| Term | Definition |
|---|
| molecule | two or more elements held together by a chemical bond |
| macromolecule | another name for a biomolecule |
| organic compound | a compound that contains carbon or bonds between the carbon bonds |
| inorganic compound | compound that does not contain carbon or bonds between the carbon bonds |
| nutrient | any substance required for growth and repair for the body maintenance |
| carbohydrate | type of biomolecule (sugars) |
| lipid | type of biomolecule (fats, oils, and waxes) |
| protein | type of biomolecule ( enzymes, etc....) |
| nucleic acid | type of biomolecule (dna and rna) |
| polymerization | the joining together of monomers to make a polymer. water is released, and energy is stored |
| dehydration synthesis | another name for hydrolysis |
| hydrolysis | the breaking apart of a polymer into monomers by the addition of water. energy is released because the chemical bonds are broken apart |
| carbohydrate | commonly referred to as the sugars |
| carbohydrate | fact: commonly referred to as the sugars |
| carbohydrate | made up of elements C,O,H with a 2:1 ratio of H:O |
| simple sugar | monomer of a carbohydrate |
| polysaccharide | polymer of a carbohydrate, aka many ringed sugars |
| monosaccharide | one ringed sugar |
| disaccharide | double ringed sugar |
| carbohydrate | fact: main source of energy for living things |
| carbohydrate | fact: used for energy storage (starch) |
| carbohydrate | used as a strengthening material in plants |
| carbohydrate | food group:fruits and vegetables |
| carbohydrate | food group:pasta and related foods |
| carbohydrate | sugary foods |
| lipid | group of hydrophobic compounds that contain very little oxygen |
| lipid | foods:fat, steroids, wax, cholestrols |
| lipid | fact:found surrounding internal organs and in cell membranes |
| lipid | fact:clogs up arteries and vegins |
| saturated fatty acid | solid at room temperature, comes from animals, no double bonds between the carbons |
| unsaturated fatty acid | double bonds between some of the carbons, liquid at room temperature, comes from plants most of the time |
| phospholipid | major compoent of cell membranes, made up of glycerol and 2 fatty acids, has a polar head that attracts water (water is polar) and 2 tails that do not attract water |
| cholesterol | a type of saturated fat, 2 types: hdl (good) and ldl (bad), used for the foundation of nervous tissue and also for creating steroids |
| temperature | when this increases in a chemical reaction, the reaction rate of the enzyme is decreased |
| lipid | function:used for long term energy storage |
| lipid | function:keeping things warm |
| lipid | function:cushioning of major body organs |
| lipid | function:nervous tissue |
| lipid | function:used to create steroids |
| lipid | function:used for waterproofing |
| protein | polymers made up of monomers called amino acids |
| protein | made up of 20 different amino acids, but each are linked in different orders |
| protein | function:builds cells |
| protein | function:acts as hormones and enzymes |
| protein | function:does much of the work in a cell |
| protein | type: structural - makes up living things |
| protein | type: contractile - in muscles |
| protein | type: storage |
| protein | type: transportation |
| amino acid | made up of 4 things: amino group (NH2), carboxyl group (COOH), hydrogen (H), and side group (R) |
| peptide bond | form in order to hold amino acids together |
| protein | function:hormones - blood sugar level is controlled by a protein called insulin |
| protein | function:antibodies |
| protein | function:movement - actin and myasian |
| protein | function: pigments |
| protein | function: enzymes - lactase, pipase, and peptidase |
| protein | function:storage |
| protein | function:storage (albumin) |
| protein | function:rigid cell structures and biceptors - mitochondria and chloroplast |
| protein | food group: meats, fish, eggs, peanut butter, beans, tofu |
| nucleic acid | 2 types - DNA and RNA |
| nucleic acid | stores hereditary information |
| nucleic acid | contain information for making all of the body's proteins |
| nucleic acid | polymers of structural units called nucleotides |
| nucleic acid | made of of 3 components: phosphate, sugar, and base |
| enzymes | act as catalysts for chemical reactions, they speed them up (most proteins are these) |
| catalysts | chemicals that speed up chemical reactions |
| enzyme | specific for what they will catalyze. are reusable. usually end in the letters: -ase |
| enzyme | examples: sucrase, lactase, maltase |
| enzyme | factors affecting activity: temperature, ph, substrate vs. enzyme concentration, and speficity |
| biomolecule | another name for a macromolecule |
| cholesterol | a type of saturated fat |
| ph | when this is closer to the optimum ph of an enzyme, then it works better. if it is higher or lower than the optimum ph, then it will be less effective, because the reaction rates will be decreased |
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