| A | B |
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| The process by which organisms regulate their internal conditions to maintain internal balance is called ___. | homeostasis (examples include maintaining a certain body temperature for "warm blooded" animals, or maintaining a normal blood sugar level by releasing insulin when blood sugar is too high, or a different hormone called glucagon when the blood sugar level is too low) |
| The smallest thing that can be considered to be living is a ___. | cell |
| The directions for how an organism grows and develops is coded into a molecule called ____. | DNA |
| Changing form as an organism grows is called ___. | development |
| When one type of organism changes over very long periods of time (many many generations), it is called ____. | Evolution |
| Unlike prokaryotic cells, eukaryotic cells have a(n) _____. | nucleus |
| Bacteria are the only type of organisms made up of ____ cells. | prokaryotic |
| Shivering to stay warm and sweating to cool off would be one example of ________. | homeostasis |
| Chemicals that have carbon and hydrogen in them and were produced by once living things are called ___ chemicals | organic |
| Water and carbon dioxide are ____ molecules (because they don't have carbon AND hydrogen in them) | inorganic |
| The building blocks of larger molecules are known in general as ____. | monomers |
| Many monomers bonded together make up a ____. | polymer |
| A polymer is a large molecule made up of many ____. | monomers |
| The root word "poly" means ____. | many |
| The root word "mono" means ___. | one |
| The type of macromolecule that is used primarily as a source of energy is ___. | carbohydrates |
| Bread, pasta, cereal and fruits are high in which type of macromolecule? | carbohydrates |
| The monomers of complex carbohydrates are ___. | simple sugars (a.k.a. monosaccharides) |
| glucose, fructose and galactose are examples of ____. | simple sugars (or monosaccharides) |
| Sucrose is a type of carbohydrate made of glucose bonded to fructose. Therefore, it is a ___ because it is made of two simple sugars bonded together. | disaccharide |
| Another term for simple sugars is ___. | monosaccharides |
| Many monosaccharides bonded together are called a ____. | polysaccharide |
| Lactose is a type of sugar found in _____. | milk |
| Plants store their carbohydrates as the polysaccharide known as ____. | starch |
| Which of the four categories of macromolecules do starch, glycogen and cellulose belong to? | carbohydrates |
| Which of the four categories of macromolecules do sugars belong to? | carbohydrates |
| Which of the four categories of macromolecules would be found in the greatest abundance in muscle cells? | protein (Remember, when you eat meat, you are eating an animal's muscles, and it will be high in protein) |
| The building blocks of proteins are ____. | amino acids |
| The monomers of proteins are ___. | amino acids |
| A long straight chain of amino acids is called a ____. | polypeptide |
| A polypeptide that folds into a specific 3-D structure that has a specific function is called a(n) ___. | protein |
| Lean meat is highest in the macromolecule known as ____. | protein |
| Which of the four categories of macromolecules do DNA and RNA belong to? | nucleic acids |
| The monomers of nucleic acids are ____. | nucleotides |
| Which of the four categories of macromolecules do fats, oils, and waxes belong to? | lipids |
| The main function of lipids in an animal's body is to ____. | store energy for later use (Remember, fat is a type of lipid) |
| Red meats, dairy and fried foods are high in the type of macromolecules known as ___. | lipids (Red meats are high in lipids because they have a lot of fat mixed in with the muscle that makes up the meat. The white stuff you see in a steak before it is cooked is fat.) |
| The building blocks of most lipids are ___ . | 3 fatty acids and glycerol |
| Fats that are solid at room temperature and are not particularly good for you are a type called ___ fats | saturated fats (An example would be the white fat you see in steaks before they are cooked. Butter is also high in saturated fat) |
| Fats that are liquid at room temperature and are considered healthy to eat are called ___ fats. | unsaturated fats (vegetable oils like olive oil are made of unsaturated fats and are much healthier for you than saturated fats) |
| Fats from vegetable oils, like olive oil and sunflower oil, tend to be high in ______ fats. | unsaturated (these tend to be healthier for you than saturated fats) |
| Phospholipids make up the majority of the ___. | cell membrane |
| Cell membranes are made up of mostly ___. | phospholipids |
| The characteristic that all lipids share is that they are ______ (meaning that they don't mix with water). | hydrophobic |
| Which category of macromolecules stores over twice as many calories of energy per gram compared to the other categories? | Lipids (Remember, fat is a type of lipid and there are over twice as many calories in fat as there are in the same amount of carbs or proteins) |
| The most important quality of an enzyme is its ___. | shape. |
| A protein whose shape has been changed due to heat or harsh chemicals is known as a(n) ____ protein. | denatured |
| Organic catalysts are known as ___. | enzymes |
| An enzyme ____ a chemical reaction without being changed itself. | speeds up (this also applies to catalysts in general) |
| Enzymes are almost always made of ____. | proteins (although some enzymes are actually made of RNA) |
| The chemical or chemicals that an enzyme works on is called the ___. | substrate |
| The part of the enzyme that the substrate fits into is called the ___. | active site |
| A(n) _____ is any substance that speeds up a chemical reaction without being used up. | catalyst (Remember, enzymes are just a type of catalyst. They are catalysts made of organic molecules) |
The letter "A" represents a(n) ____ for this enzyme.,  | active site |
| The letter "B" represents a(n) ____., | enzyme |
| The letter "C" represents a(n) ____., | substrate |
| The reactant on which an enzyme works is called the _____. | substrate |
| True or false: High temperatures and very high or very low pHs can denature an enzyme. | True |
| True or false: Enzymes can be used again even after they have catalyzed a reaction. | True (Remember, the enzyme doesn't actually react or change. It just helps other chemicals react by providing a good surface, the active site, for them to react on) |
| True or false: An enzyme like lactase which helps break down lactose (a.k.a. milk sugar) can also break down sucrose (a.k.a. table sugar) because both lactose and sucrose are types of sugars known as disaccharides. | False (Lactose and sucrose have different shapes so only lactose has the right shape to fit into the active site of the enzyme called lactase. Sucrose has a different shape and needs its own enzyme, sucrase, to break it down into the glucose and fructose monomers that make it up. Just about every chemical reaction in your body requires its own specific enzyme in order to happen) |
| True or false: All enzymes break larger molecules into smaller molecules. | False (Reactions that make bigger molecules by bonding smaller molecules together also require enzymes. For example, you use digestive enzymes to break down the protein in meat into the amino acids that make up the meat. But then you use those amino acids to build your own proteins out of those amino acids. The proteins you build might be muscle fibers, hormones, or enzymes required to build up larger molecules) |
| Both prokaryotic and eukaryotic cells are surrounded by a(n) ____. | cell membrane |
