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2.2 Key Terms (Glucose - A monomer of carbohydrate, simple sugar.,…
2.2 Key Terms
Glucose - A monomer of carbohydrate, simple sugar.
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Carbohydrates - A sugar in the form of a monosaccharide, disaccharide or polysaccharide.
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chemical indicators - A substance (as a dye) 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.
Lipids - One of a family of compounds including fats, phospholipids, and steroids that is insoluble in water.
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.
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Macromolecules - A type of giant molecule formed by joining smaller molecules which includes proteins, polysaccharides, lipids, and nucleic acids.
chemical bonds - A type of giant molecule formed by joining smaller molecules which includes proteins, polysaccharides, lipids, and nucleic acids.
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.