1.
.1%: the level of glucose concentration the liver maintains; if needed it releases glucose in between meals
2.
4 levels of protein structures: primary structure, secondary structure, tertiary structure, quaternary structure
3.
amino acids: building blocks of proteins; join in chains
4.
anabolic metabolism: two monosaccharide combine; builds large molecules from small ones
5.
carbohydrates: function for quick and short term energy storage; contain CH2O; 2:1 ratio of hydrogen atoms to oxygen atoms
6.
catabolic metabolism: breaks down poly- and disaccharides into monosaccharides
7.
cellulose: polysaccharide; found in plant cell walls and accounts in part for the strong nature of these walls; a slightly different type of linkage than that in starch or glycogen joins the glucose units which makes it indigestible in humans
8.
cholesterol: is the precursor of several other steroids, such as the sex hormones estrogen and testosterone, which helps to maintain sex characteristics in males and females
9.
denaturation: when proteins are exposed to extremes in heat, pH, electricity, radiation or chemicals they will undergo an irreversible change in shape; occurs because the normal bonding within the protein has been disturbed; once the shape has been changed it can no longer perform the same function (burnt eyebrows)
10.
disaccharide: condensation reaction H2O is removed as the two monosaccharides join to form the disaccharide; sucrose (table sugar)/ lactose (milk sugar)
11.
disaccharide simple formulas: C12H22O11
12.
DNA: deoxyribonucleic acid= deoxyribose (sugar); stores genetic info in code, directs in building of protein
13.
enzymes: protein that contributes to the chemical workings of the cell and speed chemical reactions; chemical reactions that normally would take several hours to days are completed in half the time
14.
familiar lipids: fats (lard/butter); oils (corn/soybean)
15.
fats: used in long term energy storage; 2x energy/g as carbohydrates; insulates against heat loss; forms a protective cushion around major organs
16.
fatty acids: either saturated or unsaturated (plant fat)
17.
glucose: cells use as primary energy source
18.
glucose molecule forms: ring structure
19.
glycerol and fatty acids: building blocks of fats
20.
glycerol portion the same in all fats: the fatty acids that make the difference
21.
glycogen and starch: complex carbohydrates that are ready storage forms of glucose in plants(glycogen) and animals(starch)
22.
hydrophobic: repels water
23.
lipids: diverse in structure and function; fats, phosphorlipids (makes cell wall), steroids, waxes; contain C, H, O; O in much smaller proportion to H; C57H110O6; do not dissolve in water
24.
macromolecules: carbohydrates, lipids (oils/fats), proteins, nucleic acids
25.
monosaccharide: simple sugar with a low number of carbon atoms; building block of carbohydrates; 1 glucose sugar; contain 3-7 carbon atoms (6); include glucose/fructose
26.
monosaccharide simple formula: C6H12O6
27.
nucleic acid: genes, controls cellular activities, aids in protein synthesis; C, H, O, N, P
28.
nucleotides: building blocks of nucleic acids; consists of 5 carbon base: ribose & deoxyribose (sugars), phospate group, organic base; RNA/DNA
29.
organic molecules: molecules that are associated with living things; always contain C & H; macromolecules
30.
polysaccharide: have many monosaccharides that form a chain; glycogen and starch
31.
primary structure: 1*; linear sequence joined by peptide bonds
32.
proteins: structural materials, hormones, cell receptors, catalysts (enzymes); non steroid based hormones; C, H, O, N and sometimes S
33.
quaternary structure: two or morw polypeptide chains
34.
RNA: ribonucleic acid = Ribose (sugar); aids in building of a protein
35.
roughage: cellulose primarily passes through our systems; lettuce; not much nutritional value, has a lot of fiber & trace elements
36.
saturated: animal fat; have no double bonds between C atoms; C chain is saturated with all H it can hold; account for the solid nature at room temp; easier to break apart
37.
secondary structure: 2*; when a protein takes a particular shape in space; alpha helix/right handed coil
38.
steroids: lipids having a structure that differs entirely from that of fats
39.
tertiary structure: final three dimensional shape
40.
triglyceride: 1 glycerol to 3 fatty acids
41.
unsaturated: have at least one double bond between C atoms; having less than the max number of H; not bad, too many are bad; hard to break apart
42.
waxes: consist of one fatty acid linked to an alcohol; myore hydrophobic than fats; natural coating for apples and pears, outer of beetles
43.
when you eat a candy bar: glucose enters the blood stream and the liver stores it as glycogen
