anatomy

3. energy, Enzymes are proteins that bind to a molecule and lower the energy required to make it react.
7. a carbohydrate, as starch, inulin, or cellulose, containing more than three monosaccharide units per molecule
8. any of a group of carbohydrates, that yield monosaccharides on hydrolysis.
9. liquid, C3H8O3, usually obtained by the saponification of natural fats and oils
12. soaked, impregnated, or imbued thoroughly; charged thoroughly or completely; brought to a state of saturation.
13. the plant or animal tissue rich in such molecules
14. Biochemistry. the substance acted upon by an enzyme.
15. any of protein, capable of producing certain chemical changes in organic substances by catalytic action, as in digestion.

1. consisting of, containing, or resembling fat
2. not saturated; having the power to dissolve still more of a substance.
4. a carbohydrate that does not hydrolyze, as glucose, fructose, or ribose, occurring naturally or obtained by the hydrolysis of glycosides or polysaccharides.
5. noting or pertaining to a chemical change that is accompanied by a liberation of heat
6. acid, any of a group of long, linear macromolecules, either DNA or various types of RNA, that carry genetic information directing all cellular function
10. any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones
11. individual instance or member of a number, kind, group