describe the general chemical composition of carbohydrates, lipids and protein 2
ID: 3513174 • Letter: D
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describe the general chemical composition of carbohydrates, lipids and protein 2. reactions. De hudrehon Sun ihe siS IS Ke water Discuss the difference between dehydration synthesis reactions and hydrolysis Tts small relecules, can connect to torm a lace hunce the term... X 3. Describe the geñeral cheimi com rates, lipids, and proteins. 4. How do enzymes initiate chemical reactions? C. Application and Analysis Why were test tubes C1 and C2 in the carbohydrate laboratory activity tested for both starch and sugar? 1. Why did the solution in tube L1 in the lipid digestion activity turn pink after the incubation? 2.Explanation / Answer
Carbohydrates are composed of carbon, hydrogen and oxygen. The ratio of hydrogen and oxygen in carbohydrates is similar to water i.e 2:1.That is why they are so named.
The general formula of carbohydrate is Cn(H2O)n .Sometimes Nitrogen is also associated with C,H and O as in chitin. Simple sugars or monosaccharides which are the smallest carbohydrates, join by glycosidic bond to form bigger molecules i.e disaccharides, trisaccharides etc. and the macromolecules polysaccharides.
Lipids are also made up of carbon, hydrogen and oxygen but oxygen is much less than the 2:1 ratio found in carbohydrates. Some lipids are composed of only fatty acids which contain a long and unbranched hydrocarbon chain of 1-19 carbon atoms. They have a COOH group at one end. Ex. Palmitic acid - CH3 -- (CH2)14 --COOH. Lipids can also be made up of glycerol which is a trihydroxy alcohol carrying three hydroxyl groups -CH2OH --CHOH--CH2OH. Many lipids are made up of fatty acids and glycerol. Here fatty acids are esterified with glycerol.
Proteins are macromolecules composed of amino acids. The amino acids contain carbon, hydrogen, oxygen, nitrogen and usually sulphur. Certain proteins contain phosphorus, iron, zinc, copper or iodine. In proteins the carboxyl group of one amino acid joins with the the amino group of next amino acid by peptide bond. One molecule of water is lost during the formation of peptide bond.
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