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

 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.

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. 

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 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. 

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.

 

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.

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

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

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

 

 

 

 

 

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

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

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.

 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.

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.

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. 

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. 

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).

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

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.