1) For each of the given four macromolecules, list their:
b) Functional groups.
c) Linkage type.
d) Primary function.
2) Exhibit how a peptide bond forms between the two amino acids, glycine and valine. Draw the structural formulas for the reactants and the product. Label the functional groups and linkages present.
Glycine + valine →?
3) Chocolate milk has been a choice for many athletes, as it is a good source of protein, carbohydrates and lipids. Assume that you were to conduct nutrient testing on a sample of chocolate milk. describe:
a) The tests you would perform and the reagents you would use.
b) The outcomes you would expect to find out.