Amino Acid from Hydrolysis Identifies Protein

Steps:

• Identify Y's structure: NH₂-CH-COOH (with H likely as R-group) matches an amino acid formula.
• Recall polymers of amino acids: Proteins form via peptide bonds from amino acid condensation.
• Note hydrolysis effect: Breaks peptide bonds in proteins, releasing amino acids like Y.
• Conclude polymer type: Only proteins yield amino acids upon hydrolysis.

Why C is correct:

• Proteins are polypeptides where hydrolysis reverses amide bond formation, producing amino acids with NH₂-CHR-COOH structure.

Why the others are wrong:

• A: Complex carbohydrates hydrolyze to monosaccharides (e.g., glucose), not amino acids.
• B: Fats hydrolyze to glycerol and fatty acids, lacking amino groups.
• D: Addition polymers (e.g., polyethylene) form via alkene addition and do not hydrolyze to amino acids.

Final answer: C