| A | B |
|---|
| Chemicals that have carbon and hydrogen in them and were produced by once living things are called ___ chemicals | organic |
| Water and carbon dioxide are ____ molecules (because they don't have carbon AND hydrogen in them) | inorganic |
| The building blocks of larger molecules are known in general as ____. | monomers |
| Many monomers bonded together make up a ____. | polymer |
| A polymer is a large molecule made up of many ____. | monomers |
| The root word "poly" means ____. | many |
| The root word "mono" means ___. | one |
| The four categories of biological macromolecules are ___, ___, ___, and ___. | carbohydrates, proteins, lipids, and nucleic acids, 
|
| The type of macromolecule that is used primarily as a source of energy is ___. | carbohydrates,
|
| Bread, pasta, cereal and fruits are high in which type of macromolecule? | carbohydrates,
|
| The monomers of complex carbohydrates are ___. | simple sugars (a.k.a. monosaccharides),
|
| glucose, fructose and galactose are examples of ____. | simple sugars (or monosaccharides),
|
| Sucrose is a type of carbohydrate made of glucose bonded to fructose. Therefore, it is a ___ because it is made of two simple sugars bonded together. | disaccharide |
| Another term for simple sugars is ___. | monosaccharides,
|
| Many monosaccharides bonded together are called a ____. | polysaccharide,
|
| Lactose is a type of sugar found in _____. | milk |
| Plants store their carbohydrates as the polysaccharide known as ____.,
| starch |
| Which of the four categories of macromolecules do starch, glycogen and cellulose belong to?,
| carbohydrates,
|
| Which of the four categories of macromolecules do sugars belong to? | carbohydrates,
|
| Which of the four categories of macromolecules would be found in the greatest abundance in muscle cells?,
| protein (Remember, when you eat meat, you are eating an animal's muscles, and it will be high in protein) |
| The building blocks of proteins are ____. | amino acids,
|
| The monomers of proteins are ___. | amino acids,
|
| A long straight chain of amino acids is called a ____.,
| polypeptide |
| A polypeptide that folds into a specific 3-D structure that has a specific function is called a(n) ___.,
| protein |
| Lean meat is highest in the macromolecule known as ____.,
| protein |
| Which of the four categories of macromolecules do DNA and RNA belong to? | nucleic acids,
|
| The monomers of nucleic acids are ____. | nucleotides,
|
| Which of the four categories of macromolecules do fats, oils, and waxes belong to? | lipids |
| The main function of lipids in an animal's body is to ____. | store energy for later use (Remember, fat is a type of lipid) |
| Red meats, dairy and fried foods are high in the type of macromolecules known as ___. | lipids (Red meats are high in lipids because they have a lot of fat mixed in with the muscle that makes up the meat. The white stuff you see in a steak before it is cooked is fat.) |
| The building blocks of most lipids are ___ . | 3 fatty acids and glycerol |
| Fats that are solid at room temperature and are not particularly good for you are a type called ___ fats | saturated fats (An example would be the white fat you see in steaks before they are cooked. Butter is also high in saturated fat) |
| Fats that are liquid at room temperature and are considered healthy to eat are called ___ fats. | unsaturated fats (vegetable oils like olive oil are made of unsaturated fats and are much healthier for you than saturated fats) |
| Fats from vegetable oils, like olive oil and sunflower oil, tend to be high in ______ fats. | unsaturated (these tend to be healthier for you than saturated fats) |
| Phospholipids make up the majority of the ___. | cell membrane |
| Cell membranes are made up of mostly ___. | phospholipids |
| The characteristic that all lipids share is that they are ______ (meaning that they don't mix with water). | hydrophobic |
| Which category of macromolecules stores over twice as many calories of energy per gram compared to the other categories? | Lipids (Remember, fat is a type of lipid and there are over twice as many calories in fat as there are in the same amount of carbs or proteins) |
