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| 15105253682 | polymer | A large molecule composed of repeating structural units or monomers. |  | 0 |
| 15105253683 | monomer | A molecule of any compound that can react with other molecules of the same or different compound to form a polymer. Each biological macromolecule has characteristic monomers. |  | 1 |
| 15105253684 | carbohydrate | any of a large group of organic compounds, including sugars, such as sucrose, and polysaccharides, such as cellulose, glycogen, and starch, that contain carbon, hydrogen, and oxygen, with the general formula C m (H 2 O) n (polyhydroxy aldehydes or polyhydroxy ketones) |  | 2 |
| 15105253685 | protein | composed of 20 or more amino acids linked in a genetically controlled linear sequence into one or more long polypeptide chains, the final shape and other properties of each polymer being determined by the side chains of the amino acids and their chemical attachments: include such specialized forms as collagen for supportive tissue, hemoglobin for transport, antibodies for immune defense, and enzymes for metabolism. |  | 3 |
| 15105253686 | lipid | esters of fatty acids ( simple such as fats, waxes, and phospholipids): usually insoluble in water but soluble in alcohol and other organic solvents. . |  | 4 |
| 15105253687 | nucleic acid | A biological macromolecule (DNA or RNA) composed of the elements C, H, N, O, and P that carries genetic information. |  | 5 |
| 15105253688 | amino acid | contains at least one amino group, -NH2, and one carboxyl group, -COOH: are the building blocks from which proteins are constructed. |  | 6 |
| 15105253689 | monosaccharide | a carbohydrate (or simple sugar, monomer) that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides |  | 7 |
| 15105253690 | nucleotide | Monomer of nucleic acids made up of a 5-carbon sugar, a phosphate group, and a nitrogenous base |  | 8 |
| 15105253691 | fatty acid | Building Blocks of Lipids - any of a class of aliphatic acids, especially palmitic, stearic, or oleic acid, consisting of a long hydrocarbon chain ending in a carboxyl group that bonds to glycerol to form a fat. |  | 9 |
| 15105253692 | macromolecule | A very large molecule (as of a protein, nucleic acid, or carbohydrate) built up from smaller chemical structures |  | 10 |
| 15105253693 | enzyme | A protein that makes a reaction happen QUICKER; decreases activation energy of a reaction. |  | 11 |
| 15105253694 | dehydration synthesis | A chemical reaction in which two molecules covalently bond to each other with the removal of a water molecule. |  | 12 |
| 15105253695 | hydrolysis | Breaking down complex molecules (polymers) by the chemical addition of water. Used in digestion. |  | 13 |
| 15105253696 | polysaccharide | a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides. |  | 14 |
| 15105253697 | glucose | a white crystalline monosaccharide sugar that has several optically active forms, the most abundant being dextrose: a major energy source in metabolism. Formula: C 6 H 12 O 6 |  | 15 |
| 15105253698 | -ase | Used in naming enzymes |  | 16 |
| 15105253699 | -ose | What is the common ending of the name of most simple sugars? |  | 17 |
| 15105253700 | Functional group | the portion of a molecule that is active in a chemical reaction and that determines the properties of many organic compounds | 18 | |
| 15105253701 | Hydroxyl | Functional group found in carbohydrates A chemical group consisting of an oxygen atom bonded to a hydrogen atom (-OH). |  | 19 |
| 15105253702 | Carboxyl Group | -COOH Organic acids contain this functional group |  | 20 |
| 15105253703 | Amino group | A functional group that consists of a nitrogen atom bonded to two hydrogen atoms |  | 21 |
| 15105253704 | Active site | Region of an enzyme into which a particular substrate fits. |  | 22 |
| 15105253705 | Substrate | A substance on which an enzyme acts during a chemical reaction. |  | 23 |
| 15105253706 | Product | A substance produced in a chemical reaction |  | 24 |
| 15105253707 | Condensation reaction | A reaction in which two molecules become covalently bonded to each other through the loss of a small molecule, usually water; also called dehydration reaction. | | 25 |
| 15105253708 | Carbon | non-metal that can from 4 bonds with other elements |  | 26 |
| 15105253709 | Hydrocarbon | an organic compound composed only of carbon and hydrogen |  | 27 |
| 15105253710 | Triglyceride | Circulate in the blood and are made up of three fatty acids attached to a glycerol. |  | 28 |
| 15105253711 | Glucose | A simple sugar that is an important source of energy. | | 29 |
| 15105253712 | Glycerol | A three-carbon alcohol to which fatty acids are covalently bonded to make fats and oils. |  | 30 |
| 15105253713 | Catalyst | A substance that speeds up the rate of a chemical reaction. | | 31 |
| 15105253714 | polymer | A long molecule consisting of many similar or identical building blocks linked by covalent bonds | | 32 |
| 15105253715 | macromolecule | A very large organic molecule composed of many smaller molecules | | 33 |
| 15105253716 | organic compound | a covalently bonded compound that contains carbon |  | 34 |
| 15105253717 | disaccharide | A molecule composed of two monosaccharides. Common disaccharides include maltose, sucrose, and lactose. |  | 35 |
| 15105253718 | polysaccharide | A polymer of thousands of simple sugars formed by dehydration synthesis. a carbohydrate that is composed of many monosaccharide units joined together | | 36 |
| 15105253719 | monosaccharide | A simple sugar that is the basic subunit of a carbohydrate |  | 37 |
| 15105253720 | polypeptide | A polymer (chain) of many amino acids linked together by peptide bonds. |  | 38 |
| 15105253721 | peptide | Bonds that connect amino acids. |  | 39 |
| 15105253722 | denature | A change in the shape of a protein (such as an enzyme) that can be caused by changes in temperature or pH (among other things). |  | 40 |
| 15105253723 | fatty acid | Building Blocks of Lipids |  | 41 |
| 15105253724 | enzyme-substrate complex | The combination of the enzyme and substrate |  | 42 |
| 15105253725 | saturated fatty acid | A fatty acid with a carbon chain full of hydrogen atoms, meaning no carbon-carbon double bonds; usually from animal sources and solid at room temperature. | | 43 |
| 15105253726 | unsaturated fatty acid | A fatty acid with a carbon chain that includes one or more carbon-carbon double bonds; usually from plant sources and liquid at room temperature. Monounsaturated fatty acids have one carbon-carbon double bond and polyunsaturated fatty acids have two or more double bonds. |  | 44 |
| 15105253727 | Protein structure | -The function of a protein depends on the protein's 3D shape |  | 45 |
| 15105253728 | Activation energy | The minimum amount of energy needed to start a chemical reaction |  | 46 |
| 15105253729 | Biochemical reaction | Chemical reactions that take place inside the cells of living things. | 47 | |
| 15105253730 | enzyme | A type of protein that speeds up a chemical reaction in a living thing | | 48 |
| 15105253731 | active site | Region of an enzyme into which a particular substrate fits. |  | 49 |
| 15105253732 | substrate | The reactant on which an enzyme works. |  | 50 |
| 15105253733 | product | A substance produced in a chemical reaction | 51 | |
| 15105253734 | catalyst | A substance that speeds up the rate of a chemical reaction. | 52 | |
| 15105253735 | protein structure | the structure of a protein determines its function |  | 53 |
| 15105253736 | primary protein structure (honors only) | amino acid sequence |  | 54 |
| 15105253737 | secondary protein structure (honors only) | Areas of folding or coiling within a protein; examples include alpha helices and pleated sheets, which are stabilized by hydrogen bonding. |  | 55 |
| 15105253738 | tertiary protein structure (honors only) | intricate, 3-D shape (conformation) of a protein that is superimposed on its secondary structure; determines protein specificity |  | 56 |
| 15105253739 | quaternary protein structure | 2+ protein chains forming functional protein |  | 57 |
| 15105253740 | Starch | Starch a white, tasteless, solid carbohydrate, (C 6 H 1 0 O 5) n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. | 58 | |
| 15105253741 | Cellulose | a polysaccharide consisting of long unbranched chains of linked glucose units: the main constituent of plant cell walls and used in making paper, and rayon. | 59 | |
| 15105253742 | Glycogen | a polysaccharide consisting of glucose units: the form in which carbohydrate is stored in the liver and muscles in man and animals. It can easily be hydrolysed to glucose | 60 | |
| 15105253743 | Triacylglycerol | A naturally occurring ester of three fatty acids and glycerol that is the chief constituent of fats and oils. Also called triglyceride . | 61 | |
| 15105253744 | saturated fatty acid | a type of fat in which the chains have all single bonds. Eating foods that contain saturated fats raises the level of cholesterol in your blood. High levels of LDL cholesterol in your blood increase your risk of heart disease and stroke. | 62 | |
| 15105253745 | Phospholipid | Any of various phosphorus-containing lipids, such as lecithin, that are composed mainly of fatty acids, a phosphate group, and a simple organic molecule such as glycerol. They are the main lipids in cell membranes. | 63 | |
| 15105253746 | Steroids | any of a large group of fat-soluble organic compounds containing a characteristic chemical ring system. The majority, including the sterols, bile acids, many hormones, and the D vitamins, have important physiological action | 64 | |
| 15105253747 | Side chain | There are 20 different distinguished by their unique R group. They range from a simple hydrogen atom (glycine) to a complex 2-ring resonating aromatic system (tryptophan). | 65 | |
| 15105253748 | peptide chains | an Array or chain of amino acids. The amino acids are connected to one another in a sequence by bonds called peptide bonds. | 66 | |
| 15105253749 | peptide bond | formed between two molecules when the carboxyl group of one molecule reacts with the amino group of the other molecule, releasing a molecule of water (H2O). This is a dehydration synthesis reaction (also known as a condensation reaction), and usually occurs between amino acids. | 67 | |
| 15105253750 | DNA | Deoxyribonucleic Acid: an extremely long macromolecule that is the main component of chromosomes and is the material that transfers genetic characteristics in all life forms, constructed of two nucleotide strands coiled around each other in a ladderlike arrangement with the sidepieces composed of alternating phosphate and deoxyribose units and the rungs composed of the purine and pyrimidine bases adenine, guanine, cytosine, and thymine | 68 | |
| 15105253751 | RNA | ribonucleic acid: any of a class of single-stranded nucleic acids. transcribed in the cell nucleus or in the mitochondrion or chloroplast, containing along the strand a linear sequence of nucleotide bases that is complementary to the DNA strand from which it is transcribed: the composition of the molecule is identical with that of DNA except for the substitution of the sugar ribose for deoxyribose and the substitution of the nucleotide base uracil for thymine. | 69 |
