glucose
No, isomers do not always have to share the same functional group. Isomers are compounds with the same molecular formula but different structures, which can result in differences in physical and chemical properties. This structural variation may include differences in functional groups.
Green algae, specifically from the group Charophytes, are believed to be the protist functional group that gave rise to terrestrial plants. They share many structural and biochemical similarities with land plants, leading researchers to hypothesize this evolutionary relationship.
Cells are the building blocks of all living organisms and share basic chemical components such as DNA, RNA, proteins, lipids, and carbohydrates. These components contribute to the common molecular processes necessary for life, including metabolism, growth, and reproduction, making cells chemically similar.
Most foods contain covalent bonds in their molecular structures. Covalent bonds are formed when atoms share electrons to create a stable molecule, so most organic compounds found in food such as carbohydrates, lipids, and proteins have covalent bonds.
There all hydrophobic,meaning water fearing.They are nonpolar, which means they do not dissolve in water.
The chemical elements of carbohydrates is oxygen, hydrogen and carbon. Carbohydrates are a group of organic compounds such as sugar, cellulose and starch, that occur in living tissues and foods.
They are all the major organic compounds. They also share the elements Carbon, Oxygen, and Hydrogen.
No, isomers do not always have to share the same functional group. Isomers are compounds with the same molecular formula but different structures, which can result in differences in physical and chemical properties. This structural variation may include differences in functional groups.
Carbon has four electrons in its valence shell (outershell). Since this energy shell can hold eight electrons, each carbon atom can share electrons with up to four different atoms. Carbon can combine with other elements as well as with itself. This allows carbon to form many different compounds of varying size and shape. Proteins, nucleic acids, carbohydrates and lipids
Green algae, specifically from the group Charophytes, are believed to be the protist functional group that gave rise to terrestrial plants. They share many structural and biochemical similarities with land plants, leading researchers to hypothesize this evolutionary relationship.
There are four main groups of lipids. They are fatty acids, glycerides, non glycerides, and complex lipids. The groups are determined based on storage of energy, structure of cell membranes, and signal of chemical biological activities.
Steroids are classified as lipids because they are a type of organic compound that is insoluble in water but soluble in nonpolar solvents, like fats and oils. Steroids share a similar structure with other lipids, such as having a hydrophobic core, making them fall under the category of lipids in biochemistry.
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OK lipids do not suck as answered previously....The compounds called lipids are grouped together because they share one important trait: They have little or no affinity for water. The hydrophobic behavior of lipids is based on their molecular structure. Although they may have some polar bonds associated with oxygen, lipids consist mostly of hydrocarbons. Smaller than true (polymeric) macromolecules, lipids are a highly varied group in both form and function. Lipids include waxes and certain pigments, but we will focus on the most biologically important types of lipids: fats, phospholipids, and steroids.
Cells are the building blocks of all living organisms and share basic chemical components such as DNA, RNA, proteins, lipids, and carbohydrates. These components contribute to the common molecular processes necessary for life, including metabolism, growth, and reproduction, making cells chemically similar.
An important feature that all lipids have in common with one another is they are hydrophobic structures.
Most foods contain covalent bonds in their molecular structures. Covalent bonds are formed when atoms share electrons to create a stable molecule, so most organic compounds found in food such as carbohydrates, lipids, and proteins have covalent bonds.