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Lipids

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What Fatty acids are the basic unit macromolecules?

Lipids


Fatty acids are the basic unit of which macromolecules?

Fat. One fat molecule has three fatty acids and a glycerol attached together.


What are the structural units of lipids?

The structural units of lipids are fatty acids, glycerol, and other components like phosphates or sterols. Fatty acids are long hydrocarbon chains with a carboxyl group at one end, while glycerol is a three-carbon alcohol that serves as the backbone for triglycerides. These units combine to form various types of lipids, such as triglycerides, phospholipids, and steroids.


What are the basic unit of lipids?

The basic fat in your body to keep you warm. Lipids are made up of waxes, oils, and fatty acids.Lipids are composed of one glycerol molecule plus 3 fatty acids.


Are fatty acids sub-units of carbohydrates?

No. The sub-units for carbohydrates is a monosaccharide such as glucose or fructose. Fatty acids are what results from the sub-unit aliphatic compounds and glycerol.


What is the sub-unit that makes up fats.?

Fats are made up of fatty acids and glycogen


What is a basic unit of fat?

A basic unit of fat is a triglyceride. It is primarily made up of a fatty acid and three glycerol molecules


Which macromolecule has a basic unit that is composed of phosphate a sugar ring and one of five different base?

A nucleic acid.


Which macromolecule has a basic unit that is composed of phosphate a sugar ring and one five different bases?

A nucleic acid.


Which macromolecule has a basic unit that is composed of phosphate a sugar ring and one of five different based?

A nucleic acid.


What is the term used to define a basic unit of protein?

The basic unit of a protein are amino acids. Major amino acids include phenylalanine, lysine, and glutamine, among others.


Explain why proteins are considered polymers but lipids are not?

Proteins are made of amino acid chains. The repitition closely resembles the repeating unit, the monomer, from polymers. Lipids are made of trigyclerides and fatty acids, much smaller molecules than the protein, which is a macromolecule.