No. Glycerol is merely a three Carbon chain with an -OH (alcohol) group on each of these three Carbons = HO-CH2-OH-CH-CH2-OH. The opportunities for "expansion" of this molecule are at least extensive.
NO, it is not.
Reference:
Sophomore Biochem major
Protein
glycerol increases the stabilization of the protein by decreasing the surface tension of water
No, there is a great difference between lipaseand protease. lipase: digest fats and oils into glycerol and fatty acids. protease: digest protein into amino acids.
No, glycerol is subunit of lipids.
Glycerol is not a subunit of nucleotides. Glycerol is a subunit of triglycerides and phospholipids (types of lipids).
Protein
amino acid and glycerol
While both are organic molecules, glycerol has everything to do with lipids and proteins are in their 'own league'.
glycerol increases the stabilization of the protein by decreasing the surface tension of water
To protect protein during thawing and freezing
No , all are not macro molecules .
The end products of fat digestion are fatty acids and glycerol.
Lipase is an enzyme that breaks lipid molecules down into a glycerol molecule and fatty acids. It is a protein.
Carbohydrates are made of monosaccharides, lipids are made of glycerol and fatty acids, and proteins are made of amino acids.
Glycerol is colorless.
No, glycerol is subunit of lipids.
No, there is a great difference between lipaseand protease. lipase: digest fats and oils into glycerol and fatty acids. protease: digest protein into amino acids.