Category: Molecular science

By weight, the chemical composition of an egg is approximately 74% water, 12.8% protein, and 11.8% lipids. This complex mix of macromolecules leads to a common question: are eggs a nucleic acid, or do they simply contain them?

Lipids are famously known for their insolubility in water, a characteristic driven by their chemical structure. But beyond being 'water-fearing,' what are the properties of a lipid molecule that make them essential to all living organisms? This exploration will delve into their unique physical and chemical traits that define their biological roles.

According to scientific consensus, starch molecules are significantly larger than iodine molecules. A single starch macromolecule, composed of thousands of glucose units, dwarfs the simple diatomic iodine molecule (I₂), a size difference that is foundational to the classic iodine-starch test.

In every living cell, over 99% of its dry mass is composed of just four classes of large, complex organic molecules. These large biological molecules are known as macromolecules, and they are the fundamental components that enable all life processes to function, from storing energy to carrying genetic information.

Water, with the chemical formula H₂O, constitutes over 70% of the Earth's surface and is essential for all known life. But is H₂O a micromolecule? In scientific terms, a micromolecule is a small molecule with a low molecular weight, in stark contrast to the large, complex structures of macromolecules.

Within the human body, millions of metabolic reactions happen constantly, many of which are catalyzed by proteins. An active protein is the form of a protein that is properly folded and chemically ready to perform its specific biological role.

Water is a chemical compound with the formula H2O, and despite being essential for all life, it is not a macromolecule. Composed of only three atoms, it is a simple molecule with unique properties that allow it to play a crucial role in biological systems. This article explores why water is not a macromolecule and how it differs from these larger, more complex structures.

The term “BAI” can refer to distinct biological entities, with one recent study finding that BAI1 protein is critical for spatial learning and memory. Depending on the context, the acronym can describe a family of brain proteins or a plant-derived chemical compound, each with unique and powerful functions in cellular biology and medicine. This guide unpacks the diverse roles associated with the ambiguous term, clarifying the function of BAI in its various forms.

Over 30% of your body's total protein content is composed of the fibrous protein, collagen, but all proteins can be broadly classified into two main categories: what are the two common types of proteins? These are fibrous and globular proteins, which differ significantly in shape, function, and solubility.

The name "protein" comes from the Greek word *proteios*, meaning "primary" or "first place". These large, complex macromolecules are indispensable, carrying out a vast array of functions that are fundamental to life within an organism.