Cellulose.
Mayonnaise is composed mainly of lipids, such as oil and egg yolk, which are a type of macromolecule. Lipids are important in providing flavor, texture, and consistency to mayonnaise.
A macromolecule is a large molecule made up of smaller subunits called monomers. Examples include proteins, nucleic acids, polysaccharides, and lipids. These molecules play crucial roles in biological processes and serve as building blocks for cells.
Both protein molecules and polysaccharides are large macromolecules made up of repeating subunits. Proteins are composed of amino acids while polysaccharides are composed of sugar monomers. They both play important roles in biological functions and structure within living organisms.
A macromolecule is a large molecule composed of multiple smaller subunits called monomers. These subunits are linked together through chemical bonds to form a complex structure. Macromolecules are essential for various biological functions in living organisms.
The two polysaccharides used to store energy are glycogen, found in animals, and starch, found in plants. Both molecules are composed of glucose units linked together, allowing for efficient storage and release of energy when needed.
Polysaccharides
Polysaccharides.
A block macromolecule is a macromolecule composed of a linear sequence of blocks.
Simple sugars are not macromolecules, but starches and cellulose are both polysaccharides and macromolecules.
The Four Macromolecule groups: * Polysaccharides (carbohydrates) * Proteins * Lipids * Nucleic acids have fun
No, lithium is not a macromolecule. Lithium is a chemical element and is the lightest metal in the periodic table. Macromolecules are large molecules made up of smaller subunits known as monomers, such as proteins, nucleic acids, and polysaccharides.
Saccharides or sugars.
It is composed of cellulose fiber, polysaccharides, and proteins.
They are both polysaccharides composed of glucose monomers.
Mayonnaise is composed mainly of lipids, such as oil and egg yolk, which are a type of macromolecule. Lipids are important in providing flavor, texture, and consistency to mayonnaise.
Polysaccharides belong to the functional group of carbohydrates, which are composed of repeating units of monosaccharides linked together by glycosidic bonds.
Starch belongs to the carbohydrate macromolecule family. It is a polysaccharide composed of glucose units and serves as a storage form of energy in plants.