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| 6218035768 | Organic Compounds | Contain carbon. (Valence of carbon is 4) | 0 | |
| 6218040205 | 4 Organic Molecules | Carbohydrates, lipids, proteins, nucleic acids | 1 | |
| 6218044661 | Carbohydrates | Means carbon and water. (carbon:2hydrogen:oxygen) General functions include energy and structure. Found in foods such as grains, fruits, vegetables, and anything sweetened with sugar. When someone consumes more carbs than they need, they are stored as energy (glycogen) in the liver. Classified based on complexity: monosaccharides, disaccharides, polysaccharides. | 2 | |
| 6218077053 | Monosaccharides | Simple sugars, water soluble. Useful as an energy source because they can be quickly metabolized/transported. Most common include glucose, fructose, and galactose. | 3 | |
| 6218083797 | Glucose | Made by plants in photosynthesis to produce cellular energy. Primary metabolic fuel for humans (circulates in blood). Given by IV for those who cannot eat. |  | 4 |
| 6218100358 | Fructose | Fruit is high in this type of carbohydrate. |  | 5 |
| 6218108251 | Galactose | A carbohydrate found in dairy products. Not as sweet as glucose. |  | 6 |
| 6218115413 | Disaccharides | Formed when two monosaccharides link together with an oxygen atom. Most common include sucrose, lactose, and maltose. | 7 | |
| 6218121885 | Glycosidic Bond | Type of bond found in disaccharides and polysaccharides when carbohydrates link together with an oxygen atom. | 8 | |
| 6218128035 | Sucrose | Glucose and fructose. AKA table sugar. Found in sugar beets/cane/maple syrup. Added to food to sweeten or preserve, however excess consumption can lead to obesity, tooth decay and diabetes. | 9 | |
| 6218138247 | Lactose | Glucose and galactose. AKA milk sugar. Found in dairy products. Lactose intolerance can induce cramps, nausea, and bloating. | 10 | |
| 6218145910 | Maltose | Glucose and glucose. AKA malt sugar. Found in grains such as barley. Some types of alcohol are made by fermenting. | 11 | |
| 6218152787 | Polysaccharides | Multiple monosaccharides linked together with glycosidic bonds. Most common include starches, glycogen, pectin, chitin, and cellulose. | 12 | |
| 6218161476 | Starches | Found in plants. Plants produce this to store sugar as energy. Then eaten by humans as breads, cereals, potatoes, etc, and stored as energy. | 13 | |
| 6218170719 | Glycogen | Found in the liver of animals when they have more sugar than they need in their body. Stored as energy that can be used later. | 14 | |
| 6218177134 | Pectin | Found in the cell walls of fruits. Provides structural support and traps water for the gel-like consistency. | 15 | |
| 6218181536 | Chitin | Found in insect/lobster exoskeletons. Provides strength/support/waterproofing. | 16 | |
| 6218193865 | Cellulose | Found in the cell walls of plants for strength and structural support. | 17 | |
| 6218201756 | Dehydration Synthesis | An anabolic reaction. Involves the REMOVAL of water to build a new, larger compound. Living things use this process to build the larger molecules they need for things like growth and repair. ex. glucose+glucose=maltose+water | 18 | |
| 6218216454 | Hydrolysis | A catabolic reaction. The reverse/reciprocal of dehydration synthesis. Involves the ADDITION of water to break a compound. How food digestion occurs. ex. maltose+water=glucose+glucose | 19 | |
| 6218231922 | Lipids | Contain carbon, oxygen, and hydrogen. Fat-soluble and will not dissolve in water (important for certain non-water-soluble vitamins). Required for health (as energy and build important chemicals and structures), but some types are better than others. Found in meat, fish, cheese, eggs, butter, lard, seeds, avocados, oils. Four main groups: triglycerides, waxes, phospholipids, steroids. | 20 | |
| 6218257174 | Triglycerides | Fats and oils. Contain 2X more energy than carbs, making a great energy source but easy to consume in excess (not good). No more than 30% of calories should come from these. Excess is stored in the body as adipose tissue. Important to regulate body temperature/cushion organs. Consist of 3 fatty acids bonded to a glycerol molecule. |  | 21 |
| 6218281028 | Fatty Acids | Consists of a hydrocarbon chain and a carboxylic group. Can be saturated or unsaturated. | 22 | |
| 6218288240 | Glycerol | Exactly 3 carbon atoms with 3 alcohol groups. |  | 23 |
| 6218308956 | Saturated Fats | No double bonds in the hydrocarbon chain (maximum hydrogen). Solid at room temp. Commonly called fats. Mostly found in animal sources but also coconut/palm oil. Not easily broken down. |  | 24 |
| 6218326500 | Unsaturated Fats | Double bonds in the hydrocarbon chain causes less hydrogen atoms. Liquid at room temp. Commonly called oils. Mostly found in plant sources. More easily broken down and are healthier compared to saturated fats. Monounsaturated and polyunsaturated. |  | 25 |
| 6218369086 | Monounsaturated fats | Have one double bond in the carbon chain. Common sources include olives, canola, peanuts, avocados. | 26 | |
| 6218373638 | Polyunsaturated fats | Have two or more double bonds in the carbon chain. Common sources include soybean, corn/sunflower oils, fatty fish, walnuts, sunflower/flax/chia seeds, eggs. Most healthy of all fats and often referred to as EFAs (essential fatty acids). Can have two shapes (cis or trans), and two main types are omega-3 and omega-6. | 27 | |
| 6218420820 | Omega-3 and Omega-6 Polyunsaturated Fatty Acids | Important for a healthy diet. Though to lower triglycerides/LDL cholesterol in blood, decreasing risk of hypertension/strokes/heart attacks. | 28 | |
| 6218433894 | Trans Fats | Hydrogen atoms on either side ("across") the double bond. Found naturally in small amounts in animal products but mostly created by hydrogenation. Studies show that consuming this type raises LDL and lowers HDL cholesterol. |  | 29 |
| 6218666453 | Cis Fats | Hydrogen atoms on the same side of the double bond. Naturally occurring and much healthier. | | 30 |
| 6218698634 | Waxes | One fatty acid chain bonded to an alcohol group. Do not dissolve in water (waterproofing), plants have waxes as protective covering on their steams and leaves to prevent water loss. | 31 | |
| 6218718549 | Phospholipids | Two fatty acid chains bonded to a glycerol plus phosphorus. Main structural components of cell membranes (selectively permeable). | 32 | |
| 6218739772 | Steroids | Structurally different from other lipids. Carbon skeletons that do not contain fatty acids. Most common is cholesterol, needed to make hormones, bile, and a component of cell membranes. | 33 | |
| 6218781082 | HDL cholesterol | Having high levels in the blood is considered good. Low levels in the blood is linked to heart disease. Does not stick to blood vessels and cleans LDL cholesterol from the blood. | 34 | |
| 6218892919 | LDL cholesterol | Having low levels in the blood is healthy. High levels in the blood is linked to heart disease. Can cause atherosclerosis. | 35 | |
| 6218912454 | Atherosclerosis | When cholesterol molecules stick to the walls of blood vessels and form plaque deposits. This causes the vessels to narrow and form blood clots, eventually becoming blocked and causing heart attack, stroke, and gangrene. | 36 | |
| 6218936315 | Key to a Healthy Diet | Limit fat intake to 25-35% of calories in a day. <7% from saturated fats, rest from healthy unsaturated fats. Trans fats should not exceed 1%. | 37 | |
| 6218946700 | Proteins | Contain C, H, O and N. Largest of all food molecules, AKA polypeptides. Form structures like hair and muscles, pigments like hemoglobin and melanin, hormones like insulin and adrenaline, enzymes like maltase and lactase, antibodies, and energy as a last resort. Globular or fibrous. Made up of subunits called amino acids. | 38 | |
| 6222358157 | Amino Acids | Approximately twenty different versions. Eight are essential and must be consumed. Animal proteins contain all eight but plant proteins do not. | 39 | |
| 6222358158 | Essential Amino Acids | Methionine, threonine, tryptophan, isoleucine, leucine, lysine, valine, phenylaline | 40 | |
| 6222398524 | Radical Group | R group on amino acids attached to the central carbon. Each different amino acid has a different R group. | 41 | |
| 6222398525 | Polypeptides | Protein. Created when multiple AA are linked with a peptide bond (between a carbon and a nitrogen). Created with dehydration synthesis. | 42 | |
| 6222398526 | Primary Proteins | AA in a linear chain. | 43 | |
| 6222398527 | Secondary Proteins | A polypeptide chain that is coiled or folded, held in place with hydrogen bonds. | 44 | |
| 6222398528 | Tertiary Proteins | The primary proteins is twisted and strong bonds are formed between R groups. | 45 | |
| 6222398529 | Quaternary Proteins | A macromolecule formed by interactions between multiple polypeptide chains. | 46 | |
| 6222398530 | Denaturation | Change in shape of a protein by change of chemical properties. Illness or death of the organism results. Can be reversed. | 47 | |
| 6222398531 | Coagulation | Permanent denaturation. | 48 | |
| 6226647792 | Nucleic Acids | Organic compounds that are not a food group but are still found in all living things. Composed of C, H, O, N and Phosphorus. The basic subunit is a nucleotide. Two types are information transfer and energy transfer. | 49 | |
| 6226649999 | Nucleotide | Subunit of nucleic acid which is comprised of sugar, phosphate, and nitrogen. | 50 | |
| 6226656135 | Information Transfer Nucleic Acids | DNA (chromosomes and genes), RNA (transfer info from genes to cells that make proteins) | 51 | |
| 6226659318 | Energy Transfer Nucleic Acids | ATP (adenosine triphosphate), ADP (adenosine diphosphate), AMP (adenosine monophosphate). When a cell stores energy, it does so by bonding phosphates together. ATP is created during cellular respiration when a cell converts food and oxygen into CO2 and water. When a cell uses energy, ATP/ADP is released due to the bonds between phosphates being broken. |  | 52 |
| 6226689065 | Water | Polar molecule. Facilitates chemical reactions in the human body and helps oxygen and nutrients enter cells (solvent). Helps maintain the body's internal temperature. The body loses this through sweat, urine, and exhalation so replenishing throughout the day is essential. | 53 | |
| 6226694155 | Minerals | Inorganic substances that serve as building materials or take part in chemical reactions in the body. Not used as energy. ex. iodine, phosphorus, calcium | 54 | |
| 6226697538 | Vitamins | Organic nutrients required to maintain growth and metabolism. Fat soluble (liver) and water soluble (not stored in the body). Necessary in our diets. ex. A, K, C, D, B12 | 55 | |
| 6226736254 | Enzymes | Proteins that control chemical reactions in cells of living things. Biological catalysts. Lowers activation energy by bringing substrates close together. Named after the substrate they act upon ("-ase"). Reactions can be either synthesis or decomposition. "Lock-and-key" theory explains that certain ones can only facilitate one or two types of reactions. Can be reused. |  | 56 |
| 6226784153 | Acids | Excess H+. Donate protons in reactions, turn litmus red, pH 1-6. ex. vinegar, citric acid. | 57 | |
| 6226787734 | Bases | Excess OH-. Take protons in reactions, turn litmus blue, pH 8-14. ex. ammonia, soap. | 58 | |
| 6226790375 | pH | Percent hydrogen. Acidic=1, basic=14, neutral=7. | 59 | |
| 6226792374 | Neutralization | Bringing the pH to 7 (equal H+ and OH-). Occurs when an acid and base are mixed (salt and water). | 60 | |
| 6226797099 | Buffering | Maintaining a certain pH. Very important in maintaining homeostasis. | 61 | |
| 6226801980 | Photosynthesis and Respiration | Reciprocal equations. |  | 62 |
| 6226807291 | Ways to speed up a chemical reaction | Heat, more reactants, remove excess product, add an enzyme. | 63 | |
| 6226809902 | Factors that affect enzyme action | Temperature (optimum, when it goes beyond a certain point the enzyme can denature), pH (optimum), concentration, coenzymes/cofactors, competition of inhibitors | 64 | |
| 6226814559 | Coenzymes/Cofactors | Non-protein substances (vitamins and minerals) that are required by some enzymes to work on the substrates. They activate the enzyme by changing its shape/molding it to fit the substrate. | 65 | |
| 6226819130 | Competitors | Chemicals that are similar in structure to substrates that can bind to an active site, preventing the necessary substrate from binding and therefore slowing down or stopping the chemical reaction. | 66 |
