Macromolecules are crucial to butter as they determine its physical properties and nutritional profile. Primarily composed of lipids, butter's structure affects its texture, flavor, and melting point, making it a versatile ingredient in cooking and baking. Additionally, the presence of proteins and small amounts of carbohydrates in butter contributes to its overall functionality and flavor, enhancing the culinary experience. Understanding these macromolecules helps in tailoring butter for various dietary needs and culinary applications.
They are bio decomposers.Secrete extra cellular enzymes and breake macro organic molecules into inorganic molecules.
No, iron is a metallic element and do not exists as molecules, macro molecules are those which contain thousands of atoms or molecules as a single unity as starch, proteins etc.
dehydration synthesis
Carbon
Pancakes primarily contain carbohydrates, proteins, and fats. The carbohydrates mainly come from flour and sugar, providing energy. Eggs and milk contribute proteins, which are essential for growth and repair, while butter or oil adds fats, which are important for flavor and texture. Together, these macromolecules create a balanced meal when pancakes are served.
They are bio decomposers.Secrete extra cellular enzymes and breake macro organic molecules into inorganic molecules.
No, iron is a metallic element and do not exists as molecules, macro molecules are those which contain thousands of atoms or molecules as a single unity as starch, proteins etc.
it all has to do with our body.All 4 macromolecules help us to stay strong and its also important because if they never existed we would not be here.
dehydration synthesis
amino acid lipids
Nucleic acids.
moves things in and out of cells
Nucleic acids.
Carbon
Proteins are themselves macro molecules. They are not carbohydrates
Carbon, Hydrogen, Oxygen
A molecule containing a very large number of atoms.