FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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1 Glycerol and 3 fatty acids
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Monosaccharides
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Amino acids
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Nucleotides
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Detailed explanation-1: -Lipids are described as the polymers of fatty acids that structurally consist of a long, non-polar hydrocarbon chain with a small polar region containing oxygen. It includes waxes, oils and fats. The Glycerol and fatty acids are described as the monomers of lipids.
Detailed explanation-2: -Three fatty acids molecules are joined to one glycerol molecule through ester bonds between the fatty acids’ carboxyl groups (COOH) and the three hydroxyl groups of the glycerol molecule (OH) to form a triglyceride.
Detailed explanation-3: -Fats are made of a molecule of glycerol bonded to three fatty acid chains, which can vary in length and bond type. The monomer units of fats are glycerol and the fatty acids that attach to the glycerol.