Matter, Elements, & Compounds
Properties of Water
Organic Compounds
Macromolecules
Miscellaneous
100

A pure substance that is the basis of all matter which maintains a fixed composition and cannot be broken down further represents a(n):

What is Element

100

A solution that is used to prevent sharp changes in pH.

What is a buffer

100

All organic compounds contain ______________.

What is Carbon.

100

The monomer (building block) of a Protein.

What is an amino acid

100

The number that represents the amount of protons and electrons contained within a given atom.

What is the Atomic number

200

The number that represents the number of Valence Electrons in a given atom.

What is Group number

200

The substance being dissolved is the ____________.

What is solute

200

The basic structural unit for a macromolecule is a ____________.

What is a Monomer

200

These macromolecules range from small sugars to large complex sugars and serve as the immediate source of energy as well as providing structural support in plants.

What is Carbohydrates

200

In total, there are how many amino acids? How many of those are considered "Essential"?

What is 20 and 9

300

An atom that has an electrical charge from gaining/losing one or more electrons.

What is Ion

300

A solution that has an acidic pH would have a measured value between ______________ and will contain more _____ ions.

What is 0-6, H+ (hydrogen) ions

***For a daily double***:

What is an example of a solution that would be considered an acid based upon its pH?

300

The process of binding monomers to form polymers and binding polymers to form macromolecules is ___________________.

What is polymerization

300

The monomer (building block) of a nucleic acid.

What is a nucleotide

300

Name (2) factors that could affect the activity of enzymes.

What is: temperature; pH/salt concentration; activators; inhibitors

400

Within a chemical reaction, compounds and molecules can be produced or broken down. How are these compounds/molecules being formed and/or broken down?

What is the making and breaking of chemical bonds.

400

The property of water that BEST explains why oil and water DO NOT mix.

What is Polarity

400

Small molecules that typically bond to specific organic compounds which dictates certain chemical properties for the compound are known as __________________.

What is functional groups
400

These hydrophobic macromolecules come in many forms and have a variety of functions such as long-term energy storage, membrane structure, and waterproof coverings.

What is Lipids

400

Name the (3) components of a Nucleotide.

What is: Sugar, nitrogen base, and a phosphate molecule

500

This type of bond forms between a metal and a nonmetal and is established through transferring electrons.

What is Ionic.

***For a Daily Double***:

Complete on the board a Lewis Dot Structure model for the compound that would form between Calcium (Ca) and Chlorine (Cl).

500

**Daily Double**

Name and describe (3) properties of water.

What is : High specific heat; Less dense as a solid; Cohesion/Adhesion- surface tension and capillary action; Universal Solvent

500

**Daily Double**

Use the terms Substrate, Enzyme, Activation energy, and Active site appropriately to describe how an enzyme functions. For an additional 100 points- provide an example of a substrate and its enzyme.

What is: A substrate is the reactant that an Enzyme acts upon. The substrate attaches to the Enzyme at the active site, activating the enzyme which catalyzes the chemical reaction (speeds up the process of breaking down the reactant). Each enzyme requires a specific amount of energy to get the reaction started. 

500

What are (3) differences between DNA and RNA?

What is: Double vs. single stranded; Thymine vs. Uracil; Sugar molecule; role/function within the cell

500

**Daily Double**

Explain the denaturation process of a protein. Use the scenario we discussed from the video about cooking an egg. 

What is: cooking an egg denatures proteins by causing the stacking/coiling of polypeptide chains to unwind and uncoil. This doesn't break down proteins directly, but rather exposes more individual amino acids. As a result, when we consume these eggs this makes it more efficient for our bodies to process and use the amino acids to rebuild our own proteins.