The Four Important Macromolecules: Carbohydrates

We have four important macromolecules; carbohydrates, lipids, proteins, and nucleic acids. From these four, the macromolecule I chose for this assignment was carbohydrate. Carbohydrates branch off into three main categories; monosaccharides, disaccharides, and polysaccharides. I decided to focus on disaccharides, specifically sucrose. Sucrose is more commonly known as table sugar. It has a chemical formula of C12H22O11. It is physically described as a white, odorless (although when heated, it may have a caramel-like odor) solid with a crystalline/powdery texture. In addition, sucrose also has many compelling chemical properties. Sucrose is a polar molecule, which can be identified by observing its asymmetrical shape. In addition, this substance
Without even realizing it, sucrose is present all around us. There are many different forms of sucrose, the most common is white refined sugar, but there is also cane sugar, beet sugar, mill white, blanco directo, and brown sugar. Sucrose can be consumed from natural sources or from processed foods. We consume natural sugar from fruits (bananas, cherries.etc), and vegetables (potatoes, carrots.etc). Refined sugar is consumed eating by processed foods such as white bread, pasta, soft drinks.etc. Sucrose provides our bodies with energy. After this substance is consumed, it decomposes into its two fundamental monosaccharides (glucose, and fructose). Next, the glucose and fructose molecules are quickly absorbed into our bloodstream and energy is obtained. Even though sucrose is used as a source of energy in our bodies, too much of it can be harmful. When sucrose is consumed daily in large amounts, it causes triglycerides (a type of lipid in our blood), which causes visceral fat (body fat that is stored in the abdominal cavity) and it eventually causes cells to have an abnormal reaction to insulin making them resist