Term
|
Definition
| Anything that has add and takes up space. |
|
|
Term
|
Definition
| An explanation or representation of something that can not be seen. |
|
|
Term
|
Definition
| A collection of atoms that all have the same number of protons. |
|
|
Term
|
Definition
| Chemicals that result from atoms linking together. |
|
|
Term
|
Definition
| A change that affects apperance but not the chemical makeup of a substance. |
|
|
Term
|
Definition
| A change that alters the chemical makeup of elements or molecules of a substance. |
|
|
Term
|
Definition
| One of three forms - solid, liquid, or gas - which every substance is capable of attaining. |
|
|
Term
|
Definition
| The random motion of molecules from a high area of concentraion to an area of low concentration. |
|
|
Term
|
Definition
| A measure of how much solute exists within a certain volume of solvent. |
|
|
Term
|
Definition
| A membrane that allows some molecules to pass through but does not allow other molecules to pass through. |
|
|
Term
|
Definition
| The tendency of a solvent to travel across a semi-permeable membrane into areas of high solute concentration. |
|
|
Term
|
Definition
| A substance that alters the speed of a chemical reaction but is not usxed up in the process. |
|
|
Term
|
Definition
| A molecule that contains only carbon and any of the following: Hydrogen, Oxygen, Nitrogen, Sulfur, and/or Phosphorous |
|
|
Term
|
Definition
| The process by which living organisms produce larger molecules from smaller ones. |
|
|
Term
|
Definition
| Two different molecules that have the same chemical formula. |
|
|
Term
|
Definition
| Simple carbohydrates that contain 3 to 10 carbon atoms. |
|
|
Term
|
Definition
| Carbohydrates that are made up of two monosaccharides. |
|
|
Term
|
Definition
| Carbohydates that are made up of more than two monosaccharides. |
|
|
Term
|
Definition
| A chemical reaction in which molecules combine by removing water. |
|
|
Term
|
Definition
| Breaking down complex molecules by the chemical addition of water. |
|
|
Term
|
Definition
| Lacking any affinity to water. |
|
|
Term
|
Definition
| A lipid made from fatty acids that have no double bonds between carbon atoms. (In solid form at room temperature) |
|
|
Term
|
Definition
| A lipid made from fatty acids that have at least one double bond between carbon atoms. (In liquid form at room temperature) |
|
|
Term
|
Definition
| bond that links amino acids together in a protein. |
|
|
Term
|
Definition
| A strong attraction between hydrogen atoms and certain other atoms (usually oxygen or nitrogen)in specific molecules. |
|
|
