17.) Carbohydrates, examples, characterstics 18.) Mono and polysaccharides, starch, sucrose, fructose, glucose, ,,table sugar maltose, galactose, lactose 20.) What is the difference between cellulose and starch? 21.) What does glycosylation do to a protein or lipid? 22.) Protein: define, cite examples 23.) What are amino-acids; how many are there? 24.) What is collagen? What is x-pro-gly and why does it form a spiral helix? 25.) Define denaturation, catalysis Chapter 3 1.) What are the major components of a cell? (include organelles) 2.) Define cytoplasm, cytosol 3.) How do proteins move with respect to the PM?