3. Question from Lehninger...describe the common structural features and the differences for each of the following pairs: a. Cellulose and glycogen b. D-glucose and D-fructose c. Maltose and sucrose

1. Theoretically, a protein could assume a virtually infinite number of configurations and conformations. Suggestseveral features of proteins that drastically limit the actual number.    2. What are the greatest structural features that differentiate sphingolipids from phosphoglycerides?   3. High levels of glucose-6-phosphate inhibit glycolysis. If the concentration of glucose-6-phosphate decreases,activity is restored. Why?

8. Draw and give the name of the following lipid compounds: A. a saturated fatty acid with 18 carbons B. a monounsaturated cis fatty acid with 16 carbons C. any omega-3 fatty acid D. a triglyceride that contains three esters with 14-carbon saturated fatty acids E. any corticosteroid

6. Draw the products that would be produced from phospholipase C cleavage of a glycerophospholipid with a phosphoserine head group, an alpha linoleic acid attached to C_{2} of glycerol and a linoleic acid attached to C_{3} of glycerol. Draw these products at pH = 1 . Be sure to number the fatty acid carbons in your products.