STRAIGHTERLINE BIO101: EXAM 2

Property of water that lets you stir sugar into coffee - Answer-universal solvent Property of water that causes it to spread out when spilled - Answer-cohesion Element that composes the backbone of organic molecules - Answer-carbon Type of bond where electrons are shared - Answer-covalent Element that is a component of all amino acids - Answer-nitrogen (Atomic mass) minus (atomic number) equals - Answer-number of neutrons Bond created by a loss or gain of electrons - Answer-ionic bond A leaf floats on water because of this property - Answer-surface tension Property of water that allows it to retain temperature - Answer-high specific heat The monomer of proteins is the - Answer-amino acid Bonds that hold amino acids together are specifically called - Answer-peptide bonds The monomers of carbohydrates are - Answer-monosaccharides The types of reaction that breaks down polymers to monomers is - Answer-hydrolysis The by-product of dehydration synthesis is always - Answer-water Large chains of monomers are called - Answer-polymers Hydrolysis of fats yields yields fatty acids and - Answer-glycerol The monomer of nucleic acids is the - Answer-nucleotide Which type of reaction do the reactants have a higher free energy than the products - Answer-exergonic