carbohydrates are made up of Carbon (C), hydrogen (H) and oxygen (O). they have a general formula of CnH2nOn e.g C6H12O6. NB. (n, 2n, 6 and 12 are subscripts of C, H and O)
Foods that have a simple carbohydrate structure make them efficient at treating insulin shock. Other structures include structural carbohydrate, and excess carbohydrate.
glucose the structure is monosaccarides
Cellulose is itself a carbohydrate, and provides structure in cell walls.
Cellulose
Chitin
When a carbohydrate is attached to a phospholipid, the structure is called a glycolipid. Glycolipids are important components of cell membranes and play a role in cell recognition and signaling. They consist of a glycerol backbone, fatty acid tails, and one or more carbohydrate groups, which can vary in composition and structure.
Fiber
The backbone of carbon in a carbohydrate comes from simple sugar molecules like glucose. These sugar molecules link together in chains to form the structure of a carbohydrate.
A phospholipid attached to a carbohydrate (sugar) chain is called a Glycolipid.
A carbohydrate molecule is made up of carbon, hydrogen, and oxygen atoms arranged in a specific way. Its structure is determined by the arrangement of these atoms in a chain or ring formation. The specific arrangement of the atoms determines the type of carbohydrate molecule it is, such as a simple sugar or a complex starch. Scientists use techniques like X-ray crystallography and nuclear magnetic resonance (NMR) spectroscopy to determine the structure of carbohydrate molecules.
Collagen is a substance used in many engineering applications. It has a linear structure similar to that of a carbohydrate.
The structure of a carbohydrate is lipids and proteinnuuu ur wrong lipids and proteins are other types of organic molecules...carbs are made of carbon, hydrogen, and oxygen, in the ratio of 1:2:1.The basic structure of a carbohydrate is of the equation CH2O being repeated into rings. These carbohydrate rings quantitatively label what sort of carbohydrate is present. Example monosaccarides, disaccarides, oligosaccarides, and polysaccharides.