Carbohydrates include sugars and their polymers.  Monosaccharides have the general formula of (CH2O)n.  The number of these units forming a sugar varies from three to seven with hexases, trioses, and pentoses found most commonly.  A sugar can be an aldose or a ketose depending on the location of the  carbon copyyl group.  Additional diversity is provided by the spatial arrangement of parts around asymmetric carbons.  These small   geomorphological differences affect the recognition and interaction of molecules within cells.  Glucose is broken   go against to yield energy in cellular respiration.  Disaccharides argon   egest in by glycosidic linkages  amidst  twain monosaccharides.  Maltose, formed with two glucose molecules has a 1-4 glycosidic linkage between the number virtuoso carbon of one glucose and the number four carbon of the other glucose.   sucrose has a 1-2 linkage.  Polysaccharides  ar  stock or structural macromolecules  do from  some(prenominal) hundred or few thousand    monosaccharides.  Starch, a  storage molecule in plants, and glycogen, a highly branched polymer of glucose argon examples.  Cellulose is the major components of plants cell walls and is the most abundant organic   conglomerate on earth.  Chitin is a structural polysaccharide formed from   convert amino sugar monomers and  be fund in exoskeletons. Fats, phospholipids, and steroids are a diverse assemblage or macromolecules that are classed   together as lipids based on their hydrophobic behavior.

  Fats are   peace of mind of fatty acids attached to the three-carbon alcohol, glycerol.  A fatty acid consists of a long    hydrocarbon tail with a carboxyl group at t!   he head end. A triaglcylerol, or fat, consists of three fatty acids,   to each one linked to glycerol by an ester linkage, a bond that forms between a hydroxyl and a carboxyl group.  Fatty acids with   stunt man bonds in their carbon skeletons are called unsaturated.  Saturated fats gave no   summary bonds in their carbon skeletons and are solid at   expressive style temperature.  Fats...                                        If you want to get a full essay, order it on our website: 
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