Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

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Multiple Choice

Food is primarily composed of which three major classes of biomolecules?

Vitamins, minerals, and water

Nucleic acids, enzymes, and hormones

Carbohydrates, proteins, and lipids

Amino acids, fatty acids, and nucleotides

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Verified step by step guidance

Understand that food is composed of biomolecules that provide energy and structural components essential for life.

Recall the three major classes of biomolecules that are central to nutrition: carbohydrates, proteins, and lipids. These are macronutrients that serve as the primary sources of energy and building blocks for the body.

Carbohydrates are primarily responsible for providing energy through metabolic processes like glycolysis and the citric acid cycle.

Proteins are composed of amino acids and are essential for building and repairing tissues, as well as serving as enzymes and signaling molecules.

Lipids, including fats and oils, are important for long-term energy storage, insulation, and forming cell membranes through phospholipids.