2.1-2.4 vocabulary

single sugar units

two monosaccharides linked together

The crystallizable form of starch, consisting of long, unbranched chains.

many monosaccharides linked together

A carbohydrate whose molecules consist of a number of sugar molecules bonded together.

A stored form of glucose made up of any connected glucose molecules, the body’s main source of energy.

The synthesis of complex molecules from simpler molecules including the formation of macromolecules from monomers by condensation reactions.

made by combining three fatty acids with one glycerol. used as energy stores and heat insulators.

The breakdown of complex molecules into simpler molecules including the hydrolysis of macromolecules into monomers.

The protein’s 3D dimensional shape

Formed by condensation from 3 fatty acids and one glycerol, main constituents of natural fats and oils.

Carbon atoms form a unbranched chain.

Cohesion, Adhesion, Thermal, and Solvent

the bonding together of two molecules of the same type

Bonds forming between water and other polar molecules

All other carbon atoms are bonded to two hydrogen atoms

High specific heat capacity, high latent heat of vaporization, high boiling point

Proteins where polypeptides gradually fold up as they are made, to develop the final conformation (often includes parts that are helical or sheet-like)

An amine group, a Carboxyl group, a Hydrogen atom, and the R group.

A change to the conformation of a protein due to the bonds or interactions between R groups of amino acids that are relatively weak and can be disrupted or broken

Specialized group of cells immediately under the skin and around some organs (body fat).

A fatty acid with single bonds between all of its carbon atoms therefore contains as much hydrogen as it possibly could

Carbohydrates and lipids

Fatty acids that have one or more double bonds and contain less hydrogen than they possible could