carbohydrates
substances that include sugars, starch and cellulose; they contain carbon, hydrogen and oxygen
sugars
carbohydrates that have relatively small molecules; they are soluble in water and they taste sweet
glucose
a sugar that is used in respiration to release energy
glycogen
a carbohydrate that is used as an energy store in animal cells
iodine solution
a solution of iodine in potassium iodide; it is orange brown and turns blue black when mixed with starch
benedicts solution
a blue liquid solution that turns orange-red when heated with reducing sugars
oil
lipids that are liquid at room temperature
fats
lipids that are solid at room temperature
lipids
substances containing carbon, hydrogen and oxygen; they are insoluble in water and are used as energy stores
emulsion
a liquid containing two substances that do not fully mix one of them forms tiny droplets dispersed throughout the other
protein
a substance whose molecules are made of many amino acids linked together has a different sequence of amino acids
amino acids
substances with molecules containing carbon, hydrogen, oxygen and nitrogen, there are 20 different amino acids found in nature
Antibodies
molecules secreted by white blood cells, which bind to pathogens and help to destroy them
Pathogens
microorganisms that cause disease, such as bacteria
keratin
the protein that forms hair
biuret reagent
a blue solution that turns purple when mixed amino acids
nucleotides
molecules that are linked together into long chains, to make up
Base
one of the components of DNA; there are four bases, A, C, G, T. and their sequence determines the proteins made in the cell
Complementary base pairing
the way in which the bases of 2 strands of dna pair up; a with t and c with g
benedicts solution
a blue liquid that turns orange red when heated with reducing sugars