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biomolecules
  • Zna Reah

  • 問題数 87 • 5/5/2024

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    問題一覧

  • 1

    small biomolecules

    sugars, amino acids, nucleotides , fatty acids

  • 2

    formula: C6H12O6

    monosaccharides

  • 3

    proteins basic chemical formula

    CHON + R-group

  • 4

    proteins monomer

    amini acids

  • 5

    are organic molecules produced by living organisms that consist mainly of C, H, O, and N.

    biomolecules

  • 6

    It acts as hormones like testosterone, progesterone, and estrogen.

    steroids

  • 7

    monosaccharides examples

    glucose, fructose , galactose

  • 8

    iodine test(black), Benedict's solution(orange)

    carbohydrates

  • 9

    These lipids are primarily involved in the formation of a cell membrane, which is a bilipid layer.

    phospholipids

  • 10

    4 major categories of lipids

    fatty acids, triglycerides , sterols, phospholipids

  • 11

    macromolecules

    lipids , proteins , carbohydrates , nucleic acids

  • 12

    types of lipids

    triglycerols , steroids , phospholipids , vitamins

  • 13

    lipids monomer

    fatty acid and glycerol

  • 14

    They also carry with them substances that impart sensory appeal and palatability to food and provide satiety value, the feeling of being full and satisfied after eating a meal.

    vitamins

  • 15

    This shows the number of nutrients an average person is required from eating one serving of food.

    percent daily value

  • 16

    are primarily involved in the.formation of the cell membranes, which is ____.

    lipids, bilipid layer

  • 17

    small molecules

    micromolecules

  • 18

    The building blocks of every organism and the most important biomolecules.

    nucleic acids

  • 19

    is for animals

    glycogen

  • 20

    carbohydrates basic chemical formula

    CHO

  • 21

    store and transmit genetic info

    nucleic acid

  • 22

    back up energy source, in membrane

    lipid

  • 23

    These are carbohydrates that contain ten monosaccharide units or more.

    polysaccharides

  • 24

    The simplest carbs.

    monosaccharides

  • 25

    Lipids in the diet transport the four fat-soluble vitamins (vitamins A, D, E, and K) and assist in their absorption in the small intestine.

    vitamins

  • 26

    Some athletes and body builders use ___ to build their muscles.

    steroids

  • 27

    ten or more sugar molecules

    polysaccharides

  • 28

    the term used to describe a weakly acidic substance that he found in the cell

    nuclein

  • 29

    one sugar molecule

    monosaccharides

  • 30

    polysaccharides example

    starch, glycogen, cellulose , chitin

  • 31

    is composed of central carbon (C) bonded to hydrogen (H), a carboxyl group (-COOH), an amino group (-NH2), and a side chain or R group.

    amino acids

  • 32

    it is made of a glycerol backbone with 3 fatty acid chains attached to it

    triglyceride

  • 33

    Biomolecules are categorized into four different classes.

    carbohydrates , nucleic acids , proteins , lipids

  • 34

    is the most abundant and most common disaccharide.

    sucrose

  • 35

    Protein plays a wide variety of functional roles:

    catalysts , antibodies , enzymes , contractile proteins (actin & myosin), hormonal proteins (insulin & melatonin), structural proteins (keratin & collagen), transport proteins (hemoglobin)

  • 36

    nucleic acids monomer

    nucleotides

  • 37

    is a steroid and is one of the most plentiful lipids in our bodies. It is produced by the liver to meet our body's needs.

    cholesterol

  • 38

    leaves oily spot on brown paper bag

    lipid

  • 39

    types of fatty acids

    saturated , trans, monounsaturated, polyunsaturated

  • 40

    transport, speed up reactions, immunity, cell communication

    protein

  • 41

    They serve as the blueprint of life.

    nucleic acids

  • 42

    These are triesters of fatty acids with glycerol (1,2,3 - trihydroxypropane). Composed mainly of hydrogen and carbon, these lipids are found in both plants and animals. Solid triglycerides are classified as fats while liquid triglycerides are classified as oils. Just for you to visualize, butter, which is animal fat, is in a solid state while vegetable oil is in liquid state.

    triglycerols

  • 43

    biuret solution (violet)

    protein

  • 44

    are the building blocks of lipids

    glycerol , fatty acids

  • 45

    no fatty acids

    steroids

  • 46

    there are __ different amino acids that can provide possible sequences of proteins in our body

    20

  • 47

    DNA stains (methylene blue)

    nucleic acids

  • 48

    biomolecules type of bonding

    covalent bond

  • 49

    ready source of energy

    carbohydrates

  • 50

    These are the building blocks of protein

    amino acids

  • 51

    three fatty acids are bound to glycerol by

    dehydration synthesis

  • 52

    They are complex biomolecules that contain amino acids linked through the peptide bonds.

    proteins

  • 53

    The most abundant class of biomolecules.

    carbohydrates

  • 54

    fats & oils

    triglycerols

  • 55

    are a class of lipids whose molecule has a HYDROPHILIC "head" containing a phosphate group and two HYDROPHOBIC "tails" derived from fatty acids, joined by an alcohol residue (usually a glycerol molecule).

    phospholipids

  • 56

    They are formed when fats and oils are heated with an aqueous solution of bases (_______)

    lipids, saponification

  • 57

    The word carbohydrate comes from the French term, which means

    hydrate de carbone, hydrates of carbon

  • 58

    there is at least 1 double bond and fewer hydrogens

    unsaturated

  • 59

    A measure of the increase in the level of blood glucose (a type of sugar) caused by eating a specific carbohydrate (food that contains sugar) compared with eating a standard amount of glucose. Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose.

    glycemic index

  • 60

    nucleic acids basic chemical formula

    CHONP

  • 61

    carbohydrates monomer

    monosaccharides

  • 62

    large molecules

    macromolecules

  • 63

    Nucleic acids are responsible for _____, _____, and ____ genetic information.

    encoding , transmitting , expressing

  • 64

    carbohydrates is also called

    saccharide

  • 65

    the primary lipid in cell membranes

    phospholipids

  • 66

    a major energy source

    fatty acids

  • 67

    These contain two monosaccharide units bonded together by a covalent bond known as glycosidic linkage.

    disaccharides

  • 68

    two sugar molecules

    disaccharides

  • 69

    the most abundant lipid in our diet and storage form of fat in our bodies

    triglycerides

  • 70

    Nucleic acids were first isolated from the nuclei of white blood cells by ______ in the ___s.

    Friedrich Miescher, 1860

  • 71

    two to ten sugar molecules

    oligosaccharides

  • 72

    Molecular Formula: C12H22O11

    disaccharides

  • 73

    They are considered hydrophobic, which means insoluble in water.

    lipids

  • 74

    the structure has the maximum number of hydrogens

    saturated

  • 75

    is a type of lipid used for long term energy storage in the body.

    triglyceride

  • 76

    These are the only sugars that can be absorbed and utilized by the body.

    monosaccharides

  • 77

    The origin of name nucleic acid came from "____"

    nuclein

  • 78

    is for plants

    starch

  • 79

    saccharide from the greek ___, meaning

    sakcharon, sugar

  • 80

    oligosaccharides examples

    raffinose, stachyose

  • 81

    Starch, glycogen, and cellulose are common polysaccharides.

    polysaccharides

  • 82

    disaccharides examples

    sucrose, lactose , maltose

  • 83

    lipids basic chemical formula

    CHO

  • 84

    Glucose, fructose, and galactose are common examples of simple sugars and bearing the same molecular.

    monosaccharides

  • 85

    a triglyceride can be

    saturated , unsaturated

  • 86

    cholesterol is the primary dietary ___

    sterol

  • 87

    This is the measure of how much energy a food provides.

    calorie