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Test 1 Key Concepts

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Termini in questo insieme (25)

  • Five characteristics essential for life

    Cells, Replication, Energy, Inheritance, and Evolution

  • Contribution of Hooke to cell theory

    Coined the term cell while observing cork with a low-powered microscope.

  • Contribution of van Leeuwenhoek to cell theory

    Observed the first living cells called animicules using a higher-powered microscope.

  • Pasteur's experiment and its significance

    Swan-necked flask experiment showed that all cells come from pre-existing cells.

  • Scientific method steps

    Observation → Question → Hypothesis → Experiment → Analysis → Conclusion.

  • Role of constants and control groups in experiments

    Constants stay the same; control groups receive no treatment to ensure validity.

  • Difference between hypothesis and scientific theory

    A hypothesis is a testable prediction; a theory is a well-supported explanation for widely observed phenomena

  • Functional groups distinguishing nucleic acids

    Contain a phosphate group, a sugar, and a nitrogenous base.

  • Functional groups in amino acids

    Have an amino group, a carboxyl group, and a variable side chain.

  • Why polymerization is called dehydration synthesis

    Because water is removed to form bonds between monomers.

  • Relationship between pH and [H+]

    Higher [H+] means lower pH; acids donate protons, bases accept protons.

  • Primary structure's role in protein folding

    Primary amino acid sequence dictates secondary and tertiary structures.

  • Difference between secondary, tertiary, and quaternary protein structures

    Secondary: local folding (α-helices, β-sheets); Tertiary: 3D folding via side chains; Quaternary: multiple subunits combined.

  • How amino acid side chain properties affect protein folding

    Hydrophobic side chains are buried; polar, acidic, or basic side chains are exposed to water.

  • Structural differences between DNA and RNA nucleotides

    DNA has deoxyribose and bases G, C, T, A; RNA has ribose and bases G, C, U, A.

  • Three features distinguishing monosaccharides

    Number of carbons, location of carbonyl group, and arrangement of atoms around carbons.

  • Why glycosidic bonds vary but phosphodiester and peptide bonds do not

    Carbohydrates have variable backbones allowing diverse glycosidic bonds; proteins and nucleic acids have consistent backbones.

  • Difference between storage and structural polysaccharides

    Storage polysaccharides have α-linkages (easier to break); structural polysaccharides have β-linkages (harder to break).

  • Common feature of all lipids

    Mostly composed of carbon and hydrogen and are largely hydrophobic.

  • Difference between saturated and unsaturated fatty acids

    Saturated have no double bonds and higher melting points; unsaturated have double bonds causing kinks and lower melting points.

  • How phospholipid structure enables membrane formation

    Phospholipids are amphipathic, forming micelles or bilayers spontaneously.

  • Monomers and bonds for carbohydrates

    Monosaccharides form polysaccharides via glycosidic linkages.

  • Monomers and bonds for proteins

    Amino acids form polypeptides via peptide bonds.

  • Monomers and bonds for nucleic acids

    Nucleotides form DNA/RNA via phosphodiester bonds.

  • Monomers and bonds for lipids

    Glycerol and fatty acids form lipids via ester bonds.