select one food item and determine one macromolecule and one mineral that exists within that food item. A mineral is a chemical element that is required by the human body. What is the name of the monomer and polymer for the macromolecule identified in your food item? What is the function of the mineral you picked in the human body? Explain.

select one food item and determine one macromolecule and one mineral that exists within that food item. A mineral is a chemical element that is required by the human body. What is the name of the monomer and polymer for the macromolecule identified in your food item? What is the function of the mineral you picked in the human body? Explain.

Human Biology (MindTap Course List)

11th Edition

ISBN:9781305112100

Author:Cecie Starr, Beverly McMillan

Publisher:Cecie Starr, Beverly McMillan

Chapter2: Chemistry Of Life

Section: Chapter Questions

Problem 4SQ

See similar textbooks

Similar questions

The most fundamental (i.e. basic unit) of polysaccharides is (are): Select one: a. Disaccharides b. Monosaccharides c. Trisaccharide
Choose your favorite meal that contains at least one “bad” carbohydrate. Explain to the class what “bad” carbohydrates are in this meal. How could you make substitutions to this meal to get rid of the “bad” carbohydrates and replace them with “good” carbohydrates?
Match the following images to the correct group of organic. Type the letter in the table box next to each answer. (A) Carbohydrates (B) Lipids (C) Proteins (D) Nucleic Acids Letter Answer Letter Answer Letter Answer Amino Acid Butter Fatty acid chain Ribonucleotide Ribonucleotide Glycerol Adenine Testosterone Cytosine Monosaccharide Lactose Polypeptide chain Glucose Insulin Globular structure Sucrose Hemoglobin Phospholipid Cellulose Chitin Estrogen
Give correct typing answer with explanation
Please answer part 2, 3, and 4
Identify the elements that make up the following biomolecules. Write a yes or no in the box to indicate if the element is present or not. BIOMOLECULE carbohydrates proteins lipids carbon hydrogen nitrogen oxygen phosphorus nucleic acids
Consider the trisaccharide below and answer the following questions: но. OH OH H. OH HO Но ОН ÓH H ÓH ОН C Name of monosaccharide A (Follow this format in typing your answer: ribose): Name the glycosidic linkage between monosaccharides A and B. (strictly follow this format, do not put spaces in between: beta-1,2): Is the trisaccharide a reducing sugar? Type Yes or No: I- I-
Which of the following is NOT a carbohydrate? 1) polysaccharide 2) monosaccharide 3) glucose 4) triglyceride 5) starch
The following table provides a description of the features, properties, or uses of different types of lipids in the left-hand column. In the right-hand column, choose the correct type of lipid each description represents. The choices for the type of liquid are the same for all Description of Lipid.
Concerning carbohydrates, it is INCORRECT to affirm that: Monosaccharides (simple sugars that contain from 3 to 7 carbon atoms) Disaccharides (simple sugars formed from the combination of two monosaccharides by dehydration synthesis). Polysaccharides (from tens to hundreds of monosaccharides joined by dehydration synthesis). Examples of Polysaccharides are Sucrose (table sugar) = glucose + fructose. Lactose (milk sugar) = glucose + galactose. Maltose = glucose + glucose
Macromolecules are very large molecules created by the polymerization of small units called monomers. Most of the macromolecules are present in everyday life, for instance in food. In the Introduction to Food Macromolecules simulation, you will help your friend determine a healthy diet and investigate the types of macromolecules found in food. By performing a series of biochemistry tests, you will know the content of various food items. * * What are the different forms (i.e., monomers, polymers) of carbohydrates, lipids, and proteins? * What macromolecules do each of the biochemical tests check for? * What would an abundance or deficiency of one of the macromolecules cause to the human body?
Why is cellulose considered “fiber” in your diet but starch is not? In your answer, refer specifically to the structures of cellulose, amylose, and amylopectin.