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Macromolecule #2

Across
polymers of carbohydrates, long chains of sugar molecule, connected by glyosidic linkages, provides immediate energy reserves or structural support
large group of organic compounds occurring in foods including sugars, starch and cellulose
the production of chemical compounds
Bond monosaccharides together to form disaccharides, oligosaccharides and polysaccharides
has all hydrogen bonds
nitrogen containing part of an amino acid
short chains of 2 monosaccharides, consists of 2 monosaccharides joined by glyosidic linkage, provide immediate energy
are molecules with diverse structures and functions
Glycerol molecule backbone, one or more fatty acid tails attached
all single bonds between carbon atoms, solid at room temperature, unhealthy type of fat, more difficult to breakdown
Down
the chemical breakdown due to reaction of water
Molecular subunits of a polymer, they are the small molecules of the same type that join together to make polymers
Monomers of Carbohydrates, provides immediate energy, usually contains 5-6 carbon atoms, simple enough to serve as raw materials for other organic molecules
Made up of 1 glycerol molecule and 3 fatty acid molecules, joined by ester linkages resulting from dehydration synthesis
a thin polar membrane
one or more double bonds between carbon atoms, liquid at room temperature, healthier type of fat, more easily broken down
3-20 ,monosaccharides
non-polar, fatty acid tails point in one direction and repel water
long fatty acid chains hooked together in the middle, used for structural support, used for protection