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Carbohydrates- glycosidic bond

Protein - peptide bonds

Lipids- ester bond

Carbohydrates are macromolecules with which most consumers are somewhat familiar. To lose weight, some individuals adhere to “low-carb” diets. Athletes, in contrast, often “carb-load” before important competitions to ensure that they have sufficient energy to compete at a high level. Carbohydrates are, in fact, an essential part of our diet; grains, fruits, and vegetables are all natural sources of carbohydrates. Carbohydrates provide energy to the body, particularly through glucose, a simple sugar. Carbohydrates also have other important functions in humans, animals, and plants.
Lipids include a diverse group of compounds that are united by a common feature. Lipids are hydrophobic (“water-fearing”), or insoluble in water, because they are nonpolar molecules. This is because they are hydrocarbons that include only nonpolar carbon-carbon or carbon-hydrogen bonds. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of lipids called fats.
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules. Proteins may be structural, regulatory, contractile, or protective; they may serve in transport, storage, or membranes; or they may be toxins or enzymes. Each cell in a living system may contain thousands of different proteins, each with a unique function. Their structures, like their functions, vary greatly. They are all, however, polymers of amino acids, arranged in a linear sequence.

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Carbohydrates- glycosidic bond

Protein - peptide bonds

Lipids- ester bond

1) Carbohydrates provide energy to the body, particularly through glucose, a simple sugar. Carbohydrates also have other important functions in humans, animals, and plants.

2) Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of lipids called fats. Lipids also provide insulation from the environment for plants and animals.

3) The functions of proteins are very diverse because there are 20 different chemically distinct amino acids that form long chains, and the amino acids can be in any order. For example, proteins can function as enzymes or hormones. Enzymes, which are produced by living cells, are catalysts in biochemical reactions (like digestion) and are usually proteins. Each enzyme is specific for the substrate (a reactant that binds to an enzyme) upon which it acts. Enzymes can function to break molecular bonds, to rearrange bonds, or Yo form new bonds. An example of ana enzyme  is salivary amylasye, which breaks down or compenent if starch

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Carbohydrates- glycosydic bonds; carbohydrates are generally available as an immediate energy source.
Proteins- peptide, hydrogen, ionic, disulfide bridges, hydrophobic and hydrophilic interactions; build and repair tissues, make enzymes, hormones, and other body chemicals.
Lipids- one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. They are formed during a condensation reaction;  used for storing energy, signaling between cells, and forming the cell membrane.

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• The primary structure of a protein consists of amino acids chained to each other. Amino acids are joined by peptide bonds. A peptide bond is a type of covalent bond between the carboxyl group of one amino acid and the amino group of another amino acid. Amino acids themselves are made of atoms joined together by covalent bonds.
• Carbohydrates are made up of monosaccharides linked together into polysaccharide chains by glycosidic bonds , Glycosidic bonds are special covalent bonds. The special nature of these bonds determines much of the shape of the more complex compound, largely because these linkages inhibit the rotation of specific molecules toward each other.By understanding the structural and functional differences between common carbohydrate monomers and polymers, we can better understand the roles that carbohydrates play inside cells.
• Fats are just one type of lipid, a category of molecules united by their inability to mix well with water. Lipids tend to be hydrophobic, non-polar, and made up mostly of hydrocarbon chains. A fat molecule consists of two kinds of parts: a glycerol backbone and three fatty acid tails. Glycerol is a small organic molecule with three hydroxyl (OH) groups, while a fatty acid consists of a long hydrocarbon chain attached to a carboxyl group. A typical fatty acid contains 12–18 carbons, though some may have as few as 4 or as many as 36.

To make a fat molecule, the hydroxyl groups on the glycerol backbone react with the carboxyl groups of fatty acids in a dehydration synthesis reaction. This yields a fat molecule with three fatty acid tails bound to the glycerol backbone via ester linkages (linkages containing an oxygen atom next to a carbonyl, or C=O, group). Triglycerides may contain three identical fatty acid tails, or three different fatty acid tails (with different lengths or patterns of double bonds).

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Most macromolecules are made from single subunits, or building blocks, called monomers. The monomers combine with each other using covalent bonds to form larger molecules known as polymers. In doing so, monomers release water molecules as byproducts. This type of reaction is known as dehydration synthesis, which means “to put together while losing water.” Polymers are broken down into monomers in a process known as hydrolysis, which means “to split water,” a reaction in which a water molecule is used during the breakdown.

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Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. They are formed during a condensation reaction.

The primary structure of a protein consists of amino acids chained to each other. Amino acids are joined by peptide bonds. A peptide bond is a type of covalent bond between the carboxyl group of one amino acid and the amino group of another amino acid. Amino acids themselves are made of atoms joined together by covalent bonds.

Simple carbohydrates are modifications of short hydrocarbon chains. Several hydroxyls and one carbonyl functional group modify these hydrocarbon chains to create a monosaccharide, the base unit of all carbohydrates.

Monosaccharides consist of a carbon chain of three or more carbon atoms containing a hydroxyl group attached to every carbon except one. The lone carbon atom is double-bonded to an oxygen atom, and this carbonyl group may be in any position along the carbon chain.

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Monosaccharides. Carbohydrates are the most abundant bio molecule on Earth. Living organisms use carbohydrates as accessible energy to fuel cellular reactions and for structural support inside cell walls. Cells attach carbohydrate molecules to proteins and lipids, modifying structures to enhance functionality. on the other hand Proteins fold up into specific shapes according to the sequence of amino acids in the polymer, and the protein function is directly related to the resulting 3D structure. Proteins may also interact with each other or other macro-molecules in the body to create complex assemblies. Lipid, any of a diverse group of organic compounds including fats, oils, hormones, and certain components of membranes that are grouped together because they do not interact appreciably with water. One type of lipid, the triglycerides, is sequestered as fat in adipose cells, which serve as the energy-storage depot for organisms and also provide thermal insulation.

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Proteins are long chains of amino acids linked by peptide bonds, Carbohydrates are polymers of monosaccharides, and so on. A lot of these molecules are polymers because that makes them easy to transport and distinguish from other substances in body. Broken down in where ever the meterial is needed, and easy to pick out or store away without chances of unneeded reactions.

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chemical reactions
Monomers and polymer
Most large biological molecules are polymers, long chains made up of repeating molecular subunits, or building blocks, called monomers.Carbohydrates, nucleic acids, and proteins are often found as long polymers in nature. Because of their polymeric nature and their large size, they are classified as macromolecules
Dehydration synthesis
Large biological molecules often assemble via dehydration synthesis reactions, in which one monomer forms a covalent bond to another monomer , releasing a water molecule in the process.
Hydrolysis
Polymers are broken down into monomers via hydrolysis reactions, in which a bond is broken by addition of a water molecule.

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Carbohydrates can be represented by the formula (CH₂O)n, where n is the number of carbon atoms in the molecule. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. Carbohydrates are classified into three monosaccharides, disaccharides, and polysaccharides.
Lipids  Lipids are hydrophobic (“water-fearing”), or insoluble in water, because they are nonpolar molecules. This is because they are hydrocarbons that include only nonpolar carbon-carbon or carbon-hydrogen bonds. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of lipids called fats. Lipids also provide insulation from the environment for plants and animals.Lipids are also the building blocks of many hormones and are an important constituent of the plasma membrane. Lipids include fats, oils, waxes, phospholipids, and steroidsA fat molecule, such as a triglyceride, consists of two main components—glycerol and fatty acids. Glycerol is an organic compound with three carbon atoms, five hydrogen atoms, and three hydroxyl (–OH) groups. Fatty acids have a long chain of hydrocarbons to which an acidic carboxyl group is attached, hence the name “fatty acid.” The number of carbons in the fatty acid may range from 4 to 36; most common are those containing 12–18 carbons. In a fat molecule, a fatty acid is attached to each of the three oxygen atoms in the –OH groups of the glycerol molecule with a covalent bond.
Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules.

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Proteins, carbohydrates, nucleic acids, and lipids are the four major classes of biological macromolecules—large molecules necessary for life that are built from smaller organic molecules. Macromolecules are made up of single units known as monomers that are joined by covalent bonds to form larger polymers. A monomer joins with another monomer with the release of a water molecule, leading to the formation of a covalent bond. This is basically dehydration. Dehydration reactions typically require an investment of energy for new bond formation, while hydrolysis reactions typically release energy by breaking bonds. Yessir.

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Proteins are polymers of amino acids which are linked by Peptide Bonds. These are polypeptide chains which are sometimes referred to for proteins.
Lipids are polymers of fatty acids that are joined to glycerol by Ester Bonds.
Polysaccharides are polymers of monosaccharides which are linked by Glycosidic Bonds.
All the macromolecules of proteins, lipids and carbohydrates are formed or broken down by the condensation reaction and hyrolysis.

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Proteins consists of Amino acids. Amino acids are joined together by a special type of covalent bonds :peptide bonds, to form linear structures called polypeptides. Important types of bonds involved in protein structure and conformation are Peptide bonds , Ionic bonds , Di sulfide bonds , Hydrogen bonds and Hydrophobic Interactions.
Lipids and carbohydrates contain the same elements; carbon, hydrogen and oxygen.  Lipids are a class of macro molecules that are non-polar and hydrophobic in nature. Major types include fats and oils, waxes, phospholipids, and steroids. Fats are a stored form of energy and are also known as triacylglycerols or triglycerides. Cells build carbohydrate polymers by using energy to form glycosidic linkages, the bonds between monosaccharides. A dehydration synthesis reaction forms a bond between carbon atoms in two monosaccharides, sandwiching an oxygen atom between them and releasing a water molecule.

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Carbohydrates, proteins, and lipids are primary nutritional ingredients for humans. The breakdown of nutrients (carbohydrates, proteins and lipids) in the intestines results in small compounds (metabolites) that can pass through the wall of the intestines into the blood
1) Protein: They are linked together by peptide bonds to form the primary structure of proteins. Peptide bonds in proteins are also specialized covalent bonds, like the glycosidic bonds in carbohydrates. And, like glycosidic linkages, peptide bonds inhibit rotation of specific molecules in the amino acids around each other and therefore play a role in the final shape of proteins.
Lipids: Lipids are polymers of fatty acids that are joined to glycerol by Ester Bonds.
carbohydrates:The structures of simple sugars

(Monosaccharides).The basic formula for these molecules is (CH₂O)n, from which the name carbohydrate is derived (C= “carbo” and H₂O= “hydrate”). The six-carbon (n= 6) sugar glucose (C₆H₁₂O₆) is especially important in cells, since it provides the principal source of cellular energy. Other simple sugars have between three and seven carbons, with three- and five-carbon sugars being the most common. Sugars containing five or more carbons can cyclize to form ring structures, which are the predominant forms of these molecules within cells.

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Carbohydrate Structure and Function

Cells build carbohydrate polymers by using energy to form glycosidic linkages, the bonds between monosaccharides. A dehydration synthesis reaction forms a bond between carbon atoms in two monosaccharides, sandwiching an oxygen atom between them and releasing a water molecule.
lipids
Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. They are formed during a condensation reaction.Lipids designate fats, oils, steroids and waxes found in living organisms. Lipids serve multiple functions across species, for energy storage, protection, insulation, cell division and other important biological roles.
protiens
Proteins are a class of macromolecules that perform a diverse range of functions for the cell. They help in metabolism by providing structural support and by acting as enzymes, carriers, or hormones. The building blocks of proteins (monomers) are amino acids.

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Carbohydrates consist of glycosidic covalent bonds whereas lipids consist of ester bonds made by condensation.Proteins are mad up of many types of bonds including: Disilfide bonds,hydrogen bonding, peptide bonds and ionic bonds.
Ayesha Saleem

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.Carbohydrates consist of covalent bonds, sugars such as Monosaccharides are made up of three to seven carbon atoms and help in bodily functions, glucose is one such sugar.  Carbohydrates also consist of  beta glycosidic linkages. These special bonds determine the shape of the molecule to a more complex degree. Starch molecules, which contain the glycosidic linkages, enter the digestive tract of humans and animals, where the glycosidic linkages are broken down, forming glucose, which is then absorbed by the body as energy.
When proteins are hydrolyzed this results in a large number of amino acids. Unlike the monomers of polysaccharides, the amino acids in proteins are of many different forms. Twenty different amino acids are found in human protein in varying quantities and combinations. They are linked together by peptide bonds to form the primary structure of proteins. Peptide bonds in proteins are also specialized covalent bonds, like the glycosidic bonds in carbohydrates. And, like glycosidic linkages, peptide bonds play a role in the final shape of proteins. The shape of the protein also depends on a folding mechanism to determine the structure. The secondary structure of proteins is based on the hydrogen-bonded arrangement of the protein’s amino acid backbone. It is responsible for alpha-helix and beta pleated sheet sections in the protein chain. Hydrogen bonds are important in the final structure of collagen, a structural protein.
In the group of lipids, fatty acids and cholesterol are both ultimately synthesized from acetyl-CoA. The open chain lipids contain one or more of the fatty acids, and the fused ring lipids, the steroids, are conversions of cholesterol.  triacylglycerols  are the energy storage form of lipids and accumulate as fat globules in the body tissues.   Lipids are necessary for the formation of membranes because of their hydrophobic property. Membranes are layers of lipids. They divide water into compartments, which is essential for the functioning of all organisms.  Membranes are semi-permeable mainly as a result of the presence of proteins, which function as channels in between the lipids. This allows for the transportation of compounds across the membrane. All three of these, in large organisms can act as energy stores due to their complex bonding structure.

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1Carbohydrates: glycosidic bond (covalent) , hydrogen bonding

2Proteins : Peptide Bonds (covalent) synthesis of large proteins.

3Lipids: ester bonds (covalent) holds the structure preventing lipids from being soluble in the body

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Carbohydrates are made up of monosaccharides linked together into polysaccharide chains by glycosidic bonds , Glycosidic bonds are special covalent bonds. The special nature of these bonds determines much of the shape of the more complex compound, largely because these linkages inhibit the rotation of specific molecules toward each other.By understanding the structural and functional differences between common carbohydrate monomers and polymers, we can better understand the roles that carbohydrates play inside cells.

Proteins are made up of many different amino acids which are linked together by peptide bonds to form the primary structure of proteins. Peptide bonds in proteins are also specialized covalent bonds, peptide bonds inhibit rotation of specific molecules in the amino acids around each other and therefore play a role in the final shape of proteins.

Lipids are organic compounds that contain the same elements as carbohydrates: carbon, hydrogen, and oxygen.  the carbon-to-hydrogen bonds are nonpolar covalent, which means that lipids are fat soluble and will not dissolve in water.

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There are four types of bonds or interactions that make up macromolecules: ionic, covalent, hydrogen bonds, and van der Waals interactions. Ionic and covalent bonds are strong interactions that require a larger energy input to break apart.

The four main macromolecules are carbohydrates, proteins, nucleic acids (DNA/RNA), and lipids.

Carbohydrates are used as short- to intermediate-term energy storage. In our bodies, we store sugars as glycogen for a little longer-term storage.
Proteins are used for building structures, like muscle and other tissue, as well as enzymes crucial for our bodies to function.
Nucleic acids can be one of two kinds- deoxyribonucleic acid (DNA) or ribonucleic acid (RNA). DNA and RNA carry and store genetic material in the cell.
Lipids are used as a source of long-term energy storage in the body. For example, our bodies store lipids as fats.

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Carbohydrates: Made of monosaccharides linked together into a polysaccharide chain. The type of covalent bond is glycosidic bond. These glycosidic bonds are formed in a dehydration synthesis reaction. It is required for energy.

Proteins: Many amino acids join to form a protein. Amino acids are joined by peptide bonds. Peptides bond is a type of covalent bond between amino acid and carboxyl group of another amino acid. Primary structures form covalent, peptide and disulphide bonds. Secondary structures form hydrogen, peptide and disulphide bonds. Shapes of proteins like enzymes are specific to the substrate. Also a wider range of proteins gets formed.

Lipids: Triglycerides are lipids that each consist of 3 fatty acids and 1 glycerol. The bonds between these molecules are known as ester bonds (covalent), are formed during condensation reactions Phospholipids contain saturated and unsaturated fatty acids. This allows for the control of the fluidity of membranes. Lipids are also used as energy reserves, and provide insulation.

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Carbohydrates- bonds present are covalent bonds, glycosidic bond and hydrogen.
Proteins- covalent peptide bonds.
Lipids- triglycerides are lipids and is formed when 1 glycerol molecule attached to 3 fatty acids by ester bond, in a condensation reaction.

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Carbohydrates

The glucose molecules in polysaccharides (starch, cellulose and in humans, glycogen) are linked together by glycosidic linkages (formed by dehydration synthesis reaction). Glycosidic bonds are covalent bonds. The bonds make a macromolecule which usually acts as an energy reserve. Some of them, such as cellulose, help in cell structure

Proteins

Proteins are the polymer of amino acids. Important types of bonds involved in protein structure are peptide bonds, hydrogen bonds, ionic bonds, disulfide bonds and hydrophobic interactions. Proteins are very specific.  These specific shapes can help proteins with being an enzyme as it is very specific to a substrate.

Lipids

Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. The macromolecule helps as an energy reserve, or acts as a protective layer against water loss in plants and animals.

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Large biological molecules often assemble via dehydration synthesis reactions, in which one monomer forms a covalent bond to another monomer (or growing chain of monomers), releasing a water molecule in the process. You can remember what happens by the name of the reaction: dehydration, for the loss of the water molecule, and synthesis, for the formation of a new bond.

Uses:

1. Nucleic acids: Stores and transfers info

2. Carbohydrates; Store energy, provide fuel, and build structure in body, main source of energy, structure of plant cell wall

3. Lipid: Insulator and stores fat and energy

4. Protein: Provide structural support,transport, enzymes, movement, defense.

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carbohydrates: A glycosidic bond is a type of covalent bond that joins a carbohydrate molecule to another group, which may or may not be another carbohydrate.
protein: proteins are made up of amino acids which are chained together and joined by peptide bonds. peptides bond is a type of covalent bond between amino acid and carboxyl group of another amino acid.
lipids: lipids are made in condensation reaction and are linked together by ester bonds. triglycerides are lipids consisting of one glycerol molecule bonded with 3 fatty acid molecules.

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Proteins, carbohydrates, nucleic acids, and lipids are the four major classes of biological macromolecules—large molecules necessary for life that are built from smaller organic molecules. Macromolecules are made up of single units known as monomers that are joined by covalent bonds to form larger polymers. Covalent bonds hold the atoms within an individual molecule together, are formed by the sharing of electrons in the outer atomic orbitals. The distribution of shared as well as unshared electrons in outer orbitals is a major determinant of the three-dimensional shape and chemical reactivity of molecules. Based on the macromolecule, the bonds linking monomers differ. Peptide Bonds: These bonds are found in proteins. Proteins are made up of amino acids that form polypeptide chains. Glycosidic Bonds: These bonds are found in carbohydrates. Phosphodiester bond: This is a covalent bond that is mainly found in nucleic acids (DNA and RNA). Hydrogen Bonds (non- covalent): Once the nucleotides form nucleic acids, DNA and RNA formation occurs. DNA is double-stranded whereas RNA is single stranded. The two strands of the DNA are held together by weak hydrogen bonds that form between the nitrogen bases.

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Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. They are formed during a condensation reaction.

The primary structure of a protein consists of amino acids chained to each other. Amino acids are joined by peptide bonds. A peptide bond is a type of covalent bond between the carboxyl group of one amino acid and the amino group of another amino acid. Amino acids themselves are made of atoms joined together by covalent bonds.
Simple carbohydrates are modifications of short hydrocarbon chains. Several hydroxyls and one carbonyl functional group modify these hydrocarbon chains to create a monosaccharide, the base unit of all carbohydrates.
Monosaccharides consist of a carbon chain of three or more carbon atoms containing a hydroxyl group attached to every carbon except one. The lone carbon atom is double-bonded to an oxygen atom, and this carbonyl group may be in any position along the carbon chain. Therefore, one oxygen atom and two hydrogen atoms are present for every carbon atom in a monosaccharide.

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Carbohydrates: Carbohydrates are made up of monosaccharides linked together into polysaccharide chains by a type of covalent bond known as a glycosidic bond. These glycosidic bonds are formed in a dehydration synthesis reaction.

Proteins: The primary structure of a protein consists of amino acids chained to each other. Amino acids are joined by peptide bonds. A peptide bond is a type of covalent bond between the carboxyl group of one amino acid and the amino group of another amino acid. Amino acids themselves are made of atoms joined together by covalent bonds.

Lipids: The basic unit of lipids is a triglyceride. A triglyceride is formed when 1 glycerol molecule links with 3 fatty acid molecules by means of ester bond(covalent bond), in a condensation reaction.

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Carbohydrates- glycosidic bond
Protein - peptide bonds
Lipids- ester bond
1) Carbohydrates provide energy to the body, particularly through glucose, a simple sugar. Carbohydrates also have other important functions in humans, animals, and plants.
2) Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of lipids called fats. Lipids also provide insulation from the environment for plants and animals.
3) The functions of proteins are very diverse because there are 20 different chemically distinct amino acids that form long chains, and the amino acids can be in any order. For example, proteins can function as enzymes or hormones. Enzymes, which are produced by living cells, are catalysts in biochemical reactions (like digestion) and are usually proteins. Each enzyme is specific for the substrate (a reactant that binds to an enzyme) upon which it acts. Enzymes can function to break molecular bonds, to rearrange bonds, or to form new bonds. An example of an enzyme is salivary amylase, which breaks down amylose, a component of starch.

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1:Carbohydrate: The bonds that are present between the carbohydrate molecules are the glycosidic bond. A glycosidic bond is a covalent bond that joins the two carbohydrate molecules together.
2: Proteins: Proteins have peptide bond between them which is of an amine and a carboxylic acid which is bonded through condensation reaction. This allows the production of the large protein.
3: Lipids: Lipids have ester bonds between them and these hold the structure together. It stops the lipids from being soluble in the body.

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Carbohydrate Structure and Function

Cells build carbohydrate polymers by using energy to form glycosidic linkages, the bonds between monosaccharides. A dehydration synthesis reaction forms a bond between carbon atoms in two monosaccharides, sandwiching an oxygen atom between them and releasing a water molecule

The general empirical structure for carbohydrates is (CH2O)n. Monosaccharides, which are simple sugars that serve as fuel molecules as well as fundamental constituents of living organisms, are the simplest carbohydrates, and are required as energy sources. The most commonly known ones are perhaps glucose and fructose

Protein Structure and Function

Proteins fold up into specific shapes according to the sequence of amino acids in the polymer, and the protein function is directly related to the resulting 3D structure. Proteins may also interact with each other or other macromolecules in the body to create complex assemblies

Proteins are biological polymers composed of amino acids. Amino acids, linked together by peptide bonds, form a polypeptide chain. One or more polypeptide chains twisted into a 3-D shape form a protein. Proteins have complex shapes that include various folds, loops, and curve

Lipids Structure and Function

They include fats, waxes, oils, hormones, and certain components of membranes and function as energy-storage molecules and chemical messengers. Together with proteins and carbohydrates, lipids are one of the principal structural components of living cells.

Lipids belong to a family of organic compounds which includes fats, vegetable oils, waxes, cholesterol, phospholipids, steroids, and fat-soluble vitamins (A, D, E, and K). They are formed by either or both carbanion-based condensation of thioesters and carbocation-based condensation of isoprene units

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carbohydrates-carbohydrates are made up of monosaccharides linked together into polysaccharide chains by a type of covalent bond known as a glycosides bond. These glycosidic bonds are formed in a dehydration synthesis reaction. Cells build carbohydrate polymers by using energy to form glycosidic linkages, the bonds between monosaccharides. A dehydration synthesis reaction forms a bond between carbon atoms in two monosaccharides, sandwiching an oxygen atom between them and releasing a water molecule. Their structure helps them in acting as an energy reserve.

proteins-Important types of bonds involved in protein structure and conformation are Peptide bonds, Ionic bonds, Disulphide bonds, Hydrogen bonds and Hydrophobic Interactions. Amino acids are joined by peptide bonds. A peptide bond is a type of covalent bond between the carboxyl group of one amino acid and the amino group of another amino acid. Amino acids themselves are made of atoms joined together by covalent bonds.
Due to its ability to form enzymes their structure helps the substrate to be specific to the active site

lipids-Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. They are formed during a condensation reaction. Energy is stored in the covalent bonds holding atoms together in molecules. This helps lipid to act as an energy reserve as well play a key role in Insulation and Protection.

Sadiyya

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Carbohydrate
1)Carbohydrates are made up of monosaccharides linked together into polysaccharide chains by a type of covalent bond known as a glycosidic bond. The polymers that constitute it give structure to its walls and also play a role in energy storage and release.

Proteins
2)Proteins are biological polymers constructed from amino acids joined together to form peptides. These peptide sub units may bond with other peptides to form more complex structures. Multiple types of chemical bonds hold proteins together and bind them to other molecules. These include-Ionic bonds, Disulfide bonds, Hydrogen bonds and Hydrophobic Interactions as well as peptide bonds. These bonds play an important role in the structure of the protein molecule - by constructing a larger protein, and also depending on the arrangement of amino acids, they give rise to a wide range of different proteins.

Lipids
3)To make a lipid molecule, the hydroxyl groups on the glycerol backbone react with the carboxyl groups of fatty acids in a dehydration synthesis reaction. This yields a lipid molecule with three fatty acid tails bound to the glycerol backbone through ester linkages (linkages containing an oxygen atom next to a carbonyl, or C=O, group). There are several types of lipids and all of their structures has its own advantages for eg- Triglycerides are hydrophobic and insoluble in water. The charges are evenly distributed around the molecule so hydrogen bonds to not form with water molecules.
Phospholipids contain saturated and unsaturated fatty acids. This allows for the control of the fluidity of membranes.

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Carbohydrates: each polysaccharide is held together by alpha or beta gycosidic bonds.These bonds are a type covalent bond.    Proteins: each sequence of amino acids are held by peptide bonds which are also covalent bonds. Lipids: lipids are made of fatty acids and glycerol which are all linked by an ester bonds,also covalent bond

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Proteins
monomers of proteins are binded together by peptide bonds(significance: A peptide bond is a chemical bond formed between two molecules when the carboxyl group of one molecule reacts with the amino group of the other molecule, releasing a molecule of water (H2O). This is a dehydration synthesis reaction .
carbohydrates
Carbohydrates are made up of monosaccharides linked together into polysaccharide chains by a type of covalent bond known as a glycosidic bond. These glycosidic bonds are formed in a dehydration synthesis reaction. It is when one sugar gives up a hydrogen atom from a hydroxyl group and the other sugar gives up the entire hydroxyl group. As H2O is formed an oxygen atom is left between two covalent bonds linking the two sugars.
Lipids
Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. The macromolecule helps as an energy reserve, or acts as a protective layer against water loss in plants and animals.
-Mahnoor

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chemical bonds in macromolecules
Carbohydrate
The bonds present between two carbohydrate molecules is glycosidic. A glycosidic bond is a
this structure of carbohydrates is the reason why they have energy stored in them.
Lipids
they have ester bonds and insoluble. lipids are also a source of energy as well as insulation and protection.
Proteins

Proteins are biological polymers constructed from amino acids joined together to form peptides.  Multiple types of chemical bonds hold proteins together and bind them to other molecules. And thus helps the substrate to be specific to the active site.

·       Peptide Bonds

·       Hydrogen Bonds

·       Hydrogen Bonds, Ionic Bonds

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protien : The primary structure of a protein consists of amino acids chained to each other. Amino acids are joined by peptide bonds. A peptide bond is a type of covalent bond between the carboxyl group of one amino acid and the amino group of another amino acid
carbohydrates: A glycosidic bond is a type of covalent bond that joins a carbohydrate molecule to another group, which may or may not be another carbohydrate.
lipids: Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. They are formed during a condensation reaction.

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Carbohydrates are made up of covalent bond known as glycosidic bond
Protiens are made up of many amino acids joined together by either peptide, hydrogen, ionic or disulfide bonds
Lipids are linked together by ester bonds

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Proteins are polymers of amino acids and are linked together by peptide bonds; Primary structures form covalent, peptide and di-sulphide bonds. Secondary structures form hydrogen, peptide and di-sulphide bonds.
Carbohydrate [Polysaccharides] are polymers of monosaccharides and are linked together by glycosidic bonds; consisting of an oxygen bridge formed by two OH groups - this bond type is covalent in nature.
Lipids are structures made of fatty acids and glycerol molecules, consisting of ester bonds which prevent them from being soluble - this bond is also ionic in nature.
Ishwari

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Carbohydrates are made up of monosaccharides linked together into polysaccharide chains by a type of covalent bond known as a glycosidic bond.

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Carbohydrates are made up of monosaccharides linked together into polysaccharide chains by a type of covalent bond known as a glycosidic bond.

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In protien  there are peptide bond ,ionic bonds ,disulfide bonds.hydrogen bonds

Triglycerides are lipids consisting of one glycerol molecule bonded with three fatty acid molecules. The bonds between the molecules are covalent and are called Ester bonds. They are formed during a condensation reaction.

Mohsin Raza

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Proteins have peptide bonds between them which is of an Amine and a carboxylic acid, bonded through condensation reactions. This allows large protein molecules to form. Lipids have ester bonds between them, and these hold the structure together and prevents lipids from being soluble. Carbohydrates have glycosidic bonds which is where two OH groups react to form an oxygen bridge. This makes a strong structure with high tensile strength.
- Lavina