Lipids are mainly long carbon chains with hydrogen on the side chains : thus the majority of the molecule has a ratio of 2 to 1 hydrogen to carbon.
In the body we use fatty acids which will have only a single or a double oxygen atom at one end where the fats connect to each other (and to bind to proteins for metabolic uses). Some fats have a Phosphate bond.
No fixed ratio for H:O!
The hydrogen/oxygen ratio is always 2:1. The ratio of carbon varies; for monosaccharides it's usually 1 carbon to 1 oxygen, but for polysaccharides there will be more carbons than oxygens (joining two monosaccharides is accomplished by a dehydration reaction that removes two hydrogens and one oxygen from the molecule).
The C to H ratio does not matter; what does is the H to O ratio (hydrogen to oxygen). Carbohydrates are composed of carbon (carbo-) and water (-hydrate). Therefore, the ratio of hydrogen to oxygen is always 2:1.
In carbohydrates (CH2O) the ratio is quite clear: 1:2:1
In proteines however there is (in mean values) less oxygen and more nitrogen:
C1.0H1.8O0.5N0.2 , so H to O ratio is 3.6 to 1
CH2O
=====
The empirical formula of all carbohydrates. 1 : 2 : 1
1 c :2 h:1 o
it is 2:1
1:2:1
1:2:1
2
The carbon to hydrogen to oxygen ratio in proteins is 1:1.8:0.5. This is much more specific and complicated than the same three's ratio in carbohydrates, which is 1:2:1.
You shouldn't find nitrogen or sulphur in carbohydrates. Carbohydrates only contain carbon, hydrogen and oxygen.
No. On their own they are elements. Carbohydrates do consist of carbon hydrogen and oxygen, but these elements can combine to make other compounds as well.
Yes, all carbohydrates are molecules that consist of the elements carbon, hydrogen and oxygen.
Such compounds are called "carbohydrates", if they contain hydrogen atoms and oxygen atoms in an atomic ratio of 2:1, as most compounds containing only the three specified elements do.
Carbon, hydrogen, and oxygen. Carbohydrates have a ratio of CHO of 1:2:1. Fats have CHO but with a different ratio. Proteins have CHO and nitrogen.
This is a common ratio for carbohydrate compounds, saccharides, glucosides, cellulose and starch, etc. etc.
carbohydrates
Consist of carbon, oxygen and hydrogen atoms, normally with a hydrogen: oxygen atom ratio of 2 to 1. Carbohydrates are technically hydrates of carbon.
No. Carbohydrates are carbon with water (most of the time). The ratio is 1 carbon to 1 hydrogen and 2 oxygens. The name does tell you: carbo- (carbon) + hydrate (water). So the generic formula is CHO2.I think you have it backwards. The general formula for a carbohydrate is CH2O, not CHO2.
Carbohydrates consist of carbon, hydrogen, and oxygen, usually in a ratio of 1:2:1 as: (C1H2O1)n
It varies from one carbohydrate to another.
CHO carbon, hydrogen, and oxygen Usually in a ratio of (CH2O)n...
Carbon, hydrogen, and oxygen. A+
The ratio of hydrogen to oxygen in carbohydrates is 2H:1O, which is the same ratio as in water molecules.
Carbohydrates consist of carbon, hydrogen, and oxygen, usually in a ratio of 1:2:1 as: (C1H2O1)n
The carbon to hydrogen to oxygen ratio in proteins is 1:1.8:0.5. This is much more specific and complicated than the same three's ratio in carbohydrates, which is 1:2:1.