Lab 2

Sugar, starch( plant cells) and glycogen( animal cells), cellulose, and chitin

any class of sugar that cannot be hydrolyzed to a simpler sugar. - glucose, fructose, galactose, ribose, and deoxyribose

Two monosaccharides link together by glycosidic

Carbohydrate molecules which are composed of very long chains of monosaccharides units bound together by glycosidic linkage

a type of covalent bond that joins a carbohydrate molecule to another group, which may or may not be another carbohydrate.

A chemical solution that changes color in the presence of monosaccharides and disaccharides (except sucrose), forms a colored precipitate

Chemical breakdown of a compound due to reaction with water

They are hydrophobic because of no polar covalent bonds

Covalent bond formed between two amino acids, if peptide bond is present that means there is a protein

Polymers of amino acids linked by peptide bonds

Long chain of covalently bonded carbon saturated with hydrogen atoms

Formed carbon chains

Linked monomers

Carbohydrates, lipids, protein, nucleic acids

Proteins that act as biological catalysts by accelerating chemical reactions

A substance that increases the rate of a chemical reaction without itself undergoing any permanent chemical change

The substance on which an enzyme acts

The part of the enzyme where the substrate binds

The fully bonded enzyme and substrate

Non- protein substance usually binds to the metal ion, or more complex molecule

More complex organic molecules

Chemicals that shut off the activity of specific enzymes

Basic unit of a chemical element

chemical bond that involves the sharing of electrons to form electron pairs between atoms