The Importance of Water and Carbohydrates

These flashcards cover key concepts related to the properties of water and carbohydrates.

Water

The medium in which all metabolic reactions take place in cells.

Covalent Bonding

A type of bond formed when atoms share electrons.

Polar Molecule

A molecule with a partial positive charge on one end and a partial negative charge on the other end.

Dipole

A molecule with two ends that have different charges due to uneven sharing of electrons.

Hydrogen Bond

A weak bond formed between the positively charged region of one water molecule and the negatively charged region of another.

Cohesion

The attraction between molecules of the same substance, in this case, water.

Adhesion

The attraction between water molecules and other substances.

Solvent

A substance that dissolves a solute, forming a solution.

Monosaccharides

The simplest form of carbohydrates, consisting of single sugar units.

Disaccharides

Composed of two monosaccharides joined together by a glycosidic bond.

Polysaccharides

Large molecules formed from long chains of monosaccharides.

Glycosidic Bond

The covalent bond formed between two monosaccharides through a condensation reaction.

Condensation Reaction

A chemical reaction that combines two molecules, releasing a water molecule in the process.

Hydrolysis Reaction

A chemical reaction that breaks down a compound by adding water.

Triglycerides

A type of lipid formed from glycerol and three fatty acids.

Ester Bond

A bond formed when the hydroxyl group of glycerol reacts with the carboxyl group of a fatty acid.

Saturated Fatty Acid

A fatty acid that contains no carbon-carbon double bonds.

Unsaturated Fatty Acid

A fatty acid that contains one or more carbon-carbon double bonds.

Polyunsaturated Fatty Acid

An unsaturated fatty acid with more than one double bond.