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Chapter 5 Organic

7th : pages 103 to 114 pt.2

TermDefinition
starch main component in four
fermentation a process performed by yeast organisms
carbohydrates collective name for monosaccharides, disaccharides and polysaccharides
fatty acids and glycerol two chemicals that animal fats break down into
saturated fat lipid made from fatty acids that have no double bonds between carbon atoms
unsaturated fat lipid made from fatty acids that have at least one double bond between carbon atoms
saturated fat solid at room temperature
unsaturated fat liquid at room temperature
one thousand two hundred forty-two atoms in chemical formula for protein
glucose & fructose isomers of one another
Created by: LCA678
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