Science Definitions

Life Science Course
Classwork /Homework 5

Name _________________________________________________________________ID_________________

Instructions
Using your computer or iPad, consult your eBook Chapter 2.3, 2.4, 2.5, 2.6 and 2.7 or the other references for the course to complete this assignment.
I. Vocabulary

1. Organic molecule: A molecule that typically consistsof carbon atoms in rings or long chains, where other atoms are attached.
2. Macromolecule (polymer): A large complex molecule, such as nucleic acids, proteins, carbohydrates, and lipids, with relatively large molecular weight.
3. Dehydration reaction: usually defined as a chemical reaction that involves the loss of a water molecule from the reacting molecule
4. Hydrolysis reaction: a reaction in whichwater is used to split a substance into smaller particles.
5. Carbohydrates: Organic molecules composed of carbon, hydrogen, and oxygen that serve as energy sources and structural materials for cells of all organ
6. Monosaccharide: Any of the class of sugars that cannot be hydrolyzed to give a simpler sugar
7. Pentose: Any of the class of simple sugars whose molecules contain fivecarbon atoms, such as ribose and xylose
8. Hexose: Any of the class of simple sugars whose molecules contain six carbon atoms, such as glucose and fructose.
9. Disaccharide: Any of a class of sugars whose molecules contain two monosaccharide residues
10. Polysaccharide: A carbohydrate whose molecules consist of a number of sugar molecules bonded together
11. Starch: Complexcarbohydrate formed as a polymer of glucose.
12. Glycogen: A substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide that forms glucose on hydrolysis
13. Lipid: Any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. They include many natural oils, waxes, and steroids
14. Fats: Anatural oily or greasy substance occurring in animal bodies, esp. when deposited as a layer under the skin or around certain organ
15. Oils: A viscous liquid derived from petroleum, esp. for use as a fuel or lubricant
16. Emulsification: To bind together liquid ingredients that does not dissolve into each other. Most common is oil into vinegar or citrus juice to make vinaigrette.
17.Triglyceride: An ester formed from glycerol and three fatty acid groups. Triglycerides are the main constituents of natural fats and oils, and high concentrations in the blood indicate an elevated risk of stroke.

18. Saturated fatty acid: A fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that can attach to thecarbon skeleton.
19. Unsaturated fatty acid: a fatty acid whose carbon chain can absorb additional hydrogen atoms
20. Trans fats: Trans fat is the common name for unsaturated fat with trans-isomer fatty acids
21. Phospholipids: A lipid containing a phosphate group in its molecule
22. Steroids: Any of a large class of organic compounds with a characteristic molecular structurecontaining four rings of carbon atoms .They include many hormones, alkaloids, and vitamins
23. Proteins: Any of 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 as structural components of body tissues such as muscle, hair, collagen, etc.
24. Amino acids: A simple organiccompound containing both a carboxyl and an amino group
25. Peptide bond: A chemical bond joining amino acids together in a polypeptide.
26. Polypeptide: A linear organic polymer consisting of a large number of amino-acid residues bonded together in a chain, forming part of (or the whole of) a protein molecule
27. Denaturation: Denaturation is a process in which proteins or nucleic...