Differentiate starch from cellulose and carbohydrates from lipids.

Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
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9:06 MI
CACC117 MODULE II_2...
ACC 117: Biochemistry -Carbohydrates and Lipids
Modul
LEARNING ACTIVITY
1. Differentiate starch from cellulose and carbohydrates from lipids.
2. In which solvents or solutions will a lipid be soluble:
а. СH-Cl
b. 5% aqueous NaCl solution
3. List the physical properties of fats and oils and explain why they are differe
4. Identify the membrane lipids and describe their structures and roles.
5. Which is more hydrophilic, cholesterol or phospholipids? Defend your answer
6. Why does the introduction of double bonds into a fatty acid molecule lower
melting point?
7. Identify the fatty acids present in each of the following triacylglycerols.
c. CH;CH2CH2CH2CH3
а.
b.
CH,—0—С-—(CH-)14 — СH,
CH2-0-C
CH–0–C-(CH2)12-CH3
CH-O-C
CH2-0-C–(CH2)7–CH=CH–(CH2),–CH3
CH,-0–
Transcribed Image Text:9:06 MI CACC117 MODULE II_2... ACC 117: Biochemistry -Carbohydrates and Lipids Modul LEARNING ACTIVITY 1. Differentiate starch from cellulose and carbohydrates from lipids. 2. In which solvents or solutions will a lipid be soluble: а. СH-Cl b. 5% aqueous NaCl solution 3. List the physical properties of fats and oils and explain why they are differe 4. Identify the membrane lipids and describe their structures and roles. 5. Which is more hydrophilic, cholesterol or phospholipids? Defend your answer 6. Why does the introduction of double bonds into a fatty acid molecule lower melting point? 7. Identify the fatty acids present in each of the following triacylglycerols. c. CH;CH2CH2CH2CH3 а. b. CH,—0—С-—(CH-)14 — СH, CH2-0-C CH–0–C-(CH2)12-CH3 CH-O-C CH2-0-C–(CH2)7–CH=CH–(CH2),–CH3 CH,-0–
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