pH
Macromolecules 1
Macromolecules 2
Enzymes 1
Enzymes 2
100
What is an Ion?
charged particles/elements
100
What are Carbohydrates?

sugars which is the main source of energy and gets broken down first

BONUS:  What elements are involved in the making of carbs?

100
______ mean "many sugars", are very complex and contain starch

Polysaccharide

BONUS:  What solution do you use to test this?  It turns from ____ to ____

100
what are enzymes?
specialized proteins which speed up chemical reactions
100
What is so special about enzymes?
Very specific, fit together like a puzzle and are reusable/recyclable
200
What is pH actually measuring?

The concentration of Hydrogen Ions


200
you use Benedicts solution to test for _______ and _______ which turns from _____ to _______

Mono and disaccharides-- blue to orange

BONUS:  What is needed to activate it?

200
Fats are called ______.  The two types are ______ which is liquid at room temp. and _____ which is solid at room temp.

Lipids.  Unsaturated, Saturated

BONUS:  What do we use to test this?


200
What effects enzymatic reaction rates?
pH and temperature
200
The "starting" ingredient is called the ____

Substrate/reactant

BONUS:  we use a _____ and _____ model to demonstrate enzymatic reactions

300
On the pH scale, a substance with a pH of 1 is considered a _______

Acid

BONUS:  is it weak or strong?

300
The most complex macromolecule made up of 21 amino acids are _________

Proteins

BONUS:  What solution do we use to test this? It turns from ____ to ____



300
Give 3 examples for how our bodies use protien
muscles, immune system, enzymes...
300
The "end results" after the reaction has occurred are called the _____________
products
300
When the enzyme and the compound it's reacting with "bind" to either weaken or strengthen the bond, this special "magic spot" is called the _______________

Active site

BONUS: Where does this occur (What part of the reaction?)

400
Red litmus paper will turn ____ in the presence of a base

Blue

BONUS:  What pH number/s are bases?

400
what are the characteristics of the molecular structure of a Saturated fat
Single bonds, rigid structure, solid at room temp
400

what are the characteristics of the molecular structure of an Unsaturated fat?

Double bonds, bent/flexible structure and liquid at room temp.
400
At the beginning of the enzymatic reaction the substrates bind the to ________
Enzyme BEFORE the reaction
400
As the reaction completes, the products are released from the __________
Enzyme AFTER the reaction
500
Calculate how much stronger the concentration of a solution with a pH of 4 is compared to a solution with a pH of 9
100,000 x stronger
500
What is the chemical formula for Glucose?

C6H12O6

BONUS:  Why is water considered the universal solvent?

500

Balance the following equation:

___NaBr +___ Cl2 →___ NaCl +___ Br2

2 NaBr + ___Cl2 ---> 2 NaCl + ___ Br2

500
An enzymatic reaction which takes 2 or more substrates and combines them into a large product is called ______________
Synthesis
500
An enzymatic reaction which takes a large substrate and breaks it down into 2 or more products is called _______________
Decomposition
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