| Term | Definition |
|---|
| sat lipid e.g. | butter/palm oil |
| sat lipid prop | high boil pt. |
| sat lipid imp | high blood cholesterol levels |
| unsat lipid e.g. | vegi oil/olive oil |
| unsat lipid prop | liquid at room temperature |
| unsat lipid imp | low blood cholesterol/high calories |
| trig prop | can pass through cell membranes |
| trig imp | can lead to atherosclerosis/heart disease/strokes |
| protein lv. 1 (polypeptide chain) | sequence of amino acids connected with peptide bonds (covalent bonds). |
| protein lv. 2 | H bonds form between amino acids in the chain |
| protein lv. 3 | globular proteins bound by disulphide bonds. |
| protein lv. 4 | H bonds connect 2 or more polypeptide chains bonded together |
Combine with other sets
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