Identification of Macromolecules Introduction The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins and nucleic acids. Briefly‚ the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy‚ information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests‚ many cannot. Scientists then use certain
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Glucose +Glucosemaltose Starch * It acts as a store of energy which can be converted back into glucose when required. It can be found in 2 forms: * The polysaccharides of amylose (50-500 glucose units in a straight line) * Amylopectin (Which contains up to 100000 glucose units in a branch like structure) Polysaccharides Glycogen: is the bodies’ equivalent to starch. It is stored in the liver and muscles and is Brocken down into glucose when energy is required. Pectin: pectin substances
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The two types of cell walls are primary cell wall and secondary cell wall. 4. What are the most abundance components of the CELL WALL? And what are the three types? Also list their functions. The most abundant component of the cell wall is Polysaccharide. The three are: Cellulose‚ Hemicellulose and Pectin. Cellulose has crystalline aggregates that give the cell wall its resistance; hemicellulose provides structure‚ regulation and storage to the cell wall and pectin is used as a gel agent. 5
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MACROMOLECULES OF LIFE DEFINITIONS INORGANIC CHEMISTRY A branch of chemistry which studies the structures‚ synthesis and reactions of compounds other than HYPERLINK http//searchbox.hyperdictionary.com/dictionary/hydrocarbons t _blank hydrocarbons and their derivatives ORGANIC CHEMISTRY A branch of chemistry that deals specifically with the structures‚ synthesis and reactions of carbon-containing compounds. CHEMICAL BONDS When two or more atoms are bonded together to form new and more complex aggregates
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Living organisms are composed of part water and part chemicals. The chemicals that help make up life are constructed mainly of carbon. A compound that has carbon in its composition is called an organic compound. Organic compounds also usually contain hydrogen atoms. Even though life is very complex‚ all large molecules that make up life are categorized into four large classes: lipids‚ protein‚ carbohydrates‚ and nucleic acids. These four molecules are known as macromolecules‚ due to their large size
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nutrients in preparation for absorption. GI tract is the flexible muscular tube from mouth to anus. The digestion of carbohydrates begin in the mouth‚ where an enzyme‚ salivary amylase (α-amylase;ptyalin) starts to breaking the polysaccharides (starch) into short polysaccharides (dextrin). Dextrin is a partial degradation of starch‚ shorter chains of maltose units. Salivary amylase is inactivated by stomach acid in the stomach and to a small extent‚ it continues breaking down starch (but there’s no enzymatic
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Macromolecules is the source of immediate energy needs in living systems. Polysaccharides are made up of chains of sugar monomers linked together‚ they are stored inside the cell for future energy to be used later. The major storage of polysaccharide is starch. Starch is stored inside of granules throughout the winter‚ also‚ Fatty acids can be classified as Saturated or Unsaturated depending on the bonds. Fatty
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respiration faster. Using yeast‚ smith fermentation tubes and different substrates namely‚ starch‚ lactose‚ sucrose‚ glucose and fructose‚ which are from different kinds of carbohydrates‚ ranging from the simplest sugars glucose and fructose to the polysaccharide starch and water as the control‚ the hypothesis was tested. With the span of thirty minutes with five-minute intervals‚ the height of carbon dioxide trapped in the tube was measured. The results showed that with the substrate fructose‚ the rate
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SUMMARY PAGE CONTENTS PAGE INTRODUCTION As part of a balanced diet‚ most individuals incorporate wheat products into their diets; bread‚ cakes‚ pizzas or biscuits are just the few gluten containing products that people without coleiac disease‚ take for granted. Although deemed as normal for most‚ these simple foods are not as nutritious or beneficial to people who have Coeliac disease. Coeliac disease pronounced (see-liac) is intolerance to wheat products‚ whereby gluten fights against
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Chapter 1 Answers QUICK-CHECK questions 1 What are the special characteristics of the light produced by a synchrotron? In a synchrotron‚ electrons are accelerated to very high speeds (almost the speed of light). Light is created when the direction of movement of these electrons is changed (deflected) using magnetic fields. A characteristic of this light is that it is extremely bright. 2 a Explain why ice is less dense than water. Ice is less dense than liquid water because‚ as water solidifies
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