Question

2. In an essay of at least 100 words, answer the following in regards to LIPIDS based solely on what you learned in lecture and reading the textbook: a. functions/roles of this macromolecule in living things. b. monomers/building blocks of this macromolecule. c. how are the monomers chemically bonded/linked together, and how are the monomers separated (bonds broken) between them d. discuss some of the interesting facts that we covered about this macromolecule in lecture that are not addressed elsewhere in this assignment. 3. In an essay of at least 100 words, answer the following in regards to PROTEINS based solely on what you learned in lecture and reading the textbook: a. functions/roles of this macromolecule in living things. b. monomers/building blocks of this macromolecule. c. how are the monomers chemically bonded/linked together, and how are the monomers separated (bonds broken) between them d. discuss some of the interesting facts that we covered about this macromolecule in lecture that are not addressed elsewhere in this assignment. 4. Applying Your Knowledge – Carbohydrates: Nutritionists favor complex carbohydrates (starches), such as those found in whole-grain bread, over simple carbohydrates (sugars) such as those found in soft drinks. One reason for this is that simple sugars result in “spikes” in blood sugar levels, while complex carbohydrates usually do not. Why and how do these two kinds of carbohydrates differ in this regard? 5. Applying Your Knowledge – Food Ingredient Labels: Refer to the following list of ingredients on a prepared food label to answer all the parts of question #5. INGREDIENTS Wheat flour High fructose corn syrup Sucrose Water Egg white (albumin) Corn oil Butter Honey Partially hydrogenated vegetable oil Xanthan gum Beta carotene a. Which ingredient is a disaccharide? b. Which ingredient is a trans fat? c. Which ingredient is present in greatest quantity by weight? d. Which ingredient is a coloring agent e. Which TWO of the listed ingredients ingredients are monosaccharides? f. Which ingredient is a polysaccharide? g. Which ingredient is a protein? h. Which ingredient is an inorganic compound? i. Which ingredient is a thickener/emulsifier? j. Which ingredient is mostly a saturated fat?

          2.  In an essay of at least 100 words, answer the following
in regards to LIPIDS based solely on what you learned in lecture
and reading the textbook:  a. functions/roles of this
macromolecule in living things.   b. monomers/building
blocks of this macromolecule.  c. how are the monomers
chemically bonded/linked together, and how are the monomers
separated  (bonds broken) between them  d.  discuss
some of the interesting facts that we covered about this
macromolecule in lecture that are not addressed elsewhere in this
assignment.
3.  In an essay of at least 100 words, answer the following
in regards to PROTEINS based solely on what you learned in lecture
and reading the textbook:  a. functions/roles of this
macromolecule in living things.   b. monomers/building
blocks of this macromolecule.  c. how are the monomers
chemically bonded/linked together, and how are the monomers
separated  (bonds broken) between them  d.  discuss
some of the interesting facts that we covered about this
macromolecule in lecture that are not addressed elsewhere in this
assignment.
4.  Applying Your Knowledge – Carbohydrates: Nutritionists
favor complex carbohydrates (starches), such as  those found
in whole-grain bread, over simple carbohydrates (sugars) such as
those found in soft drinks. One reason for this is that simple
sugars result in “spikes” in blood sugar levels, while complex
carbohydrates usually do not. Why and how do these two kinds of
carbohydrates differ in this regard?
5.  Applying Your Knowledge – Food Ingredient
Labels: Refer to the following list of ingredients on a
prepared food label to answer all the parts of question #5.
INGREDIENTS
Wheat flour
High fructose corn syrup
Sucrose
Water
Egg white (albumin)
Corn oil
Butter
Honey
Partially hydrogenated vegetable oil
Xanthan gum
Beta carotene
a. Which ingredient is a disaccharide?    b. Which
ingredient is a trans fat?  c.  Which ingredient is
present in greatest quantity by weight?    d.  Which
ingredient is a coloring agent   e.
Which TWO of the listed ingredients
ingredients are monosaccharides?   f. Which ingredient is
a polysaccharide?    g.  Which ingredient is a
protein?   h.  Which ingredient is an inorganic
compound?   i.  Which ingredient is a
thickener/emulsifier?  j. Which ingredient is mostly a
saturated fat?

Added by Robert C.

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