Chapter 1-9 Notes: Key Concepts

Vocabulary flashcards covering insulin, diabetes, proteins, DNA/gene concepts, nutrition labeling, and study aids as described in the notes.

Insulin

Hormone that regulates blood glucose levels by enabling glucose to enter cells; insufficient insulin can lead to diabetes.

Diabetes

Chronic disease caused by too little insulin or insulin resistance, resulting in high blood sugar.

Glucose (blood sugar)

A simple sugar that provides energy; entry into cells requires insulin.

Protein

A large biomolecule whose function depends on its three-dimensional shape, set by bonds between amino acids.

Hydrogen bonds

Weak bonds that influence protein folding and structure; more bonds can create curved structures, fewer can create straighter shapes.

Denaturation

Process by which a protein loses its structure due to disruption of bonds, such as through cooking.

Raw vs cooked protein

Raw protein maintains its native structure; cooking denatures it by breaking bonds and altering shape.

DNA

Molecule that stores genetic information and provides instructions for making proteins; inherited from parents.

Gene

A segment of DNA that encodes a protein; inherited from one’s parents.

Gene expression

Process by which genetic information is used to synthesize a functional product, such as a protein.

Translation

Stage of protein synthesis where ribosomes read mRNA to assemble amino acids into a protein.

Hair color genetics

Phenotype determined by inherited genes; expressed through proteins produced from DNA.

Nutrition facts label

Label on foods listing protein, fat, and sugars to assess a snack’s nutritional quality.

Expiration date

Date after which a product may not be safe or effective to use; example given as June 2025.

Quizlet

Online platform of flashcards used for study; referenced as a study aid in the notes.