What elements are found in carbohydrates, proteins, and lipids?

Answer 1

My dear invisible friend from Venezuela I explain CARBOHYDRATES to you These compounds are formed by carbon, hydrogen and oxygen. These two last elements are in the glúcidos ones in the same proportion that in the water, of there its carbon classic hydrate name, although its composition and properties do not correspond absolutely with this definition. The main function of the glúcidos ones is to contribute energy to the organism. Of all the nutrients that can be used to obtain energy, the glúcidos ones are those that produce one more a cleaner combustion in our cells and leave less remainders in the organism. In fact, the brain and the nervous system only use glucose to obtain energy. This way the presence of toxic remainders (like ammonia, that turns out to burn proteins) in contact with the delicate cells of the nervous weave is avoided. A very small part of the glúcidos ones that we ingested uses in constructing to more complex, along with greasy molecules and proteins, that soon will be gotten up to our organs. Also we used a portion of these carbohydrates to be able to burn of one more a cleaner form proteins and fats that are used like power plant. Classification of the glúcidos ones From a strictly nutricional point of view, and considering only the elements with greater quantitative representation in our diet, we can consider that there are three types of glúcidos: Starches (or féculas): They are the fundamental components of the diet of the man. They are present in cereals, vegetables, potatoes, etc. Are the materials of power reserve of the vegetables, that store in their weaves or seeds with object to have energy at the critical moments, like the one of the germination. Chemically they belong to the group of the polisacáridos ones, that are molecules formed by linear chains or graft of other smaller molecules and than sometimes they reach a great size. In order to assimilate them it is necessary to divide the connections between its fundamental components: the monosacáridos ones. This is what it is carried out in the process of the digestion by means of the specific enzyme action. The starches are formed by the glucose molecule linking, and the enzymes that disturb it are called amylases, that are present in the intestinal saliva and fluids. In order to be able to digest starches it is precise to put under them a treatment with previous heat to his ingestion (baking, toasting, etc.). The crude starch does not digest and produces diarrea. The degree of digestibilidad of a starch depends on the size and the complexity of the ramifications of the glucose chains that form it. Sugars: They are characterized by his sweet flavor. They can be simple sugars (monosacáridos) or complexes (disacáridos). They are present in the fruits (fruitful), milk (lactose), white sugar (saccharose), honey (glucosa+fructosa), etc. The simple or monosacáridos sugars: glucose, fruitful and galactosa is absorbed with no need in the intestine of previous digestion, reason why they are a very fast source of energy. The complex sugars must be transformed into simple sugars to be assimilated. And the commonest abundant one of the monosacáridos ones is the glucose. It is the main nutrient of the cells of the human body at which it arrives through the blood. Usually one is not in foods in free, safe state in the honey and some fruits, but that usually it comprises of disacáridos starch chains or. Between complex sugars or disacáridos, it emphasizes the saccharose (component main of the cane sugar or the sugar beet) that is formed by a glucose molecule and another one of fruitful. This union breaks by means of the action of a called enzyme sacarasa, freeing to the glucose and the fruitful one for its direct assimilation. Other disacáridos are the maltose, formed by two units of glucose, and the lactose or sugar of the milk, formed by a molecule of glucose and another one of galactosa. In order to separate the lactose of milk and power to digest it in the intestine a called enzyme is necessary lactasa. Normally this enzyme is present only during the lactancia, reason why many people have problems to digest milk. Fiber: He is present in dry vegetables, fruits, fruits, integral cereals and whole vegetables. They are so complex and resistant molecules that we are not able to digest them and arrive at the heavy intestine without assimilating itself. The main component of the fiber which we ingested with the diet is the cellulose. He is polisacárido formed by long strongly united glucose rows to each other. It is the main material of support of the plants, with which they form his skeleton. It is used to play role. Other habitual components of the diet of the man. They are present in cereals, vegetables, potatoes, etc. Are the materials of power reserve of the vegetables, that store in their weaves or seeds with object to have energy at the critical moments, like the one of the germination. Chemically they belong to the group of the polisacáridos ones, that are molecules formed by linear chains or graft of other smaller molecules and than sometimes they reach a great size. In order to assimilate them it is necessary to divide the connections between its fundamental components: the monosacáridos ones. This is what it is carried out in the process of the digestion by means of the specific enzyme action. The starches are formed by the glucose molecule linking, and the enzymes that disturb it are called amylases, that are present in the intestinal saliva and fluids. In order to be able to digest starches it is precise to put under them a treatment with previous heat to his ingestion (baking, toasting, etc.). The crude starch does not digest and produces diarrea. The degree of digestibilidad of a starch depends on the size and the complexity of the ramifications of the glucose chains that form it.
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Thank you for contributing your translation suggestion to Google Translate.We'll use your suggestion to improve translation quality in future updates to our system. CARBOHYDRATES -------------------------------------------------------------------------------- These compounds are formed by carbon, hydrogen and oxygen. These two last elements are in the glúcidos ones in the same proportion that in the water, of there its carbon classic hydrate name, although its composition and properties do not correspond absolutely with this definition. The main function of the glúcidos ones is to contribute energy to the organism. Of all the nutrients that can be used to obtain energy, the glúcidos ones are those that produce one more a cleaner combustion in our cells and leave less remainders in the organism. In fact, the brain and the nervous system only use glucose to obtain energy. This way the presence of toxic remainders (like ammonia, that turns out to burn proteins) in contact with the delicate cells of the nervous weave is avoided. A very small part of the glúcidos ones that we ingested uses in constructing to more complex, along with greasy molecules and proteins, that soon will be gotten up to our organs. Also we used a portion of these carbohydrates to be able to burn of one more a cleaner form proteins and fats that are used like power plant. Classification of the glúcidos ones From a strictly nutricional point of view, and considering only the elements with greater quantitative representation in our diet, we can consider that there are three types of glúcidos: Starches (or féculas): They are the fundamental components of the diet of the man. They are present in cereals, vegetables, potatoes, etc. Are the materials of power reserve of the vegetables, that store in their weaves or seeds with object to have energy at the critical moments, like the one of the germination. Chemically they belong to the group of the polisacáridos ones, that are molecules formed by linear chains or graft of other smaller molecules and than sometimes they reach a great size. In order to assimilate them it is necessary to divide the connections between its fundamental components: the monosacáridos ones. This is what it is carried out in the process of the digestion by means of the specific enzyme action. The starches are formed by the glucose molecule linking, and the enzymes that disturb it are called amylases, that are present in the intestinal saliva and fluids. In order to be able to digest starches it is precise to put under them a treatment with previous heat to his ingestion (baking, toasting, etc.). The crude starch does not digest and produces diarrea. The degree of digestibilidad of a starch depends on the size and the complexity of the ramifications of the glucose chains that form it.

Sugars: They are characterized by his sweet flavor. They can be simple sugars (monosacáridos) or complexes (disacáridos). They are present in the fruits (fruitful), milk (lactose), white sugar (saccharose), honey (glucosa+fructosa), etc. The simple or monosacáridos sugars: glucose, fruitful and galactosa is absorbed with no need in the intestine of previous digestion, reason why they are a very fast source of energy. The complex sugars must be transformed into simple sugars to be assimilated. And the commonest abundant one of the monosacáridos ones is the glucose. It is the main nutrient of the cells of the human body at which it arrives through the blood. Usually one is not in foods in free, safe state in the honey and some fruits, but that usually it comprises of disacáridos starch chains or. Between complex sugars or disacáridos, it emphasizes the saccharose (component main of the cane sugar or the sugar beet) that is formed by a glucose molecule and another one of fruitful. This union breaks by means of the action of a called enzyme sacarasa, freeing to the glucose and the fruitful one for its direct assimilation. Other disacáridos are the maltose, formed by two units of glucose, and the lactose or sugar of the milk, formed by a molecule of glucose and another one of galactosa. In order to separate the lactose of milk and power to digest it in the intestine a called enzyme is necessary lactasa. Normally this enzyme is present only during the lactancia, reason why many people have problems to digest milk. Fiber: He is present in dry vegetables, fruits, fruits, integral cereals and whole vegetables. They are so complex and resistant molecules that we are not able to digest them and arrive at the heavy intestine without assimilating itself. The main component of the fiber which we ingested with the diet is the cellulose. He is polisacárido formed by long strongly united glucose rows to each other. It is the main material of support of the plants, with which they form his skeleton. It is used to play role. Other habitual components of the dietetic fiber are the pécticas hemicelulosa, lignina and substances. Some types of fiber retain several times their weight of water, reason why they are the base of a good intestinal mobility when increasing the volume and to soften the intestinal remainders. Due to the effect that causes when delaying the absorption of the nutrients, he is indispensable in the treatment of the diabetes to avoid fast glucose ascents in blood. Also it contributes to something of energy when being absorbed the fatty acids that are freed of their fermentation under the action of the intestinal flora. Finally, it serves as ballast and material of cleaning of the heavy and thin intestine. When cooking the vegetal fiber changes its consistency and loses part of these properties, reason why he is advisable to ingest a part of crude vegetables of the diet.
The reserves of glúcidos: the glycogen Practically the totality of the glúcidos ones that we consumed is transformed into glucose and absorbed by the intestine. Later they happen to the liver where they are transformed to glycogen, that is a substance of energy reserve to be used in the periods in which there is glucose no available (between meals). According to it is needed, the glycogen becomes glucose, that happens to the blood to be used in different weaves. Also glycogen in muscles is stored, but this reserve of energy is only used to produce energy in the own muscle before situations that require a fast and intense muscular activity (situations of fled or defense). The glycogen is stored until a Maxima amount of about 100 gr. in about 200 liver and gr. in muscles. If east limit is reached, the excess of glucose in the blood is transformed into fat and it is accumulated in the long term in the fatty weave like power reserve. Unlike fats, the glycogen retains much water and inflation in the body stays. When consuming the glycogen, after an uninformed period of or intense physical exercise, also loses the water that retains -1 kilo approximately -, reason why can seem that it has been diminished of weight. This water recovers as soon as it becomes to eat. All the metabolic processes in which the glúcidos ones take part are controlled by the central nervous system, that through the insulin retires the glucose of the blood when its concentration is very high. Other hormones exist, like glucagón or the adrenalin, that has the opposite effect. The diabetics are people who, or are lost the capacity to secrete insulin, or the cells of their weaves are not able to recognize it. The diabetics cannot use nor retire the glucose of the blood, reason why they fall easily in states of cellular undernourishment and are exposed to multiple affections
The glucémico index When we took any rich food in glúcidos, the glucose levels in blood are increased progressively according to are digested and assimilating starches and sugars that contain. The speed to that the different foods digest and assimilate depends on the type of nutrients that compose it, of the amount of present fiber and the composition of the rest of present foods in the this magician and intestine during the digestion. In order to value these aspects of the digestion the glucémico index of a food has been defined how the relation between the area of the curve of the absorption of 50 gr. of pure glucose throughout the time, with obtained when ingesting the same amount of this food. This index is of great importance for the diabetics, since they must avoid the fast glucose ascents in blood.
Glúcidos daily necessities of The glúcidos ones must contribute the 55 or 60 percent of the calories of the diet. It would be possible to live during months without taking carbohydrates, but a minimum amount of about 100 is recommended gr. newspapers to avoid an inadequate combustion of proteins and the fats (that produce cetónicos ammonia and bodies in the blood) and loss of structural proteins of the own body. The glúcidos Maxima amount of that we can only ingest is limited by its caloric value and our power necessities, that is to say, by the obesity that we pruned to tolerate.

Answer 2

Elements In Carbohydrates

Answer 3

Carbohydrates have carbon , ydrogen and oxygen.
Fats have these 3 also
proteins have carbon , hydrogen and oxygen and nitrogen.

Answer 4

In addition to hydrogen, carbon, oxygen and nitrogen, proteins also contain sulfur (in the amino acid methionine)

Answer 5

carbohydrates-carbon ,hydrogen and oxygen. proteins-carbon, hydrogen, oxygen, nitrogen and sometimes sulfur.lipids-carbon, hydrogen and oxygen.

Answer 6

Carbon, hydrogen, nitrogen, and oxygen.