The relative energy values of carbohydrates, lipids, and proteins as respiratory substrates differ significantly due to the nature of the chemical bonds storing energy within their structures. Carbohydrates are primarily composed of glucose, a simple sugar. Glucose contains numerous C-H and C-C bonds, and the glycosidic bonds that link glucose molecules together. These bonds store potential energy. During respiration, these bonds are broken, releasing energy. The high number of these bonds in glucose means a large amount of energy can be released through their breakdown.
Lipids, such as fats and oils, are primarily composed of glycerol and fatty acids. Fatty acids contain many C-H and C-C bonds, and triglycerides contain ester bonds. Ester bonds are stronger than glycosidic bonds in carbohydrates, and the number of C-H bonds in fatty acids is substantial. This results in lipids storing a considerable amount of potential energy. However, the strength of the ester bonds means that less energy is released per gram of lipid compared to carbohydrates. The energy yield is also affected by the degree of saturation of the fatty acids; saturated fats yield more energy than unsaturated fats due to fewer double bonds.
Proteins are composed of amino acids linked by peptide bonds. Peptide bonds are very strong covalent bonds. The energy stored in peptide bonds is less than that stored in glycosidic or ester bonds. Furthermore, proteins often contain significant amounts of hydrogen bonds, which require energy to break. Therefore, proteins yield the least amount of energy per gram when respired. The complex structure of proteins also means that the breakdown process is more energetically demanding.
In summary, the energy yield is related to the number and strength of the bonds that are broken during respiration. Carbohydrates have a high number of relatively weaker bonds, lipids have a large number of stronger bonds, and proteins have a smaller number of very strong bonds. This explains the order of energy yield: carbohydrates > lipids > proteins.