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bisc 1005 > final bisc terms > Flashcards

final bisc terms Flashcards

1
Q

monomers/ polymers of lipids

A

glycerol & fatty acids/ lipids

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2
Q

monomers/ polymers of nucleic acids

A

nucleotide/ dna rna (nucleic acid)

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3
Q

nutrition label

A

lists nutritional content, serving size, and calories for a recommended serving of food

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4
Q

carbohydrates

A

monosaccharides have molecular formula that are multiples of ch20; glucose is most common monosaccharide

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5
Q

protein

A

monomer= amino acid
polymer= protein
4 levels of structure= amino acid chain, beta pleated sheet, folding of polypeptide chain, multiple peptides

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6
Q

saturated fats

A

common in meat/ saturated by single bonds between H-C on the molecules

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7
Q

unsaturated fats

A

common in plants/ unsaturated because they have 1 or more double bonds between hydrogen atoms and carbon atoms on the chain

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8
Q

enzyme

A

speed up (catalyze) chemical reactions in cells

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9
Q

lock and key model

A

substrates fit into an enzyme the way a key fits into a lock; if the substrate is not the correct shape, it won’t fit into the enzyme

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10
Q

substrate

A

the base on which an organism lives

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11
Q

optimal temperature and pH of enzymes

A

activity of enzymes is greatest when pH is between 5 &7. ideal temperature is between 20-35 degrees celsius

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12
Q

primary structure

A

amino acid sequence

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13
Q

secondary structure

A

local interactions between stretches of a polypeptide chain (a helix and b pleated sheet)

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14
Q

tertiary structure

A

3 dimension folding driven by large interactions between R groups

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15
Q

essential v/s nonessential amino acids

A

nonessential= amino acids made by the body
essential= amino acids that cannot be made by the body

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16
Q

codon

A

sequence of 3 nucleotides which come together to form a unit of genetic code in DNA or RNA molecule

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17
Q

dehydration synthesis

A

creation of lager molecules from smaller monomers where a water molecule is released

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18
Q

hydrolysis

A

water is used break down a compound

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19
Q

central dogma

A

dna-> rna-> protein
flow of genetic information

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20
Q

transcription

A

process of making an rna copy of a gene’s dna sequence

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21
Q

translation

A

processing of an mRNA script into a protein

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22
Q

peptide

A

short chain of amino acids

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23
Q

polypeptide

A

continuous, unbranched chain of amino acids joined by peptide bonds

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24
Q

what makes a functional protein?

A

the unique amino acid sequence of a protein is reflected in its unique folded structure

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25
Q

prion

A

abnormal, pathogenic agents that are transmissible and are able to induce abnormal folding of normal cellular proteins called prion proteins in the brain

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26
Q

channel protein

A

protein that allows the transport of a specific substance across a cell membrane

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27
Q

chaperone protein

A

functionally related group of protein assisting protein folding in the cell under stressful conditions

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28
Q

digestion

A

process that converts nutrients in ingested food in forms that can be absorbed by the gastrointestinal tract

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29
Q

absorption

A

process by which the products of digestion are absorbed by the blood to be supplied to the rest of the body

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30
Q

chemical digestion

A

uses certain enzymes to break down nutrients, such as carbohydrates, proteins and fats into smaller particles

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31
Q

mechanical digestion

A

physically breaking down food substances into smaller particles to undergo chemical digestion

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32
Q

salivary amylase

A

glucose-polymer cleavage enzyme that is produced by the salivary glands

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33
Q

bolus

A

ball-like mix of food and saliva that forms in the mouth during chewing

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34
Q

chyme

A

thick semifluid mass of partially digested food and digestive secretions that is formed in the stomach and small intestine during digestion

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35
Q

taste bud anatomy

A

tiny sensory organs that allow you to experience taste

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36
Q

olfactory bulb

A

structure located in the forebrain that receives neural Input about odors sensed in the nasal cavity

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37
Q

5 qualities of taste

A

sweet, sour, salty, bitter, umami

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38
Q

peristalsis

A

movement of muscles that line the gastrointestinal tract. moves food through the digestive system, throat-> esophagus -> stomach -> intestines

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39
Q

GERD

A

gastroesophageal reflux disease (Gerd) is a common condition in which the stomach contents move up into the esophagus

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40
Q

gastric reflux

A

gerd is a more serious version of gastric reflux, occurs after meals or after lying down

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41
Q

protease

A

enzyme that breaks down proteins and peptides

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42
Q

pepsin

A

stomach enzyme that digests proteins that are found in ingested food

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43
Q

stomach

A

muscular organ part of the digestive system, which work together to take in food and liquid to break it down and absorb nutrients

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44
Q

pyloric sphincter

A

Bottom of stomach, muscular value that allows food to pass from the stomach to the top of the small intestine

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45
Q

villi/microvilli

A

cells on the villi are packed fully of tiny hairlike structures Called this ___; helps increase the surface of each individual cell

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46
Q

celiac disease

A

caused by an immune reaction to eating gluten; gluten is found in bread

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47
Q

accessory/ secretion organs

A

teeth, tongue, liver, gallbladder, bile, glands, and pancreas; facilitate the process of digestion/ each stores or secretes substances

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48
Q

bile

A

alkaline fluid that aids in digestion that is secreted by the liver and stored in the gallbladder

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49
Q

detox

A

getting rid of waste from the body

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50
Q

osmosis

A

diffusion through water

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51
Q

simple diffusion

A

movement of substances from higher to lower concentration

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52
Q

facilitated diffusion

A

movement of molecules along the concentration gradient

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53
Q

active transport

A

movement of substances with energy

54
Q

channel protein

A

protein that allows the transport of substances across a cell membrane

55
Q

endocytosis

A

process by which cells take in substances from outside of the cell and engulf them in a vesicle

56
Q

exocytosis

A

cells move materials from within the cell into the cell exterior

57
Q

hypertonic

A

external solution that has high solute and low water concentration (solvent)

58
Q

isotonic

A

external solution that has the same solute and solvent

59
Q

hypotonic

A

external solution with low solute and more solvent

60
Q

the plasma membrane

A

the membrane found in all cells that separates the interior contents of the cell from the outside

61
Q

ingestion

A

taking in food

62
Q

digestion

A

converts nutrients in ingested food into forms that can absorbed by the digestive tract

63
Q

absorption

A

the digestive tract absorbs nutrients from digested food

64
Q

elimination

A

removal of something

65
Q

how do humans pre digest food?

A

the food is broken down by the teeth and moistened by the saliva to make it easy to swallow

66
Q

the effect of fire and cooking on food and nutrition

A

exposing foods to high levels of heat, light, and oxygen can cause it to lose its nutrients

67
Q

lactose intolerance

A

when body cannot digest lactose

68
Q

food allergy

A

immune reaction to proteins in the food

69
Q

food intolerance

A

difficulty digesting certain foods

70
Q

autoimmune disorder

A

body’s natural defense system can’t tell the difference between your own cells and foreign cells, causing the body to mistakenly attack normal cells

71
Q

anaphylactic shock

A

life threatening allergic reaction that can develop rapidly

72
Q

horticulture

A

practice of garden cultivation and management

73
Q

pastoralism

A

method of subsistence that involves raising animals in grassland

74
Q

artificial selection

A

evolutionary process in which humans select for or against particular features in organisms

75
Q

selective breeding

A

choosing parents of particular characteristics to breed together and produce offspring of desired characteristics

76
Q

genetically modified organisms (gmos)

A

animal plant or microbe whose dna has been altered using genetic engineering techniques

77
Q

crispr cas 9

A

enables the editing of the genome by removing, adding, or altering parts of dna sequence

78
Q

microbiome

A

human body consists of multiple organisms (gut bacteria); microbiomes exist everywhere

79
Q

prokaryotes

A

single celled, simplistic structure and function, bacteria live everywhere, archaea live mainly in extreme environments

80
Q

eukaryotes

A

single or multicellular organisms, complex internal structures and functions, more limited environments

81
Q

endosymbiotic theory

A

large eukaryotic cell engulfed a smaller prokaryote

82
Q

biotic factors

A

living factors in an ecosystem

83
Q

abiotic factors

A

nonliving factors in an ecosystem

84
Q

autotroph

A

make their own food

85
Q

heterotroph

A

eats others as food; primary, secondary, tertiary consumers

86
Q

producers

A

make their own food

87
Q

consumers

A

have to ingest food

88
Q

competition

A

+/+ both species are harmed

89
Q

exploitation

A

+/- one species benefits, & other is harmed

90
Q

commensalism

A

+/0 where one species benefits at no cost to the other

91
Q

mutualism

A

+/+ both species benefit

92
Q

kinetic energy

A

energy associated with motion

93
Q

thermal energy

A

kinetic energy associated with random movement of atoms or molecules

94
Q

potential energy

A

energy that matter possess because of its location or structure

95
Q

chemical energy

A

potential energy available for release in a chemical reaction

96
Q

food chain

A

smaller links grass -> humans

97
Q

food web

A

larger links; many species

98
Q

evolution

A

descent with modification

99
Q

mutualism

A

changes in the dna sequence of a cell’s genome, resulting in changes in the organism

100
Q

gene flow

A

genetic exchange between population

101
Q

endotoxins

A

lipopolysaccharides; structural molecules only released into the host if the bacterial cells die

102
Q

exotoxins

A

mostly proteins which are produced and secreted mainly as a defense

103
Q

pickling

A

acidic vinegar kills microbes

104
Q

preserving

A

sugar prevents microbial growth

105
Q

canning

A

food is heated then sealed

106
Q

drying

A

nothing grows without water

107
Q

salting

A

high salinity kills microbes

108
Q

preservatives

A

chemicals kill microbes

109
Q

green algae

A

no adaptations for land, can be unicellular, multicellular, or colonial, often have both asexual and sexual means of production

110
Q

bryophytes

A

the first land plants, found in moist environments, surface is covered in waxy coating to prevent water loss, absorb water by diffusion, no true

111
Q

ferns

A

surface covered in waxy coating, absorb water through roots, xylem & phloem found throughout plant for nutrient transport

112
Q

gymnosperms

A

gymnos (naked) sperma (seeds), most ancient seed bearing vascular plants, typically evergreen, roots and stomates present

113
Q

angiosperms (flowering plants)

A

angio (container) sperma (seeds)- seeds enclosed in fruits, flowering plants, very commercially important, stomata, true roots

114
Q

monoecious

A

male and female flowers occur on a single plant

115
Q

dioecious

A

male and female flowers occur on two separate plants

116
Q

photosynthesis

A

autotrophs produce their own food
ultimate product= glucose
1. light dependent
2. light independent

117
Q

light dependent reaction

A

take place in thylakoids, products: ATP, NADPH, & oxygen

118
Q

light independent reactions

A

Calvin cycle, take place in the stroma, carbon dioxide becomes glucose through carbon fixation

119
Q

homologous structures

A

characteristics present in the ancestral organism, that have been modified over time

120
Q

analogous structures

A

characteristics with similar functions that evolved independently not from a common ancestor

121
Q

cellular respiration

A

production of energy in organisms at the cellular level

122
Q

aerobic cellular respiration

A

oxygen is present; heterotrophs consume glucose and need to break it down; autotrophs run both photosynthesis and cellular respiration

123
Q

anaerobic respiration (fermentation)

A

oxygen is absent, ATP is made (IDLY)

124
Q

electron transport chain

A

the stage with the highest energy production

125
Q

atp synthase

A

creates adp-> app using protons removed from fads

126
Q

anaerobic cellular respiration

A

oxygen: production of bread/ alcohol fermentation: lactic acid, ethanol fermentation

127
Q

alcohol respiration

A

in yeast cells, cells switch to alcohol fermentation. in bread-making the ethanol produced typically evaporates and the co2 creates holes in the bread

128
Q

lactic acid respiration

A

in humans our cells switch to lactic acid fermentation; production of lactate and nad+

129
Q

cholesterol

A

HDL= good cholesterol
LDL= bad cholesterol

130
Q

hydrogenation

A

process of converting unsaturated fats to saturated fats by adding hydrogen

bisc 1005 (2 decks)

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