B

• Covalent bond


  Bonds that are formed by sharing a pair of electrons between two adjacent atoms
• Monomer


  The building blocks that link together to form polymers, ex. amino acids and nucleotides
• Polymer


  Large molecules made up of a long chain of monomers
• Condensation reaction


  When two molecules are combined to form one single molecule and water is eliminated
• Macromolecules


  Polymers, large complex molecules such as polysaccharides, nucleic acids, and polypeptides
• ATP


  Adenosine triphosphate. A molecule that stores and transports energy within cells
• Monosaccharides


  • Glucose, ribose. The source of energy for the cells. Consists of 3-6 carbon atoms
• Disaccharides


  Two monosaccharides linked together, ex. sucrose
• Oligosaccharide


  Middle-ground sugars between monosaccharides and polysaccharides. A carbohydrate that consists of a short chain of monosaccharides, 3-10
• Polysaccharide


  A long chain of monosaccharides. Carbohydrates that serve a vital role in energy storage and structural support
• Glycosidic bond


  1 – 4, 1 – 6 – the bonds that link two glucose molecules together. when it is 1-4 molecules they are in a chain and when its 1-6 they are in a branch
• alpha-glucose

  A component of starch and a polysaccharide found in plants that serves as a storage form of energy. The hydroxyl group attach to the first carbon atom is positioned below the ring structure
• beta-glucose

  A component of cellulose and a structural polysaccharide found in the cell walls of plants. The hydroxyl group attached to the first carbon atom is positioned above the ring structure
• Ribose


  The pentose sugar in RNA, gives it its single stranded structure
• Deoxyribose


  The pentose sugar in DNA, gives it its double helix structure
• Hydrolysis reaction


  The reactions that occur during digestion. Used to deconstruct polymers into monomers
• Pentose


  A sugar with five carbon atoms
• Hexose


  A monosaccharide (sugar) with six carbon atoms
• Sugar


  Monosaccharides and disaccharides
• Starch


  Composed of two glucose polymers, amylose, and amylopectin. It is the main storage form of energy in plants
• Amylose


  An unbranched linear chain of alpha-glucose molecules coiled into a helix. One of the two components of starch
• Amylopectin


  A branched polymer of alpha-glucose molecules, one of the two components of starch
• Glycogen


  Highly branched polymer of glucose, similar to amylopectin. It is the primary storage form of glucose
• Cellulose


  An unbranched and linear polymer of beta glucose. It is the main structural component of plant cell walls
• Fibrils


  Groups of cellulose molecules held together by hydrogen bonds
• Cell wall


  The outer layer of the cell that provides structural support and protection to the cell
• Glycoprotein


  Carbohydrates attached to polypeptides (proteins) where the carbohydrate is an oligosaccharide. They are attached to the cell surface
• Cell-to-cell recognition


  When the receptors on the surface of another cell recognize the glycoprotein on the surface of one cell. Helps with the organization of tissues and allows foreign cells to be identified and destroyed
• ABO-system


  The oligosaccharides A, B, and O present on the glycoprotein affects the transfusion of blood. If you receive blood with A or B glycoprotein but don't have it, the blood will be rejected
• Antigen


  A molecule that triggers an immune response by binding to antibodies or T cells
• Antibody


  A protein produced by lymphocytes that binds to and neutralizes pathogens
• Blood type


  Classification of blood based on specific antigens on red blood cells. Include types A, B, AB, O, and Rh positive or negative
• Lipid


  Substances that dissolve in non-polar solvents, they are non-polar and hydrophobic. Ex. Fats, oils, and waxes
• Hydrophobic


  Repels water
• Hydrophilic


  Attracts water
• Oils


  Melting point below 20 degrees. Solidify at low temperatures
• Fats


  Melting point between 20 and 37 degrees. Solid at room temperature and liquid at body temperature
• Waxes


  Melting point above 37 degrees, liquid at a high temperature
• Phospholipids


  Made from 1 glycerol, 2 fatty acids, and a phosphate group. It consists of a hydrophilic head and a hydrophobic tail. These are the components of cell membranes forming lipid bilayers
• Steroids


  Molecules with characteristic four-ring structure. They are hydrophobic and can pass through the phospholipid bilayer