Carbohydrates and Low-Carb Diets

Cell membranes are composed primarily of phospholipids. These phospholipids form a lipid bilayer that acts as a barrier to the passage of most molecules. Additionally, cell membranes also contain proteins, cholesterol, and carbohydrates.

*Energy is the capacity to do work or cause change* Organisms store energy in organic molecules as chemical energy* Free energy is the portion of energy released during chemical reactions that is available to do work* -

Nucleic acids, specifically DNA and RNA, store genetic information in living organisms. These molecules are responsible for carrying and transmitting genetic instructions needed for the growth, development, and functioning of living organisms.

Carbohydrate molecules are made up of carbon, hydrogen, and oxygen atoms. These atoms are arranged in a specific ratio, usually 1:2:1 respectively. Carbohydrates are a primary source of energy for living organisms and play a crucial role in various cellular processes.

Amylase - saliva - breaks down polysaccharides into disaccharides - resulting in maltose or sugar.
Pancreatic amylase - small intestine - coverts polysaccharides into disaccharides - resulting in maltose or very small glucose.
Lactose, sucrose, maltose, alpha dextrinase - lining of small intestine - splits disaccharides into monosaccharides.

Yes, protein is essential for the body as it is necessary for building and repairing tissues, making enzymes and hormones, and supporting a healthy immune system. Including sources of protein in your diet, such as lean meats, poultry, fish, legumes, and nuts, is important for overall health and wellbeing.

Carbohydrates are identified by their chemical composition, which includes carbon, hydrogen, and oxygen atoms in a 1:2:1 ratio. They are classified based on the number of sugar units they contain, such as monosaccharides (one sugar unit), disaccharides (two sugar units), and polysaccharides (multiple sugar units). Carbohydrates are also known for their roles as a major energy source and structural component in living organisms.

Yes, as it is composed of three monomers; a sugar, a nitrogenous base and a phosphate group.

It's a compound--one part carbon, one part oxygen, two parts hydrogen, such as C6H12O6. A simple alcohol is not a carbohydrate, even though it contains carbon, hydrogen and oxygen, because the ratios are all wrong. Look at ethanol. It consists of ethane, a hydrocarbon with the formula C2H6, with one hydrogen atom replaced by a hydroxyl group--an OH--making the formula for ethanol C2H5OH.

Carbohydrates are the body's preferred source of energy. The body can produce energy from proteins and fats, but those processes require the addition of energy plus water in order to convert them into glucose. Carbohydrates are like prepackaged energy, and all the body needs to do is open up the packet and release the energy.

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Proteins are essential for growth, repair, and maintenance of cells and tissues in the body. They are involved in almost every biological process, such as building muscle, supporting immune function, and transporting molecules within the body. Proteins also play a role in enzyme function, hormone regulation, and providing structure to cells.

Carbohydrates and Proteins: Carbon, hydrogen, and oxygen.

Glucose is the main molecule use to produce cellular energy (ATP). The formula for cellular respiration is c6h12o6 + 6 o2 ------ 6 co2 + 6 h2o + ATP. This formula basically says that one molecule of glucose and six molecules of oxygen, through cellular respiration, are transformed into six molecules of carbon dioxide, six molecules of water and several molecules of ATP.

As a side note the formula for photosynthesis is 6 co2 + 6 h2o ------ c6h12o6 + 6 o2. This formula basically says that six molecules of carbon dioxide and six molecules of water are, with the energy from light, transformed into one molecule of glucose and six molecules of oxygen.

Carbohydrates are sugars and starches in different and often complex arrangements.

There are mono-saccharides like fructose, disaccharides like glucose, polysaccharides like lactose and complex fibers and starches, all consisting of saccharides as building blocks.

Unripe fruits contain mostly complex carbohydrates like starch, which get broken down into simpler sugars like glucose as the fruit ripens. This process makes the fruit sweeter and more palatable. Unripe fruits are typically harder and have a more astringent taste due to the higher starch content.

Either nitrogen, phosphorus, chlorine or potassium... I can't tell, but hope that helps:]

Enzymes that attach carbohydrates to proteins are called glycosyltransferases, while enzymes that attach lipids to proteins are called acyltransferases. These modifications play important roles in protein structure and function.

Foulgers test is a chemical test used to detect the presence of carbohydrates. It involves heating the carbohydrate sample with hydrochloric acid to break down the carbohydrates into simple sugars, which are then detected using a colorimetric reagent like Fehling's solution or Benedict's solution. A color change to brick-red or yellow precipitate indicates a positive result for the presence of carbohydrates.

Simple sugars are called monomers which is mono saccharides.The mono saccharides for carbohydrates are glucose , fructose and glactose. Carbohydrates can also be Di saccharides which is sucrose , lactose.

Typically, samples are centrifuged at around 3000 RPM for 10-15 minutes in the Total Carbohydrate Determination by Anthrone Method. However, specific protocols may vary depending on the type of centrifuge and sample being used, so it's important to follow the guidance provided by the protocol or kit instructions.

its an element so its pirest form is oxygen or do you maen air which is made od oxygen carbon dioxide nitrogen and argon

All polysaccharides must contain glycosidic linkages because they are what bind monosaccharides to eachother. The easiest example I can think of is maltose. Two glucose molecules are binded together by glycosidic linkages that form the maltose molecule.