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What function is a protein macromolecules?

Making muscle tissue


What macromolecules that function as the genetic material and are involved in protein systhesis are?

nucleic acids


What does pH do to the structure and function of macromolecules?

pH can alter the structure of macromolecules by affecting the charges on amino acid residues, leading to changes in protein folding and stability. Changes in pH can also impact the function of macromolecules, such as enzymes, as their activity is often dependent on a specific pH range for optimal function. Extremes in pH can denature macromolecules, disrupting their structure and rendering them non-functional.


What kind of macromolecules is salami in?

protein


Is insulating organs of the body a function of a protein macromolecule?

No, insulating organs of the body is not a function of protein macromolecules. Insulation of organs is typically provided by layers of fat tissue in the body. Proteins have diverse functions in the body such as enzymes, transporters, and structural components.


Are proteins the most diverse class of macromolecules?

Yes, protiens perform many functions; this diversity of function is made possible by the diversity of protein structures.


Is protein a macromolecule?

Protein macromolecules basically build all cells and make them work. Enzymes are also proteins. Without protein, you'd be very unhealthy and you wouldn't have any new cells and they wouldn't function quite so well!


Which is a function of a protein macromolecules?

Transporting other molecules in the body.


Macromolecules made of amino acids?

Proteins are macromolecules made of amino acids. Amino acids are linked together in a specific sequence to form proteins, which are essential for many biological functions in the body. The order of amino acids in a protein determines its structure and function.


What is a macromolecules function?

Making muscle tissue


What is macromolecules function?

Making muscle tissue


What macromolecules are abundant in albumen and make it viscous?

Proteins are the macromolecules that are abundant in albumen (egg white) and are responsible for its viscosity. In particular, ovalbumin is the primary protein that contributes to the thick, viscous consistency of albumen when cooked.