Nama : Aprillia Mutiara Nur Malis

Nim : 05021181823018
Tugas 1 Pengantar Teknologi Pertanian

CARBOHYDRATE
Carbohydrate, class of naturally occurring compounds and derivatives formed from them. In
the early part of the 19th century, substances such as wood, starch, and linen were found to be
composed mainly of molecules containing atoms of carbon (C), hydrogen (H), and oxygen (O)
and to have the general formula C6H12O6; other organic molecules with similar formulas were
found to have a similar ratio of hydrogen to oxygen. The general formula C x(H2O)y is
commonly used to represent many carbohydrates, which means “watered carbon.”
Carbohydrates are probably the most abundant and widespread organic substances in nature,
and they are essential constituents of all living things. Carbohydrates are formed by
green plants from carbon dioxideand water during the process of photosynthesis.
Carbohydrates serve as energy sources and as essential structural components in organisms; in
addition, part of the structure of nucleic acids, which contain genetic information, consists of
carbohydrate.

The importance of carbohydrates to living things can hardly be overemphasized. The energy
stores of most animals and plants are both carbohydrate and lipid in nature; carbohydrates are
generally available as an immediate energy source, whereas lipids act as a long-term energy
resource and tend to be utilized at a slower rate. Glucose, the prevalent uncombined, or free,
sugar circulating in the blood of higher animals, is essential to cell function. The proper
regulation of glucose metabolism is of paramount importance to survival. The ability
of ruminants, such as cattle, sheep, and goats, to convert the polysaccharides present in grass
and similar feeds into proteinprovides a major source of protein for humans. A number of
medically important antibiotics, such as streptomycin, are carbohydrate derivatives. The
cellulose in plants is used to manufacture paper, wood for construction, and fabrics.

https://www.britannica.com/science/carbohydrate
 LIPIDS

Lipids exist in plants with many different physical and chemical properties.
The simple lipids are mostly available in storage tissues, which are easy for
extraction. In contrast, complex lipids are difficult to extract because of their
membrane localization as well as their association with other biomolecules
such as proteins and carbohydrates. These interactions are formed through
covalent bonds, van der Waals interaction, hydrogen bonds, hydrophobic
interaction, and ionic bond formation. To obtain a successful extraction
method, it is necessary to develop an agent that not only solubilizes
the lipids but also diminishes the interactions of other components
with lipids.
Lipids are essential to living organisms because they contribute to vital
metabolic processes in cells. Fats such as butter and lard are derived from
animal products such as milk and meat, whereas oils such as soybean oil,
peanut oil, and olive oil are derived from plants. Lipids can be categorized
into two classes: saturated and unsaturated, which are dependent on the
fatty acid backbone of the triacylglyceride. Melting points of saturated fatty
acids are higher than those of unsaturated fatty acids. Therefore, most
animal fats with a high content of saturated fatty acids are in the solid form
at room temperature, whereas lipids from plants such as olive oil are liquid
on account of the higher content of unsaturated fatty acids.

https://www.sciencedirect.com/topics/earth-and-planetary-sciences/lipids