Chi-Square((O-E)^2)/E | Degrees of Freedom: n-1 (number of variants -1) | Critical Values: 95% certainty (0.05) | if the number is higher than the critical value, REJECT the null hypothesis |
Surface Tensionmeasure of how difficult to stretch/break the surface | interface H bonds with molecules on surface and below the surface | causes water to bead |
Water is the Solvent of Lifesolution: homogeneous mixture of two or more substances | solvent: dissolving agent | solute: substance that is dissolved | aqueous solution: water is solvent |
Nucleic Acids - StructureMonomer - Nucleotide: | DNA: | RNA: | sugar (ribose, deoxyribose) | deoxyribose | ribose | nitrogen base (pyrimidine (C,T,U and one ring) and purine (A,G and two rings) | A, T, G, C | A, U, G, C | phosphate | double strand | single strand |
| | Properties of Watercohesive behavior | resists changes in temperature | expands when it freezes | versatile solvent | polar, covalent | H+ and O- |
Hydrogen Bondingabsorb heat to break | release heat to form |
Hydrophobic vs. HydrophilicHydrophobic: | Hydrophilic: | do not have affinity to water | has affinity for water | non-ionic, non-polar repel water | even if substance does not dissolve (cotton) |
Peptide Bondscarbonyl adjacent to amino | formed by dehydration | N-terminus (amino group) | C-terminus (carboxyl group) | | | formed by dehydration |
Primary Structureunique sequence of amino acids | DNA -> RNA -> protein | Lysozyme (129 amino acids, inherited) |
Secondary Structurecoils and folds | result of hydrogen bonding | only atoms in backbone are involved | α helix and β pleated sheets |
Lipids Structurediverse non-polar, hydrophobic molecules (insoluble) | hydrocarbons | glycerol and fatty acids |
| | Cohesioncohesion held together by hydrogen bonds | plants: upward water transport | adhesion: water to other types of molecules (plant wall) |
Densityice floats: hydrogen bonds make water less dense in solid state | water is densest at -4 C |
Acids and BasesAcids: | Bases: | increase the hydrogen ion concentration of a solution | reduces hydrogen ion concentration | lower pH | higher pH |
Tertiary Structureinteractions of side chains (R groups) | hydrophobic interactions | disulfide bridges | hydrogen bonds | ionic bonds |
Quaternary Structureoverall protein structure | aggregation of two or more polypeptide chains | protein conformation (interactions responsible for 2' and 3', physical and chemical conditions) | denaturation: unfolding of protein structure |
Saturated fat vs. Unsaturated fatSaturated fat: | Unsaturated fat: | no double bonds | double bonds | max number of hydrogens | tail kinks at double bond | solid at room temp | liquid at room temp | animal fats (bacon, grease, lard, butter) | plant fats (corn, peanut, olive oil) |
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