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The molecules absorbed through the plasma membrane tend to be smaller than 5,000 Da, so only simple sugars, amino acids, fatty acids and other small molecules can be taken up following digestion. The molecules are taken up in solution. In some cases, the molecules are processed by enzymes located within the cell wall.
Polymers, both natural and synthetic, are created via polymerization of many small molecules, known as monomers. Their consequently large molecular mass , relative to small molecule compounds , produces unique physical properties including toughness , high elasticity , viscoelasticity , and a tendency to form amorphous and semicrystalline ...
Like other polymers, biopolymers consist of monomeric units that are covalently bonded in chains to form larger molecules. There are three main classes of biopolymers, classified according to the monomers used and the structure of the biopolymer formed: polynucleotides , polypeptides , and polysaccharides .
The chemist Hermann Staudinger first proposed that polymers consisted of long chains of atoms held together by covalent bonds, which he called macromolecules. His work expanded the chemical understanding of polymers and was followed by an expansion of the field of polymer chemistry during which such polymeric materials as neoprene, nylon and ...
Such small polymers are referred to as oligomers. [3] Generally, because formaldehyde is an exceptionally reactive electrophile it allows nucleophilic addition of hemiacetal intermediates, which are in general short-lived and relatively unstable "mid-stage" compounds that react with other non-polar molecules present to form more stable ...
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
The term "polyol" can have slightly different meanings depending on whether it is used in food science or polymer chemistry. Polyols containing two, three and four hydroxyl groups are diols, [1] triols, [2] and tetrols, [3] [4] respectively.
Many macromolecules are polymers of smaller molecules called monomers. The most common macromolecules in biochemistry are biopolymers ( nucleic acids , proteins , and carbohydrates ) and large non-polymeric molecules such as lipids , nanogels and macrocycles . [ 1 ]