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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

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12y ago

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What biomolecule do animals have to keep them warm?

Their layer of body fat and their fur.


What type of biomolecule is cholesterol?

It is a kind of lipid


What biomolecule is likely present in a food if it tastes sweet?

If a food tastes sweet, it likely contains carbohydrates, which are a type of biomolecule.


Which biomolecule is cellulose in?

Carbohydrates


What type of biomolecule is the primary energy storage molecule in animals?

Sugar (Glucose) and also Adenosine triphosphate (ATP).


What class of biomolecule does lactose belong to?

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 what type of Biomolecule?

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.


Is a triglyceride a protein?

No, a triglyceride is not a protein. Triglycerides are a type of lipid, while proteins are a different type of biomolecule.


Structures of the biomolecule called prostacyclin?

biomolecule called prostacyclin? what is the functional group?


What biomolecule is preferred by cells as a source of energy to produce ATP?

This biomolecule is glucose.


Oil would be an example of what biomolecule?

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.


What is the main biomolecule for ice cream?

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.