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