| A | B |
|---|
| monomer | small unit that can join together with other small units to form polymers |
| polymer | the general name for a large compound formed from combinations of many monomers |
| hydrolysis | the process of breaking apart two monomers by adding a molecule of water |
| dehydration synthesis or condensation | the process of joining two monomers together by removing a water molecule |
| isomer | molecules that have the same chemical formula but different structures ie. glucose, fructose, and galactose |
| carbohydrate | general category of compounds that are a major source of energy for the human body; they contains carbon, hydrogen, and oxygen atoms in a 1:2:1 ratio, ie. C6H12O6 |
| monosaccharide | a monomer of carbohydrate that has the formula C6H12O6 like the simple sugar molecules glucose, fructose, and galactose |
| disaccharide | two sugar molecules linked together with the formula C12H22O11 |
| maltose | a disaccharide that you might find in malted milk that is made from linking two glucose molecules together |
| sucrose | a disaccharide known as table sugar made from linking a glucose and a fructose molecule together |
| lactose | a disaccharide known as milk sugar that is made from linking a glucose and a galactose molecule together |
| polysaccharide | large macromolecule formed by linking many monosaccharides together |
| starch | a polysaccharide used to store energy in plants |
| glycogen | a polysaccharide used to store energy in animals |
| cellulose | a polysaccharide found in plant cell walls that gives plant cells structural support |
| chitin | polysaccharide that contains nitrogen and is used to make the exoskeletons of insects and crustaceans and in the cell wall of fungi; it is a very tough macromolecule |
| lipid | macromolecule made mainly from carbon and hydrogen atoms; includes fats, oils, and waxes |
| glycerol | found in lipids – is usually a three carbon alcohol to which fatty acids attach |
| fatty acid | found in lipids - this is a long carbon chain with a carboxyl group (-COOH) at one end |
| saturated fatty acid | type of fatty acid that contains all single bonds between the carbons and is a solid at room temperature, i.e. butter or lard |
| unsaturated fatty acid | type of fatty acid that contains one set of double bonds between carbons and is a liquid at room temperature, i.e. olive oil |
| polyunsaturated fatty acid | type of fatty acid that contains more than one set of double bonds between carbons and is a liquid at room temperature, i.e. vegetable oils like corn, peanut, and sunflower oil |
| nucleic acid | macromolecule containing hydrogen, oxygen, nitrogen, carbon, and phosphorus; it stores and transmits hereditary or genetic information |
| nucleotide | monomer of nucleic acids made up of a 5-carbon sugar, a phosphate group, and nitrogenous base |
| ribonucleic acid (RNA) | single-stranded nucleic acid that contains the sugar ribose |
| deoxyribonucleic acid (DNA) | nucleic acid that contains the sugar deoxyribose |
| protein | macromolecule that contains carbon, hydrogen, oxygen, and nitrogen; needed by the body for growth and repair and to make up enzymes |
| amino acid | the monomer of proteins; this compound contains an amino group ( - NH2) on one end and a carboxyl group ( - COOH) on the other end |
| peptide bond | type of bond used to link amino acids together to make a protein |
