amount of heat required to raise 1g of water by 1 celcius
calorie
molecules made of a repetitive series of identical or similar subunit
monomer
monomer + monomer=
a dimer
joining of monomers to form a polymer
polymerzation
lowers activation energy needed for metabolism
enzymes
example of a enzyme
vitamin
all digestion consist of hydrolysis
water functions
solvent
cohesive
adhesive
thermal stability
can dissolve in water
hydrophilic
cant dissolve in water
hydrophobic
thyroid hormone
iodine
hemoglobin
iron
nerve and muscle function
electrolytes
types of monsaccarides
glucose
fuctose
galactose
types of disaccharide
maltose
sucrose
lactose
types polysaccaride
starch
celluose
glycogen
chitin
glucose+glucose=
maltose
fructose+glucose=
sucrose
galactose+glucose=
lactose
a water molecule ionizes into OH neg and H+.
a covalent bond linking one monomer to another is broken, the OH- is added to one monomer and the H+ is added to the other one.
hydrolysis
Stearic acid
saturated fat
linoleic acid
unsaturated
animal fat
saturated fat
neutral fats
triglyceride fat
when fatty acids bond with carboxl ends, the force is no longer acidic
triglyceride
stucture of triglyceride
3 fatty acids
one glycerol
template of steroids we need
cholesterol
importance of cholesterol
required proper nervous system function
important component of cell membranes
factor in good cholesterol
genetic
amount of fat eaten
exercise
avoid bad transfat
how much is cholesterol is produced by our body?how much is derived from our diet?
15%
greek word that means of first importance
protien
a polymer of amino acid
protien
monomer of a lipid
fatty acid
central carbon with three attachments
amino acid
monomer of carbs
monosacharides
two monosacharides combine to from sugar
glycocidic bond
the bond between two amino acids
peptide bond
any molecule composed of two or more amino acids joined by peptide bond
peptide
proteins sequence of amino acids, which is encoded in the genes
primary structure
coiled or folded shape held together by hydrogen bonds between the slightly negative C=O group of one peptide bond and the slightly positive N-H group of another one some distance away
secondary
formed by the further bonding and folding of protiens in to various shapes
teritiary structure
association of two or more poly perptide chains by no covalent forces such as ionic bond and hydrophylic-hydrophobic interaction