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ALS ch. 17
ch. 17 vocab
Question | Answer |
---|---|
albumen | the inner white part of an egg |
amine group | a group made of two hydrogen atoms and one nitrogen atom |
amino acids | a type of organic acid that chains together to make protein |
antibodies | very large proteins that weaken or destroy foreign substances in the body |
chalaza | the twisted, ropelike structure in an egg |
coagulation | to change a liquid into a soft semisolid or solid mass |
complete protein | a protein that contains all the essential amino acids |
denaturation | a process that changes the shape of a protein molecule without breaking its peptide bonds |
essential amino acids | nine amino acids (out of 20) that the body needs but cannot make itself |
foam | air bubbles incorporated and trapped in a protein film by whipping, as in meringue |
gluten | an elastic substance formed by mixing water with the proteins found in wheat; produced when dough is kneaded |
high-quality protein | a protein that contains all the essential amino acids |
incomplete protein | a protein lacking one or more essential amino acids |
macromolecules | large molecules containing many atoms |
peptide bonds | bonds between the nitrogen of one amino acid and the carbon of a second amino acid |
polypeptide | a single protein molecule containing ten or more amino acids linked in peptide chains |