2. The lipids: a. They are found in high concentrations in cells in free form. b. They have one or two carboxyl groups attached to a long hydrocarbo c. they differ from each other by the length of their chains and by the num double bonds. d. They usually have an odd number of carbon atoms.
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- Explore the difference etween amylopectin and glycogen. Be sure to highlight what structural modifications in the molecules as it relates to their localization in different organisms (structure-function relationship).Choose Two. The Ramachandran plot indicates: B H Ca ||||||| Ⓒ. The C1 I A. Combined preference about both H しょしい O conformation preference for a C1-C² and c²_N bonde Existence of a peptide in an a-helical conformation Or P sheeted The prefered conformation about Can bond. The prefered conformation about C1-C² bond The prefesed conformation about peptide bond.1. Melting point: what happens when the carbon chain length of fatty acids become shorter? increased melting point decrease melting point no change 2. Why do lipids with long chain fatty acids have lower saponification value? they are linear in structure, thus it is difficult to saponify they have lower number of carboxyl group per 1 gram of sample they require less amount of KOH during titration they require less HCL during back titration 3. Halogenation depends on which concept? presence of double bond in the glycerol portion presence of double bond in the fatty acid portion presence of carboxylic acid groups reactivity of potassium ions
- adenine molecule ii. NH2 N- НО-Р—О—Р—О—Р—О. ОН ОН ОН i. Phosphate chain ОН ОН iii ribose sugarFatty acids in phospholipids and triacylglycerols interact with one another by (a) disulfide bridges (b) van der Waals interactions (c) covalent bonds (d) hydrogen bonds (e) fatty acids do not interact with one another15. Rank the solubility of the following fatty acids in water. A. C<E<B<D<F<A B. A<F<D<B<E<C C. C<E<B<F<D<A D. A<D<F<B<E<C 16. Using the same information in no. 15, rank the solubility of the fatty acids in hexane.* A. C<E<B<D<F<A B. A<F<D<B<E<C C. C<E<B<F<D<A D. A<D<F<B<E<C
- H. OH HO N H2 H. Download Image... The net charge of the lipid at physiological pH is O A. 0 O B. +1 O C. -2 O D. -14. Draw structures for the following fatty acids: a. 16:1 or palmitoleic or 9-Hexadecanoic acid b. 18:3*2 a-linoleic acid or 9,12,15 Octadecatrienoic acid 5. Draw and name a typical triacylglycerol. 6. Explain why the flip-flop rate of phospholipids in biological membranes is far greater than in artificial lipid membranes.True or False: Glycogen can be broken down through hydrolysis into glucose monomerS A. True B. False How many phosphate groups do GTP molecules have? A. One В. Two C. Three D. Four Each nucleotide in DNA and RNA has an aromatic base. What is the principal force that keeps the bases in a polymer from interacting with water? A. Hydrophobic interactions B. Hydrogen bonds C. Covalent bonds D. Van der Waals interaction The nucleus, an organelle found in eukaryotic cells, confines (#) the keeping them separated from other components of the cell. A. Lysosomes B. Chromosomes C. Peroxisomes D. Ribosomes
- Hlons in Seawate... ATC ring Center Macromolecule Carbohydrates Biological Macromolecules, Fill in the blank: Elements Present C,H,O Lipids Proteins Nucleic Acids Monomer https://manoa.h... Amino Acids Test Your Knowledge: Macromolecules of Life For Anatomy & Physiology I H Properties of W... Function Genetic Information Examples Fats, Oils, Phospholipids, Cholesterol, Grease, Waxes, Steroids Carbohydrates are classified by The most common simple sugars are glucose, galactose and fructose that are made of a single sugar molecule. These can be classified as HChemistry Carbohydrate-modified proteins are most often linked to the carbohydrate through _________________ amino acid residues. A. ser, thr, and asnB. ser, tyr, and pheC. tyr, cys, and aspD. None of these is correct Chymotrypsin, a serine protease enzyme, cleaves peptide bonds on the C-terminal side ofaromatic residues. Which of the following amino acids are most likely to be found in thehydrophobic selectivity pocket?A. arg, lys, hisB. ser, thr, alaC. asp, glu, asnD. trp, phe, tyrE. None of these is correctO d. Cooking oils e. Stearic acid (saturated fatty acids) Chitin, the structural polysaccharide forming the exoskeleton of arthropods has which of the following linkages Select one: O a. Hydrogen bonds O b. Glycosidic linkage between B glucose c. Ester linkage between a glucose O d. Ester linkage between B glucose O e. Glycosidic linkage between a glucose Finish attempt . e