Macromolecules are carbohydrates, proteins, lipids and nucleic acids. Glycosidic linkage is a crucial bond that make simple sugars to complex carbohydrates. This linkage can be cleaved by enzymes such as amylases when there is a need of energy (starch or glycogen to glucose).
The type of chemical bonds for lipids are nonpolar C-H bonds. The actual bonds that attach the fatty acids to the glycerol are refered to as ester linkages
Fats are classified as lipids.
Phospholipids
Phospholipids
An Esther linkage.
carbohydrates are linked together by glycosidic linkage bond. Lipids are linked/bonded together by ester linkage bond.
what kind of linkage are you referring to? shift linkage, gas pedal linkage, clutch linkage....ect.ect.ect
Macromolecules are carbohydrates, proteins, lipids and nucleic acids. Glycosidic linkage is a crucial bond that make simple sugars to complex carbohydrates. This linkage can be cleaved by enzymes such as amylases when there is a need of energy (starch or glycogen to glucose).
mostly covalent bonds as lipids are organic molecules
lipids
Lipids.
Water and lipids
Lipids
its will be backward linkage due to the fact that it will be depending on persons or clients to bring there loved ones..
They are the lipids. They have glycerols and fatty acids
The type of chemical bonds for lipids are nonpolar C-H bonds. The actual bonds that attach the fatty acids to the glycerol are refered to as ester linkages