4.1 Carbohydrates, fats and Proteins Flashcards
Carbohydrates
Substances that include sugars, starch, and cellulose contain carbon, hydrogen, and oxygen.
sugars
Carbohydrates have relatively small molecules: they are soluble in water, and they taste sweet.
glucose
a sugar that is used in respiration to release energy
glycogen
a carbohydrate that is used as an energy store in animal cells
starch
a carbohydrate that is used as an energy store in plants
iodine solution
a solution of iodine in potassium iodide; it is orange-brown, and turns blue-black when mixed with starch
Benedict’s solution
a blue liquid that turns orange red when heated with reducing sugars
reducing sugars
sugars such as glucose, which tun Benedict’s solution orange-red when heated together
fats
lipids that are solid at room temperature
oils
lipids that are liquid at room temperature
lipids
substances containing carbon, hydrogen, and oxygen; they are insoluble in water and are used as energy stores in organisms
emulsion
a liquid containing two substances that do not fully mix; one of them forms tiny droplets dispersed throughout the other
protein
a substance whose molecules are made of many amino acids linked together; each different protein has a different sequence of amino acids
amino acids
substances with molecules containing carbon, hydrogen, oxygen and nitrogen: there are 20 different amino acids found in organisms
antibodies
molecules secreted by white blood cells, which bind to pathogens and help to destroy them
pathogens
microorganisms that cause disease, such as bacteria
keratin
the protein that forms hair
biuret reagent
a blue solution that turns purple whem mixed with amino acids or proteins
