Biological Macromolecules and Lipids

These flashcards cover essential vocabulary related to biological macromolecules, lipids, and their properties.

Macromolecule

A large molecule composed of smaller structural units, typically including proteins, nucleic acids, carbohydrates, and lipids.

Saturated fat

A type of fat in which the fatty acid chains have all single bonds, making them solid at room temperature.

Unsaturated fat

A type of fat that contains one or more double bonds in the fatty acid chains, typically liquid at room temperature.

Phospholipid

A class of lipids that form the core of the cell membrane, composed of glycerol, two fatty acids, and a phosphate group.

Triglyceride

The main form of fat stored in the body, consisting of three fatty acids attached to a glycerol molecule.

Amphipathic

Molecules that have both hydrophilic and hydrophobic properties, such as phospholipids.

Glycerol

A three-carbon compound that forms the backbone of triglycerides and phospholipids.

Monosaccharide

The simplest form of carbohydrates, consisting of a single sugar molecule, such as glucose.

Polysaccharide

Carbohydrates that are made up of more than two monosaccharides, such as starch or glycogen.

Hydrogenation

A chemical reaction that adds hydrogen to unsaturated fats, converting them to saturated fats and creating trans fats.

Trans fat

A type of unsaturated fat that has been hydrogenated, which increases LDL cholesterol levels and is associated with health risks.

Hydrophobic

Water-repelling; substances that do not mix well with water.

Hydrophilic

Water-attracting; substances that readily mix with water.

Dehydration reaction

A type of chemical reaction where two molecules combine to form a larger molecule, with the loss of a water molecule.

Condensation reaction

A reaction in which two molecules combine to form a larger molecule, typically involving the release of water.

Hydrolysis

A chemical process that splits a molecule by adding water, often breaking down polymers into monomers.