Across
- 1. The smallest unit of glycogen
- 3. The process of removing a water molecule from two molecules to create a covalent bond
- 5. Molecule (or possibly atom) that is acted upon by an enzyme. Binds to an enzyme's active site
- 8. Type of polysaccharide carb that is important for building cell walls, but indigestible for humans.
- 10. Polymer made of amino acids. Can have 4 structures (Primary structure, secondary structure, tertiary structure, and quaternary structure)
- 12. Made of carbon rings. Type of lipid.
- 13. Hydrophilic. Always has C, H, and O (2 H per 1 O). Ex: glucose
- 14. The process of adding a water molecule to break apart a covalent bond between two molecules
- 17. Monomers joined together by peptide bonds. Have amino group (NHH) on one side, carboxylic acid (CO,OH) on other, H on bottom, and variable R group on top
- 18. Region on an enzyme where competitive inhibitors bind
- 20. A type of monosaccharide
Down
- 2. The type of site where an inhibitor binds to alter the shape of an enzyme, so that the substrate cannot bind anymore. It cannot bind because the space it needs is misshapen, not because it's occupied.
- 4. The genetic code as told by Adenine, Cystine, Guanine, and Thymine.
- 6. Ability of water molecules to stick to other surfaces due to hydrogen bonding
- 7. One of these is found in a triglyceride molecule
- 9. Category of hydrophobic molecules such as triglycerides
- 11. The category of polymers that make up DNA and RNA
- 15. Hydrophobic substance often found on the surface of plant leaves. Causes water droplets to roll off; prevents adhesion.
- 16. Ability of water molecules to stick to each other due to hydrogen bonding
- 19. A protein that catalyzes reactions by lowering the activation energy. Not consumed by the reaction.
