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2.2 Key Terms (chemical bonds- A force that holds together the atoms, ions…
2.2 Key Terms
chemical bonds- A force that holds together the atoms, ions, or groups of atoms in a molecule or compound.
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Glucose- A monomer of carbohydrate, simple sugar.
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Lipids- One of a family of compounds including fats, phospholipids, and steroids that is insoluble in water.
Carbohydrates- A sugar in the form of a monosaccharide, disaccharide or polysaccharide.
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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.
Macromolecules- A type of giant molecule formed by joining smaller molecules which includes proteins, polysaccharides, lipids, and nucleic acids.
Calorie- The amount of heat energy required to raise the temperature of 1g of water by 1 degrees C and usually used to indicate the energy content of food.
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Disaccharide- A double sugar molecule made of two monosaccharides bonded together through dehydration synthesis.
Monosaccharide- A single sugar molecule such as glucose or fructose, which is the simplest type of sugar.
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.