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Biochemistry (Organic Chemistry (Macromolecules (Lipids (properties,…
Biochemistry
Organic Chemistry
CHNOPS
molecules/bonding
carbon
isotomers
functional groups
polymerization
dimer
Hydrolysis
catabolism
Dehydration Synthesis
anabolism
Macromolecules
Carbohydrates
properties
Monosaccharides
hexose sugars
glucose
fructose
galactose
homeostasis
insulin
glucagon
disaccharides
sucrose
lactose
lactose intolerancy
maltose
polysaccharides
starch
glycogen
cellulose
foods
Lipids
properties
bonding in fats
saturated fats
unsaturated fats
trans fats
phospholipids
found in foods
Proteins
amino acids
levels of protein structure
primary
secondary
tertiary
quaternary
Enzymes
properties
Enzyme Catalyzed Reaction
denaturation
foods
Nucleic Acids
nucleotides
living things
Building Blocks
Carbs
Fats
Proteins
nucleic acids
Testing
Benedits
Color
Lugols
Color
Biuret
Color
Sudan IV
color
Inorganic Chemistry
Basics
Matter
elements
atoms
protons
neutrons
electrons
electron arrangements
valence electrons
isotopes
ion
anion
cation
compounds
molecules
periodic table
atomic number
mass number
Bonds
covalent
polar covalent
non-polar covalent
ionic
water
polarity
adhesion
universal solvent
capillary action
cohesion
high heat of vaporization
high surface tension
hydrogen bonding
universal solvent
Hydrophobic
Hydrophilic
specific heat capacity
pH Scale
acids
properties
neutral
bases
properties
neutralization
buffers
effect on Ecosystem