write the general formula and function of carbohydrates
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Answer:
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Explanation:
A carbohydrate is a naturally occurring compound, or a derivative of such a compound, with the general chemical formula Cx(H2O)y, made up of molecules of carbon (C), hydrogen (H), and oxygen (O). Carbohydrates are the most widespread organic substances and play a vital role in all life.
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Carbohydrate, class of naturally occurring compounds and derivatives formed from them. In the early part of the 19th century, substances such as wood, starch, and linen were found to be composed mainly of molecules containing atoms of carbon (C), hydrogen (H), and oxygen (O) and to have the general formula C6H12O6; other organic molecules with similar formulas were found to have a similar ratio of hydrogen to oxygen. The general formula Cx(H2O)y is commonly used to represent many carbohydrates, which means “watered carbon.”
pathways for the utilization of carbohydrates
pathways for the utilization of carbohydrates
Pathways for the utilization of carbohydrates.
Encyclopædia Britannica, Inc.
Carbohydrate
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Carbohydrates are probably the most abundant and widespread organic substances in nature, and they are essential constituents of all living things. Carbohydrates are formed by green plants from carbon dioxide and water during the process of photosynthesis. Carbohydrates serve as energy sources and as essential structural components in organisms; in addition, part of the structure of nucleic acids, which contain genetic information, consists of carbohydrate.
starch granules
starch granules
Wheat starch granules stained with iodine.
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General Features
Classification and nomenclature
Learn about the structures and uses of the simple sugars glucose, fructose, and galactose
Learn about the structures and uses of the simple sugars glucose, fructose,
Polysaccharides (the term means many sugars) represent most of the structural and energy-reserve carbohydrates found in nature. Large molecules that may consist of as many as 10,000 monosaccharide units linked together, polysaccharides vary considerably in size, in structural complexity, and in sugar content; several hundred distinct types have thus far been identified.