The following questions concern the iconic Nestle Toll House Chocolate Chip Cookie recipe, shown below:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Which major macromolecule type (if any) is most abundant in each ingredient of the Nestle Toll House Chocolate Chip recipe?
All-purpose flour
Protein
Carbohydrate
Fat
none of the above
Baking soda
Protein
Carbohydrate
Fat
none of the above
Salt
Protein
Carbohydrate
Fat
none of the above
Butter
Protein
Carbohydrate
Fat
none of the above
Sugar (brown and granulated)
Protein
Carbohydrate
Fat
none of the above
Vanilla extract
Protein
Carbohydrate
Fat
none of the above
Eggs
Protein
Carbohydrate
Fat
none of the above
Chocolate
Protein
Carbohydrate
Fat
none of the above
Walnuts
Protein
Carbohydrate
Fat
none of the above
your list would look like this
Carb
none
none
fat
carb
carb
prot
carb
fat
All-purpose flour: Carbohydrate
Baking soda: None of the above (inorganic compound)
Salt: None of the above (inorganic compound)
Butter: Fat
Sugar (brown and granulated): Carbohydrate
Vanilla extract: None of the above (flavoring compound)
Eggs: Protein
Chocolate: Carbohydrate and Fat
Walnuts: Protein, Carbohydrate, and Fat
To determine the major macromolecule type present in each ingredient of the Nestle Toll House Chocolate Chip Cookie recipe, we need to understand the macromolecules present in food.
The four major macromolecule types in food are:
1. Carbohydrates: Carbohydrates provide energy and are made up of sugars, starches, and fibers. They consist of carbon, hydrogen, and oxygen.
2. Proteins: Proteins are essential for growth and repair of body tissues and are made up of amino acids. They consist of carbon, hydrogen, oxygen, and nitrogen.
3. Fats: Fats are a concentrated source of energy and are made up of fatty acids and glycerol. They consist of carbon, hydrogen, and oxygen.
4. Nucleic acids: While nucleic acids are not directly mentioned in the ingredients list, they are an important component of living organisms, particularly DNA and RNA.
Analyzing the ingredients individually:
- All-purpose flour: Flour is primarily a source of carbohydrates. It consists of finely ground grains from wheat, which are high in starch.
- Baking soda: Baking soda (sodium bicarbonate) is a chemical compound and does not fall into any of the major macromolecule types.
- Salt: Salt (sodium chloride) is a mineral compound and also does not fall into any of the major macromolecule types.
- Butter: Butter is primarily a source of fats. It contains mostly milk fat.
- Sugar (brown and granulated): Both brown and granulated sugars are primarily sources of carbohydrates. They are made up of sucrose, which is a disaccharide.
- Vanilla extract: Vanilla extract is derived from vanilla beans and does not fall into any of the major macromolecule types.
- Eggs: Eggs are a source of protein. They contain proteins such as albumin and are also a source of fats.
- Chocolate: Chocolate is a combination of fats and carbohydrates. It contains cocoa solids and cocoa butter.
- Walnuts: Walnuts are primarily a source of fats. They contain omega-3 fatty acids.
After analyzing the ingredients, the major macromolecule type (if any) present in each ingredient is:
- All-purpose flour: Carbohydrate
- Baking soda: None of the above
- Salt: None of the above
- Butter: Fat
- Sugar (brown and granulated): Carbohydrate
- Vanilla extract: None of the above
- Eggs: Protein and Fat
- Chocolate: Carbohydrate and Fat
- Walnuts: Fat