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What type of bond joins amino acids to make peptides?

peptide bonds

What type of protein speeds chemical reactions?

enzymes

What group is different between types of amino acids?

R group

If iodine solution turns blue-black, what substance is present?

Starch

If Benedict's reagent turns red, what substance is present?

Sugar

What is the function of starch in plant cells?

stores glucose

Is starch a monosaccharide or a polysaccharide?

Polysaccharide

What is the function of fat in animal cells?

long time energy

What molecules are released when fat undergoes a hydrolysis reaction?

Fatty acids

What type of organic molecule requires the action of emulsifiers to be successfully digested?

Oil

Are fats polar or nonpolar?

nonpolar

If Biuret reagent turns purple, what substance is present?

Protein

A student adds iodine solution to egg white and waits for a color change. How long will the student have to wait?

It never changes

To test whether a sample contains glucose, what reagent should be used?

Benedict's reagent

Why is it necessary to shake a bottle of salad dressing before adding it to a salad?

To mix oil and water

An unknown sample is tested with both Biuret reagent and Benedict's reagent. Both tests result in a blue color. What has been learned?

No protein or sugar

starch and water are mixed together as ingredients for making gravy. Why doesn't starch react with water to yield monosaccharides?

No amylase

Based on your study of organic molecules in this lab, why do plants benefit from nitrogen fertilizer?

Proteins need nitrogen

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