The study of chemical processes within and relating to living organisms is known as biochemistry or biological chemistry. Biochemistry is a subfield of both chemistry and biology. It can be broken down into three subfields: Metabolism, enzymology and structural biology. Biochemistry has become successful at explaining living processes through these three fields over the last few decades of the 20^th century. Biochemistry is closely related to molecular biology, which is the study of the molecular mechanisms of biological phenomena. Biochemistry focuses on understanding the chemical basis that allows biological molecules to give rise to the processes that occur within living cells and between cells. In turn, this relates greatly to the understanding of tissues and organs, as well as the structure and function of organisms. Biochemistry is closely related to molecular biology, which is the study of the molecular mechanisms of biological phenomena. A carbohydrate is one of the most common sugars, glucose, but not all carbohydrates are sugars. More carbohydrates than any other known biomolecule can be found on earth; energy and genetic information are stored in them and they also play important roles in cell-to-cell interactions and communication.

A monosaccharide is the simplest type of carbohydrate. It has carbon, hydrogen and oxygen, usually in a 1:2:1 ratio (general formula CnH₂nOn, where n is at least 3), among other properties. One of the most important carbohydrates is glucose (C₆H₁₂O₆). Other examples include deoxyribose (C₅H₁₀O₄), a component of DNA, and fructose (C₆H₁₂O₆), the sugar that is frequently associated with the sweet flavor of fruits. A monosaccharide can take on either an acyclic (open-chain) or cyclic structure. It is possible to transform the open-chain form into a ring of carbon atoms connected by an oxygen atom formed by the carbonyl group at one end and the hydroxyl group at another. Whether the linear form was an aldose or a ketose, the cyclic molecule has a hemiacetal or hemiketal group. Lipids include waxes, fatty acids, fatty-acid derived phospholipids, sphingolipids, glycolipids and terpenoids (such as retinoids and steroids), which are relatively water-insoluble or nonpolar compounds of biological origin. Lipids are made up of a wide variety of molecules. To some extent, they serve as a catchall term for these compounds. Some lipids have ring structures while others are linear, open-chain aliphatic molecules. With a cyclic [ring] and planar [flat] structure, some are aromatic, while others are not. Others are rigid, while some are flexible.

Glycerol is typically combined with other molecules to create lipids. There are three fatty acids and one molecule of glycerol in triglycerides, the main group of bulk lipids. In this scenario, fatty acids are regarded as the monomer and can be saturated (with no double bonds in the carbon chain) or unsaturated (with one or more double bonds in the carbon chain).

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