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Energy is stored in liver and muscles in the form of
1. Carbohydrate
2. Fat
3. Protein
4. Glycogen

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Correct Answer - Option 4 : Glycogen

The correct answer is Glycogen.

  • Energy is stored in the liver and muscles in the form of Glycogen.
  • Glycogen:
    • Glycogen is a polysaccharide of glucose that serves as a form of energy storage in fungi and animals.
    • The polysaccharide structure of glucose shows the primary storage form of glucose in the body.
    • Glycogen is made and stored in the cells of the liver and muscles that are hydrated with the four parts of water.
    • It acts as the secondary long-term energy storage.
    • Muscle glycogen is quickly converted into glucose by muscle cells and liver glycogen that converts into glucose for use throughout the body which includes the central nervous system.

  • Carbohydrate:
    • Carbohydrate is a 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 Cx(H2O)y is commonly used to represent many carbohydrates, which means “watered carbon.”
  • Fat:
    • Fat, any substance of plant or animal origin that is nonvolatile, insoluble in water, and oily or greasy to the touch.
    • Fats are usually solid at ordinary temperatures, such as 25 °C (77 °F), but they begin to liquefy at somewhat higher temperatures.
    • Chemically, fats are identical to animal and vegetable oils, consisting primarily of glycerides, which are esters formed by the reaction of three molecules of fatty acids with one molecule of glycerol.
  • Protein:
    • Protein is a highly complex substance that is present in all living organisms.
    • Proteins are of great nutritional value and are directly involved in the chemical processes essential for life.
    • The importance of proteins was recognized by chemists in the early 19th century, including Swedish chemist Jöns Jacob Berzelius, who in 1838 coined the term protein, a word derived from the Greek prōteios, meaning “holding first place.”
    • Proteins are species-specific; that is, the proteins of one species differ from those of another species.
    • They are also organ-specific; for instance, within a single organism, muscle proteins differ from those of the brain and liver.

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