Question

reviewing key concepts
write the type(s) of biomolecules being described in each situation below:

1. _____ responsible for “waterproofing” molecules
2. _____ examples include oils, waxes, and butters
3. _____ responsible for coding for proteins
4. _____ comprised of nucleotides
5. _____ comprised of saccharides or sugars
6. _____ composed of amino acids
7. _____ serve as enzymes that speed up cellular processes
8. _____ polymers of amino acids
9. _____ dna and rna are examples of this macromolecule
10. _____ breads, pastas, fruits and sweets are examples
11. _____ made of carbon, hydrogen and oxygen
12. _____ include triglycerides and phospholipids

Explanation:

To solve this, we analyze each description to identify the biomolecule (carbohydrates, lipids, proteins, nucleic acids):

1. Responsible for “waterproofing” molecules

Lipids (like waxes) repel water.

2. Examples include oils, waxes, and butters

These are all lipids.

3. Responsible for coding for proteins

Nucleic acids (DNA/RNA) carry genetic code for protein synthesis.

4. Comprised of nucleotides

Nucleic acids (DNA/RNA) are made of nucleotides.

5. Comprised of saccharides or sugars

Carbohydrates are made of monosaccharides (simple sugars).

6. Composed of amino acids

Proteins are polymers of amino acids.

7. Serve as enzymes that speed up cellular processes

Proteins (enzymes) act as biological catalysts.

8. Polymers of amino acids

Proteins are amino acid polymers.

9. DNA and RNA are examples of this macromolecule

Nucleic acids include DNA and RNA.

10. Breads, pastas, fruits and sweets are examples

These are rich in carbohydrates (sugars, starches).

11. Made of Carbon, Hydrogen and Oxygen

Carbohydrates (C₆H₁₂O₆) and lipids (C, H, O) fit; carbohydrates are more direct here.

12. Include triglycerides and phospholipids

Triglycerides (fats) and phospholipids are types of lipids.

Answer:

s:

1. Lipids
2. Lipids
3. Nucleic Acids
4. Nucleic Acids
5. Carbohydrates
6. Proteins
7. Proteins
8. Proteins
9. Nucleic Acids
10. Carbohydrates
11. Carbohydrates (or Lipids, but carbs are more common here)
12. Lipids