C: How many simple and mixed triacylglycerols can be constructed from glycerol, stearic acid, and oleic acid? Draw the structure of triacylglycerols which will have the lowest and highest melting point 3. Following are the melting points of 18-carbon fatty acid Stearic acid Oleic acid Linoleic acid 70 °C 13.4 °C -5.0 °C Linolenic acid -11.0 °C Answer following: a: What do you mean by the melting point of lipids? and name the following b: What could be the reason for the differences in melting point?

C6H12O6 is the chemical formula for a ________. polymer of carbohydrate pentose monosaccharide hexose monosaccharide all of the above

PREDICT Do any of the amino acid side groups shown below have the potential to form an ionic bond with any of the other side groups shown? If so, which pair(s) could form such an association? (a)CH3 (b)CH2 COO (c)CH2 CH2 NH3+ (d)CH2 CH2 COO (e)CH2 OH

Maltose, sucrose, and lactose differ from one another: a. because not all contain glucose. b. because not all of them exist in ring form. c. in the number of carbons in the sugar. d. in the number of hexose monomers involved. e. by the linkage of the monomers.

Figure 3.5 What kind of sugars are these, aldose or ketose?

Ty is three years old and as a result of a stomach bug has been vomiting for about 24 hours. His blood pH is 7.48. What does this mean? Tys blood is slightly acidi Tys blood is slightly alkaline. Tys blood is highly acidi Tys blood is within the normal range

The pH of lemon juice is 2, and the pH of orange juice is 4. Which of these is more acidic, and by how much? What does this mean?

Which of the following levels of protein structure may be affected by hydrogen bonding? (a) primary and secondary (b) primary and tertiary (c) secondary, tertiary, and quaternary (d) primary, secondary, and tertiary (e) primary, secondary, tertiary, and quaternary

The pH of black coffee is 5, and that of milk of magnesia is 10. Is the coffee twice as acidic as milk of magnesia?

In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the polypeptide: a. methionine-valine-proline-leucine-serine b. C6H12O6 c. NH2CHRCOOH d. CH3(CH2)16COOH