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Proteins
Biological macromolecules with various functions, not involved in information coding.
Saturated fat
Carries the maximum amount of hydrogen in its structure.
Phosphate group
Not a regular part of an amino acid's structure, not found in proteins.
Triglycerides
Single form of lipid acting as insulation, energy storage, and protection.
Cis
The more common naturally occurring form of fat.
Fatty acids
Bond with glycerol in groups of three, forming triglycerides.
Phospholipids
Lipids with a phosphate group and two fatty acids, forming cell membranes.
Glycolipids
Lipids with a carbohydrate and two fatty acids, also found in cell membranes.
Glycerides
Lipids involving attachment of fatty acids to glycerol, used for energy storage.
Unsaturated fat
Contains one or more double bonds between carbons in the carbon chain.
Carboxyl
Functional group found on one end of the fatty acids, COOH.
Trans fats
Fats formed by partially hydrogenating liquid fats, leading to health issues.
Eicosanoid
Lipids important in the process of sensing pain, acting as local hormones.
Amino acids
Contain twenty different variable R groups, building blocks of proteins.
Steroids
Lipids with four interconnected carbon rings and functional groups attached.
Omega-3 fatty acids
Essential lipids providing anti-inflammatory properties when integrated into body tissues.
Secondary
Level of protein organization where alpha helices or beta-pleated sheets occur.
Hydrogen bonds
Critical to building the three-dimensional shape of a protein.
Omega
Refers to the location of the double bond in unsaturated fatty acids.
Glycerides
Used as storage for energy, involving attachment of fatty acids to glycerol.
Micelle
Organizational structure involved in aiding the removal of grease by dish soap.
Essential
Technical term for a substance that our bodies cannot synthesize and must obtain from our diet.
