Concept explainers
Interpretation: The origin of the term carbohydrate should be determined.
Concept Introduction:
A biological molecule or
Answer to Problem 1P
“Carbohydrates” term was initially used to represent the hydrates of carbon.
Explanation of Solution
Carbohydrates are also known as saccharides. These are the molecular compounds that are made of three elements that are carbon, hydrogen, and oxygen. Monosaccharides, disaccharides, and polysaccharides. They are commonly known as sugars.
“Carbohydrates” term was initially observed as the hydrates of carbon. It is because the empirical formula of most of these compounds is (CH2O)n.
“Carbohydrates” term was initially used to represent the hydrates of carbon.
Want to see more full solutions like this?
Chapter 11 Solutions
Biochemistry
- BIOMOLECULES - MULTIPLE CHOICE - Please answer properly QUESTION : From these enumerated functions of biomolecules, identify the one that is NOT a common function of lipids? A. provides flavor in food B. long term energy C. building of muscles D. used to make hormonesarrow_forwardisoenzyme, specific enzyme activity, what is it? Briefly explain.arrow_forwardDifferences and similarties of ester and glycosidic linkage?arrow_forward
- Why is the reaction rate low at pH7? Be specific and say something about the enzyme structure at the molecular level!arrow_forwardLable out the main difference of Primary, secondary, tertiary, and quatrenary protein structure in biochemistryarrow_forwardFunctional group involved in glycosidic linkages In an alpha helix, ____arrow_forward
- Explanation for functional groups of the macro moleculesarrow_forwardModified TRUE or FALSE. Write the word TRUE if the statement is correct. If the statement is false, write the incorrect underlined word/s and indicate the correct word/s to make the statement true. Extreme temperatures and pH can cause permanent disruption of the protein primary structure(s) of enzymes that leads to loss of active site shape, loss of binding efficiency and activity.arrow_forwardColor Reactions of Intact Protein: 1ml of water and 0.5 g of casein 1ml of water and 0.5 g of bean protein 1ml of water and 0.5 g of glutenarrow_forward
- BiochemistryBiochemistryISBN:9781305577206Author:Reginald H. Garrett, Charles M. GrishamPublisher:Cengage Learning