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Condensation Reaction
a reaction that occurs when two molecules are joined together by the removal of water.
Hydrolysis Reaction
a reaction that occurs when a molecule splits into to smaller molecules with the addition of water.
Hydrogen Bond
a weak interaction between a polar hydrogen atom and another polar atom.
Maltose
a glucose + a glucose
Sucrose
a glucose + fructose
Lactose
B galactose + a glucose
Glycosidic Bond
a covalent bond formed between two monosaccharides by a hydrolysis reaction.
Amylose
long chain of a glucose molecules coiled into a spiral shape.
Amylopectin
long chain of a glucose molecules coiled into a spiral shape with branches emerging.
Glycogen
long chain of a glucose molecules with many branches in a compact structure.
Cellulose
long chains of B glucose with every other molecules rotated 180 degrees.
Lipid
a group of molecules that are soluble in alcohol but not water.
Triglyceride
lipid molecule made up of glycerol and three fatty acids.
Ester Bond
the bond formed as a result of a condensation reaction between a fatty acid and glycerol.
Phospholipid
lipid molecule consisting of glycerol, two fatty acids and a phosphate group.
Hydrophilic
attracted to water.
Hydrophobic
repelled by water.
Peptide Bond
covalent bonds that join amino acids by a condensation reaction.
Primary Structure
the sequence of amino acids found in a molecule.
Secondary Structure
the coiling or folding of an amino acid chain due to hydrogen bonds, forming an a helix or B pleated sheet.
Tertiary Structure
the overall 3D shape of the protein molecule due to HYDROGEN bonds, DISULFIDE bridges, IONIC binds and HYDROPHOBIC interactions.
Quaternary Structure
the protein structure where a protein consists of more than one polypeptide chain.
Fibrous Protein
protein that is relatively long and thin, insoluble in water and metabolically inactive, often playing a structural role.
Globular Protein
protein that is relatively spherical shaped, soluble in water and often has a metabolic role.
Cations
positive ions.
Anions
negative ions.
Iodine Test
tests for starch.
starch present = blue-black colour
Benedict's Test
tests for reducing or non-reducing sugars.
sugars present = orange-red colour
(low levels = yellow-green)
Emulsion Test (Ethanol)
tests for lipids.
lipids present = cloudy white emulsion
Biuret Test
tests for proteins.
proteins present = lilac colour
Note 
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