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| 7821852165 | Covalent Bond | Covalent bond forms when two atoms share one or more pairs of outer shell electrons A covalent bond forms when atoms share electrons in order to satisfy the octet rule | 0 | |
| 7821948415 | Ionic Bond | Ionic bonds are transferring electrons (one atom gives up its electrons to complete another atom's outer ring) |  | 1 |
| 7821963944 | Hydrogen Bond | Weakest bond, bond between two hydrogen molecules |  | 2 |
| 7821993726 | Polar Covalent Bonds | Polar molecules have unequal sharing of electrons among atoms |  | 3 |
| 7821993727 | Non-Polar Covalent Bonds | Non-polar covalent bonds have equal sharing of electrons |  | 4 |
| 7822068950 | Four Life Supporting Properties of Water | cohesion/adhesion, high heat of evaporation, ice floats, and the solvent versatility | 5 | |
| 7822107365 | Bonding Properties of Carbon | Carbon shares electrons with other atoms to complete its outer shell and can make four branching covalent bonds, allowing it to bond continuously with almost any other atom |  | 6 |
| 7822123010 | Four Main Classes of Biological Molecules | carbohydrates, lipids, proteins, and nucleic acids | 7 | |
| 7822130163 | Macromolecules | large/long molecules | 8 | |
| 7823442021 | Dehydration Reaction | A dehydration reaction is a chemical reaction that removes a molecule of water to bond molecules |  | 9 |
| 7823480967 | Hydrolysis | Hydrolysis is when polymers are broken down to monomers Hydrolysis means to break with water |  | 10 |
| 7823489544 | Monosaccharides | Monosaccharides are the simplest carbohydrates, they cannot be broken down into smaller sugars (glucose and fructose) |  | 11 |
| 7823492847 | Disaccharides | Disaccharide is constructed from two monosaccharides by a dehydration reaction Examples of disaccharides are lactose, maltose, and sucrose |  | 12 |
| 7823502750 | Polysaccharides | Polysaccharides (3+) are long chains of sugar units and are polymers of monosaccharides Linked together by dehydration reactions Starch, cellulose, and glycogen are polysaccharides that store sugar for later use (we cannot digest cellulose) |  | 13 |
| 7823507649 | Lipids | Lipids are a naturally occurring chemical compound that cannot dissolve in water (only comes from plants and animals |  | 14 |
| 7823521797 | Unsaturated Fats | If there is at least one carbon carbon double bond in a fatty acid it is unsaturated, Tend to be liquid at room temperature, healthy fats, lowers LDL's Nuts, Vegetable oil, fish |  | 15 |
| 7823530594 | Saturated Fats | If each carbon atom in a lipid's fatty acid chains is joined to another carbon atom by a single bond =saturated contain the maximum possible amount of hydrogen molecules Tend to be solid at room temperature Raise LDL's (could cause blood clots and arteriosclerosis) |  | 16 |
| 7823543080 | Steroids | Lipids with a fused ring structure Cholesterol and hormones such as testosterone and estrogen |  | 17 |
| 7823546756 | Anabolic Steroids | Anabolic steroids are synthetic variants of testosterone, pose health risks "Roid rage" Depression Liver damage High blood pressure Shrunken testicles, reduced sex drive, infertility In females, male characteristics |  | 18 |
| 7823560571 | Amino Acids | Monomers of protein (20 different amino acids that combine to make proteins) |  | 19 |
| 7823578352 | Dehydration Synthesis | Cells link amino acids together | | 20 |
| 7823581266 | Peptide Bonds | The bonds between amino acid monomers |  | 21 |
| 7826954801 | DNA and RNA | The blueprints of the body |  | 22 |
| 7826958777 | Nucleic Acid Monomers | Nucleotides |  | 23 |
| 7826962246 | Nucleic Acids | Instructions for making proteins | 24 | |
| 7827049769 | Denaturation | A protein uncoiling |  | 25 |
| 7827052359 | Renaturation | A protein recoiling |  | 26 |
| 7827062699 | High Quality Proteins | Milk, eggs, cheese | 27 | |
| 7827242295 | Composition of a Nucleotide | phosphate group, a nitrogen-containing base, and a five-carbon sugar | 28 | |
| 7827808589 | Hydrophobic | Separates from water, water fearing | 29 | |
| 7827815007 | Hydrophilic | Water loving | 30 |
