4. Which of the following best describe the physical properties of fatty acids? a. All physical properties of fatty acids are influenced by the length and degree of unsaturation of their carbon chain. b. Melting points of fatty acids are influenced by the carbon chain length. c. Melting points of fatty acids are influenced by their degree of unsaturation. d. Alltheabove. 5. Triacylglycerols are ________. a. insolubleinwater. b. partially soluble in water. c. soluble in water at elevated temperatures. d. solubleinwater. 6. The backbone of a triglyceride is __________. a. a three-carbon molecule with an aldehyde and two hydroxyl groups. b. a three-carbon molecule with three hydroxyl groups. c. esterified fatty acids fused with 1 to 3 carbons.
Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.
4. Which of the following best describe the physical properties of fatty acids?
a. All physical properties of fatty acids are influenced by the length and degree
of unsaturation of their carbon chain.
b. Melting points of fatty acids are influenced by the carbon chain length.
c. Melting points of fatty acids are influenced by their degree of unsaturation.
d. Alltheabove.
5. Triacylglycerols are ________.
a. insolubleinwater.
b. partially soluble in water.
c. soluble in water at elevated temperatures.
d. solubleinwater.
6. The backbone of a triglyceride is __________.
a. a three-carbon molecule with an
b. a three-carbon molecule with three hydroxyl groups.
c. esterified fatty acids fused with 1 to 3 carbons.
d. threelong-chainfattyacids.
7. Triacylglycerols are _____ in their ability to store energy when compared to glycogen, the energy storing form of glucose in the human body.
a. equally efficient
b. insignificant
c. less efficient
d. more efficient
8. The essential fatty acids are ________.
a. linoleic and palmitoleic acids.
b. linoleic and β-linoleic acids.
c. mega-3 and omega-6 fatty acids.
d. stearic and oleic acids.
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