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| 5105157464 | polymer | A large molecule composed of repeating structural units or monomers. | 0 | |
| 5105157465 | monomer | A molecule of any compound that can react with other molecules of the same or different compound to form a polymer. | 1 | |
| 5105157466 | carbohydrate | "Compound containing carbon, hydrogen, and oxygen in the approximate ratio of C:2H:O (e.g., sugars, starches, and cellulose)" | 2 | |
| 5105157467 | protein | Class of nutrients made up of amino acids. They are needed to build and repair body structures, and to regulate processes in the body | 3 | |
| 5105157468 | lipid | Organic molecules made of carbon, hydrogen, and oxygen and store food energy until needed (Fats) | 4 | |
| 5105157469 | nucleic acid | A biological macromolecule (DNA or RNA) composed of the elements C, H, N, O, and P that carries genetic information. | 5 | |
| 5105157470 | amino acid | Building blocks of protein | 6 | |
| 5105157471 | monosaccharide | A simple sugar that is the basic subunit of a carbohydrate | 7 | |
| 5105157472 | nucleotide | Monomer of nucleic acids made up of a 5-carbon sugar, a phosphate group, and a nitrogenous base |  | 8 |
| 5105157473 | fatty acid | Building Blocks of Lipids |  | 9 |
| 5105157474 | macromolecule | A very large molecule (as of a protein, nucleic acid, or carbohydrate) built up from smaller chemical structures |  | 10 |
| 5105157475 | dehydration synthesis | A chemical reaction in which two molecules covalently bond to each other with the removal of a water molecule. |  | 11 |
| 5105157476 | hydrolysis | Breaking down complex molecules (polymers) by the chemical addition of water. Used in digestion. | 12 | |
| 5105157477 | polysaccharide | a carbohydrate that is composed of many monosaccharide units joined together |  | 13 |
| 5105157478 | glucose | A simple sugar that is an important source of energy. |  | 14 |
| 5105157479 | -ose | What is the common ending of the name of most simple sugars? | 15 | |
| 5105157483 | Amino group | A functional group that consists of a nitrogen atom bonded to two hydrogen atoms |  | 16 |
| 5105157485 | 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. | | 17 |
| 5105157488 | Triglyceride | Circulate in the blood and are made up of three fatty acids attached to a glycerol. |  | 18 |
| 5105157489 | Glucose | A simple sugar that is an important source of energy. | | 19 |
| 5105157490 | Glycerol | A three-carbon alcohol to which fatty acids are covalently bonded to make fats and oils. |  | 20 |
| 5105157492 | disaccharide | A molecule composed of two monosaccharides. Common disaccharides include maltose, sucrose, and lactose. |  | 21 |
| 5105157493 | polysaccharide | A polymer of thousands of simple sugars formed by dehydration synthesis. a carbohydrate that is composed of many monosaccharide units joined together | | 22 |
| 5105157494 | monosaccharide | A simple sugar that is the basic subunit of a carbohydrate |  | 23 |
| 5105157495 | polypeptide | A polymer (chain) of many amino acids linked together by peptide bonds. |  | 24 |
| 5105157497 | 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). |  | 25 |
| 5105157498 | 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. | | 26 |
| 5105157499 | 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. |  | 27 |
| 5105273715 | Cohesion | The force of attraction between molecules of the same substance. Water sticks to water. | 28 | |
| 5105273716 | Adhesion | The force of attraction between different substances, such as glass and water. | 29 | |
| 5105275690 | Universal Solvent | Water's ability to dissovle more substances than any other liquid. | 30 | |
| 5105275691 | Ice is less dense | Ice is less dense than water because the orientation of hydrogen bonds causes molecules to push farther apart, which lowers the density | 31 | |
| 5105278168 | High Specific Heat | Water requires a lot of energy to change the temperature one degree celcius. This allows large bodies of water to regulate the temperature near by. | 32 | |
| 5105278169 | Evaporative Cooling | Water evaoprates from a liquid to a gas, releasing heat from the surface thus allowing it to cool. | 33 | |
| 5105279622 | Ionic Bond | Electrons between two elements are given/taken. (aka stolen) | 34 | |
| 5105279623 | Covalent Bond | Electrons between two elements are shared. | 35 | |
| 5105281072 | Nonpolar Covalent Bond | Electrons are shared equally, no charge. | 36 | |
| 5105281073 | Polar Covalent Bond | Electrons are shared unequally, charge. | 37 | |
| 5105282721 | Hydrogen Bond | A weak bond between two molecules resulting from an electrostatic attraction between a proton in one molecule and an electronegative atom in the other. | 38 | |
| 5105283974 | Atomic Mass | The number of protons and nuetrons of an element. | 39 | |
| 5105285857 | Atomic Number | The number of protons and electrons of an element. | 40 |
