carbon dioxides
Amino acids are the monomers that are attached to one another by peptide bonds to form a protein molecule.
The monomers of lipids are fatty acids and glycerol. Fatty acids are long hydrocarbon chains with a carboxyl group at one end, while glycerol is a three-carbon molecule with hydroxyl groups. These monomers combine to form triglycerides, phospholipids, and cholesterol.
Condensation.
Cellulose monomers are linked together by glycosidic bonds. These bonds form between the hydroxyl groups of adjacent glucose molecules, creating long chains of cellulose polymer.
If the macromolecule is a polymer, then yes it is made of monomers. There can be some irregular macromolecules that are not polymers and thus are not made of monomers, but they are special cases (e.g. carbon nanotubes with attached side groups).
Amino acids are the monomers that are attached to one another by peptide bonds to form a protein molecule.
Dehydration synthesis. By combining molecules' hydroxyl groups and leaving an O behind or a hydroxyl group and a hydrogen group, you bond the two molecules together and have water as a by-product.
The bond joining monomers of starch is a glycosidic bond. It forms between the hydroxyl group of one glucose molecule and the anomeric carbon atom of another glucose molecule, resulting in a covalent linkage between the monomers.
Like with all nutrients, monomers are joined together by condensation reactions. The carboxyl group and the hydroxyl group come together and produce a water molecule. The monomers are called monosaccharides, two monomers are called disaccharides, and more than two monomers are called polysaccharides.
The structural difference could arise from the specific arrangement of glucose and galactose monomers within each oligosaccharide. For example, in one oligosaccharide, the glucose monomers could be linked to each other first, followed by the two galactose monomers. In the other oligosaccharide, the galactose monomers could be linked first, followed by the two glucose monomers. This difference in monomer arrangement leads to distinct chemical properties and biological functions in the oligosaccharides.
The monomers of lipids are fatty acids and glycerol. Fatty acids are long hydrocarbon chains with a carboxyl group at one end, while glycerol is a three-carbon molecule with hydroxyl groups. These monomers combine to form triglycerides, phospholipids, and cholesterol.
Condensation.
Cellulose monomers are linked together by glycosidic bonds. These bonds form between the hydroxyl groups of adjacent glucose molecules, creating long chains of cellulose polymer.
If the macromolecule is a polymer, then yes it is made of monomers. There can be some irregular macromolecules that are not polymers and thus are not made of monomers, but they are special cases (e.g. carbon nanotubes with attached side groups).
The monomers of triglyceride are glycerol and fatty acids. Glycerol is a three-carbon molecule with hydroxyl groups, and fatty acids are long hydrocarbon chains with a carboxylic acid group at one end. When these two components combine through dehydration synthesis, they form a triglyceride molecule with three fatty acid chains attached to the glycerol backbone.
Monomers are broken up through hydrolysis reactions. This is when the monomers break and are "capped" with a hydrogen or a hydroxyl (if not, then such molecules can do damage to the body). This process is aided by enzymes (proteins) which catalyze the reactions.
When many monomers are linked together, they form a polymer. Polymers are large molecules made up of repeating units called monomers, which are attached together through chemical bonds. This process is known as polymerization.