The Science of Food
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| Adenosine triphosphate (ATP) | A compound composed of adenosine and three phosphate groups that supplies energy for many biochemical cellular processes by undergoing enzymatic hydrolysis.
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| Amino Acid | An organic monomer which serves as a building block of proteins.
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| Calorie | The amount of heat energy required to raise the temperature of 1 g of water by 1°C; also the amount of heat energy that 1 g of water releases when it cools by 1°C. The Calorie, usually used to indicate the energy content of food, is a kilocalorie.
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| Carbohydrate | A sugar in the form of a monosaccharide, disaccharide or polysaccharide.
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| Chemical Bond | An attractive force that holds together the atoms, ions, or groups of atoms in a molecule or compound.
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| Chemical Indicator | A substance (as a dye) used to show visually usually by its capacity for color change, the condition of a solution with respect to the presence of free acid or alkali or some other substance.
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| Chemical Reaction | Chemical transformation or change; the interaction of chemical entities.
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| Compound | A substance consisting of two or more elements in a fixed ratio.
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| Covalent bond | A type of strong chemical bond in which two atoms share one or more pairs of valence electrons.
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| Dehydration Synthesis | A chemical reaction in which two molecules are bonded together with the removal of a water molecule.
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| Disaccharide | A double sugar molecule made of two monosaccharides bonded together through dehydration synthesis.
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| Element | The smallest particle of a substance that retains all the properties of the substance and is composed of one or more atoms.
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| Glucose | A monomer of carbohydrate, simple sugar.
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| Homeostasis | The maintenance of relatively stable internal physiological conditions (as body temperature or the pH of blood) in higher animals under fluctuating environmental conditions.
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| Hydrolysis | A chemical process that splits a molecule by adding water.
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| Ionic bond | A chemical bond resulting from the attraction between oppositely charged ions.
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| Lipid | One of a family of compounds including fats, phospholipids, and steroids that is insoluble in water.
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| Macromolecule | A type of giant molecule formed by joining smaller molecules which includes proteins, polysaccharides, lipids, and nucleic acids.
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| Molecule | Two or more atoms held together by covalent bonds.
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| Monomer | The subunit that serves as the building block of a polymer.
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| Monosaccharide | A single sugar molecule such as glucose or fructose, the simplest type of sugar.
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| Nutrient | A substance that is needed by the body to maintain life and health.
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| Polymer | A large molecule consisting of many repeating chemical units or molecules linked together.
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| Polysaccharide | A polymer of thousands of simple sugars formed by dehydration synthesis.
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| Protein | A three dimensional polymer made of monomers of amino acids.
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