What molecules are carbohydrates made up of??
921758
To know what carbohydrates are made up of, we must classify them first.\n1.Monosachharides-simple sugars like glucose constitute them, each glucose molecule binds with another one by glycosidic bonds to form glycosides.\n2.Disaccharides-eg, sucrose....composed of 2 monosaccharides\n3.Oligosachharides-eg. blood group antigens, composed of 2 to ten monosachharides\n4.Polysachharides-eg. glycogen-composed of more than 10 monosaccharides\nThey can also be classified as aldoses or ketoses, if the reactive group is CHO then its aldose, if C=O then ketoses.\nGlucose is aldose, Fructose is ketose.If u talk of starch, its a polysachharide constituting carbohydrates like amylose and amylopectin.So we have carbon, hydrogen and oxygen compounds involved.\nThat i think is enough about the structure of carbohydrates in context with biology, but do learn to draw the structures.\nIf they contain nitrogen, or aminio group then they are not carbohydrates, they are already derivatives of carbohydrates-glycoproteins, proteoglycans(mucopolysachharides; one example is glucosaminoglycans)
819877
Ok, there's carbon and hydrogen in all of them, that's the only similarity. They are known collectively as macro-nutrients.\n\nCarbohydrates are basically, oxygen, carbon and hydrogen and they're the bodies primary source of energy. This means that they're the first source of energy used which is why if you eat foods high in simple sugars you get a sugar rush. All carbs metabolize down to glucose, some faster than others.\n\nFats are called lipids. Lipids are very heterogeneous (this means that there's not much similarity between them). Some examples of lipids are steroids, seed oils, pork fat, cholesterol, etc. The main thing in common with them is that they don't mix with water. They are readily stored in fat cells in the form of tryglicerides and are used when carbs are all used up. They also yield the highest per gram amount of energy (it escapes me right now).\n\nIn a chemical sense, fats are lipids derived from animals (saturated, solid at room temperature) and oils are derived from plants and seeds (insaturated with some exceptions, and liquid at room temperature. Insaturated are healthier because they contain HDL which cleans your arteries (prevents artherosclerosis).\n\nProteins are made up of aminoacids, 20 make up the vast amount of human proteins. Enzimes (the most famous being digestive enzimes) are proteins, skin is covered in protein, hair is protein, cilia and flagella are protein, basically EVERYTHING is protein, after water the human body is basically protein. They're only used up as energy when everything else is used up.\n\nWhen athletes eat/drink protein, it's to give them building materials in order to increase the amount of stuff inside their cells which will enable them to produce more energy.
799283
A sucrose molecule is made up of a glucose and a fructose molecule. 1 mole of sucrose gets broken down to 1 mole of glucose and 1 mole of fructose. The metabolic pathway of both glucose and fructose are very similar. \n1 mole of glucose yields 6 moles of CO2 and 1 mole of fructose yields 6 moles of CO2, therefore, 1 mole of sucrose will yield 12 moles of CO2\n1 mole of glucose yields 36 ATP and 1 mole of fructose yields 36 moles of ATP, therefore, 1 mole of sucrose will yield 72 moles of ATP.\nFollowing the same logic, 1 mole of sucrose will yield 6 moles of Acetyl CoA (3 from glucose and 3 from fructose)  and 4 moles of pyruvate (2 from glucose and 2 from sucrose)
20193
Glycerin molecule is made of three carbon atoms (C), two hydrogen atoms (H), and three alcoholic hydroxyl groups (-OH). The chemical formula is C3H8O3.
977930
starch is made from sugars. they are both carbohydrates.\nproteins build tissues, made from amino acids\nlipids are fats, used for energy\ncarbohydrates are used for energy\nnucleic acids are in the nucleus and make DNA, to direct all the processes including reproduction where DNA carries all the info
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Carbohydrates, Fats, Vitamins, Proteins, Minerals, Water
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The two major classes of molecules in our body: \n1. Organic: these are any molecules that have carbon atoms in them, like proteins, carbohydrates, and nucleic acids (DNA, RNA).  \n2. Inorganic: these are any molecules that do not have carbon atoms in them, like water and minerals.
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LOL!\n\nLet's guess which types of molecules your homework listed.\n\nI will guess...  A water molecule.
486935
Polysaccharides are relatively complex carbohydrates.\nThey are polymers (Polymer is a generic term used to describe a very long molecule consisting of structural units and repeating units connected by covalent chemical bonds) made up of many monosaccharides joined together by glycosidic linkages. They are therefore very large, often branched, molecules. They tend to be amorphous, insoluble in water, and have no sweet taste.\nCarbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms. They consist of monosaccharide sugars of varying chain lengths and that have the general chemical formula Cn(H2O)n or are derivatives of such.
580018
No, NaCl is salt, an inorganic substances. Carbohydrate is sugar, an organic substance with empirical formular of (C6H12N6)n.
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lipids\ncarbohydrates\namino acids/proteins\nnucleic acids
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IF it is of a disaccharide, both being 6 carbon sugars, such as in the case of sucrose (i thinking glucose and mannose? or gluc and fruc?) and their are 12 Carbons, than essentially 12 CO2 molecules, thus D would be the answer.
1145441
You are confusing a number of concepts.  First of all, most fruits are made up mostly of carbs - Foods in general have 3 main components - carbs, fat and protein.  carbs can be broken into different groups such as simple or complex.  1 gram of carbs contains 4 calories, 1 gram of protein contains 4 calories and 1 gram of fat contains 9 calories.   Eating more calories than you burn - no matter whether they are from carbs, fat or protein will cause you to gain weight.
384137
Carbohydrates are used in a multitude of ways in plant molecular biology.  \n\nAs an incredibly vast type of cytosolic and plastidic compound, carbohydrates can serve as transport receptors, protein transport target markers, structural features (cell wall = alpha-cellulose) amoung MANY MANY others.\n\nAll amino acids, nucleic acids, lipids and secondary metabolites all require carbon in their skeletons.  Carbohydrates of any input form can be broken down and re built into these cellular components.
1101781
gummy bears are made of sugar(Disaccharide), Disaccharide is one of the chemical compounds, chemical compounds are made of chemical elements, elements are made of atom, atoms have 3 groups: electron, protons, and neutrons.
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Carbohydrates are molecules that contain oxygen, hydrogen, and carbon atoms. They may also contain other elements such as sulfur or nitrogen, but these are usually minor components. They consist of monosaccharide sugars, of varying chain lengths, that have the general chemical formula Cn(H2O)n or are derivatives of such.The smallest value for n is 3. A 3-carbon sugar is referred to as a triose, whereas a 6-carbon sugar is called a hexose (see monosaccharides below). Certain carbohydrates are important for storing and transporting energy in most organisms, including plants and animals, and are major structural elements in many organisms (eg cellulose in plants). In addition they play major roles in cell to cell communication, the immune system, fertilization, pathogenesis, blood clotting, and development. Carbohydrates can be classified by the number of constituent sugar units: monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), oligosaccharides, and polysaccharides (such as starch, glycogen, and cellulose).\n\nPure carbohydrates contain carbon, hydrogen, and oxygen atoms, in a 1:2:1 molar ratio, giving the general formula Cn(H2O)n. (This applies only to monosaccharides, see below, although all carbohydrates have the more general formula Cn(H2O)m.) However, many important carbohydrates deviate from this, such as deoxyribose and glycerol. Sometimes compounds containing other elements are also counted as carbohydrates (e.g. glucosamine and chitin, which contain nitrogen).\n\nThe simplest carbohydrates are monosaccharides, which are small straight-chain aldehydes and ketones with many hydroxyl groups added, usually one on each carbon except the functional group. Other carbohydrates are composed of monosaccharide units and break down under hydrolysis. These may be classified as disaccharides, oligosaccharides, or polysaccharides, depending on whether they have two, several, or many monosaccharide units.\n\nNutrition\nCarbohydrates require less water to digest than proteins or fats and are the most common source of energy. Proteins and fat are vital building components for body tissue and cells, and thus it could be considered advisable not to deplete such resources by necessitating their use in energy production. Carbohydrates, like proteins, contain 4 kilocalories per gram while fats contain 9 kilocalories and alcohol contains 7 kilocalories per gram.\n\nBased on evidence for risk of heart disease and obesity, the Institute of Medicine recommends that American and Canadian adults get between 40-65% of dietary energy from carbohydrates.[1] The Food and Agriculture Organization and World Health Organization jointly recommend that national dietary guidelines set a goal of 55-75% of total energy from carbohydrates.[2]\n\nFoods that are high in carbohydrates\nBreads, pastas, beans, potatoes, bran, rice and cereals are all high in carbohydrates.\n\nClassification\nDietitians and nutritionists commonly classify carbohydrates as simple (monosaccharides and disaccharides) or complex (oligosaccharides and polysaccharides), depending on their chemical structure. The term complex carbohydrate was first used in the Senate Select Committee publication Dietary Goals for the United States (1977), where it denoted "fruit, vegetables and whole-grains".[3] Dietary guidelines generally recommend that complex carbohydrates and nutrient-rich simple carbohydrates such as fruit and dairy products should make up the bulk of carbohydrate consumption. The USDA's Dietary Guidelines for Americans 2005 dispenses with the simple/complex distinction, instead recommending fiber-rich foods and whole grains.[4].\n\nThe glycemic index and glycemic load systems are popular alternative classification methods which rank carbohydrates based on their effect on blood glucose levels.
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Sucrose (C12H22O8) has 12 molucules of carbon. There are other sugars as well, but what we call sugar is usually sucrose.