| A | B |
|---|
| Three parts of an atom | Protons, neutrons & electrons |
| Charge of a proton | Positive |
| Charge of a neutron | Neutral; no charge |
| Charge of an electron | Negative |
| Protons are located here | Nucleus |
| Neutrons are located here | Nucleus |
| The number of electrons allowed in the first energy level | 2 |
| The number of electrons allowed in the 2nd and 3rd energy levels | 8 |
| Electrons in the outer shell are known as | Valence electrons |
| The type of bond in which electrons are shared | Covalent |
| The type of bond in which electrons are taken or given away | Ionic |
| The four most common elements in living things are these | C - Carbon, H- Hydrogen, O-Oxygen, N-Nitrogen |
| An atom with a charge due to gaining or losing electrons | Ion |
| How the number of neutrons is determined | Atomic mass minus atomic # |
| An atom with a different number of neutrons than normal | Isotope |
| The idea that water molecules stick together (to each other) | Cohesion |
| The idea that water molecules stick to other surfaces | Adhesion |
| The measure of how difficult it is the break the surface of a liquid | Surface Tension |
| The property of water that explains why it does not change temperature very quickly | Specific Heat |
| When water dissolves a substance, water is known as this | Solvent |
| Substances that repel water are known as this | Hydrophobic |
| Substances with a pH less than 7 | Acids |
| Substances with a pH greater than 7 | Bases |
| Pure water has this pH | 7 |
| A substance that keeps the pH of a solution at a consistent level | Buffer |
| The 4 organic compound families | Carbohydrates, Lipids (Fats), Proteins, Nucleic Acids |
| The monomer, or smallest unit, of a carbohydrate | Monosaccharides |
| The main function of carbohydrates | Energy |
| The process of going from a monomer to a polymer | Dehydration synthesis |
| The process of breaking down polymers into their monomers | Hydrolysis |
| The indicator used to detect monosaccharides | Benedicts |
| What color change would indicate a positive Benedicts test? | Blue to Orange |
| The indicator used to detect the presence of starch | Iodine |
| What color change would indicate a positive Iodine test? | Amber to Black |
| The functions of fats | Energy storage, protection and insulation |
| Fats that come from animal meats and are solids at room temperature | Saturated fats |
| Fats that come from plant oils and are liquids at room temperature | Unsaturated fats |
| The monomer, or smallest unit, of proteins | Amino acids |
| These special proteins speed up chemical reactions | Enzymes |
| This indicator turns purple in a protein | Biurets |
