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20 Cards in this Set
- Front
- Back
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Carbohydrate
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ratio is 1C to 2H to 1O
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Three classes of carbohydrates
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monosaccharides
disaccharides polysacchrides |
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sucrose
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one glucose connected to one fructose
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glycosideic linkage
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bonds holds the two monomers together
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maltose
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2 glucose molecules attached together
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starch
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food stored in plants, made of glucose
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cellulose
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cell walls of plants "dietary fiber" made of glucose
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myofibrils
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a cellulose that are strong cables in the plant cell walls
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glycogen
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food storage in animals
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chitin:
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polymer of acetylglucosamines which contain nitrogen
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macromolecules
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large organic polymers
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dehydration synthesis
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two molecules are covalently bonded together through a loss of a water molecule (OH and H)
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hydrolysis
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reverse of the dehydration synthesis bonds are broken because water was added.
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Lipds
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non polar insoluble in water, have a higher hydrogen to oxygen per carbon ratio more CC and CH bonds which contain more energy than CO OH bonds
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triglycerides
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3 fatty acids each joined to glycerol by an ester linkage main form of energy storage in our body
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phospholipids
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part is polar and water soluble and nother part is nonpolar and insoluble
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waxes
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lipid, esters of fatty acids, simliar to tryglycerides used for water proofing and mechanical protection
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terpenes:
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lipid, long chain of hydrocarbons that are involved in many activities.
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prostaglandins
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lipid, 5 carbon rings function as local messengers in vertebres.
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nucleotide
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sugar, phophate group, nitrogen bases
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