Bio 101 Chapter 1

Solution 1 has a Ph of 6.4, Solution 2 has a ph of 8.1, Solution 3 has a pH of 4.8. Which solution has the highest concentration of Hydrogen ions (H+)?

Solution 3

Monosaccharides

glucose, fructose, galactose

Disaccharide

lactose, maltose, sucrose

Amylase is The enzyme needed to digest

starch

Polysaccharides

starch, glycogen, cellulose

Carbohydrate molecules consist of what three types of atoms

oxygen, hydrogen, carbon

Ionic Bonds

transfer of electrons

The difference between the structure of saturated fats and unsaturated fats is that

unsaturated fats contain one or more double bonds between their carbon atoms

Emulsifiers have a polar end and a non-polar end which helps them to disperse lipids in and other polar liquids

water

Buffers are mixture containing a acid and a base.

weak; weak

covalent bond

A chemical bond formed when two atoms share electrons

Reactant

A chemical substance that is present at the start of a chemical reaction

What is a monomer?

A small repeating molecular unit in a polymer chain

Treatments for Peptic Ulcers

Antacids, Antibiotics, medications that decrease partial cell production of HCI

Triglycerides

Are lipids that consist of three long fatty acids attached to a glycerol molecule

Emulsifier

Are molecules with a polar end and a non polar end

What's used to investigate whether a food has sugar in it

Benedict's reagent

Amylases

Breaks of start high into sugars

A polymer is a molecule that

Consist of a long chain of repeating subunits

examples of proteins

Enzymes, antibodies and structural molecules

The components of lipids that consist of long chains of carbon and hydrogen arecalled

Fatty acids

Excess stomach acid, or , can be neutralized by anatcids that contain a .

HCI; weak base

Lipids

In organic molecule that insoluble in water and has a variety of functions. Lipids do not dissolve in polar solvents (Oil doesn't dissolve in water) Lipids will dissolve in non-polar solvents (such as benzene and chloroform) Main types of lipids: triglycerides, phospholipids, steroids (cholesterol, estrogen testosterone), waxes pigments some type of vitamins

What's used to investigate whether a food has starch in it

Iodine

Molecule that's completely insoluble in water

Lipids

Ph

Measure of the hydrogen ion concentration in a solution

Building blocks of glycogen

Monosaccharides

What's used to investigate if fats or oils are in it

Paper

How does the stomach lining protect itself from stomach acid (HCI) and digestive enzymes?

Protection of Alkaline mucus, High cell turnover

Which cell building molecules is made by linking amino acids together

Proteins

Types of molecules categorized as the building blocks of cells

Proteins, carbohydrates and lipids

As more and more base is added to a solution to make it more basic, what is happening to the concentration of hydrogen ions (H+) and the ph value of the solution?

The Ph is increasing, the H+ is decreasing

Products

The elements or compounds produced by a chemical reaction.

Iodine test for starch

The iodine test is a yellow liquid if iodine has negative reaction it remains yellow A positive reaction for starch with iodine is indicated by the production of a purple to black color

How does a solution that is acidic compare to a solution that is neutral?

The ph is lower in the acidic solution

Biuret Reagant Test

To detect proteins A positive reaction for proteins is indicated by the production of a purple color A negative reaction is no change of color

When a glycerol molecule is chemically bonded to three fatty acids, it becomes a specific type of lipid called an

Triglyceride

When a strong acid is added to a buffer, H+ from the strong acid will bind to the of the buffer, forming a that minimizes the pH drop

Weak base; weak acid

Determined when using phenol red

Whether a solution is acidic or basic; when a solution changes from acidic to basic, vice versa

Building blocks of proteins

amino acids

Starch is the best classified as a

carbohydrate

Examples of monomers

monosaccharides, amino acids, glycerol and fatty acids

cations and anions

positive and negative

Ions

positively and negatively charged atoms