vocab

Question 1

a very large organic molecule composed of many smaller molecules; a large polymer

Answer 1

macromolecules

Question 2

-NH²

Answer 2

amino group

Question 3

-COOH

Answer 3

carboxyl group

Question 4

large organic compound made up from smaller building blocks or subunits

used by cells to store and release E

composed of C, H, and O

classified based on their size and their composition

ex: bread, cheese, and pasta

Answer 4

carbohydrates

Question 5

a carbohydrate composed of 3+ monosaccharides

ex: polysaccharides, oatmeal, rice, and pasta

Answer 5

complex carbohydrates

Question 6

the simplest carbohydrate; a simple sugar; a monomer of a carbohydrate; 1:2:1 ratio

ex: glucose, fructose, and galactose

Answer 6

monosaccharides

Question 7

sugar that cannot be broken down

ex: glucose, fructose, and galactose

Answer 7

simple sugar

Question 8

a double sugar that forms from two monosaccharides combining in a condensation rxn

ex: sucrose and lactose

Answer 8

disaccharides

Question 9

a complex carbohydrate composed of 3+ monosaccharides; act as time-release fuel pellets (glucose becomes available slowly as bonds between glucose units are broken)

ex: glycogen, starch, cellulose, and chitin

Answer 9

polysaccharide

Question 10

a storable form of glucose in animals; stored in muscles and liver

Answer 10

glycogen

Question 11

a storable form of glucose in plants

Answer 11

starch

Question 12

a glucose polymer that forms the cell walls of plants and provides for strenght and rigidity; indigestible by humans, but still important for our diet (fiber; roughage = reduces risk of colon cancer)

Answer 12

cellulose

Question 13

forms exoskeletons of arthropods; indigestable by humans

Answer 13

chitin

Question 14

large, nonpolar organic compounds commonly called fats and oils

insoluble in water and used by cells for long-term energy storage, insulation, and protective coatings

have a large number of C and H bonds

defined based on their physical characteristics

ex: olive oil, butter, and meat

Answer 14

lipids

Question 15

nonpolar molecules that tend to minimize their contact with water

Answer 15

hydrophobic

Question 16

molecules that are polar and readily form H bonds with water

Answer 16

hydrophilic

Question 17

a small molecule that is the head region of a fat and links to tail molecules known as fatty acids

Answer 17

glycerol

Question 18

tail molecules linked to glycerol

a type of lipid that exists as unbranched C chains of 12-18 carbons

Answer 18

fatty acids

Question 19

the fats in most foods we eat

three fatty acids + one glycerol

triglycerides that are solids at room temperature are generally called “fats” while those are liquid at room temperature are called “oils”

Answer 19

triglycerides

Question 20

each C has four covalent bonds with 4 atoms (all C’s are full) (fully hydrogenated)

ex: animal fats (meat, eggs)

Answer 20

saturated fat

Question 21

when a C is not bonded to the maximum number of atoms (may form a double bond and be bonded to only 3 atoms)

ex: most plant fats (avacados, peanuts, and olive oil)

Answer 21

unsaturated fat

Question 22

produced by hydrogenation

cause your body to produce more “bad” cholesterol raising the risk of heart disease, while lowering your body’s ability to produce the “good cholesterol which protect against heart disease

Answer 22

trans fats

Question 23

another group of lipids that play an important role in growth and development

based on a structure featuring four fused carbon rings and include such things as cholesterol, testosterone, and estrogen

Answer 23

sterols

Question 24

a component of most cell membranes

present in food and when consumed too much, our liver produces high levels of cholesterol that circulates in our bloodstream, causing thickening of the blood vessel walls which can lead to high blood pressure

Answer 24

cholesterol

Question 25

the major component of cell membranes

Answer 25

phospholipids

Question 26

can be found on the surfaces of plants and insects, presenting water loss ex: many aquatic water bird have a waxy coating on their wings

Answer 26

waxes

Question 27

large, complex polymers essential to all life composed of C, H, O, and N (all made the same way) provide structure for tissues and organs and help carry out cell metabolism fight invading microorganisms in our bloodstream and stop you from bleeding to death when you cut yourself shaving control levels of sugarin your bloodstream and carry O from one place in your body to another proteins in the form of enzymes initiate and assist in every chemical reaction that occurs in your body ex: muscle, skin, feathers, hair, nails, horns, hoofs, and enzymes

Answer 27

proteins

Question 28

building blocks of proteins all a.a. share a basic structure of a central C atom covalently bonded to 4 other atoms or functional groups differences in a.a. form in the R group covalently bonded together by a peptide bond

Answer 28

amino acids

Question 29

a covalent bond between 2 amino acids

Answer 29

peptide bond

Question 30

the disruption of protein folding almost any extreme enviroment (pH, temperature) will denature a protein ex: using heat chemical treatments to alter the state of our hair from curly to straight or vice-versa

Answer 30

denaturation

Question 31

a type of protein found in all living things that changes the rate of chemical reactions responsible for the synthesis of molecules and the storage and release of E

Answer 31

enzymes

Question 32

the enzyme and the ______ work like a puzzle which means they have specific shapes (active sites) that can be linked or fitted together binds to the enzyme

Answer 32

substrate

Question 33

has a specific shape on the enzyme where the substrate binds

Answer 33

active site

Question 34

the change in the shape of the enzyme causes a weakening of some bonds, reduces the ___________ (energy required for the run to proceed)

Answer 34

activation energy

Question 35

reaction rates decrease in the presence of \_\_\_\_\_\_\_

Answer 35

inhibitors

Question 36

organic molecules that store and carry important imformation for cell function ex: DNA and RNA

Answer 36

nucleic acids

Question 37

info for all cell activities including cell division determines the characteristics of an organism composed of nucleotides double heliz (twisted ladder)

Answer 37

DNA (deixyribonucleic acid)

Question 38

made up of phosphate group, 5-C sugar, N-base

Answer 38

nucleotides

Question 39

twisted ladder

Answer 39

double helix

Question 40

taking instructions for protein production from DNA to other parts of the cell composed of nucleotides single strand

Answer 40

RNA (ribonucleic acid)

Question 41

A,T,G, and C

Answer 41

N-base for DNA

Question 42

A,U,G, and C

Answer 42

N-bases for RNA