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Definition
| substances such as sugars and starches that are composed of carbon, hydrogen, and oxygen atoms; a main source of energy in foods |
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| a simple sugar (such as glucose or fructose) that cannot be hydrolyzed to produce other sugars |
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| a sugar molecule (such as sucrose) composed of two monosaccharide units bonded through a condensation reaction |
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| a polymer composed of many monosaccharide units |
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Definition
| energy-storage molecules composed of carbon, hydrogen, and oxygen; they have fewer oxygen atoms and more carbon and hydrogen atoms than do carbohydrates |
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| a fat molecule containing only single carbon-carbon bonds within its fatty acid components |
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| a fat molecule containing one or more carbon-carbon double bonds; it is monounsaturated if each fat molecule has a single double bond and polyunsaturated if it has two or more double bonds |
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Definition
| a fat molecule containing one carbon-carbon double bond |
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Definition
| a fat molecule containing two or more carbon-carbon double bonds |
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| a chemical reaction that adds hydrogen atoms to an organic molecule |
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Definition
| isomers based on arrangement about a double bond in a molecule; the cis- isomer has attachments on the same side of the double bond, while the trans- isomer has attachments on opposite sides of the double bond |
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Definition
| the starting substance that is used up first in a chemical reaction; sometimes called the limiting reagent |
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| the relationships by which quantities of substances involved in a chemical reaction are linked and calculated |
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