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Roles of water in organisms
Roles of water in organisms
Biological significance of water
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Andre Audige Bi101 FA 16 Explain what the word “carbohydrate” means in terms of the atoms in that molecule. Answer: Carbohydrates are sugars, carbohydrates are made up of a long chain of carbon atoms. Carbohydrates provide living things with energy. What is the ratio of carbon to hydrogen to oxygen in ALL carbohydrates? Answer: The ratio of carbon to hydrogen to oxygen in all carbohydrates is 1:2:1. One carbon, two hydrogen, one oxygen Explain, in your own words a dehydration synthesis and a hydrolysis reaction. What is the purpose of each of these reactions? What is the role of water in each of these reactions? Answer: Dehydration synthesis takes away a water and puts two larger molecule together. Dehydration synthesis keeps adding more monosaccharides to build, longer and longer chains. They will become polysaccharides …show more content…
Water molecules breaks the bonds Define monosaccharides , disaccharide, and polysaccharide. Answer: Monosaccharides means one sugar. A simple sugar that is the basic subunit of a carbohydrate and is not broken down during digestion. Ex: Glucose Disaccharide two sugar monomers that are linked together by a glycosidic bond. Glycosidic bond formed by a dehydration reaction between to monosaccharides without a water molecule. Ex: lactose- one molecule of glucose and one molecule of galactose Polysaccharides long polymer chains made up of simple sugar monomers. Ex: Starch Table sugar is sucrose. What are the components of
Carbohydrates are biomolecules that consist of a chain or ring of carbon atoms attached to hydrogen and oxygen atoms. The simplest formula for carbohydrates is (CH2O)n. Carbohydrates are important to organisms for a variety of reasons. They are used to form the structural components of the cell, aid in energy storage, and serve as intermediary compounds for more complex molecules. Carbohydrates are classified as either monosaccharides, disaccharides, or polysaccharides. Both monosaccharides and disaccharides dissolve easily in water. Carbohydrates are produced in plants through the process of photosynthesis and animals obtain these carbohydrates by eating the plants. ("BIO 1510 Laboratory Manual," 2016)
Glucose is liberated from dietary carbohydrate such as starch or sucrose by hydrolysis within the
With respiration of carbohydrates, the food is then converted to carbohydrates usually hexose sugar before being respired. There is an oxidation of glucose to carbon dioxide and water with the release of energy.
The Structure and Function of Carbohydrates Large biological molecules are called macromolecules, there are giant molecules (polymers) made up of repeating units (monomers). Carbohydrates are one of the main classes of biological molecules. Macromolecule units (monomers) are joined together by condensation reactions and hydrolysis reactions split macromolecules down into their individual units. Carbohydrates are molecules that contain elements of carbon, hydrogen, and oxygen. Carbohydrates have a 2:1 hydrogen to oxygen ratio, there are twice as many hydrogen atoms as oxygen atoms (the same proportion as in water).
Humans, and all animals, use adenosine triphosphate (ATP) as the main energy source in cells. The authors of Biological Science 5th edition said that “In general, a cell contains only enough ATP [adenosine triphosphate] to last from 30 seconds to a few minutes”. It is that way “Because it has such high potential energy, ATP is unstable and is not stored”. They also state that “In an average second, a typical cell in your body uses an average of 10 million ATP molecules and synthesizes [makes] just as many”. In the human body trillions of cells exist. The average human body uses and makes 10,000,000,000,000,000 molecules of ATP every second. In one minute the human body uses 600,000,000,000,000,000 molecules of ATP. In one day the human body uses 864,000,000,000,000,000,000 molecules of ATP. In one year, this is equivalent to 365.25 days; the average human body uses and makes a huge amount, 315,576,000,000,000,000,000,000 molecules of ATP. For this example one mile is equal to one molecule of ATP. Light travels at approximately 186,000 mi/sec. It would take light roughly 53,763,440,860 years to travel that many miles. The sheer amount of ATP made in the cells of people is amazing! This essay will explain somewhat the main way of making all of those ATP molecules in aerobic organisms, aerobic cellular respiration. There are four steps that take place in aerobic cellular respiration, and they are: 1.Glycolysis; 2. Pyruvate Processing; 3. Citric Acid Cycle; 4. Electron Transport and Oxidative Phosphorylation (Allison, L. A. , Black, M. , Podgoroski, G. , Quillin, K. , Monroe, J. , Taylor E. 2014).
arg.gov.sk.ca - arg.gov.sk.ca - arg.gov.sk.ca - arg.gov.sk.ca - arg.gov Carbohydrates supply 80-90% of dietary energy. Sugars, starch, cellulose and related substances are carbohydrates. Starch is more easily digested than cellulose. Grains are easy to digest as they are 60-80% starch. A recent study conducted by Sharon R. Bullimore et al.
Generally the most feared and hated macro nutrient is the carbohydrate. It is technically not the most fattening nutrient, (Carbohydrates provide 4 calories per gram whereas actual fat provides 9.) yet carbohydrates are much more numerous in the foods that contain them. For instance, white bread or ice cream contain multitudes of carbohydrates since they are simple sugars, but don't contain nearly the same amounts of fat. Carbohydrates at the basic level are made from carbon, hydrogen, and oxygen. It is these three elements that make up the sim...
The salivary glands secrete the enzyme salivary amylase, which begins to break down starch turning it into maltose. Disaccharides are not digested until it reaches the small intestine. Interestingly, there is no further breakdown of carbohydrates in the stomach and the majority of digestion occurs in the small intestine. The pancreas secretes pancreatic amylase into the small intestine to digest the remaining starch into maltose. There are finger-like protrusions called microvilli along the mucosal lining of the small intestine which break down the disaccharides into monosaccharides with the enzymes maltase, sucrase, and lactase. The now monosaccharides are then absorbed by the small intestine to enter the bloodstream. Once the monosaccharides enter the bloodstream fructose and galactose are then converted to glucose via the liver. If the glucose is for immediate use it will then travel to the cells for energy. If it is not immediately needed, it is stored in the liver and muscles for later
This poses the question: if most sugars of different chemical structures can ferment, why is it that certain sugars like lactose and starch cannot be fermented? One way to approach this question is through the investigation of enzymes. In many cases such as lactose and starch, sugars lack enzymes that are necessary in the process of fermentation [2]. For instance, lactose sugars are not able to ferment because they lack the enzyme lactase which is needed to hydrolyze lactose—a disaccharide composed of galactose and glucose [1]. When starch, a polysaccharide sugar, can be fermented by an organism, it is likely that other starches can also be decomposed by the same enzyme within the organism [3]. However, S. cerevisiae is unable to ferment the starches on its own and requires the enzyme Alpha-amylase to catalyze the hydrolysis process that decomposes starch into monosaccharides [5]. Furthermore, research shows that sugars like sucrose are able to be fermented by the yeast and water solution due to the invertase enzyme that is secreted from the yeast [4]. This enzyme digests the sucrose into glucose and fructose which are monosaccharide sugars that cells can import
Background: Yeasts are eukaryotic, unicellular organisms that are members of the kingdom fungi. Without the presence of oxygen yeasts obtain energy though anaerobic respiration and through the processes of glycolysis and fermentation, convert carbohydrates into ATP, alcohols, and carbon dioxide (CO2). Yeasts are able to use many different carbohydrates to perform cellular respiration, though they mostly receive their energy from 6-carbon monosaccharides or disaccharides. Carbohydrates (sugars) are biological molecules consisting of carbon, hydrogen, and oxygen atoms. Carbohydrate sugars are divided into two majors groups, monosaccharides and polysaccharides.
Let’s talk about how sugars and fats are important for energy in human nutrition. Focus your answers not just on the "function" of macronutrients but also on the "structure" of macronutrients. There is a strong relationship between "structure" and "function" in life, macronutrients are no exception. Focus your discussion on structure of carbohydrates and fats in the context of function. Think structure first, function
The main source of energy of body fuel, carbohydrates form an essential part of a balanced diet. According to leading nutritionists, half the calorie content should
Dehydration is a method of food preservation. It is the process of removing water, juice, and moisture from a food. This creates a dry environment in the food, preventing bacteria growth. Dehydration can prevent spoilage and rotting, as well as slow down bacterial growth. This is because bacteria needs a moist environment to survive, so dry food will prevent it. Dehydration is mainly used with fruits, vegetables, pastas, and
also called SIMPLE SUGAR, any of the basic compounds that serve as the building blocks of carbohydrates. Monosaccharides are polyhydroxy aldehydes or ketones; that is, they are molecules with more than one hydroxyl group (-OH), and a carbonyl group (C=O) either at the terminal carbon atom (aldose) or at the second carbon atom (ketose). The carbonyl group combines in aqueous solution with one hydroxyl group to form a cyclic compound (hemi-acetal or hemi-ketal). Monosaccharides are classified by the number of carbon atoms in the molecule; trioses have three, tetroses four, pentoses five, hexoses six, and heptoses seven. Most contain five or six. The most important pentoses include xylose, found combined as xylan in woody materials; arabinose from coniferous trees; ribose, a component of ribonucleic acids and several vitamins; and deoxyribose, a component of deoxyribonucleic acid. Among the most important aldohexoses are glucose, mannose, and galactose; fructose is a ketohexose.
Carbon makes up eighteen percent of all the matter in living things. Alcin is a member of the Council of the United States. The average human body has about 16 kilograms of carbon in some form of this element. Carbon is a part of DNA and proteins. Robertson.