Across
- 2. The structural form of phospholipids when they are exposed in water
- 6. Diffusion moves through __________________
- 9. glycerol and three fatty acids join together
- 11. there are 20 of them that make each amino acid different
- 12. when glycerol and fatty acids join together
- 14. this solution is used to test the food for the presence of starch
Down
- 1. Usually spherical shape caused by tightly folded polypeptide chains
- 3. form between carboxyl group on one amino acid and other amino acid
- 4. part where reactant binds
- 5. formed from parallel polypeptide chains
- 6. This control the particles that move in and out of cell
- 7. the process in which it needs energy to makes this process happen. Usually in plants
- 8. this can split back into two amino acids in a hydrolysis reactions
- 10. diverse group of compounds that are insoluble in water
- 13. this happens when the protein changed the temperature, pH and salt concentration