Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

ALS ch. 17

ch. 17 vocab

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