| Question | Answer |
| A molecule containing a very large number of atoms, such as a protein, nucleic acid, or synthetic polymer. | MACROMOLECULE
|
Materials made of long, repeating chains of molecules | POLYMERS
| A molecule that forms the basic unit for polymers, which are the building blocks of proteins | MONOMERS
| A chemical reaction between two compounds where one of the products is water. | DEHYDRATION REACTION
| The chemical breakdown of a compound due to reaction with water. | HYDROLYSIS
| One of the three main classes of foods and a source of energy | CARBOHYDRATES
| The most basic form of carbohydrates. | MONOSACCHARIDES
| A molecule formed by two monosaccharides. | DISACCHARIDES
| A large molecule made of many smaller monosaccharideS. | POLYSSACHARIDE
| A white, tasteless, solid carbohydrate, (C6H10O5)n, occurring in the form of minute granules in the seeds, tubers, and other parts of plants, and forming an important constituent of rice, corn, wheat, beans, potatoes, and many other vegetable foods. | STARCH
| A substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide which forms glucose on hydrolysis. | GLYCOGEN
| An insoluble substance which is the main constituent of plant cell walls and of vegetable fibers such as cotton. It is a polysaccharide consisting of chains of glucose monomers. | CELLULOSE
| A fibrous substance consisting of polysaccharides and forming the major constituent in the exoskeleton of arthropods and the cell walls of fungi. | CHITIN
| Any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. | LIPIDS
| Along with proteins and carbohydrates, one of the three nutrients used as energy sources by the body. | FAT
| The primary components of lipids | FATTY ACIDS
| The major form of fat stored by the body. | TRIGLYCERIDE
| A fat that contains only saturated fatty acids, is solid at room temperature, and comes chiefly from animal food products. | SATURATED FATTY ACID
| A fat that is liquid at room temperature and comes from a plant, such as olive, peanut, corn, cottonseed, sunflower, safflower, or soybean oil. | UNSATURATED FAT
| An unhealthy substance that is made through the chemical process of hydrogenation of oils. | TRANS FAT |
