Macromolecules

Carbohydrates are the macromolecule that performs both energy storage and structural functions in living organisms.Glucose is an example of a carbohydrate that stores chemical energy and cellulose is a carbohydrate that provides structural support in plant cell walls.

DNA forms through a process called DNA replication, where the two strands of the DNA molecule unwind and separate, and new complementary strands are built using base pairing rules. Enzymes are responsible for catalyzing the bonding of the new nucleotides to each original strand, resulting in two identical DNA molecules.

Carbohydrates, fats, and proteins are macromolecules that can be broken down in the body through processes like glycolysis, beta-oxidation, and protein catabolism. These breakdown processes release energy that is used to produce ATP through cellular respiration.

Viruses are composed of either DNA or RNA as their genetic material, surrounded by a protein coat called a capsid. Some viruses may also have an additional lipid envelope derived from the host cell's membrane.

DNA replication is a process where the double-stranded DNA molecule is unwound, or unzipped, by enzymes called helicases. This unwinding allows for the separation of the two parental DNA strands, which then serve as templates for the synthesis of new DNA strands.

Well, not exactly so the question is wrong

Carbohydrates are the first macromolecules to be enzymatically attacked following ingestion. Digestive enzymes in the mouth and stomach break down carbohydrates into simpler sugars like glucose that can be absorbed by the body.

B-DNA stands for "B-form DNA," which describes the common structural conformation of DNA. The "B" refers to the characteristic helical shape and right-handed twist of the DNA double helix. Different types of DNA, such as A-DNA and Z-DNA, have distinct structural features that distinguish them from B-DNA.

DNA is of a negative charge. So when gel electrophoresis is used on it the DNA fragments are attracted to the positive end of the electrophoresis. The fragments of different lengths travel down the gel towards this end. The longer length fragments travel less and so are farther from the positive end. By looking at these DNA fragments, which are created by cutting DNA with restriction enzymes one can compare and contrast DNA. Thus DNA fingerprinting can take place based on the different restriction sites in DNA (cut by the enzymes) forming different length segments of DNA.

All enzymes are macromolecules called proteins.

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

Organic molecules that just so happen to weigh more than 100,000 daltons, are from that point on then referred to as macromolecules which is related between the species.

No, organelles are specialized structures within cells that perform specific functions, while macromolecules are large molecules such as proteins, carbohydrates, lipids, and nucleic acids that make up the structure of cells. Organelles contain macromolecules, but they are not the same thing.

Steroids are a type of lipid, which is a group of macromolecules that are hydrophobic and primarily composed of hydrocarbons.

Cellulose belongs to the group of macromolecules known as carbohydrates. It is a polysaccharide made up of repeated glucose monomers linked together in long chains.

Carbohydrates would be the most useful biological macromolecule for running a marathon as they provide a quick source of energy to fuel the muscles during endurance activities. Consuming complex carbohydrates before the race can help store glycogen in the muscles for sustained energy, while simple carbohydrates during the race can provide immediate energy.

Enzymes belong to the group of macromolecules known as proteins. They are biological catalysts that speed up chemical reactions in cells by lowering the activation energy needed for the reaction to occur.

DNA belongs to the group of macromolecules known as nucleic acids.

We just did this in class and I am working on the lab write-upright now, haha. Ok, to detect macromolecules in foods you use chemical indicators. An indicator is a substance that changes to indicate the presence of a particular compound or type of compound. The indicator may change color or temperature, or produce some other substance, such as, bubbles or a distinctive odor. The change in the indicator is due to a chemical reaction between the indicator and the tested substance. Indicators are very specific and work based on the chemical composition of the indicator and of the substance being detected. Some indicators are sensitive to temperature, pH, and other environmental conditions so it is necessary to know the optimal conditions for using each indicator. Generally, the easiest indicators to use are ones that change color to indicate the presence of a substance. Here are some different tests: Benedict's solution is an indicator that can be used to test for monosaccharides (simple sugars). Benedict's solution is light blue in color. However, when it is heated in the presence of simple sugars, it turns from blue to green or yellow/orange or even to red. The final color depends on the amount and type of monosaccharide. Benedict's solution needs to be heated to work properly.(Or you can use a glucose strip, its much easier, its a piece of paper and you put the end with the colored square in the substance and if it changes color then it has sugar in it) Lugol's Iodine can be used as an indicator for starch. Lugol's Iodine is yellow or light brown in color; in the presence of starch, it turns dark purple or even black. Biuret solution is a protein indicator. Biuret solution is a light blue color; in the presence of protein, the color changes to violet or purple. The shade or darkness of the color depends on the type and concentration of the protein, and can range from a very light violet to a deep purple. Fats and lipids leave a translucent mark on brown paper. Translucent means light can pass through, although distinct images may not be seen through it. Moist foods can be applied directly to brown paper to test for lipids; dry foods can be tested once they are made into an alcohol extract. This is done by grinding the food and placing it in alcohol, and applying samples of the liquid extract to the paper.

DNA stands for deoxyribonucleic acid. It is a molecule that carries the genetic instructions for the development, functioning, growth, and reproduction of all living organisms. DNA is composed of two strands that coil around each other to form a double helix structure.

The types of DNA sequencing are whole-genome sequencing which maps entire DNA sequences, targeted sequencing which focuses on specific genomic regions, and RNA sequencing which identifies gene expression levels.

a. Carbohydrates - energy storage and structural support

b. Lipids - energy storage and components of membranes

c. Proteins - many functions including enzymes, defense, transport, structure, contraction

d. Nucleic acids - information storage, gene expression

Organic macromolecules such as carbohydrates, proteins, and fats are essential components of a balanced diet. These macromolecules provide energy and nutrients necessary for various bodily functions. A balanced diet that includes a proper ratio of these macromolecules ensures optimal health and well-being.