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| the smallest component of an element having the chemical properties of the element, consisting of a nucleus containing combinations of neutrons and protons and one or more electrons bound to the nucleus by electrical attraction; |
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| a positively charged elementary particle that is a fundamental constituent of all atomic nuclei. |
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| an elementary particle having no charge, mass slightly greater than that of a proton. |
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| particle that is a fundamental constituent of matter, having a negative charge of 1.602 × 10−19 coulombs, a mass of 9.108 × 10−31 kilograms, and spin of 1/2 , and existing independently or as the component outside the nucleus of an atom. |
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| one of a class of substances that cannot be separated into simpler substances by chemical means |
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| the number of positive charges or protons in the nucleus of an atom of a given element, and therefore also the number of electrons normally surrounding the nucleus. |
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| the integer nearest in value to the atomic weight of an atom and equal to the number of nucleons in the nucleus of the atom. |
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| the smallest physical unit of an element or compound, consisting of one or more like atoms in an element and two or more different atoms in a compound. |
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| composed of two or more parts, elements, or ingredients |
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| any combination or blend of different elements, kinds, qualities, etc. |
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| any combination of substances that has uniform composition and properties; a mixture that is uniform throughout; Example: koolaid |
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| any combination of substances that does not have uniform composition and properties; a mixture of physically distinct substances with different properties; Example: Italian dressing |
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| a homogeneous, molecular mixture of two or more substances. |
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| a substance that dissolves another to form a solution: Water is a solvent for sugar. |
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| the substance dissolved in a given solution. |
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| the state in which the particles of a substance are mixed with a fluid but are undissolved. |
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| noting or pertaining to a class of chemical compounds that formerly comprised only those existing in or derived from plants or animals, but that now includes all other compounds of carbon. |
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| noting or pertaining to compounds that are not hydrocarbons or their derivatives. |
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| 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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| Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals. |
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| Any of a group of organic compounds, including the fats, oils, waxes, sterols, and triglycerides, that are insoluble in water but soluble in nonpolar organic solvents, are oily to the touch, and together with carbohydrates and proteins constitute the principal structural material of living cells. |
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| Organic molecules found in the nuclei of cells. |
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| any of numerous, highly varied organic molecules constituting a large portion of the mass of every life form and necessary in the diet of all animals and other organisms |
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| A molecule that can combine with others to form a polymer. |
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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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| any of a class of organic compounds that contains at least one amino group. |
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| a covalent bond formed by joining the carboxyl group of one amino acid to the amino group of another, with the removal of a molecule of water. |
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| any of various proteins, as pepsin, originating from living cells and capable of producing certain chemical changes in organic substances by catalytic action, as in digestion. |
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| a substance that causes or accelerates a chemical reaction without itself being affected. |
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| The part of an enzyme at which catalysis of the substrate occurs. |
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| the substance acted upon by an enzyme. |
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| a carbohydrate that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides. |
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| any of a group of carbohydrates, as sucrose or lactose, that yield monosaccharides on hydrolysis. |
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| a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule, the units being attached to each other in the manner of acetals, and therefore capable of hydrolysis by acids or enzymes to monosaccharides. |
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| Hydrolysis is a chemical reaction during which one or more water molecules are split into hydrogen and hydroxide ions which may go on to participate in further reactions. |
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| a sugar, C6H12O6, having several optically different forms, the common dextrorotatory form (dextroglucose, or d-glucose) occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form (levoglucose, or l-glucose) not naturally occurring. |
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| an inert carbohydrate, (C6H10O5) n, the chief constituent of the cell walls of plants and of wood, cotton, hemp, paper, etc. |
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| a white, tasteless polysaccharide, (C6H10O5)n, molecularly similar to starch, constituting the principal carbohydrate storage material in animals and occurring chiefly in the liver, in muscle, and in fungi and yeasts. |
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| a white, tasteless, solid carbohydrate, (C6H1 0O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. |
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