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carbohydrate
substances that include sugars, starch and cellulose; they contain carbon, hydrogen and oxygen
sugars
carbohydrates that have relatively small molecules; they are soluble in water and they taste sweet
glucose
a sugar that is used in respiration to release energy
glycogen
a carbohydrate that is used as an energy store in plant cells
iodine solution
a solutions of iodine in potassium iodine; it is orange-brown, and turns blue-black when mixed with starch
benedict’s solution
a blue liquid that turns orange-red when heated with reducing sugars
reducing sugars
sugars such as glucose, which turn benedict’s solution orange-red when heated together
fats
lipids that are solid at room temperature
oils
lipids that are liquid at room temperature
lipids
substances containing carbon, hydrogen and oxygen; they are insoluble in water and are used as energy stores in organisms
emulsion
a liquid containing two substances that do not fully mix; one of them forms tiny droplets dispersed throughout the other
protein
a substance whose molecules are made of many amino acids linked together; each different protein has a different sequence of amino acids
amino acids
substances with molecules containing carbon, hydrogen, oxygen and nitrogen; there are 20 different amino acids found in organisms
antibodies
molecules secreted by white blood cells, which bind to pathogens and help to destroy them
pathogens
microorganisms that cause disease, such as bacteria
keratin
the protein that forms hair
biuret reagent
a blue solution that turns lilac when mixed with proteins
DCPIP
a purple liquid that becomes colorless when mixed with vitamin C
nucleotides
molecules that are linked together into long chains, to make up a DNA molecule
base
one of the components of DNA; there are four bases, A, C, G, and T, and their sequence determines the proteins that are made in a cell
complementary base pairing
the way in which the bases of the two strands of DNA pair up; A always pairs with T, and C with G