it is fat that stores energy to keep the body moving and up at certain times besides you can't move fast because you'll pass out
This biomolecule is glucose.
Maltose is a disaccharide, which is a type of carbohydrate composed of two monosaccharide units: glucose and glucose. It belongs to the group of biomolecules known as carbohydrates.
Without access to the specific illustration you're referring to, I can't provide a definitive answer. However, if the illustration depicts processes like photosynthesis or protein synthesis, the resulting biomolecules could be glucose or proteins, respectively. Generally, the type of biomolecule produced will depend on the specific biological process illustrated.
No, maltase is not a lipid. Maltase is an enzyme that helps break down maltose, a type of sugar, into its component glucose molecules. Lipids are a different type of biomolecule that includes fats and oils.
beeswax is a protein
Their layer of body fat and their fur.
It is a kind of lipid
If a food tastes sweet, it likely contains carbohydrates, which are a type of biomolecule.
Carbohydrates
Sugar (Glucose) and also Adenosine triphosphate (ATP).
Lactose is a disaccharide, which is a type of carbohydrate biomolecule. It is composed of two sugar molecules, glucose and galactose, linked together.
ATP is a nucleotide, which is a type of biomolecule. It is composed of adenine, ribose sugar, and three phosphate groups and acts as the primary energy-carrying molecule in cells.
No, a triglyceride is not a protein. Triglycerides are a type of lipid, while proteins are a different type of biomolecule.
biomolecule called prostacyclin? what is the functional group?
This biomolecule is glucose.
Oil is primarily composed of lipids, which are a type of biomolecule. Lipids are a diverse group of molecules that are hydrophobic (insoluble in water) and are essential for energy storage and structural components in living organisms.
The main biomolecule in ice cream is fat, which contributes to its creamy texture and flavor. Ice cream also contains carbohydrates, primarily from sugars, which provide sweetness, and proteins from dairy, which help stabilize the mixture. Together, these biomolecules create the desired consistency and taste of the final product.