How do you tell the difference between carbohydrates, lipids, and proteins?




        We have read some insights about understanding major food components. There's a lot of information to explore and learn about this topic. If you are curious to know further, you must read Fennema's Food Chemistry Fifth Edition Book. Thank you!

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  What are  LIPIDS ? It  comes from the Greek word " lipos ", which means fat . We call it fat if it is solid or oil if it is liquid , depending on ambient temperatures . These compounds are classified as non-polar , meaning they are hydrophobic, or water-fearing , and insoluble in water , but soluble in organic solvents . The main functions of lipids are for energy storage, for insulation of our bodies and as structural components for cell membranes. Lipids are a composition of carbon , hydrogen , and oxygen elements. It is made up of fatty acid monomers. Fatty acids can be classified into: Saturated Trans Monounsaturated (MUFA) Polyunsaturated (PUFA) https://www.pmfias.com/wp-content/uploads/2016/02/Type-of-Fats-Saturated-Unsaturated-Trans-Fat.png CLASSIFICATION OF LIPIDS SIMPLE LIPIDS: These are fatty acids esterified with alcohol. This includes triglycerides, waxes, and sterols. https://openoregon.pressbooks.pub/app/uploads/sites/98/2019/10/image2.png COMPLEX LIP...
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What are  CARBOHYDRATES ? Carbohydrates are a substance that has the main function of giving energy to all living organisms. It comes from plants by photosynthesis and plays a crucial role in the human daily diet. Carbon , hydrogen , and oxygen are found in carbohydrates. Monosaccharides are the building blocks of carbohydrates. TYPES OF CARBOHYDRATES Monosaccharides   https://image.shutterstock.com/image-vector/chemical-illustration-monosaccharides-glucose-fructose-260nw-2114376764.jpg From the word itself, "mono" means one sugar unit. These types of carbohydrates are not broken down into smaller units when undergoing hydrolysis. It is colorless and has crystalline compounds. It is soluble in water and has a sweet taste.  It reacts at high temperatures to form brown pigments, flavors and aromas within characterized foods via non-enzymatic processes known as Maillard browning and caramelization reactions. Monosaccharides includes:  Glucose - Blood Sugar Galactos...
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