I'm not sure but i think it's water... because when amino acids are connected water is lost; and amino acids are building blocks (monomers) of proteins.
Polysaccharides are formed by dehydration synthesis, while proteins are made from amino acids in translation.
No, polysaccharides are not types of proteins. Polysaccharides are complex carbohydrates made up of multiple sugar molecules, while proteins are macromolecules made up of amino acids.
Is the 20 different polysaccharides used to make proteins true or false?
R. T. Coutts has written: 'Polysaccharides, peptides and proteins' -- subject(s): Peptides, Proteins, Polysaccharides
Proteins, lipids, and polysaccharides are all essential biomolecules that serve various functions in living organisms. They are composed of smaller building blocks; proteins are made of amino acids, lipids are primarily made of fatty acids and glycerol, and polysaccharides are formed from sugar monomers. All three types of macromolecules play critical roles in energy storage, structural support, and cellular processes, contributing to the overall metabolism and functionality of cells. Additionally, they are formed through polymerization processes, where smaller units combine to create larger, complex structures.
No. Polysaccharides are made of sugars.
It is composed of cellulose fiber, polysaccharides, and proteins.
Large molecules such as proteins and polysaccharides are usually too large to be transported by carrier proteins. These molecules are often transported through other mechanisms like endocytosis or exocytosis.
The large macromolecules formed from monosaccharides are known as polysaccharides.
No, polysaccharides are not bonded by ester bonds. Polysaccharides are typically composed of monosaccharide units linked together by glycosidic bonds, which are formed through dehydration reactions. Ester bonds are formed between a hydroxyl group and a carboxyl group, commonly found in lipids but not in polysaccharides.
No, proteins are formed from amino acids.
Bacterial capsules consist of a layer of polysaccharides and small proteins.