Carbohydrates contain carbon, hydrogen, and oxygen in a 1:2:1 ratio and include monosaccharides like glucose, fructose, and galactose. Monosaccharides can bond together through dehydration synthesis to form polymers or macromolecules. Carbohydrates serve as important energy sources and can be stored as starch in plants or glycogen in animals. Proteins always contain carbon, hydrogen, oxygen, and nitrogen and may contain other elements like sulfur or phosphorus. Proteins are made up of amino acids which bond together to form structures from primary to quarternary levels and examples include keratin and hemoglobin.
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Carbohydrates contain carbon, hydrogen, and oxygen in a 1:2:1 ratio and include monosaccharides like glucose, fructose, and galactose. Monosaccharides can bond together through dehydration synthesis to form polymers or macromolecules. Carbohydrates serve as important energy sources and can be stored as starch in plants or glycogen in animals. Proteins always contain carbon, hydrogen, oxygen, and nitrogen and may contain other elements like sulfur or phosphorus. Proteins are made up of amino acids which bond together to form structures from primary to quarternary levels and examples include keratin and hemoglobin.
Carbohydrates contain carbon, hydrogen, and oxygen in a 1:2:1 ratio and include monosaccharides like glucose, fructose, and galactose. Monosaccharides can bond together through dehydration synthesis to form polymers or macromolecules. Carbohydrates serve as important energy sources and can be stored as starch in plants or glycogen in animals. Proteins always contain carbon, hydrogen, oxygen, and nitrogen and may contain other elements like sulfur or phosphorus. Proteins are made up of amino acids which bond together to form structures from primary to quarternary levels and examples include keratin and hemoglobin.
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Carbohydrates contain carbon, hydrogen, and oxygen in a 1:2:1 ratio and include monosaccharides like glucose, fructose, and galactose. Monosaccharides can bond together through dehydration synthesis to form polymers or macromolecules. Carbohydrates serve as important energy sources and can be stored as starch in plants or glycogen in animals. Proteins always contain carbon, hydrogen, oxygen, and nitrogen and may contain other elements like sulfur or phosphorus. Proteins are made up of amino acids which bond together to form structures from primary to quarternary levels and examples include keratin and hemoglobin.
Copyright:
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Carbohydrates contain Carbon, Hydrogen and Oxygen.
2. In what ratio are these three elements found?
(C6 H12 O6) in the ration of 1:2:1.
3. Give one example of a hexose monosaccharide:
Hexose monosaccharides include glucose, fructose and galactose.
4. Monomers may bond together to form what?
Monomers may join together to form macromolecules or polymers.
5. Name the process in which these monomers bond together:
When monomers bond together, the process is called dehydration synthesis or condensation, when water is removed. For each monomer that is added, one water molecule is removed.
6. Why are carbohydrates important?
Carbohydrates are important energy sources, and can be stored in the form of starch in plants and glycogen in animals.
7. List three examples of a polysaccharide:
Polysaccharides include cellulose in plant cell walls, chitin in fungi and exoskeletons of arthropods.
8. What four elements does protein always contain?
Proteins always contain Carbon, Hydrogen, Oxygen and Nitrogen. Other elements, such as sulfur and phosphorus might also be present.
9. An amino acid is a what?
An amino acid is a monomer.
10. What do all amino acids contain?
All amino acids contain amino groups: A carboxyl group (-COOH) and an mino group (-NH2).
11. How many amino acids are there?
There are about twenty different amino acids.
12. What is formed when two amino acids bond together?
When two amino acids bond together by condensation, a dipeptide is formed.
13. Name the four levels of protein structure:
The four levels of a proteins developing structure are - Primary protein structure; - Secondary protein structure; - Tertiary protein structure; and - Quarternary protein structure.