Question

At the “Energy Foods” comparison station, you notice that sugars (like table sugar) have lots of oxygen atoms in their structure, while fats (like butter) are mostly carbon and hydrogen with very little oxygen. What does this difference in elemental composition reveal about these molecules?
Question 4 options:

Sugars and fats provide exactly the same function since they both contain carbon atoms

Fats work much better in water because they have fewer oxygen atoms in their structure

The different ratios of CHON elements create distinct chemical properties that determine each molecule's biological role

Extra oxygen atoms make sugars much heavier, so they're better for building structural components

Answer 1

The third option. The different CHO ratios make sugars polar and oxygen-rich (water‑soluble, good for quick energy and structural polysaccharides) while fats are mostly nonpolar C–H (hydrophobic, energy‑dense long‑term storage).