| Term | Definition |
|---|
| maltose | glucose + glucose= |
| maltose | malt sugar |
| sucrose | glucose + fructose= |
| sucrose | table sugar |
| lactose | glucose + galactose |
| lactose | milk sugar (both monosaccharide and disaccharide) |
| glucose | blood sugar |
| fructose | fruit sugar |
| galactose | milk sugar |
| 2:1 | Ratio of hydrogen to oxygen |
| monosaccharide | The monomer of a carb; three different kinds |
| disaccharide | Two monomers of a carb |
| polysaccharide | Three or more monomers of a carb |
| 60-65% | Percentage of Diet for Carbs |
| 20-25% | Percentage of Diet for Proteins |
| amino acid | Monomer of Protein |
| 20 | Number of "R" Groups |
| dipeptide | Two Amino Acids |
| Polypeptide | Three or More Amino Acids |
| Peptide Bond | Physical Bond between Amino Acids |
| carbon, hydrogen, oxygen, and nitrogen | Elements of Protein |
| carbon, hydrogen, and oxygen | Elements of Carbs |
| glycogen | Animal liver and muscles; primarily from glucose |
| starch | plant stored form of a carb that is digestible |
| cellulose (fiber) | stored plant carbs that cannot be broken down |
Combine with other sets
Share on Facebook
Share on MySpace