AP BIOLOGY EXAM
1. Water characteristics: polar, cohesion (hold together), adhesion (hold to
another substance), surface tension, specific heat, heat of vaporization
2. Surface Tension: A measure of how difficult it is to stretch or break
the surface of a liquid
3. Specific Heat: amount of heat absorbed or lost to change temperature
by 1C
4. Heat of Vaporization: the quantity of heat required to convert 1 from
liquid to gas
5.Water polarity: uneven sharing of electrons that produces a negative
charge near the oxygen atom and positive charges near each hydrogen
atom
6. Water properties: solvent, cohesive, thermal
7. Organic Chemistry: the study of carbon compounds
8. Hydroxyl: OH-, alcohol/ethanol
9. Carbonyl: C=O, aldehyde, keytone
10.Carboxyl: O=C-OH, carboxylic acid as in acetic acid
11.Amino: H-N-H, amine as in tryptophan
,12.Sulfhydryl: R-SH
13.four organic compounds: carbohydrates, lipids, proteins, nucleic acids
14.Monosaccharides: glucose, fructose, galactose
15.Disaccharides: sucrose, lactose, maltose
16.Polysaccharides: glycogen, starch, cellulose
17.Glycogen: storage polysaccharide form of glucose in animals
18.Starch: storage polysaccharide form of glucose in plants
19.Cellulose: Carbohydrate component of plant cell walls.
20.Condensation v. Hydrolysis: Condensation: anabolic,
water out Hydrolysis: catabolic, water in
21.Protein (condensation/hydrolysis): Amino acid ---> dipeptide --->
polypeptide
22.Carbohydrates (condensation/hydrolysis): Monosaccharide --->
Disaccha- ride ---> Polysaccharide
23.Glycosidic bond: bond formed by a dehydration reaction between
two mono- saccharides (+ water in product)
24.2 families of nitrogenous bases: pyrimidines and purines
25.Complementary base pairing: A & T = 2 hydrogen
bonds C & G = 3 hydrogen bonds
,26.DNA Structure: Phosphodiester: between phosphates &
sugars Covalent: between sugar & base pair
Hydrogen: between base pairs
27.Protein Structure: amino group-r side chain-carboxyl group
28.Primary: amino acid sequence, peptide bonds
29.Secondary: representing local structure, held by H+ bonds
30.Tertiary: folding of a single protein
, 31.Quaternary: protein complex
32.Two forms of proteins: globular (insoluble, structural) and fibrous
(soluble, functional)
33.Fibrous proteins: long, insoluble, structural proteins (keratin, elastin)
34.Globular proteins: chunk, soluble (amylase, insulin, hemoglobin,
immunoglo- bin, transport pumps)
35.Anabolic reactions: build complex molecules from simpler ones,
endergonic, biosynthetic (example: photosynthesis)
36.Catabolic reactions: breakdown of molecules, exergonic, degradative
(exam- ple: cellular respiration)
37.First Law of Thermodynamics: Energy can be transferred and
transformed, but it cannot be created or destroyed.
38.Second Law of Thermodynamics: Every energy transfer makes the
universe more disordered = increases entropy
39.Free energy: amount of energy available to do ”ST
work...”G =H”
40.”G (Gibbs): change in free energy
41.H” (enthalpy): change in total energy
42.”S: change in entropy
1. Water characteristics: polar, cohesion (hold together), adhesion (hold to
another substance), surface tension, specific heat, heat of vaporization
2. Surface Tension: A measure of how difficult it is to stretch or break
the surface of a liquid
3. Specific Heat: amount of heat absorbed or lost to change temperature
by 1C
4. Heat of Vaporization: the quantity of heat required to convert 1 from
liquid to gas
5.Water polarity: uneven sharing of electrons that produces a negative
charge near the oxygen atom and positive charges near each hydrogen
atom
6. Water properties: solvent, cohesive, thermal
7. Organic Chemistry: the study of carbon compounds
8. Hydroxyl: OH-, alcohol/ethanol
9. Carbonyl: C=O, aldehyde, keytone
10.Carboxyl: O=C-OH, carboxylic acid as in acetic acid
11.Amino: H-N-H, amine as in tryptophan
,12.Sulfhydryl: R-SH
13.four organic compounds: carbohydrates, lipids, proteins, nucleic acids
14.Monosaccharides: glucose, fructose, galactose
15.Disaccharides: sucrose, lactose, maltose
16.Polysaccharides: glycogen, starch, cellulose
17.Glycogen: storage polysaccharide form of glucose in animals
18.Starch: storage polysaccharide form of glucose in plants
19.Cellulose: Carbohydrate component of plant cell walls.
20.Condensation v. Hydrolysis: Condensation: anabolic,
water out Hydrolysis: catabolic, water in
21.Protein (condensation/hydrolysis): Amino acid ---> dipeptide --->
polypeptide
22.Carbohydrates (condensation/hydrolysis): Monosaccharide --->
Disaccha- ride ---> Polysaccharide
23.Glycosidic bond: bond formed by a dehydration reaction between
two mono- saccharides (+ water in product)
24.2 families of nitrogenous bases: pyrimidines and purines
25.Complementary base pairing: A & T = 2 hydrogen
bonds C & G = 3 hydrogen bonds
,26.DNA Structure: Phosphodiester: between phosphates &
sugars Covalent: between sugar & base pair
Hydrogen: between base pairs
27.Protein Structure: amino group-r side chain-carboxyl group
28.Primary: amino acid sequence, peptide bonds
29.Secondary: representing local structure, held by H+ bonds
30.Tertiary: folding of a single protein
, 31.Quaternary: protein complex
32.Two forms of proteins: globular (insoluble, structural) and fibrous
(soluble, functional)
33.Fibrous proteins: long, insoluble, structural proteins (keratin, elastin)
34.Globular proteins: chunk, soluble (amylase, insulin, hemoglobin,
immunoglo- bin, transport pumps)
35.Anabolic reactions: build complex molecules from simpler ones,
endergonic, biosynthetic (example: photosynthesis)
36.Catabolic reactions: breakdown of molecules, exergonic, degradative
(exam- ple: cellular respiration)
37.First Law of Thermodynamics: Energy can be transferred and
transformed, but it cannot be created or destroyed.
38.Second Law of Thermodynamics: Every energy transfer makes the
universe more disordered = increases entropy
39.Free energy: amount of energy available to do ”ST
work...”G =H”
40.”G (Gibbs): change in free energy
41.H” (enthalpy): change in total energy
42.”S: change in entropy
