1.
Amino Acid: Makes up proteins, Have covalent bonds called peptide bonds
2.
carbohydrates: Sugar molecules (monosaccharides and polysaccharides). Starch. It is a key source of energy; Organic compounds made of carbon, hydrogen, oxygen, Formula - CH2O,
3.
Cellulose: Gives strength and rigidity to a plant cell.
4.
Dipeptide: two amino acids bonded together
5.
disaccharide: formed from two monosaccharides linked together,
6.
Fatty Acid: Type of lipid, A long, straight hydrocarbon chain with a carboxyl group attached at one end
7.
fructose: Sugar, found in fruits, is a monosaccharide
8.
Glycogen: A polysaccharide that stores glucose in animals.
9.
Hydrolysis: Larger molecules are chemically broken down into water molecules and water is destroyed. Opposite of dehydration synthesis.
10.
lactose: milk sugar a disaccharide
11.
lipid: Fatty components made of Carbon, Hydrogen and Oxygen; Examples: Fatty acids, Oils and Waxes; Does not dissolve in water; Stores Energy
12.
monomers: the smaller units of macromolecules
13.
monosaccharide: Contains carbon, hydrogen, and oxygen in a 1:2:1 ratio.
14.
nucleic acid: Complex organic molecule that stores information in the nucleus. Examples: DNA and RNA
15.
Nucleotides: nucleic acid monomers, contains nitrogenous base, phosphorus group, and a sugar
16.
Phospholipid: A type of lipid that makes up the cell membrane.
17.
Polypeptide: Long chain of amino acids, two or more of these can create a protein
18.
Polysaccharide: A complex molecule made of three or more monosaccharides.(Examples: Glycogen, starch, cellulose)
19.
protein: Organic compounds formed mainly from carbon, hydrogen, nitrogen and oxygen; Formed from monomers called amino acids; temperature and pH can affect the shape and structure of this. Ex. egg.
20.
Quaternary Structure: Two or more polypeptide chains jumbled to
21.
Secondary Structure: Plated or helical (twisted) structure of amino acids
22.
Starch: A polysaccharide that stores glucose in plants.
23.
Substrate: Reactant of enzyme - catalyzed reactants
24.
Tertiary Structure: The 3 dimensional folded structure of a polypeptide or protein molecule
25.
Triglyceride: A type of lipid in which the macromolecule is composed of three molecules of fatty acids joined to a glycerol molecule.
26.
Triglyceride: A type of lipid in which the macromolecule is composed of three molecules of fatty acids joined to a glycerol molecule