Organic molecules in food Classify the following characteristics to describe the differences between the four organic molecules found in food.
1. Carbohydrates
2. Lipids
3. Proteins
4. Nucleic Acids
Option:
a. Includes fats and oils
b. Form and stabilize cell membranes
c. Includes glucose, sucrose, and starch
d. Includes RNA and DNA
e. Diverse functions include muscle contraction, transport, and defense
f. Store the genetic information within a cell
g. Functions as a short term energy source
h. Comprised of amino acids