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| Very large molecules, based on the element carbon, include carbohydrates, proteins, and lipids, the building blocks of life | ||
| The building blocks, or monomers of proteins, 20 different types exist, contain a middle carbon, an NH2 group, a COOH group, and an spot where they differ from other amino acids, the "R" group | ||
| The smallest sugars, the building blocks of all carbohydrates, usually shaped like a hexagon, taste sweet, also called monosaccharides, includes glucose and fructose | ||
| Three of these are linked together to form fats and oils, long chains of carbon and hydrogen atoms that do not like water, may be straight or bent, energy-rich bonds, combine with glycerol to form fats and oils | ||
| The part of an amino acid that varies, may be big or small, charged or not charged | ||
| proteins that speed up the reactions in cells | ||
| The order of amino acids in a protein, the amino acids laid out in a straight chain, before the chain starts to fold and twist, order of amino acids in a protein is determined by an organism's DNA | ||
| Bonds that link building blocks together, such as those between sugars, fatty acids, and amino acids | ||
| May be long, thin strands or globular, essential for a protein to do its job, four levels exist, held together by weak bonds | ||
| Proteins that fight disease, invaders, and predators, such as antibodies and venoms | ||
| Proteins that move materials within your body and within your cells, such as hemoglobin | ||
| Proteins that give organisms their shape, such as collage which forms cartilage and keratin which forms hair and nails | ||
| Proteins involved in movement, such as actin and myosin in your muscles | ||
| Repeated coiling or folding of regions of a protein due to attractions between its amino acids, look for coils and sheets | ||
| A chain of amino acids that folds and twists upon itself, has a globular shape, water-loving amino acids are on the outside and water-hating amino acids are on the inside | ||
| Two or more chains of amino acids that link together, a big, complex protein | ||
| An uncoiled, or unraveled protein, the protein has lost its shape due to high temperatures or strong chemicals, its weak bonds have broken and the protein cannot perform its job, since it no longer "fits" with other molecules | ||
| Chains of amino acids that fold into complex three-dimensional shapes | ||
| Sugar-based molecules whose main role in animals is to supply energy. Some carbohydrates (cellulose and chitin) provide structure | ||
| Hundreds of sugars linked together to store energy or to provide structure, includes starch, cellulose, glycogen, and chitin | ||
| Fats, oils, waxes, and steroids, these molecules do not dissolve in water, function in long-term energy storage, cushioning, insulation, water-proofing, and communication, 9 Calories per gram | ||
| Solids at room temperature, contain the maximum number of hydrogen atoms, their tails are straight, the unhealthy fats, often from animals | ||
| Liquids at room temperature, oils, contain fewer hydrogen atoms, their tails are bent, the healthy fats from plants | ||
| Lipids with two tails that surround all cells | ||
| fruits, vegetables, rice, bread, pasta, cereals, whole grain is always better | ||
| meat, fish, dairy products, beans, nuts, chicken, pork | ||
| ice cream, nuts, vegetable oils, meat | ||
| Cellulose - plant cell walls Chitin - animal exoskeletons (think lobster) | ||
| Fat, cell membranes | ||
| Hair, nails, muscle, cartilage - just about all of you | ||
| 4 | ||
| 9 | ||
| Strong bonds that link sugars together to form disaccharides and polysaccharides, that link amino acids together to form proteins, and that link fatty acids and glycerol together to form lipids | ||
| Weak bonds that give proteins their three-dimensional shape, easily broken, these bonds form between "R" groups of amino acids in the chain, causing the chain to twist and bend | ||
| All of the weak bonds between the "R" groups of amino acids in a protein that give the protein its three-dimensional shape, these attractions, along with uncharged amino acids desire to avoid water, cause a protein to automatically fold into a complex shape | ||
| Indicator used to test for proteins, changes from blue to purple in the presence of proteins | ||
| Indicator used to test for simple sugars and most disaccharides (not sucrose), changes from blue to orange in the presence of sugars, when heated | ||
| Indicator used to test for starch, changes from yellow to blue/black when starch is present | ||
| Used to test for lipids, which leave a shiny stain on the paper bag or mix with sudan, which lacks a charge | ||
| Simple sugar, very sweet, found in fruits | ||
| The simple sugar that fuels all cells, sweet, C6H12O6, broken apart for immediate energy | ||
| Double sugar, found in milk, sweet, how mammals transport sugars to their babies | ||
| Table sugar, a double sugar, sweet, how plants transport sugars from the leaves to the rest of the plant body | ||
| Plant polysaccharide, how plants store their extra sugars, animals eat starch and break it apart for energy, a branched polysaccharide, not sweet | ||
| Structural polysaccharide in plants, straight chains of hundreds of sugars, stiff and rigid, forms the cell walls of plants, also called fiber, if we eat it, we cannot break it apart for energy | ||
| Animal polysaccharide, how animals store their extra sugars for later use, a branched polysaccharide, found in the liver and in muscle, broken apart when you need sugars for fuel | ||
| Animal polysaccharide for structure, straight chain of hundreds of sugars, stiff and rigid, forms the exoskeletons of arthropods (insects, crabs, lobsters) and the cell walls of fungi | ||
| The reaction that breaks a big molecule into its smaller building blocks, turns proteins into amino acids, turns polysaccharides into sugars (releases energy), and turns fats into fatty acids (releases energy), lysis means to cut and hydro means requires water, so hydrolysis cuts a large molecule into pieces, your cells use these pieces | ||
| To synthesize means to build, this reaction links smaller pieces into larger molecules, it connects sugars to form polysaccharides (energy storage or structure), connects amino acid to form proteins (for structure, transport, defense, or enzymes), and connects fatty acids with glycerol to form fats and oils (store energy) | ||
| Depends on age, whether you are male or female, and activity level, the total calories you should eat per day should be between 2,000 - 2,800 (adjusted for activity level) and most of your calories should come from fruits, vegetables, and whole-grain carbohydrates, some from unsaturated fats, and some from lean sources of protein |
