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| 5039887964 | Molecules composed of thousands of atoms: the four main classes being carbohydrates, lipids, prteins, and nucleic acids | Macromolecules | 0 | |
| 5039887965 | Chainlike molecules consisting of monomers | Polymer | 1 | |
| 5039887966 | Make up polymers | Monomer | 2 | |
| 5039887967 | Removing water to bond monomers together to create a polymer | Dehydration Synthesis | 3 | |
| 5039887968 | Adding water to break polymers apart to create monomers | Hydrolysis | 4 | |
| 5039887969 | A macromolecule made up of C, H and O, with a 2:1 ratio between the hydrogen and oxygen. | Carbohydrates | 5 | |
| 5039887970 | Simple sugars with 1 ring: Provides immediate energy, classified by the amount of carbons. Ex. glucose, fructose, galactose | Monosaccharides | 6 | |
| 5039887971 | Double sugars with 2 rings, ex. sucrose | Disaccharides | 7 | |
| 5039887972 | Polymers, with many rings. Acts as an energy storage macromolecule, building materials for cells or whole organisms. ex, glycogen, starch and cellulose | Polysaccharides | 8 | |
| 5039887973 | glucose, fructose, galactose | Examples of monosaccharides | 9 | |
| 5039887974 | Sucrose | Examples of disacharrides | 10 | |
| 5039887975 | Macromolecule that dislikes water (hydrophobic), examples fats, oils and waxes | Lipids | 11 | |
| 5039887976 | Hydrocarbon chain found in Lipids | Glycerol | 12 | |
| 5039887977 | Part of a lipid attached to glycerol | Fatty Acid | 13 | |
| 5039887978 | Fatty acids with single bonds. Solid at room temperature. | Saturated fatty acids | 14 | |
| 5039887979 | Fatty acids with double and single bonds. Liquid at room temperature. | Unsaturated fatty acids | 15 | |
| 5039887980 | A type of lipid used as signals in the cells. ex., cholesterol | Steroid | 16 | |
| 5039887981 | Built up of 20 types of amino acids, which can unravel or denature in response to changes in pH, salt concentration, and temperature because they disrupt the bonds between parts of the protein | Proteins | 17 | |
| 5039887982 | monomer for building proteins, bonded by peptide bonds | Amino acid | 18 | |
| 5039887983 | proteins that speed up the rate of reactions, but are not consumed by the reaction. Lowers the activation energy of a reaction, and makes it easier to perform these reactions. | Enzymes | 19 | |
| 5039887984 | A reactant that binds to an enzyme | Substrate | 20 | |
| 5039887985 | A pocket/groove on the surface of a protein on the surface of the protein into which the substrate fits. The substrate is held to this area through weak interactions, such as hydrogen bonds or Van der Waals. | Active Site | 21 | |
| 5039887986 | amount of energy needed to get a reaction going, enzymes lower the activation energy | Activation Energy | 22 | |
| 5039887987 | An organic compound made up of a pentose sugar, phosphate, and nitrogen base. Ex. DNA and RNA | Nucleic Acids | 23 | |
| 5039887988 | The building blocks of nucleic acids | Nucleotide | 24 | |
| 5039887989 | nucleic acid |  | 25 | |
| 5039887990 | protein |  | 26 | |
| 5039887991 | carbohydrate |  | 27 | |
| 5039887992 | lipid |  | 28 | |
| 5039887993 | What element can bond with up to 4 other elements? | Carbon | 29 | |
| 5039887994 | Temperature, pH and concentration of enzyme | What 3 factors affect the rate of a reaction involving an enzyme? | 30 | |
| 5039887995 | long term energy storage | What is the role of lipids | 31 | |
| 5039887996 | protons and neutrons | What can be found in the nucleus of an atom? | 32 |
