Water, carbohydrates, protein and fats; definition, composition, structure, functional properties, their behaviour under conditions of particular relevance to food processing
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Each molecule of water is made up of three atoms:
two hydrogen atoms locked in a sort of triangle with one oxygen atom.
A carbohydrate is a bio molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2:1. Proteins are made up of hundreds or thousands of smaller units called amino acids, which are attached to one another in long chains.
Fats are esters of three fatty acid chains and the alcohol glycerol.
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