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13 Cards in this Set
- Front
- Back
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Contrast Intermolecular and Intramolecular Forces |
Intramolecular Forces are within molecules. (Ex covalent bond, ionic bond) Intermolecular forces are between molecules. ( dipole, LDF, hydrogen bond) |
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Describe the Intermolecular Forces |
Hydrogen Bond- bond between hydrogen and O,N,F. It's the strongest bond and results in properties such as high MP/BP, high heat capacity. London Dispersion Force- momentary attractions between electrons of one molecule and the nucleus of another. LDF increases with molecule size. Dipole-Dipole- A dipole bond exists between two polar molecule between the slightly negative side and the slightly positive |
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Polar vs. Non-Polar |
Polar- EN value between 0.7 and 1.4, asymmetrical (Ex. Water) Non-Polar - EN value between 0 and 0.7, symmetrical (Ex. CH4) |
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Unique Properties of Water |
Water clings (adhesion/cohesion) Water absorbs thermal energy ( high specific heat capacity, high specific heat of evaporation) Solid water is less dense than liquid water ( ice lattice creates 4 bonds that spread water molecules farther away and lowers the density) |
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Functional Groups |
Hydroxyl- [C-OH] Carbonyl-[C=O] (aldehyde/keytone Carboxyl- [OH-C=O] Carbonyl-[C=O] (aldehyde/keytoneCarboxyl- [OH-C=O]Amino- [C-NH2]Phosphate-[C-PO4]Sulfhydryl- [C-SH] Amino- [C-NH2] Phosphate-[C-PO4] Sulfhydryl- [C-SH] |
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Dehydration |
Removal of H and OH from two molecules that combine to form water while the remainder of the two molecules join to form a large molecule |
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Hydrolysis |
Addition of water to separate a large molecule into 2 smaller molecules |
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Neutralization |
Acid+ Base --> Salt + Water |
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Redox Reaction |
An electron transfer reaction LEO GER |
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What is the importance of a buffer |
A buffer is a chemical that compensates for pH change by accepting or donating H+. A buffer system will maintain constant pH in areas where neseccary such as the human body |
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Unsaturated vs Saturated |
Saturated fats only have single bonds and are packed closer together Unsaturated fats have double bonds and create a kink/bend in the structure |
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Describe each type of Enzyme Inhibition |
Competitive Inhibition occurs when a competitor substance binds to the active site, inhibiting the substrate Non Competitive Inhibition occurs when the competitor binds to another site of the enzyme (Allosteric) and can change the shape of the enzyme |
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How does temperature effect an enzyme? |
An increase in temperature can cause the reaction to proceed quicker however that only occurs between 0°C-40°C. At temperatures above 40°C the enzyme can denature |
