The Proteins Of Carbohydrates And Carbohydrates

1. Carbon, hydrogen, and oxygen make up carbohydrates. Small carbs contain twice as many hydrogen atoms as oxygen atoms; simple sugars, called monosaccharides, are the basic building blocks for

Lipids make up the outer membranes of cells, while carbohydrates can be used to make exoskeletons. Furthermore, the glycerol heads in lipids are made of carbon, oxygen and hydrogen which are attached to long hydrocarbon tails. Carbohydrates must have this ratio of carbon, hydrogen and oxygen:(CH2O)n They both contain a lot of energy. Another similarity is that both carbohydrates and lipids can be used to provide structure. Both are broken by hydrolysis and combined using dehydration

A polysaccharide is when a numerous amounts of monosaccharides are joined together forming a molecule. Both glycogen and starch are polysaccharides. Glycogen is a energy storage carbohydrate found in animals. Glycogen in comparison to starch is much more highly branched. Starch is a polysaccharide that functions as a energy carbohydrate store in plants. This can be found mostly in potatoes and cereals. It is formed by the bonding together of many of glucose subunits into long chains. The actions of hydrolysis is the chemical breakdown of a compound due to the reaction of water. In order for hydrolysis to occur water must be added to the compound

Carbohydrates are organic compounds that are made up of carbon, oxygen, and hydrogen. Carbohydrates are used as a point of supplies of energy. The energy is stored and can be used in the future.

Carbohydrates are sugars and starches and are made of monomers called saccharides, which are connected together to make a polymer called polysaccharides. Carbohydrates give energy to living things, and a special type of carbohydrate called cellulose makes a plant’s cell walls. Proteins are made of monomers called amino acids. Proteins make up the muscles and structural tissue in a body, and they make enzymes which control chemical reactions. Proteins form peptide bonds between amino acids, which make up a polypeptide.

The monomers of: Carbohydrates: Sugars Proteins: Amino Acids Lipids: Fatty Acids Nucleic Acids: Nucleotides 5. The monosaccharide glucose is found in photosynthesis which is in its natural state. The function of glucose is to provide energy to plants and animals. 6. The two polysaccharides found (a) in plants and (b) in animals.

Then, nucleic acids are made up of nucleotides and has the ability to make new cells. Finally, Lipids. Lipids are made up of glycerol and fatty acids. Lipids play a big role in the body, it provides cushion and insulation for the larger organisms in our bodies. All of these macromolecules and monomers are needed to make energy.

Carbohydrates are composed of carbon, hydrogen, and oxygen. Carbohydrates can come from fruits, vegetables, and grains. There are two different kinds of carbohydrates. The first being simple carbohydrates, which are sugars. Glucose, fructose, and galactose fall under the sugar category. Then you have your complex carbohydrates, which are starch in grains, glycogen stored in our muscles, and fiber. When it comes to energy within our body glucose is a major source of energy. When our body does not get enough carbohydrates to supply enough glucose, our body will make glucose from proteins. I applied this to my life by making sure I eat fruits, vegetables, and grains to get my carbohydrates every single

No I did not because I normally don’t consume that many carbohydrates on a daily basis due to the fact that I’m trying to watch what I eat to keep a healthy lifestyle and maintain my body weight.

There are many types of foods, nutrients, and minerals that are important to the body, and the ones that will be covered in this paper are electrolytes, carbohydrates, and proteins. The items listed above are vital to body functions in many ways; for example, electrolytes necessary for proper muscle contraction (Nordqvist 2013). Proteins are essentially what allow our bodies to function as they do, and carbohydrates provide us with the energy that allows it to function. Our body is an amazing and intricate machine, and that’s basically what it is -- a well-oiled machine. In this adventure we will discover what makes our bodies work the way they do, what moves the figurative cogs of our body, and what makes us tick inside.

Carbohydrates – Long chains of simple sugar • Glucose is a simple sugar - monosaccharide • Two simple sugars (glucose) join together to form maltose – disaccharide • Lots of simple sugars (glucose and maltose) join together to form starch, glycogen or cellulose – polysaccharide • The bond that connects simple sugars together to form complex sugars are called glycosidic bonds • Starch is a straight long chain of simple sugars • Glycogen is a long chain of glucose with branches Proteins – Long chains of amino acids • There are around 20 different types of amino acids • Amino acids can be arranged in any order, this results in thousand of different proteins - polymer • The bond that connects amino acids together to form proteins are called peptide

They are all polymers made during dehydration synthesis reactions from monomers. These reactions result in the loss of water forming strong covalent bonds. They are referred to as endergonic reactions since they require an input of energy. Hydrolytic reactions are the opposite as they break polymers into single unit monomers using water and in the process releasing energy thus referred to as exergonic reactions (Gorrod, 1985). The monomer form of carbohydrates is a monosaccharide e.g. glucose (used for energy in cells), fructose and ribose. When two monosaccharides undergo a dehydration synthesis reaction they form a disaccharide e.g. sucrose, which is a combination of glucose and fructose. Sucrose is used for transport in plants. Polysaccharides consist of three or more covalently bonded monosaccharides. Starch and glycogen are good examples and are both used in energy storage in plants and animals respectively. Monomers of lipids are fatty acids and glycerol while amino acids are monomers of proteins. Amino acids mainly function to regulate different cell functions as well as catalyze various cell reactions. Nucleotides are the monomers of nucleic acids and they function in storing the genetic information of a cell (DNA) and synthesis of proteins (RNA). All these monomers undergo dehydration synthesis reactions to form their corresponding polymers and are used in

There are four types of biomolecules, carbohydrates, lipids, proteins, and nucleic acids. Carbohydrates are large chains of sugar found in food and living tissues. This includes sugars, starch, and cellulose. They have the same ratio of hydrogen and oxygen that water has, 2:1. They are broken down to release energy in the animal body. Lipids are any organic compounds that are fatty acids and don’t dissolve in water but do in organic solvents. Fatty acids can be found in natural oils, waxes, and steroids. Proteins are macromolecules that do everything in the cell. They are tools and machines that make things happen. Nucleic acids are long strands of nucleotides, and function primarily in storage and transmission of genetic information. There are two types of nucleic acids, DNA and RNA. DNA is the genetic material of all cellular organisms, and RNA sends out messages from the information that is held in the DNA.

Lipids and Carbohydrates Lipids are a group of substances, which include fats, oils and waxes. Carbohydrates include sugars, starches, glycogen and cellulose. They are stored in plants as starches and in animals as glycogen. There are many differences between carbohydrates and lipids.

Cell surface carbohydrates are carbohydrate chains that are bonded to lipids and proteins that are within the phospholipid bilayer of a cell. These are known as glycolipids and glycoproteins; they have carbohydrate chains protruding from them out of the cell membrane surface. They are the first molecules to be encountered and recognized by other cells, so they are used to identify the cell. Carbohydrates are used as the ligand component of glycoconjugates (glycoproteins and glycolipids) and their structure varies depending on the structure of the molecule it binds to, ranging from small saccharide units to very large polysaccharide chains. Although the carbohydrate chains are generally oligosaccharides and can either be straight or branched. Cell surface carbohydrates coat the exterior surfaces of cell membranes and extend from the phospholipid bilayer into the aqueous environment outside the cell presenting information-rich binding sites and have the potential to carry necessary information to act as markers for cellular recognition. The anomeric carbon of the carbohydrate binds to the hydroxyl group present on the lipid or protein through a covalent bond referred to as a glycosidic bond. The carbohydrate is hydrophilic and contains polar groups that enable the molecule to be soluble as it forms hydrogen