2. What are3. List down some beneficial effects of carbohydrates and lipids in our body.인Let Us ApplyNow you already have the concepts about the major categories of biomoleculeswhich are carbohydrates and lipids, let's apply these concepts in a real lifesituation.Activity 3. Fuel Up!Carbohydrates are important in providing "instant" energy foe cells. Anotherbiomolecules called lipids have the "job" of storing energy for later use.Carbohydrates and lipids are composed of the same chemical elements, butdifferent in proportions. Both used as energy sources for cell metabolism. Whichtype of biomolecule has the higher calorie content per gram? Explain the reasonsfor your answers.131 20212024.04.18 19:29

Carbohydrates and lipids are essential biomolecules that serve several crucial functions in our…

Answered: 2. What are 3. List down some…

BIOLOGY:CONCEPTS+APPL.(LOOSELEAF)

10th Edition

ISBN:9781305967359

Author:STARR

Publisher:STARR

Chapter7: Releasing Chemical Energy

Section: Chapter Questions

Problem 12SA

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Similar questions

In the following graph: A represents the product. B represents the energy of activation when enzymes are present. C is the free energy difference between A and D. C is the energy of activation without enzymes. E is the difference in free energy between the reactant and the products.
Which three carbohydrates can be built using only glucose monomers? a. Starch, cellulose, and glycogen b. Glucose, sucrose, and ribose c. Cellulose, steroids, and polysaccharides d. Starch, chitin, and DNA e. Triglycerides, nucleic acids, and polypeptides
Energy is stored long-term in the bonds of and used short-term to perform work from a(n) ___________ molecule. ATP : glucose an anabolic molecule : catabolic molecule glucose : ATP a catabolic molecule : anabolic molecule
In living systems: a. proteins rarely combine with other macromolecules. b. enzymes are always proteins. c. proteins are composed of 24 amino acids. d. chaperonins inhibit protein movement. e. a protein domain refers to the place in the cell where proteins are synthesized and function.
A monosaccharide is formed from a polysaccharide in what kind of reaction? oxidation-reduction reaction anabolic reaction catabolic reaction biosynthetic reaction
Which of the following statements is incorrect? a. Ribozymes can link amino acids to form protein. b. Ribozymes can act as enzymes. c. Ribozymes can act as informational molecules. d. Ribozymes are suggested as the first molecules of life. e. Ribozymes are proteins.
Watch this video (http://openstaxcollege.org/l/disaccharide) to observe the formation of a disaccharide. What happens when water encounters a glycosidic bond?
Which of the following molecules is likely to have the most potential energy? sucrose ATP glucose ADP
______ are always changed by participating in a reaction. a. Enzymes b. Cofactors c. Reactants d. Coenzymes
The cells of your body never use nucleic acids as an energy source. Can you suggest a reason why?
Which of the following statements is false? Imagine that you ingested three chocolate bars just before sitting down to study this chapter. Most likely: a. your brain cells are using ATP. b. there is no deficit of the initial substrate to begin glycolysis. c. the respiratory processes in your brain cells are moving atomsfrom glycolysis through the citric acid cycle to the electrontransfer system. d. after a couple of hours, you change position and stretch torest certain muscle cells, which removes lactate from thesemuscles. e. after 2 hours, your brain cells are oxygen-deficient.
The food label in Figure 11.28 lists the nutrients and other substances in a package of ready-to-eat macaroni and cheese. Based on your reading in this chapter, how would you rate this products healthiness in terms of fats and carbohydrates? Figure 11.28 Food labels are useful health tools. Information on a food label can be used to ensure that you get the nutrients you need without exceeding recommended limits on less healthy substances such as salt, sugar, and trans fats. At present, the USDA is considering major revisions to food labels. The proposed changes include showing realistic serving sizes and sugars added by the manufacturer, and printing the calorie content per serving in larger, bolder type so that it is easier for consumers to make informed choices about purchases of prepared foods. (Left: USDA, US Department of Agriculture; Right: FoodCollection/SuperStock)

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