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A homogeneous mixture of two or more substances
Blood and blood components.
Compounds containing hydrogen that ionize to yield hydrogen ions in an aqueous solution
compounds that ionize to yield hydroxide ions in an aqueous solution
= -log10 [H?(aq)]
the field of chemistry dedicated to studying the structure, characteristics, and reactivity of carbon-containing compounds
a part of a molecule that generally participates in chemical reactions as a unit
a sugar (monosaccharide) or one of its dimers (disaccharide) or polymers (polysaccharide)
formed when two monosaccharides are connected by the removal of water and the formation of a glycosidic bond (sugar alcohol/sugar linkage).
Carbohydrates that are made up of more than two monosaccharides
Large compound formed from combinations of many monomers.
constitute a chemically diverse group of substances that
contain the 3-carbon alcohol glycerol and one or more fatty acid
a carboxylic acid with a long carbon chain; vary in length and in the number and location of double bonds; 3 fatty acids linked to a glycerol molecule form a fat molecule, also know…
a fat formed when three fatty acids are bonded to glycerol
Saturated fatty acid
A fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that can attach to the carbon skeleton.
Unsaturated fatty acid
A fatty acid possessing one or more double bonds between the carbons in the hydrocarbon tail. Such bonding reduces the number of hydrogen atoms attached to the carbon skeleton.
contain a phosphate group in place of a fatty acid
A group of lipids having a wide range of functions.
a polymer built from various combinations of 20 amino acid monomers
An organic molecule containing a carboxyl group and an amino group; serves as the monomer of proteins.
a bond between 2 amino acids
2 amino acids bonded by dehydration synthesis *covalent bonds
three amino acids linked together
A polymer (chain) of many amino acids linked together by peptide bonds.
protein structure, consists of the specific sequence of amino acids in a polypeptide chain
protein structure consisting of the folding or coiling of amino acid chains into a particular pattern; helix or pleated sheet.
Irregular contortions of a protein molecule due to interactions of side chains involved in hydrophobic interactions, ionic bonds, hydrogen bonds, and disulfide bridges. Also the third level
conditions that disrupt H bonds and the protein structure; highly acidic or basic conditions and temp above 50 C.
-small part of enzyme's surface (like a hollow carved into a mountainside)
Contains aliphatic carbon
each enzyme acts on a particular substrate or on a certain kind of chemical bond.
the act of viewing or noting a fact or occurrence for a scientific purpose
A chemical formula is a qualitative and quantitative description of the composition of a pure substance, either an **element or a compound**
a specific category that describes a number
The Phase of an oscillation is the amount the oscillation lags behind, or leads in front of a reference oscillation. For example, take a sine oscillation of maximum amplitude, A, and angular frequency, ω,…
A change in a substance that does not involve a change in the identity of the substance
A chemical reaction that absorbs heat
A chemical reaction that releases energy
change from a solid to a liquid
change from a liquid to a solid
change from a liquid to a gas
change from a gas to a liquid
a change directly from the solid to the gaseous state without becoming liquid
heat of vaporization
amount of energy required at boiling point temperature to cause change of phase to occur
heat of fusion
amount of energy required at melting point temperature to cause change of phase to occur
A change that occurs when one or more substances change into entirely new substances with different properties.
Change from a gas directly to a solid
attribute common to all substances or objects of the same group
depend upon the amount of the substance (ex- mass and volume)
Characteristics that describe how matter acts during chemical reactions.
changing from any phase into a solid
10 to the 12th power
10 to the second power (100)
10 to the 1st power (10)
10 to the negative 12th power
MS) 1 m
MS) 1 cm
MS) 1 nm
10 to the negative 9 m
MS) 1 pm
10 to the negative 12th m
MS) 1 mm
10 to the negative 3 m
ES) 1 mile
ES) 1760 yards
ES) 1 yard
IC(interconversion) 1 mile
IC 1 meter
IC 1 inch
measure of the force of gravity on the object
this is acceleration due to gravity - it is always constant
? T :: ? collisions :: ? rate of reaction
Boiling point- 212
SI unit of temperature; indicates number of units above absolute zero. To go from Celsius to Kelvin add 273. To go from Kelvin to Celsius subtract 273.
Formula for Farenheit
Formula for Celsius
Formula for Kelvin
Formula for Celsius
A physical quantity that pushes, pulls or twists.
amount of force acting on a unit area of surface
Energy - 1 Cal
Energy 1 kJ
Energy - Joule
Density and Specific Gravity
Has no units - same deal as density
a calorie is the amount of heat required to raise the temperature of one gram of water by one degree celsius
Heat of reaction
is the quantity of heat released or absorbed during a chemical reaction.
Specific Heat formula
Final Temp-initial temp