Today’s lunch menu will consist of rice and beef. Tomatoes, onions, coriander, and oil are used in the dish’s creation. The meal comprised vitamins, which could be found in onions and tomatoes; lipids, which are unsaturated fats; carbohydrates, which could be found in rice; and proteins, which could be found in meat. The fats and glycerol that constitute the monomers of lipids are included in the lipids. The amino acids that form the proteins’ monomers are also included and the monosaccharides that make up the monomers of carbohydrates (Wang et al., 2020).
The monomers mix with one another to form macromolecules, which are made up of monomers. Monosaccharides are important for our bodies to work because when broken down through glycolysis, they release energy in the form of ATP, which is used by many cellular processes (Wang et al., 2020). Amino acids, which are the building blocks of proteins and play a large role in the creation of DNA, are very important for the body because they play a role in the processes that help the body create itself.
Glycerol and fatty acids play important roles in cushioning the body’s numerous organs, such as the heart. They play a vital role in protecting the body from the elements. The hydrolysis process is the chemical reaction that occurs during macromolecule disintegration. In this reaction, water molecules disrupt the covalent bonds that hold the monomers together (Wang et al., 2020). One of the monomers absorbs the hydrogen molecule, while the other monomer absorbs the hydroxyl group (Wang et al., 2020). It is a chemical reaction that occurs almost whenever macromolecules are present. Protein deficiencies can induce physiological malfunctions such as weakening muscles and decreased body mass since proteins are essential for rebuilding worn-out body parts.
Large biomolecules known as nucleic acids are responsible for performing crucial functions in every type of cell and virus. Storing and expressing genomic information are two of the most critical roles nucleic acids play in the cell (Roden & Gladfelter, 2020). DNA, also known as deoxyribonucleic acid, is a molecule that stores genetic information that tells cells how to make proteins (Roden & Gladfelter, 2020). Meat is widely recognized as one of the foods with the highest nucleic acid levels. Nucleic acids ingested from food are converted into oligonucleotides, nucleotides, and even free bases by endonucleases, phosphodiesterases, and nucleoside phosphorylase in the digestive tract.
References
Roden, C., & Gladfelter, A. S. (2020). RNA contributions to the form and function of biomolecular condensates. Nature Reviews Molecular Cell Biology, 22(3), 183–195. Web.
Wang, S., Chao, C., Cai, J., Niu, B., Copeland, L., & Wang, S. (2020). Starch–lipid and starch–lipid–protein complexes: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 19(3), 1056–1079. Web.