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| The molecular basis of biological activity between biomolecules in the various systems of a cell, including the interactions between DNA, RNA and proteins and their biosynthesis, as well as the regulation of these interactions. |
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| They help provide energy for our body. There are three main types found in foods: sugars, starches, and fiber. |
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| A group of naturally occurring molecules that include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides, triglycerides, phospholipids, and others. |
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| A class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies. |
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Definition
| A complex organic substance present in living cells, especially DNA or RNA, whose molecules consist of many nucleotides linked in a long chain. |
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| The chemical processes that occur within a living organism in order to maintain life. |
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| A chemical reaction in which two molecules or combine to form a larger molecule, together with the loss of a small molecule. |
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| The chemical reactions that synthesize molecules in metabolism. |
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Definition
| The breaking down in living organisms of more complex substances into simpler ones, with the release of energy. |
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Definition
| Chemical decomposition in which a compound is split into other compounds by reacting with water. |
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| A compound of high molecular weight derived either by the addition of many smaller molecules, as polyethylene, or by the condensation of many smaller molecules with the elimination of water, alcohol, or the like, as nylon. |
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| A molecule of low molecular weight capable of reacting with identical or different molecules of low molecular weight to form a polymer. |
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| A type of chemical bond in which a hydrogen atom that has a covalent link with one of the electronegative atoms (F, N, O) forms an electrostatic link with another electronegative atom in the same or another molecule. |
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Definition
| A molecule having two such charges or poles. |
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Definition
| The molecular force between particles within a body or substance that acts to unite them. |
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| The molecular force of attraction in the area of contact between unlike bodies that acts to hold them together. |
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Definition
| Having a tendency to mix with, dissolve in, or be wetted by water. |
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| The observed tendency of nonpolar substances to aggregate in aqueous solution and exclude water molecules. |
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Definition
| Carbon chain contains no unsaturated linkages between carbon atoms and hence cannot incorporate any more hydrogen atoms. |
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Term
| Monounsaturated Fatty Acid |
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Definition
| One double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded. |
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Term
| Polyunsaturated Fatty Acid |
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Definition
| Fatty acids that contain more than one double bond in their backbone. |
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Definition
| Any of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar. |
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Definition
| A carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together. |
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Definition
| An ester formed from glycerol and three fatty acid groups. The main constituents of natural fats and oils, and high concentrations in the blood indicate an elevated risk of stroke. |
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Definition
| An unsaturated fatty acid of a type occurring in margarines and manufactured cooking oils as a result of the hydrogenation process, having a trans arrangement of the carbon atoms adjacent to its double bonds. Consumption of such acids is thought to increase the risk of atherosclerosis. |
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Definition
| Each double bond has three n carbon atoms after it. |
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Definition
| An insoluble substance that is the main constituent of plant cell walls and of vegetable fibers such as cotton. It is a polysaccharide consisting of chains of glucose monomers. |
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Definition
| It is a polysaccharide that functions as a carbohydrate store and is an important constituent of the human diet. |
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Definition
| A substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide that forms glucose on hydrolysis. |
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Definition
| Any of a class of sugars whose molecules contain two monosaccharide residues. |
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