Found 12 Articles for Biomolecules

Introduction Polysaccharides are also called or termed polycarbohydrates. These are the most abundant (easy to be found) carbohydrates found in food materials. Polysaccharides can also be defined as the long chain polymers (carbohydrates) composed (formed) of monosaccharide (simpler) units bounded together by the glycosidic linkages. There are broadly two types of polysaccharides and those are- Homopolysaccharides and Heteropolysaccharides. Cellulose, starch, and glycogen are examples of Homopolysaccharides, while Hyaluronic acid and Heparin are examples of Heteropolysaccharides. Polysaccharides are not sweet. Many of them are also insoluble in water, they are hydrophobic (away from water) in nature. They are compact materials with ... Read More

Introduction A glucose polymer called glycogen is found in the majority of mammalian and non- mammalian cells, in microbes, and even in some plants. It is a significant and rapid source of stored glucose. As a supply of glucose for other tissues, it is mostly kept in the liver of vertebrates. It appears to be primarily employed in the muscle for energy- related functions as the metabolic fuel for glycolysis, which generates glucose 6- phosphate. As a result, glycogen is essential as a source of overall and cellular energy as well as an energy reserve. The synthesis and breakdown of ... Read More

Introduction Carbohydrates seem to be a type of naturally occurring carbonyl molecule containing many — 𝑂𝐻 groups. This might also include their derivative products, which also lead to the synthesis of certain compounds when hydrolyzed. Sugars include carbohydrates with a sweet taste that could be water-soluble. Carbohydrates constitute abundant substances in the plant as well as animal cells. Carbohydrates contained inside skeletal bones serve as food reserves for plants, arthropods, or even mammals. All of those are significant energy resources that are required for a range of metabolic activities; the energy would be provided via oxidation. What are Carbohydrates? The ... Read More

Introduction Sugar Alcohol is broadly used in the food industry. It is used as the main product for making candies and sweets these days, due to sugar being proven to have harmful effects on health. These are normally extracted from sugar. Children tend to love sweet dishes more than anything, but they always have problems with health and tooth decay, which is very common in kids. What is Sugar Alcohol? Sugar Alcohols are made from carbohydrates, which are soluble in nature and taste sweet and get dissolved easily. It appears to be white and is a solid soluble compound. Generally, ... Read More

Introduction Glucose and fructose are “monosaccharides or simple sugars” Glucose is favored by the human body for producing energy. “Plants and algae” produce glucose with the presence of “water and $\mathrm{CO_{2}}$”. Fructose is produced in the liver. The compounds contain atoms of three elements - “hydrogen, oxygen, and carbon”. What are “Glucose” and “Fructose”? “Glucose” is “monosaccharides” and sourced from “primary carbohydrates”. “Grape sugar” is another name for glucose. A “structure of pyranose ring” is formed by a “six-member ring” that represents glucose. The human body prefers glucose as a “primary source of energy”. It is an “aldohexose”. “Fructose” also ... Read More

Introduction Herbicides are sometimes also called weed killers. These substances are widely used to control the undesired plants, widely known as weeds. Most herbicides are used in the form of water sprays using ground equipment. Sometimes spray drift also results in herbicide affecting the neighbouring plants, crops, or fields. Pesticides are substances that are used to control pests. These pesticides are formed to protect plants that’s why it is also called crop protection products and are generally used to protect plants from weeds, insects, or fungi. Pesticides are chemicals or biological agents that usually kill pests, including weeds, insects, plant ... Read More

Introduction Both fats and cholesterol belong to a group of molecules called lipids or triglycerides. They both come under the category of saturated and trans-fats. These are both stable fats, and such fatty acids, that are difficult to break down during digestion. The stabilization of saturated fats is caused due to the single bond present between atoms of carbon and hydrogen. The stabilization of trans-fats is due to the partial hydrogenation of unsaturated trans- fatty acids, making them saturated, and where extra hydrogen raises its melting point. Only saturated fat serves as a source of energy that to ... Read More

Introduction Both Fats and Oils are a source of macronutrients and are the storage form of energy in the body. These fats and oil are a group of chemical compounds composed of fatty acids. These fatty acids are the building block of fat, and during digestion, the body releases or breaks down fats into fatty acids. It then flows into the bloodstream and is produced in the form of energy. The fatty acids are composed of three molecules joined together to form a triglyceride. All fatty acids are molecules of long-chain carbon, hydrogen, and oxygen atoms. There are three ... Read More

Introduction Carbohydrates or macromolecules are made up of elements carbon, hydrogen and oxygen, cellulose, and starch are the basic examples of carbohydrates. Starch has been used for a variety of uses for several years ago. But the proper understanding of this chemical constituent and its molecular structure has been obtained after the discovery made by Leeuwenhoek by discovering it microscopically as a discrete granule. Several types of research made in the field lead to the proper understanding of its molecular structure and architectural arrangement. Cellulose is the most abundant organic polymer. The French chemist Anselme Payen 1838 discovered cellulose which ... Read More

Introduction Protein is one of the very important fundamental units of our body system which is supplied to our body through different food products such as milk, cheese, nuts, etc. Denaturation involves the breaking of many weak bonds in the structure of a protein. These weak bonds or linkages like hydrogen bonding provide an ordered structure to a protein molecule. The changes that occur during denaturation in the structure of protein generally result in alterations in properties like functional properties and chemical and physical properties. The process of denaturation of proteins occurs under different chemical conditions. Changes in pH, temperature ... Read More