Across
- 1. A system consisting of a weak acid and conjugate base that resists fluctuations in pH
- 4. Atoms of the same element that have identical proton numbers but vary in their number of neutrons
- 5. A term for nonpolar molecules that lack an affinity for water and do not dissolve in it
- 6. The "effect" variable in an experiment that is observed and recorded to see how it responds to changes
- 7. A positively charged ion created when an atom loses one or more of its valence electrons
- 9. The number of electrons an atom must lose, gain, or share to complete its outermost electron shell
- 11. A chemical reagent used in laboratory testing to detect the presence of proteins by reacting with peptide bonds.
- 14. A family of biomolecules including triglycerides and oils that can be identified using the Grease-Spot or Sudan IV tests
- 16. A strong chemical bond where atoms share one or more pairs of valence electrons to achieve stability
- 17. A testable and falsifiable statement or correlation created through inductive reasoning based on observations
- 19. A plant-based carbohydrate made of glucose units arranged in either linear (amylose) or branched (amylopectin) chains
- 20. A substance that increases the concentration of hydrogen ions (H+) in a solution; also known as a proton donor
Down
- 2. A measure of an atom's "desire" to acquire electrons, which determines the type of chemical bond that will form
- 3. A chemical process that breaks bonds, such as peptide or glycosidic bonds, by adding a molecule of water
- 8. The specific "cause" variable in an experiment that is deliberately changed by the investigator
- 10. A negatively charged ion formed when an atom gains one or more electrons during a chemical reaction
- 12. The simplest form of carbohydrate, consisting of a single sugar molecule like glucose or fructose.
- 13. A dangerous physical condition characterized by an increase in blood pH, often due to a decrease in CO2 levels
- 15. An iodine-based solution specifically used to determine if starch is present in a given sample
- 18. The biological property of water molecules sticking together due to the formation of hydrogen bonds