IB Biology 2.3 and 2.4

the breaking of a large molecule (polymer) into smaller ones (monomers)

• Triglycerides
• Disaccharides
• Condensation
• Hydrolysis

More than one double bond

• Monounsaturated fatty acid
• Unsaturated fatty acid
• Polyunsaturated fatty acid
• Polysaccharides

Branched, globular starch

• Amylopectin
• Glycogen
• Amylose
• Monosaccharides

Shape of starch molecules

• Straight
• Curved

Unbranched starch in helix form

• Amylopectin
• Glycogen
• Amylose
• Cellulose

Fats that provide long term energy storage

• Lipids
• Glycogen
• Saturated fatty acid
• Glucose

All single bonds between carbons

• cis or trans isomers
• Monounsaturated fatty acid
• Polyunsaturated fatty acid
• Saturated fatty acid

Hydrogen atoms at a double bond are on the same side; bends; oils

• hydrolysis
• Cis
• Trans
• Glycogen

A permanent change to the shape of a protein caused by the breaking of stabilizing bonds (h bonds) and interactions between R groups of their amino acids.

• Denaturation
• Dipeptide
• Condensation
• Collagen

A structural protein that forms strong fibers, found in skin, connective tissue and bone (the most abundant protein in the animal kingdom).

• Insulin
• Immunoglobulins
• Rhodopsin
• Collagen