Campbell Essential Biology (7th Edition)
7th Edition
ISBN: 9780134765037
Author: Eric J. Simon, Jean L. Dickey, Jane B. Reece
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 3, Problem 20PS
Summary Introduction
To determine:
The percentage of calories from carbohydrates, fats, and proteins in the cookie.
Introduction:
Calorie is a unit used to denote energy. Different
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
At Chick-Fil-A, you order a chicken sandwich with a medium sized waffle fry. The chicken sandwich has 17 grams of fat, 38 grams of carbohydrates, and 30 grams of protein. Your answer should be a whole number and you should not include the word kcalories in the answer.What percentage of the meal is from fat?
Which type of organic molecule serves as long-term energy storage in humans?
A. Proteins
B. Starch
C. Nucleic Acid
D. Fats (Triglycerides)E. B and D
Sketch a monosaccharide, an amino acid, a nucleotide, a glycerolmolecule, and a fatty acid. Then show how those smaller moleculesform carbohydrates, proteins, nucleic acids, or fats
Chapter 3 Solutions
Campbell Essential Biology (7th Edition)
Ch. 3 - One isomer of methamphetamine is the addictive...Ch. 3 - Monomers are joined together to form larger...Ch. 3 - Polymers are broken down into monomers through the...Ch. 3 - Prob. 4SQCh. 3 - When two molecules of glucose (C6H12O6) are joined...Ch. 3 - One molecule of dietary fat is made by joining...Ch. 3 - Prob. 7SQCh. 3 - Prob. 8SQCh. 3 - Prob. 9SQCh. 3 - Most proteins can easily dissolve in water. Where...
Ch. 3 - Prob. 11SQCh. 3 - A glucose molecule is to _____ as a nucleotide is...Ch. 3 - Name three similarities between DNA and RNA. Name...Ch. 3 - Prob. 14SQCh. 3 - For each statement, identify which major theme is...Ch. 3 - For each statement, identify which major theme is...Ch. 3 - Prob. 17IMTCh. 3 - Scientists at the U.S. Food and Drug...Ch. 3 - Imagine that you have produced several versions of...Ch. 3 - Prob. 20PSCh. 3 - Prob. 21BSCh. 3 - Heart disease is the leading cause of death among...Ch. 3 - Each year, industrial chemists develop and test...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Answer all questions. Which elements are proteins composed of? Explain/elaborate. Describe the process of digestion and absorption Explain why the body requirements fuel even during sleep.arrow_forwardHigh protein diets can be hard on your kidney because protein includes which element that is not found in carbohydrates or lipids? Group of answer choices a,Hydrogen b,Oxygen c,Chloride d,Nitrogenarrow_forwardAll carbohydrates are made up of what atoms?* Please choose one correct answer only. A. Carbon, hydrogen, nitrogen B. Carbon, nitrogen, oxygen C. Carbon, hydrogen, oxygen D. Carbon, hydrogen, sulfurarrow_forward
- Draw a shell model of an uncharged nitrogen atom. Hint: Nitrogen has seven protons.arrow_forwardChoose a specific type of protein (from searching online) and tell some functions that it has in the human body.arrow_forwardWhich class of biological molecules has the most diverse functions, including transport, structure, signaling, and motility? a) proteins b) nucleic acids c) lipids d) carbohydratesarrow_forward
- Read and analyze the question and choices CAREFULLY; more importantly, ALWAYS CHOOSE the BEST answer. What is common to glucose, fructose, sucrose, cellulose and chitin? a. Their monomers are monosaccharides such as glucose. b. They all act as storage carbohydrates. c. They can only be found in organisms belonging to Kingdom Animalia d. They are all carbohydrates.arrow_forwardEXPERIMENT 5: Fill in the table below with the results from the food experiment. Indicate “yes” when the substance was present and “no” when the substance was absent. Results Food Test Food Reducing Sugars Starch Lipids Proteiarrow_forwardCan you please answers all the questions :> Tell what amino acids are, and explain their importance. Which elements are proteins composed of? Explain/elaborate. Describe the process of digestion and absorption Explain why the body requirements fuel even during sleep. Describe metabolism. Why healthcare professional should practice the rules of good nutrition themselves From your personal experience, explain why certain foods are enjoyed more than other that are commonly available in the local area.arrow_forward
- Which biomolecule is correctly characteristed? A Lecithin phosphorylated glyceride found in cell membrane B Palmitic acid unsaturated fatty acid with 18 carbon atoms C Adenylic acid adenosine with glucose phosphate molecule D Alanine amino acid contains an amino acid and an acidic group anywhere in the molecule.arrow_forwardRead the paragraph below and answer the question: What makes the information on blood type interesting? Blood Type- a Biological Functions of Carbohydrates Aside from supplying of energy to many biological activities, carbohydrates play other vital functions as well. One of these is the uniqueness of each individual’s blood type. Human blood type—A, B, AB, or O—is determined by three or four monosaccharides attached to a membrane protein on the surface of red blood cells. Each blood type is associated with a different carbohydrate structure. Three monosaccharides occur in all blood types—N-acetyl-d-glucosamine, d-galactose, and l-fucose. Type A blood contains a fourth monosaccharide, N-acetyl-d-galactosamine, and type B blood contains an additional d-galactose unit. Type AB blood has both type A and type B carbohydratesarrow_forwardSucrose is composed of a molecule of glucose and a molecules of fructose. What type of carbohydrate is sucrose? Group of answer choices a, polysaccharide b, disaccharide c, monosaccharide d, fruit sugararrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Nutritional Sciences: From Fundamentals to Food, ...Health & NutritionISBN:9781337486415Author:McGuirePublisher:Cengage
- Health Safety And Nutrition F/Young ChildHealth & NutritionISBN:9781305144767Author:MAROTZPublisher:Cengage
Nutritional Sciences: From Fundamentals to Food, ...
Health & Nutrition
ISBN:9781337486415
Author:McGuire
Publisher:Cengage
Health Safety And Nutrition F/Young Child
Health & Nutrition
ISBN:9781305144767
Author:MAROTZ
Publisher:Cengage