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2.2 Key Terms (Glucose: A monomer of carbohydrates, simple sugar.,…
2.2 Key Terms
Glucose: A monomer of carbohydrates, simple sugar.
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Carbohydrates: A sugar in the form of a monosaccharide, disaccharide or polysaccharide
Lipids: One of a family of compounds including fats, phospholipids, and steroids that is insoluble in water.
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chemical indicators: A substance used to show visually usually by its capacity for color change, the condition of a solution with respect to the presence of free acid or alkali or some other substance.
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Calorie: The amount of heat energy required to raise the temperature of 1 g of water by 1°C; also the amount of heat energy that 1 g of water releases when it cools by 1°C. The Calorie (with a capital C), usually used to indicate the energy content of food, is a kilocalorie.
Molecules: Two or more atoms held together by covalent bonds.
Macromolecules:A type of giant molecule formed by joining smaller molecules which includes proteins, polysaccharides, lipids, and nucleic acids.
chemical bonds: An attractive force that holds together the atoms, ions, or groups of atoms in a molecule or compound.
Monosaccharide: A single sugar molecule such as glucose or fructose, the simplest type of sugar.
Disaccharide: A double sugar molecule made of two monosaccharides bonded together through dehydration synthesis.
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dehydration synthesis: A chemical reaction in which two molecules are bonded together with the removal of a water molecule.
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Polymers: A large molecule consisting of many repeating chemical units or molecules linked together.
Elements: The smallest particle of a substance that retains all the properties of the substance and is composed of one or more atoms.
adenosine triphosphate, ATP:A compound composed of adenosine and three phosphate groups that supplies energy for many biochemical cellular processes by undergoing enzymatic hydrolysis.