What is the structure and function of biomolecules?

What is the structure and function of biomolecules?

Biomolecule, also called biological molecule, any of numerous substances that are produced by cells and living organisms. Biomolecules have a wide range of sizes and structures and perform a vast array of functions. The four major types of biomolecules are carbohydrates, lipids, nucleic acids, and proteins.

What are the four major macromolecules of life?

There are four major classes of biological macromolecules:

  • carbohydrates.
  • lipids.
  • proteins.
  • nucleic acids.

Which of the four macromolecule is the most important?

Nucleic acids: Nucleic acid is the most important major macromolecule. Nucleic acids are the most important, as without these no one would be around, where as without the other ones we might be able to evolve to survive.

What are the three elements that make up carbohydrates?

Carbohydrates (carbo- = “carbon”; hydrate = “water”) contain the elements carbon, hydrogen, and oxygen, and only those elements with a few exceptions. The ratio of carbon to hydrogen to oxygen in carbohydrate molecules is 1:2:1.

What macromolecule do elephants use for energy?

carbohydrates

Which of the following is a function of protein quizlet?

Describe the functions of protein. Produces vital body structures, providing energy, providing cell structure, maintaining fluid balance, act as buffers, contributes to immune function.

What is the main difference between the two parts of protein synthesis?

Protein synthesis is the process in which cells make proteins. It occurs in two stages: transcription and translation. Transcription is the transfer of genetic instructions in DNA to mRNA in the nucleus.

What are the five functions of proteins?

9 Important Functions of Protein in Your Body

  • Growth and Maintenance. Share on Pinterest.
  • Causes Biochemical Reactions.
  • Acts as a Messenger.
  • Provides Structure.
  • Maintains Proper pH.
  • Balances Fluids.
  • Bolsters Immune Health.
  • Transports and Stores Nutrients.

What are the classification of protein?

Proteins can be informally divided into three main classes, which correlate with typical tertiary structures: globular proteins, fibrous proteins, and membrane proteins. Almost all globular proteins are soluble and many are enzymes.

What are the properties and functions of proteins?

They function as catalysts, they transport and store other molecules such as oxygen, they provide mechanical support and immune protection, they generate movement, they transmit nerve impulses, and they control growth and differentiation.

What are the main characteristics of proteins?

The common property of all proteins is that they consist of long chains of α-amino (alpha amino) acids. The general structure of α-amino acids is shown in . The α-amino acids are so called because the α-carbon atom in the molecule carries an amino group (―NH2); the α-carbon atom also carries a carboxyl group (―COOH).

What are the five classification of protein?

Classification of Proteins

  • Simple proteins: They are composed of only amino acid residue. On hydrolysis these proteins yield only constituent amino acids.
  • Conjugated proteins: They are combined with non-protein moiety. Eg.
  • Derived proteins: They are derivatives or degraded products of simple and conjugated proteins.

What is amino acid classification?

Based on type of functional group (R group) present amino acids are classified as: Aliphatic, aromatic, acidic, basic, acid amide, sulfur and cyclic amino acids. Based on characteristic of functional group amino acids are classified as: polar and non-polar amino acids.

What are the classification of proteins based on its function?

Classification of protein on the basis of Structure and composition: This Classification of protein is based on shape or structure and composition. They are classified into three types; fibrous, globular and derived protein.

What are the different physical and chemical denaturing agents of proteins?

Acids, alkalis, heavy metal salts, urea, ethanol, guanidine detergents etc. Urea and guanidine probably interfere with the hydrogen bonds between peptide linkages. Acids and alkalis probably attack directly the hydrogen bonds in the secondary and tertiary structure of proteins.

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