A protein can contain one or more polypeptide chains. Carbohydrates have sugars and molecules that form chains of sugars. Glucose is a single sugar unit, while maltose has two sugar units. Glucose is used by all organisms to store energy. Energy is released when glucose is broken down into carbon dioxide and water.
One is amylose an unbranched polysaccharide with 1-4 glycosidic bonds. The second is amylopectin, a branched polysaccharide with 1-4 and 1-6 glycosidic bonds, as is glycogen. All of these are made of Alpha glucose monomers. In starch the chain of Alpha glucose is in a coil making it compact and efficient for storage in small space, allowing more to be stored per unit volume. Glycogen has more branches which are shorter than in starch.
Carbohydrates are formed of carbon, oxygen, and hydrogen as the basics. In the body, carbohydrates are converted to glucose, used for energy throughout the body. Carbohydrates can be either simple or complex, and high-glycemic or low-glycemic. Examples of foods containing simple carbohydrates include fruits, vegetables, and dairy products. Breads and cereals contain complex carbohydrates, along with legumes.
Starch is the most important carbohydrate in the human diet. Non-starch polysaccharides are also known as dietary fibre. There are two kinds of non-starch polysaccharides insoluble and soluble. The majority of foods contain both types although proportions very. Insoluble non-starch polysaccharides includes: wheat, corn, rice.
Carbohydrates are made up of carbon, hydrogen, and oxygen. They consist of sugars and starches. Its molecules can be broken down into usable chemical energy and can be used to build cell walls. Lipids are nonpolar. Which include fats, oils, waxes, and cholesterol.
(Goodsell, D, 2009) ATP is used in many ways; to power muscles, making sure that enzymes perform accurate reactions, to heat our bodies. Roughly a third of ATP made by our cells is used to power the sodium- potassium pump. The sodium- potassium pump is found within our cellular membranes, this is where it is in charge of generating a gradient of ions. It is continuously pumping sodium ions out of the cell and potassium ions into the cell; this is all powered by ATP. For every ATP that is broken down, it moves 3 sodium ions out and then 2 potassium ions in.
University of Phoenix Material Animation: Cells & Chemistry Glycolysis After viewing the animation, answer these questions. Cells derive energy from the oxidation of nutrients, such as glucose . The oxidation of glucose to pyruvate occurs through a series of steps called glucosis . How many carbons are in a molecule of glucose? 6 The energy related during these oxidation reactions is used to form adenosine triphosphate ( ATP ), the __energy currency of the cell.
* Cellulose as a source of chemicals – starch, another polymer of glucose, can be used as an alternative source for petrochemical products but there is more cellulose produced in plants than starch. Each glucose unit of cellulose has 6 carbons atoms joined together, a good starting point in making petrochemicals e.g. ethylene (2 C atoms). However, it is more difficult to break cellulose into glucose than starch due to the many hydrogen bonds in the long near-linear chains of cellulose forming compact fibres. There are two processes to break cellulose into
Without aldolase B, this cannot be done (Hudon-Miller, 2012c) Mitochondrial Disease Cori Cycle If the amount of energy available to a cell would remain in that single cell during a Cori cycle, there would not be enough energy to convert the lactate back to glucose. Normally during the cycle, glucose is converted to lactate in the muscles. This will make two ATP. Lactate is then transported to the liver and converted back to glucose. This will require the liver to use six ATP.
TASK 2 UNIT 21 Carbohydrates Carbohydrates are a source of energy. When eaten, the body converts most carbohydrates into glucose (sugar), which is used to fuel cells such as those of the brain and muscles. Carbohydrates are one of three macronutrients (nutrients that form a large part of our diet) found in food – the others being fat and protein. Hardly any foods contain only one nutrient and most are a combination of carbohydrates, fats and proteins in varying amounts. There are three different types of carbohydrate: sugar, starch and fibre.