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  3. What are the structural differences between a saturated and an unsaturated fat?
    Unsaturated fats have a double bond between at least two carbons in the fatty acid tail and those same carbons have only a single hydrogen bonded to each.
  4. Explain how polymers are related to monomers.
    Polymers are comprised of monomers.
  5. What elements make up a carbohydrate? What ratio are these always found in?
    • 1:2:1 (ratio)
    • carbon, hydrogen, and oxygen (elements)
  6. State whether each is found in animals, plants, or both.

    1. ____ saturated fat
    2. ____ protein
    3. ____ steroid
    4. ____ amino acid
    5. ____ monosaccharide
    6. ____ plants
    • 1. animals (saturated fat)
    • 2. both (protein)
    • 3. both (steroid)
    • 4. both (amino acid)
    • 5. both (monosaccharide)
    • 6. plants (cellulose)
  7. State whether each is found in animals, plants, or both.


    1. ___ glucose
    2. ___ enzyme
    3. ___ polysaccharide
    4. ___ glycogen 
    5. ___ starch
    6. ___ phospholipid
    • 1. both (glucose)
    • 2. both (enzyme)
    • 3. both (polysaccharide)
    • 4. animals (glycogen)
    • 5. plants (starch)
    • 6. both (phospholipid)
  8. -Provides long-term energy storage for animals.
    saturated fat
  9. -Provides immediate energy
    glucose
  10. -Sex hormones
    steroid
  11. -Stores hereditary information
    DNA and RNA
  12. -Animal and plant structures
    polypeptide chain
  13. -Forms the cell membrane of all cells
    phospholipid
  14. -Speeds up chemical reactions by lowering activation energy
    enzyme
  15. -One sugar
    monosacharide
  16. -Monomer of proteins
    amino acid
  17. -Provides long-term energy storage for plants
    starch
  18. -Steroid that makes up part of the cell membranes
    cholesterol
  19. -Soluble only in hyrdrophobic solvents
    unsaturated fatty acids
  20. -Provides short-term energy storage for animals
    glycogen
  21. -Many sugars
    polysacharide
  22. -Forms the wall of plant cells
    Cellulose
  23. -Three carbon "backbone" of a fat
    peptide/protein
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  28. Classify each as a carbohydrate, protein, or lipid.
    1. ___ starch
    2. ___ cholesterol
    3. ___ steroid
    4. ___ glycogen
    5. ___ enzyme
    6. ___ saturated fat
    7. ___ polypeptide chain
    8. ___ glucose
    • 1. carbohydrate (starch)
    • 2. lipid (cholesterol)
    • 3. lipid (steroid)
    • 4. carbohydrate (glycogen)
    • 5. protein (enzyme)
    • 6. lipid (saturated fat)
    • 7. protein (polypeptide chain)
    • 8. carbohydrate (glucose)
  29. Classify each as a carbohydrate, protein, lipid, or nucleic acid (only used once).
    1. ___ polysaccharide 
    2. ___ phospholipid
    3. ___ DNA and RNA
    4. ___ monosaccharide
    5. ___ cellulose
    6. ___ amino acid
    7. ___ unsaturated fatty acid
    • 1. carbohydrate (polysaccharide)
    • 2. lipid (phospholipid)
    • 3. nucleic acid (DNA and RNA)
    • 4. carbohydrate (cellulose)
    • 5. protein (amino acid)
    • 6. lipid (protein)
  30. Which specific molecule (saturated fat, unsaturated fat, protein, glucose, starch, cellulose) is each food mostly made of?
    1. ___ butter
    2. ___ spinach 
    3. ___ beef jerkey
    4. ___ celery
    5. ___ cream
    6. ___ cranberries
    • 1. starch (butter)
    • 2. cellulose (spinach)
    • 3. protein (beef jerky)
    • 4. cellulose (celery)
    • 5. starch (cream)
    • 6. glucose (cranberries)
  31. Which specific molecule (saturated fat, unsaturated fat, protein, glucose, starch, cellulose) is each mostly made of?
    1. ___ bacon
    2. ___ noodles
    3. ___ orange juice
    4. ___ cheese
    5. ___ wheat
    6. ___ egg white 
    7. ___ table sugar
    8. ___ popcorn
    9. ___ lobster
    10. ___ sesame oil
    • 1. protein (bacon)
    • 2. starch (noodles)
    • 3. glucose (orange juice)
    • 4. protein/saturated fat (cheese)
    • 5. starch (wheat)
    • 6. protein (egg white)
    • 7. glucose (table sugar)
    • 8. starch (popcorn)
    • 9. unsaturated fat (sesame oil)
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Author
dearmaria1
ID
341724
Card Set
Description
Updated