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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 |
Created by:
geislerd
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