. Experiment
4. Theory
5. Law |
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| Father of Modern Chemistry |
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| Aristotle declared the existence of only four elements: |
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| Proclaimed the atom to be the simplest unit of matter |
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| Attempted to transmute cheap metals to Gold |
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| Created first vacuum tube (1854) |
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| Discovered uranium and thorium |
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| Any substance that has mass and takes up space. |
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| Variable composition, ie: tea w/ sugar |
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| Uniform composition, ie: buttery spread, salt water, butter milk, windex |
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| Non-uniform or uneven composition, ie: salad dressing, wet sand, orange juice w/ pulp, peanut butter |
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| Fixed composition, ie: Diamond, water (H2O), helium, sodium chloride |
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| One type of atom present, ie: Diamond (Carbon only), Helium, Hydrogen |
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| Compound (Pure Substance) |
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| Combination of elements, ie; Dry Ice, Water (H,O), Salt (Sodium, Chlorine) |
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-Definite shape
-can not flow
-atoms are closely packed
-cannot be compressed
ie: pen, marbles, book |
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-indefinite shape
-can flow
-atoms are loosely packed
-cannot compress
ie: soda, water, juice |
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-indefinite shape
-can flow
-atoms are very loosely packed, far apart
-can compress
ie: oxygen, nitrogen, helium |
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Measure of the amount of matter present in an object
English system-pounds, ounces, cups, tons
Metric system- grams, kilograms, milligrams, nanogram |
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Mass-Kilograms
Temperature- Kelvin
Volume- m3
Length- Meters |
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| Ability to do work. Two types, Kinetic Energy and Potential Energy |
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| Energy @ rest. Can be stored through a body's location or position and through a substances composition. ie: Nuclear energy, Chemical energy |
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| Movement or motion, ie: Heat energy, electrical energy, hydro electricity |
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| Amount of energy hat is needed to raise the temperature of 1 gram of a substance by 1 degree Celcius |
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| Law of Conservation of Energy |
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| Energy in= Energy out+ Energy stored (as fat) |
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| Energy spent extracting energy from food to make it available for use |
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| Energy that is spent to keep us alive without any food physical activity |
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| Chemical reactions that occur in our body (Digesting food and producing energy) |
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| Chemical reaction by which energy is produced |
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| Energy spent to make it available for our use. That is spent to keep us alive with no food for us to twelve hours. |
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| 3 ways we spend energy from our body |
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Exercise
Metabolism
Specific Dynamic |
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| Carbohydrates (4 cal/g), Fats & Oils (9 cal/g), Protein (4 cal/g). These macronutrients are transformed into human energy |
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| Tiny particles that make up all matter |
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| Protons+Neutrons= inside the nucleus, Electrons= outside the nucleus |
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| Cells of every creature are made up of atoms of different elements. |
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The # of protons in the nucleus of an atom.
Top number in square |
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| Number of Protons and Electrons |
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| Protons and Electrons are the same number as the atomic number (top number) |
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| Subtract number of protons (top number) from atomic mass (bottom number) |
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| Elements in a compound that are electrically charged |
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| Ions with a positive charge. More protons than electrons. Formed by losing electrons. |
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| Ions with a negative charge, more electrons than protons. Formed by gaining electrons. |
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Sour in taste, begin in H.
ie: H3PO4
0-7 (closer to 0= more acidic)
Common Acids:
Citric Acid (lemons)
Acetic Acid (vinegar)
Phosphoric acid (preservative in soda)
Lactic acid (in milk)
Sulfuric acid (car battery)
Nitric Acid (turns skin yellow) |
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bitter in taste & slippery to touch, end in OH
ie: Ca(OH)2
7-14=Basic (closer to 7=more basic)
Common bases:
Pepto Bismol, Ammonia, Alka Seltzer, Baking Soda |
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Blue litmus-->Red= Acidic
Red Litmus-->Blue=Basic |
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A distinct substance that is composed of atoms of two or more elements
Simplest unit=molecule or ion |
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Two or more non metals present. Covalent Bond present.
ie: HCL |
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Metals and Nonmetals. Ionic bond present
ie: NaCL |
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| Made of of a solute (lesser) and solvent (greater) |
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| Present in the higher amount |
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| Present in the lesser amount |
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| Amount of substance in grams that can be dissolved in the given amount of solvent. (increases with temp.) |
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| Less amount of solute dissolved in the given amount of solvent |
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| More of the solute dissolved in the given amount of solvent |
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| Maximum amount of solute has been dissolved in solvent |
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| Less than the maximum amount of solute has been dissolved in the solvent. |
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| More than the maximum amount of solute has been dissolved in the solvent. Starts to precipitate |
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| Study of Carbon compounds |
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| Carbon & hydrogen bond is single bond. |
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| Bonding is double or tribal between carbon and hydrogen |
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Paraffins/Alkanes
**Remember a's** |
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Single bond, CnH2n+2
CH4-->Methane
C2H6-->Ethane
C3H8--> Propane
C4H10--> Butane
C5H12--> Pentane |
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Olefins/Alkens
**remember E's** |
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Double bond, CnH2n
C2H4--> Ethylene
C3H6--> Propene
C4H8--> Butene
C5H10-->Pentene |
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Oleffins/Alkynes
**remember y's** |
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Triple bond, CnH2n-z
C2H2--> Ethyne
C3H4--> Propyne
C4H6--> Butyne
C4H8--> Pentyne |
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| has presence of atlas one benzene ring |
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| Groups of atoms that impact special properties to the component. |
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C2H5CHO
*Functional Group |
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C2H5CoOH
*Functional Group |
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Synthesis (or) Combination Reaction
*Chemical Reaction |
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A+B+C---> D
More than one reactant--> only one product |
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Decomposition Reaction
*Chemical Reactions |
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| A--> B+C, only one reactant more than one product |
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Single Displacement
*Chemical Reaction |
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Double Displacement
*Chemical Reaction |
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Combustion
*Chemical Reaction |
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| Reactant: O2 Product Side: CO2+H2O |
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Acid Base
*Chemical Reaction |
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Acids always begin with H
Base always ends in OH |
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Provide us energy--> 4cal/1g of carbs
-composed mainly of carbon, hydrogen and oxygen in a CH2O proportion. For each carbon and oxygen there are two hydrogen atoms
Broken down into 2 kinds of sugars: simple & complex
examples: fruits, vegetables, bread, oats, rice |
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Monosaccharides (mono-1)(C6H12O3)
ie: glucose-in your blood, fruits, honey
fructose- present in plants, fruits, honey |
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Disaccharides (di-2)
ie: sucrose--table sugar (made up of 2 glucose units)
Polysaccharides (poly-many)
ie: Starch- long tern energy stored in plants (corn, potatoes)
Glycogen- long term energy stored in animals
Cellulose- Plants, cells |
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Present only in animal cells. Levels LDL (bad), HDL (good)
Total Cholesterol:
<200-->Desirable
200-239--> Borderline
>240--> High |
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Low Density Lipoprotein (BAD!)
<100= optimum
100-129= near optimum
130-159= borderline high
>160= very high |
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High Density Lipoprotein (Good!)
>60= Optimum
<40= Men
<50= Women |
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Comes from the fats and oils we consume
<150= normal
150-199= Borderline
>200= High |
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| Found in nails & skin. Contains amino acids and are present in every cell in body. Excess proteins cannot be stored in body. |
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| Found in beans & rice, peanut butter sandwich, macaroni and cheese. |
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| Proteins break down into polypeptides-> peptides-> amino acids-> glucose (so your body can store) |
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Liquids @ room temperature
double bond=saturated compound
only one double bond=monosaturated
more than one bond= polysaturated |
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Solids @ room temperature
Fats are completely saturated... ie: redmeat, eggyolk |
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| Give our body energy without food present |
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Cannot be synthesized by our body, supplemented by food intake
ie: Lysine, Valine, Histidine |
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| Non-essential Amino Acids |
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Can be synthesized by our body
ie: Glycine, Proline, Serine |
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| Good for the body, only obtained from food, they are not made in our body. |
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Calcium--> present in bones
Fluorine--> tooth enamel
Iron--> Red Blood Cells
Zinc--> Need for general health
Copper--> Deficiency can lead to change in hair color (anemia) |
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Found in foods we eat. Your body needs them to work properly, so you grow and develop
2 main categories:
1. Water Soluble: B Complex, C
2. Fat Soluble: A, D, E, K |
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-Very important for good vision
-Deficiency leads to night blindness
Food Sources: Carrots, grapefruit, pumpkin |
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-Needed for good bone formation and proper functioning of the immune system
-Deficiency leads to Rickets (weakening of bones)
Food Sources:
Sweet potato, oily fish, cereals |
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Good for skin, slows aging process, helps in reduction of LDL (bad cholesterol)
Food Sources:
Sunflower seeds, tomato, walnuts |
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-Helpful in blood clotting, prevents hemorrhage and bruising
-destroyed by antibiotics
Sources: Banana, eggs, yogurt |
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Good for immune system, general well being, helps in absorption of iron
Food Sources: Lime, Lemon, Orange |
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Thiamine
-Plays a major role in energy metabolism of cells
-Plays role in nervous system
-Deficiency results in "Beri Beri" which is the weakening of bones, stiffening of legs
Food Sources: Brown rice, unpolished wheat, cereal, nuts |
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-Helps in conversion of tryptophan to niacin (converts 1 kind of amino acid which cell has abundance, to another which is deficient in the cell.)
-helps in regulation of blood glucose
Food Sources:
Banana, salmon, fortified cereals, turkey, chicken |
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-Also called "cobalamin"
-Present only in animal sources
-Needed for good functioning of immune and nervous system
-Deficiency= anemia
Food Sources:
Clams, muscles, salmon, crab, beef, milk, eggs, cheese |
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-Branding, quality, easiness to manufacturer determines price
-made up of aeromatic compounds & essentials |
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| Single Floral (perfume family) |
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| Floral Bouquet (perfume family) |
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| Scent of vanilla, wood (tree bark), cinnamon |
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| Fougere- French Fern (perfume family) |
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| Contains lavender, coumarin, and oakness |
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1. Perfume extracts: 20%-40% aeromatic compound
2. Eau de Perfum: 10%-30% aeromatic compound
3. Eau de Toilette; 5%-20% aeromatic compound
4. Eau de Cologne: 2%-5% aeromatic compound |
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| Evidence of Chemical Reactions |
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| Color change, odor, energy changes (becomes very hot or cold), formation of gas (bubbles), formation of solid (precipitation). |
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| What are the different layers that make up the atmosphere? |
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| Troposphere, Stratosphere, Mesosphere, Ionosphere |
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-is formed when two monosaccharides are joined together by a reaction known as a dehydration, or condensation, synthesis. In this type of reaction water is removed, thus the name "dehydration". A new molecule is formed or "synthesized" from the two previously separate ones.
-common example is sucrose or table sugar which is present in sugar cane, syrup, and some fruits |
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-are made of many sugar molecules joined together by dehydration synthesis reactions. When many repeating units are joined together to make a large molecule, the resulting molecule is called a polymer.
-starch, glycogen, cellulose and chitin are all examples and are made of many repeating units of glucose molecules. |
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-is a measure of the effects of carbohydrates on blood glucose levels.
Foods Low in GI: most fruit and vegetables (except potatoes, watermelon), grainy breads, pasta
Foods High in GI: corn flakes, baked potato, watermelon, white bread, candy |
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