Studied by 10 people
Inorganic
Ions without carbon.
Micronutrients
Needed in minute (trace) concentrations.
Macronutrients
Needed in small concentrations.
Calcium
A main constituent in bones, teeth and shells.
Chlorine
Necessary to maintain electrical neutrality across membranes.
Iron
Necessary for healthy red blood cells.
Magnesium
Essential in photosynthesis.
Nitrate
Component of enzymes, amino acids, proteins, vitamins, etc.
Phosphate
Component of DNA, RNA, ATP, phospholipids, and nucleotides.
Potassium
A factor in protein synthesis and respiration.
Sodium
Needed to maintain active transport across cell membranes, and electrical balance.
Sulphate
Forms bridges between polypeptide chains.
Dipole
A molecule with one end having a partial negative charge and the other end having a partial positive charge; a polar molecule.
Polar
A molecule with different charges.
Delta
Symbol to show partial charge.
Hydrogen bonds
Weak attraction between a hydrogen atom and another atom.
Cohesion
Water molecules stick to each other, creating strong bonds.
Solvent
A liquid substance capable of dissolving other substances.
Hydrolysis
Breaking down a compound by the chemical addition of water.
Metabolite
Involved in chemical reactions in the body.
High latent heat capacity
The term for: 'a lot of heat energy is needed to change water between states'.
High surface tension
What allows insects to float on the surface of water.
Monosaccharide
A single sugar molecule such as glucose or fructose, the simplest type of sugar.
Disaccharide
Two monosaccharide molecules that join together - table sugar.
Polysaccharides
Carbohydrates that are made up of more than two monosaccharides.
Carbohydrates
Organic compounds composed of carbon, hydrogen, and oxygen.
Isomers
Two different molecules that have the same chemical formula.
Polymer
Large compound formed from combinations of many monomers.
Glycosidic
Bond formed by a condensation reaction between two monosaccharides.
Benedicts
Test for reducing sugars, done by heating the solution and adding an equal amount of the test solution.
Qualitative
Test that analyzes for the presence or absence of substances.
Sucrose
Table sugar.
Quantitative
Test that analyzes for numerical counts such as counting the number of blood cells.
Maltose
Glucose + glucose: used in germinating seeds.
Lactose
Glucose + galactose: in mammalian milk.
Starch
A storage polysaccharide in plants consisting entirely of glucose.
Amylopectin
Branched starch.
Amylose
Unbranched starch.
Glycogen
Storage form of glucose in animals - branched.
Cellulose
Carbohydrate component of plant cell walls, forms crosslinks between other layers.
Chitin
Polysaccharide found in arthropod exoskeletons and fungal cell walls, with amino acids added.
Microfibrils
Cellulose and chitin chains linked by hydrogen bonds form these strong fibres.
Fibres
Made of microfibrils held together in bundles by hydrogen bonding.
Heteropolysaccharide
A polymer made up of more than one type of monosaccharide.
Iodine-potassium iodine
Test that analyzes for presence of starch, done by adding the test solution.
Glucose
A simple sugar that is an important source of energy.
(CH2O)n
General formula for carbohydrates.
Proteins
Contain carbon, hydrogen, oxygen and nitrogen.
N-terminal
Amino end of a polypeptide.
C-terminal
Carboxyl end of a polypeptide.
R group
A functional group that defines a particular amino acid and gives it special properties.
Zwitterion
A molecule that contains charges, but is neutral overall. Can be used to describe amino acids.
Peptide
The chemical bond that forms between the carboxyl group of one amino acid and the amino group of another amino acid.
Primary
The first level of protein structure: sequence of amino acids.
Secondary
The second level of protein structure; beta pleated sheet or alpha helix.
B-pleated sheet
Two regions of the chain lie parallel to each other and are held together by hydrogen bonds, a form of the secondary structure.
A-helix
The chain is twisted into spirals, and is held by hydrogen bonds, a form of the secondary structure.
Tertiary
The third level of protein structure; the overall, three-dimensional shape of a polypeptide due to interactions of the R groups of the amino acids making up the chain.
Disulphide
Strong bonds between amino acids with sulphur, a covalent bond.
Hydrophobic interactions
Grouping of hydrophobic molecules grouping together to avoid water.
Quaternary
The fourth level of protein structure; the shape resulting from the association of two or more polypeptide subunits.
Fibrous
Long, insoluble, structural proteins.
Collagen
Fibrous protein that gives the skin form and strength.
Globular
A type of protein that is compact, folded into spherical molecules, soluble in water.
Biuret
Test used to detect for proteins.
Purple
Colour a solution turns if positive for proteins during a biuret test.
Salt bridge
An ionic bond in a protein, holds the polypeptide chain together.
Monounsaturated
One double bond in a lipid.
Polyunsaturated
Two or more double bonds in a lipid.
Emulsion
Test for lipids, by adding alcohol and checking for a milky white emulsion.
Brick red
Colour a solution turns if positive for reducing sugars during a Benedict’s test.
Blue-black
Colour a solution turns if positive for starch during an iodine-potassium iodine test.
HDL
Lipoprotein made by unsaturated fat.
Triglycerides
Lipid made from one glycerol and three fatty acids, which can vary. Used in energy reserves, thermal insulation and protection from physical damage.
Phospholipids
Lipids made of one phosphate and two fatty acids, with one hydrophobic and one hydrophilic end. Used in cell membranes and electrical insulation.
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