Question

1. Which type of macromolecule is the sugar fructose?

A. carbohydrate
B. nucleic acid
C. protein
D. lipid

2. Which statement best explains how the structure of a starch molecule relates to the function of the molecule?
A. A branching structure makes the molecule stronger.
B. A branching structure has more chemical bonds than an unbranched structure.
C. A branching structure contains bonds that are harder to break.
D. A branching structure provides many points where enzyme digestion can take place and release glucose molecules.

Answer 1

Carbohydrates are a sugar fructose macromolecule.
The Macromolecule is a large molecule for example proteins and they are commonly created by polymerization of smaller subunits. The most common macromolecules are biopolymers which include proteins, lipids, carbohydrates and nucleic acids.
2. The structure of a molecule relates to the function of the molecule in that, A branching structure which provides many points where enzymes digestion can take place and also release glucose molecules

Answer 2

1. Answer;

-Carbohydrate

Step-by-step explanation;

-Carbohydrates are among the four biomolecules, others being protein, nucleic acid and lipids. They come in simple forms such as sugars and in complex forms such as starches and fiber. The body breaks down most sugars and starches into glucose, a simple sugar that the body can use to feed its cells.

-Fructose is a natural sugar found in plants. Fructose is a simple sugar like glucose. It is something called a monosacharide. Simple sugars can be joined to make polysacharide sugars such as sucrose starches or longer hydrocarbons such as cellulose.

2. Answer;

A branching structure provides many points where enzyme digestion can take place and release glucose molecules.

Step-by-step explanation;

-Starch is the most important source of carbohydrates in the human diet and accounts for more than 50% of our carbohydrate intake. It occurs in plants in the form of granules, and these are particularly abundant in seeds and tubers, where they serve as a storage form of carbohydrates.

-Starch is a mixture of two polymers: amylose and amylopectin. Natural starches consist of amylase and amylopectin. Amylose is a linear polysaccharide composed entirely of D-glucose units joined by the α-1,4-glycosidic linkages.