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Definition
| compounds conatining carbon. Most contain hydrogen atoms in addition to carbon atoms. An example of an organic compound would be methane (CH4). |
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Any compund that does not contain carbon. For example sodium chloride (NaCl). |
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Definition
Organic molecules processing both carboxyl and amino acid groups.
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Definition
A monosaccharide that is a source for energy and metabolic intermediate. Products of photosynthesis and cellular respiration for both prokaryotes and eukaryotes.
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Definition
A disaccharide that consists of galactose and glucose found in milk.
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Definition
A molecule that functions as an energy storage for animal cells.
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Definition
| A simple monsaccharide found in many foods. For example syrup. Has a great effect on freezing points. |
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Definition
| A disaccharide aka table sugar. Best known for human nutrition. Consists of two monosaccharides glucose and fructose. |
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| A polysaccharide. A structural component for the cell wall of green plants. |
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Definition
The sugar component of RNA.
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Definition
A long carbon chain carboxylic acid.
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Term
monosaccharides
(three examples) |
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Definition
| Glucose, fructose, and galctose. |
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disaccharides
(three examples) |
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Definition
| Sucrose, lactose, and maltose. |
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polysaccharides
(three examples) |
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Definition
| Cellulose, starch and glycogen. |
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Definition
| Energy storage, forming the membranes around our cells, hormones, and vitamins. |
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Term
carbohydrates
(compared to lipids in energy storage) |
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Definition
| The C-H bonds found in carbohydrates store energy and the C-H bond is a weak bond, which means that it stores a lot of energy. |
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lipids
(compared to carbohydrates in energy storage) |
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Definition
| More reduced than carbohydrates, allowing them to store more energy. |
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Term
| Outline the role of condensation and hydrolysis in the relationships between monosaccharides, disaccharides, and polysaccharides; between fatty acids, glycerol, and triglycerides; and between amino acids and polypeptides. |
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Definition
| Monosaccharides condense to form disaccharides and polysaccharides; condensation means that two molecules become covalently bonded with loss of a water molecule. You get monosaccharides from disaccharaides and polysaccharides by hydrolysis, which is the breaking of a covalent bond by addition of a water molecule. Fatty acids and glycerol condense to form triglycerides (and the reverse). Amino acids condense to form polypeptides (and the reverse). |
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