Ru Reh CH 4 Vocab for Mr. Barr Bio

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Across
  1. 2. a colorless syrupy organic acid formed in sour milk and produced in the muscle tissues during strenuous exercise.
  2. 6. Respiration in which molecular oxygen is consumed and carbon dioxide and water are produced.
  3. 8. an organism that is able to form nutritional organic substances from simple inorganic substances such as carbon dioxide.
  4. 10. the supporting framework or matrix of a cell.
  5. 11. a simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.
  6. 13. a nucleotide C10H15N5O10P2 composed of adenosine and two phosphate groups that is formed in living cells as an intermediate between ATP and AMP
  7. 14. energy-carrying molecule found in the cells of all living things.
  8. 15. a colorless, odorless gas produced by burning carbon and organic compounds and by respiration.
  9. 17. an organism deriving its nutritional requirements from complex organic substances.
  10. 18. The ability to cause some kind of change
  11. 19. (in green plant cells) a plastid that contains chlorophyll and in which photosynthesis takes place.
  12. 20. occurs without oxygen and releases less energy but more quickly than aerobic respiration.
  13. 21. the green coloring matter found mainly in the chloroplasts of plants that absorbs energy from sunlight to produce carbohydrates from carbon dioxide and water during photosynthesis.
Down
  1. 1. the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
  2. 3. A chemical process in which oxygen is used to make energy from carbohydrates (sugars)
  3. 4. the natural coloring matter of animal or plant tissue.
  4. 5. the process by which green plants and some other organisms use sunlight to synthesize foods from carbon dioxide and water
  5. 7. a colorless, odorless gas produced by burning carbon and organic compounds and by respiration. It is naturally present in air (about 0.03 percent) and is absorbed by plants in photosynthesis.
  6. 9. a complex biochemical process during which yeasts convert sugars to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical composition and sensorial properties of the fermented foodstuffs.
  7. 12. the chemical processes that occur within a living organism in order to maintain life.
  8. 16. a minute opening in a surface, especially the skin or integument of an organism, through which gases, liquids, or microscopic particles can pass.