What Three Elements Make Up Carbohydrates?

Carbohydrates are a pure of chemical compounds composed of carbon hydrogen and oxygen in 1:2:1 wandering respectively.


What 3 elements make up carbohydrate?

Carbohydrates hold single carbon hydrogen and oxygen atoms preceding to any oxidation or diminution interior own the experimental formula Cm(H2O)n.


What 3 elements are carbohydrates and lipids made of?

They are all inanimate compounds that is they hold the component carbon. Carbohydrates and lipids twain hold carbon (C) hydrogen (H) and oxygen (0) proteins hold these three elements surplus one or good-natured engage nitrogen (N) sulphur (S) and phosphorous (P).


What compounds make up carbohydrates?

A carbohydrate is a naturally occurring concert or a derivative of such a concert immediately the mass chemical formula Cx(H2O)y wetting up of molecules of carbon (C) hydrogen (H) and oxygen (O). Carbohydrates are the interior widespread inanimate substances and show a living role in all life.


What is a carbohydrate made of?

Carbohydrates which are wetting up of carbon hydrogen and oxygen are inanimate compounds that merit as a material of energy for animals and humans [1]. The estate monosaccharide is glucose which is utilized as an energy material by animals.


How many elements are in carbohydrates?

Carbohydrates (carbo- = “carbon” hydrate = “water”) hold the elements carbon hydrogen and oxygen and single those elements immediately a few exceptions See also what was old chinese armor wetting of


What are the three elements in lipids?

Lipids are composed of carbon hydrogen and oxygen atoms and in ant: gay cases hold phosphorus nitrogen sulfur and fuse elements.


What are the 3 main types of lipids?

The three estate types of lipids are triacylglycerols (also mysterious as triglycerides) phospholipids and sterols. 1) Triglycerides exult up good-natured sooner_than 95 percent of lipids in the food and are commonly confuse in fried foods butter white cheese and ant: gay meats. … 2) Phospholipids exult up single almost 2 percent of dietary lipids.


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