Biology Vocab.

1. An abbreviation for any group in which a carbon or hydrogen atom is attached to the rest of the molecule
4. a hexose sugar found especially in honey and fruit
5. the chemical breakdown of a compound due to reaction with water
9. any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose
11. a lipid containing a phosphate group in its molecule
12. a compound that is the chief component of cane or beet sugar
13. any of the class of sugars that cannot be hydrolyzed to give a simpler sugar
14. a carboxylic acid consisting of a hydrocarbon chain and a terminal carboxyl group, especially any of those occurring as esters in fats and oils
18. fatty acids that are liquid at room temperature
20. a simple sugar that is an important energy source in living organisms and is a component of many carbohydrates
22. a substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction
23. a compound of the sterol type found in most body tissues, including the blood and the nerves
26. a simple organic compound containing both a carboxyl and an amino group
28. any of a large class of organic compounds with a characteristic molecular structure containing four rings of carbon atoms
29. a substance that has a molecular structure consisting chiefly or entirely of a large number of similar units bonded together
30. incapable of being dissolved

2. of, relating to, or derived from living matter
3. an insoluble substance that is the main constituent of plant cell walls and of vegetable fibers such as cotton
6. any of a class of sugars whose molecules contain two monosaccharide residues
7. a substance that increases the rate of a chemical reaction without itself undergoing any permanent chemical change
8. a polysaccharide that functions as a carbohydrate store and is an important constituent of the human diet
10. a carbohydrate whose molecules consist of a number of sugar molecules bonded together
15. a compound consisting of two or more amino acids linked in a chain
16. of or denoting the acid radical
17. a colorless, sweet, viscous liquid formed as a byproduct in soap manufacture
19. solid at room temperature, and comes chiefly from animal food products
21. A condition caused by the excessive loss of water from the body, which causes a rise in blood sodium levels
24. a sugar present in milk
25. destroy the characteristic properties by heat, acidity, or other effects that disrupt its molecular conformation
27. a molecule that can be bonded to other identical molecules to form a polymer