Differentiate starch from cellulose and carbohydrates from lipids.
Q: Describe the main properties and functions of carbohydrates, lipids, proteins, and nucleic acids.
A: For the proper functioning and growth of the body essential elements and minerals are required.…
Q: classify proteins based on composition .
A: Proteins are the polymers of amino acids. protein contains carbon , hydrogen , Oxygen and nitrogen…
Q: Compare and contrast the difference between proteins, carbohydrates, lipids and nucleic acids?
A: Introduction: Those molecules that fulfill the structural and functional requirements of the living…
Q: Describe the fate, metabolism, and functions of carbohydrates.
A: Carbohydrate is macromolecules that are found in the food sources in form of sugar, starch, and…
Q: Sketch a monosaccharide, an amino acid, a nucleotide, a glycerolmolecule, and a fatty acid. Then…
A: All living organisms require essential nutrients for promoting the growth and development of the…
Q: Differentiate alpha and beta carbohydrates
A: Carbohydrates are polyhydroxy ketone or polyhydroxy aldehyde or compound which produce them on…
Q: Differentiate fats, steroids, and phospholipids. Give examples of each.
A:
Q: differentiate the class of carbohydrates and their chemistry.
A: Carbohydrates are a group of organic compounds that are formed of aldehyde or ketone groups attached…
Q: Diagram how a disaccharide forms
A: Saccharide is a carbohydrate that is classified according to its numbers. These are an important…
Q: Cellulose and starch are examples of
A: Cellulose is the structural component of the plant's cell wall. Starch is the storage form of Energy…
Q: Determine the major classes of organic compounds found in body.
A: Organic compounds make up all living things, including plants, animals, and microbes. Biomolecules…
Q: Explain how carbohydrates are linked to proteins.
A: Proteins and carbohydrates are major biomolecules present in the body. They occur in the body both…
Q: A carbohydrate is any molecule that contains carbon, hydrogen, and oxygen in the ratioa. 2:1:2. c.…
A: Carbohydrates are an integral part of the human diet and are provided by fruits, vegetables, and…
Q: Identify the structural element that all carbohydrates havein common
A: Carbohydrates are essential biomolecules that are present in the food we eat. They play an important…
Q: Enumerate the five classification of lipids based on function.
A: Lipid, any of a wide range of organic molecules that do not interact significantly with water, such…
Q: Define Carbohydrates give its types
A: Chemically carbohydrates are made of carbon, hydrogen and oxygen. Their general chemical formula can…
Q: Describe how cells use lipids.
A: Introduction: Lipids are biomolecules that are insoluble in water. They are smaller than other…
Q: . Which of the following categories includes allothers in the list?(A) disaccharide(B)…
A: Carbohydrates are polyhydroxy aldoses, ketoses and their condensation products. Aldoses bear…
Q: Explain the types of carbohydrates with examples for each.
A: Carbohydrates are biomolecules having mostly the atoms of carbon, hydrogen and oxygen. They have…
Q: Explain the biological importance of of carbohydrates for a living things
A: Carbohydrates are the most abundant biomolecules in nature and form an important part of our diet…
Q: Compare and contrast the general molecular structures of carbohydrates, lipids, proteins, and…
A: Biomolecules are large macromolecules that are very important for the processing of body…
Q: Illustrate the three-dimensional structure of cellulose and starch ?
A: cellulose and strach both are polysachharides.
Q: Use a t chart to distinguish between saturated fats and unsaturated fats.
A: Few important points: We know that lipids are diverse group of organic compounds which are…
Q: Compare the structures of glycogen and starch.
A: Introduction: A carbohydrate is a biomolecule made up of carbon (C), hydrogen (H), and oxygen (O)…
Q: Explain how lipids originated from the human body?
A: Introduction Lipids:- These are fatty, waxy, or oily compounds that are soluble in organic solvents…
Q: compare and contrast carbohydrates from lipids.
A: Introduction: Carbohydrates and lipids are macromolecules that are made up of carbon, hydrogen, and…
Q: Differentiate the characteristics of fats from oils. Give example.
A: Introduction: Lipids might be viewed as natural substances generally insoluble in water, dissolvable…
Q: Describe monosaccharide, disaccharide, oligosaccharide, and polysaccharide in terms of the number of…
A: Biomolecules refer to carbon- based organic compound that are produced by a living organism. These…
Q: name two chemical components of starch
A: Starchy foods provide a healthy energy supply and a major source in our diet. Diets with a high…
Q: Classify carbohydrates by functional group and number of carbon atoms, and label them accordingly.
A: Biomolecules containing exclusively hydrogen and oxygen in the same ratio as that of water (1:2) are…
Q: Define about Carbohydrates?
A: Nutrition is an essential part of life to functions. The nutrition provides essential energy for the…
Q: Determine whether each of the carbohydrates is a monosaccharide, disaccharide, or polysaccharide.…
A: The carbohydrates are a complex polymer that is known to be composed of the monomer units that are…
Q: Lipids, proteins, DNA, RNA, and complex carbohydrates are all ____.
A: A biomolecule represents a biological molecule which is required for biological processes in the…
Q: What are monosaccharides, oligosaccharides and polysaccharides?
A: A carbohydrate can be defined as the important biomolecule which consists of carbon (c), hydrogen…
Q: determine what group of lipid does the structure belong to
A: Lipids are amphipathic molecules that contain both polar as well as non-polar groups. Lipids make up…
Q: Describe the chemical composition and functions of carbohydrates, lipids, proteins, and nucleic…
A: Biomolecules are the chemicals or molecules present in the living organism. They are of two types:…
Q: How do you determine the content and composition of carbohydrates?
A: Introduction Carbohydrates Are A Key Component In A Variety Of Foods. Carbohydrates Can Exist As…
Q: Distinguish among monosaccharides,disaccharides, and polysaccharides; compare storage…
A: Foods are important source for obtaining energy. The food components include carbohydrates, lipids,…
Q: monosaccharides from the starch
A: Monosaccharides is a types of simple carbohydrates which have only one unit of sugar. Examples:…
Q: Explain using words and diagrams the structure of fats
A: A fat molecule has two types of components: a glycerol backbone and three fatty acid tails. A fatty…
Q: Is water a carbohydrate
A: There are several biomolecules present in the body they differ in structure and play particular…
Q: Classify proteins according to nutritional value. To which classification does albumin and gelatin…
A: Proteins are the polymers of α-amino acids. where each amino acids consist of an a-amino group,…
Q: Explain Starch and glycogen and write the difference and similarities between them.
A: Complex carbohydrates have longer chains of sugar molecules. Starch and glycogen are some of the…
Q: Identify and EXPLAIN one way Proteins and Carbohydrates are similar and one way that they are…
A: The life-sustaining and organic molecules, produced by living organisms are called biomolecules or…
Q: compare monosaccharide and polysaccharide. Describe two main components of starch and compare…
A: Macromolecules are those biomolecules that are needed in large quantities for the survival of living…
Q: compare saturated vs unsaturated fats
A: Dietary intake of fats is essential to maintain good health. Fats are higher in energy, therefore,…
Q: Define carbohydrate and know the functional groups thatcharacterize carbohydrates.
A: Nutrition is an essential part of life to functions. The nutrition provides essential energy for the…
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- t References Aa - aly. A ♡ F Mailings Review 33. 1 34. Y Paragraph View Help Tell me what you want to do AaBbCcDc AaBbCcDe AaBbC AaBbCc AaB = 1 Normal 11 No Spac... Heading 1 Heading 2 Title 5 ... 3. ... 29. Lipids are examples of 30. List 3 types of lipids that are components of cell membranes. 31. are solid at room temperature, while are liquid at room temperature. 32. Describe the structure of a phospholipid molecule. 4. ... 15 are the workhorse molecules of the cell, with functions such as are the monomeric units of proteins and they are connected by 35. Proteins that are inactivated due to being hot folded correctly are said to be way to cause it. (hydrophobic/hydrophilic) molecules. 36. Nucleic acids exist in 2 primary forms, (made of nucleotides (made of nucleotides and__). 37. The nucleic acid in the nucleus of a cell, known as the genetic material is and bonds. Styles 6 and is one and) andLEARNING ACTIVITY 1. Differentiate starch from cellulose and carbohydrates from lipids. 2. In which solvents or solutions will a lipid be soluble: a. CH2C12 b. 5% aqueous NaCl solution c. CH3CH2CH2CH2CH3 3. List the physical properties of fats and oils and explain why they are different. 4. Identify the membrane lipids and describe their structures and roles. 5. Which is more hydrophilic, cholesterol or phospholipids? Defend your answer. 6. Why does the introduction of double bonds into a fatty acid molecule lower its melting point? 7. Identify the fatty acids present in each of the following triacylglycerols.PDF Section 5 Cell Chemistry Organiz X PDF Section 5 Cell Chemistry Organiz x + X C Ⓒ File | C:/Users/keish/Downloads/Section%205%20Cell%20Chemistry%20Organizer%20Assignment.pdf 8 ✓ Draw V I Carbohydrates 1. 2. 3. What is the monomer or base unit for carbohydrates? Saturated: Read aloud Unsaturated: + Lipids List the different groups of lipids presented in the course notes. Hydrophilic: 3 of 4 List and define the three complex carbohydrates important to plants and animals. What elements make up this organic compound group and ratio? {" QI What elements make up this organic compound? In your own words, define the terms below: re 20 61 0 D {0}
- 1. Draw the structures of triacylglycerol, cholesterol, phosphatidylcholine, and sphingomyelin. 2. Identify the polar/charged groups and draw how water will orient itself around these groups. 3. Order these lipids from most hydrophobic to most hydrophilic. 4. Predict how the lipids will migrate on the TLC plate when the running buffer is an organic solvent. Keep in mind that although the lipid standards are dissolved in organic solvent, they can (by virtue of their polar/charged groups) interact with the polar silica matrix of the TLC plates.I. MULTIPLE CHOICE: Please choose the BEST ANSWER to the followingquestions below. 10. Fatty acids containing double bonds are found in ________. a. polysaccharides. b. proteins. c. saturated lipids. 11. The fatty acid with the IUPAC name of hexadecanoic acid is ________. a. lauric acid. b. myristic acid. c. palmitic acid. d. stearic acid. 12. Which of the following has the least number of saturated fatty acids? a. Coconut oil b. Corn oil c. Lard d. Palm oilPlease state if the statements are true or false.1. An aplha 1,4 glycosidic linkage is considered a branching linkage in polysaccharides2. Isocitrate dehydrogenerase is classified as an isomerase
- B. Q8. Unanswered Q8. Hydrogen bonds between parts of the macromolecule are involved in producing which of the following? (choose all that apply) O Select all that apply primary structure of proteins shape of fats secondary structure of proteins D. tertiary structure of proteins structure of cellulose E. 1 Submit 0/11 answered 1.pdfI. MULTIPLE CHOICE: Please choose the BEST ANSWER to the followingquestions below. 4. Which of the following best describe the physical properties of fatty acids?a. All physical properties of fatty acids are influenced by the length and degree ofunsaturation of their carbon chain.b. Melting points of fatty acids are influenced by the carbon chain length.c. Melting points of fatty acids are influenced by their degree of unsaturation.d. All the above.5. Triacylglycerols are ________.a. insoluble in water.b. partially soluble in water.c. soluble in water at elevated temperatures.d. soluble in water.6. The backbone of a triglyceride is __________.a. a three-carbon molecule with an aldehyde and two hydroxyl groups.b. a three-carbon molecule with three hydroxyl groups.c. esterified fatty acids fused with 1 to 3 carbons.d. three long-chain fatty acids.I. MULTIPLE CHOICE: Please choose the BEST ANSWER to the followingquestions below.4. Which of the following best describe the physical properties of fatty acids?a. All physical properties of fatty acids are influenced by the length and degree ofunsaturation of their carbon chain.b. Melting points of fatty acids are influenced by the carbon chain length.c. Melting points of fatty acids are influenced by their degree of unsaturation.d. All the above.5. Triacylglycerols are ________.a. insoluble in water.b. partially soluble in water.c. soluble in water at elevated temperatures.d. soluble in water.6. The backbone of a triglyceride is __________.a. a three-carbon molecule with an aldehyde and two hydroxyl groups.b. a three-carbon molecule with three hydroxyl groups.c. esterified fatty acids fused with 1 to 3 carbons.d. three long-chain fatty acids.7. Triacylglycerols are _____ in their ability to store energy when compared to glycogen, theenergy storing form of glucose in the human body.a.…
- le D... This is a/an: esc a) phospholipid b) lipid c) fatty acid d) carbohydrate 56B 1 Q A N @ 2 W S X # 3 OH a E D CH₂OH OH $ 4 TEC ОН C R FL OH % 5 22 T V MacBook Pro < 6 T!!! G Y B 11 & 7 H 2 * SFrom the list below, select the statements that are FALSE. (more than one) OThe hydropathy index plot is used to identify hydrophobic patches inside the cell membrane's architecture. The GPI anchor is a special biomolecule linking a protein to the cell membrane. The phosphoglycerides of the cell membrane contain only saturated or monounsaturated fatty acids. O Phosphoglycerides are to be considered amphiphilic. ONaturally, unsaturated fatty acids typically exist in the trans configuration.Qualitative Tests for Lipids Explain why lipids are insoluble in polar solvents. How do oils and fats differ? How does the degree of unsaturation and structure of fats affect its functionality, for example in the case of trans fats? An unknown sample was tested if there is a presence of lipid, after the test it shows that it is positive for translucent test, soluble with chloroform, didn’t produce a pungent odor in acrolein test, didn’t produce red color for Baudouin Test, and violet color disappears in Huble’s Test. WHAT CAN YOU CONCLUDE FROM THESE RESULTS?