3.1.5-3.1.7 - Disaccharides & Polysaccharides | Fatty Acids

The linking of a monosaccharide, disaccharide, or polysaccharide by removal of a water molecule

• Condensation Reaction

• Glucose Molecules

• Monosaccharide

• Polysaccharide

When 2 glucose molecules bond together they form a:

• Condensation Reaction

• Glucose Molecules

• Monosaccharide

• Disaccharide

Atoms of small molecules that bond together to form more complex structures

• Condensation Reaction

• Glucose Molecules

• Monomer

• Disaccharide

The terms monomer and monosaccharide are often used synonymously:

• True

• False

A condensation reaction and dehydration synthesis describe the same process

• True

• False

One molecule easily absorbed

• Monosaccharide

• Disaccharide

• Polysaccharide

• Glucose Molecule

Formed by two monosaccharides via loss of a water molecule

• Monosaccharide

• Disaccharide

• Polysaccharide

• Glucose Molecule

Carbohydrates of 3 monomers or more

• Monosaccharide

• Disaccharide

• Polysaccharide

• Glucose Molecule

The composition of a triacylglycerol

• Glycerol & one fatty acids

• Glycerol & two fatty acids

• Glycerol & three fatty acids

• Glycerol & four fatty acids

Saturated fats:

• Single bonds between carbon atoms & solid at room temperature

• Double bonds between carbon atoms & solid at room temperature

• Single bonds between carbon atoms & liquid at room temperature

• Double bonds between carbon atoms & liquid at room temperature