FILL IN THE BLANKS 1. What functional group is contained in most hydrolyzable lipid? = __________________ 2. Which type of unsaturated fatty acid is most common in olive oil? = ______________________________ 3. As the number of double bonds in the fatty acid increases, the melting point _____. 4. Triacylglycerols, or triglycerides, are triesters formed from glycerol and three molecules of ______. 5. Linolenic acid, CH3CH2CH=CHCH2CH=CHCH2CH2CH2CH2CH2CH2CH2COOH, is omega __ acid

FILL IN THE BLANKS 1. What functional group is contained in most hydrolyzable lipid? = 2. Which type of unsaturated fatty acid is most common in olive oil? = __________ 3. As the number of double bonds in the fatty acid increases, the melting point _. 4. Triacylglycerols, or triglycerides, are triesters formed from glycerol and three molecules of __. 5. Linolenic acid, CH3CH2CH=CHCH2CH=CHCH2CH2CH2CH2CH2CH2CH2COOH, is omega acid

Biology: The Unity and Diversity of Life (MindTap Course List)

15th Edition

ISBN:9781337408332

Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Chapter3: Molecules Of Life

Section: Chapter Questions

Problem 13SQ: In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the...

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O Genes 6. What are carbohydrates? * O Different combinations of amino acids Lipid monomers held together by covalent bonds Nucleotide monomers linked together in long chains O Chemically similar sugar molecules linked together 3.4 and 6.1
Fill in the blank. The parentheses are the choices. Lipids are fatty, oily, or waxy compounds. Many types of lipids with different structures and properties exist, but all lipids are _____(fatty acid, hydrophillic, hydrophobic).
Answer the following. 1. What functional group is contained in most hydrolyzable lipid? = __________________ 2. Which type of unsaturated fatty acid is most common in olive oil? = ______________________________ 3. As the number of double bonds in the fatty acid increases, the melting point _____. 4. Triacylglycerols, or triglycerides, are triesters formed from glycerol and three molecules of ______. 5. Linolenic acid, CH3CH2CH=CHCH2CH=CHCH2CH2CH2CH2CH2CH2CH2COOH, is omega ___ acid Classify whether Hydrolyzable or Nonhydrolyzable lipids. Eicosanoids Oleic acid Phospholipid Cephalin Wax Estrogen Prostaglandin Triacylglycerol Leukotriene Vitamin A Prostaglandin Phosphoacylglycerol Lecithin Cholesterol PGE1
Lipids most abundant form are Triglycerides building blocks are 1 If a triglyceride only contains If a triglyceride contains one or more unsaturated fat. + The tail of this structure is made of 2 (hydrophobic). then it is classified as a saturated fat. The head of this structure is made of a single (hydrophilic). 4+ O Search Lipids are also responsible for a major component of the cell membrane wall that is both attracted to and repelled by water, called Their overall shape determines their The complex 3D shape of a protein is called a Proteins have four levels of structure: t -Ö:-- CD and 3 per molecule. bonds that contain the maximum number of + Proteins building blocks are amino acids that are held together with bonds. These are covalent bonds that link the amino end of one amino acid with the carboxyl end of another. T 09 bonds, then it is classified as an that are water insoluble + that is water soluble T F9 8 W F10 · C F11
d the following questions. Choose the answer that best completes the sentence. Use the word bank to lp you. Lactose 8. Shapes 9. Cellulose Monosaccharides 10. Insulin Dehydration Synthesis 7. Milk sugar's scientific name is Glycogen Disaccharides bread. Starch Carbohydrate Questions. 1. The monomers of carbohydrates are called Monosaccharides Hydrolysis Lactose Fructose making them a great diet food for humans. Carbon 2. Monomers of sugars can be connected into large chains by a process called anchasu biqil Dewedration synthesis. 3. An example of a disaccharide is __Disaccharides 4. Complex carbohydrates can be broken down into simple sugars by a process called Hydrolysis 5. This sugar is used for immediate energy. Glucose 6. Glucose and fructose have the same formula (C6H12O6) but have very different Glucose Maltose Galactose Glycogen Hydrogen Some people are intolerant of it. is stored in the liver and muscles of many animals. is a carbohydrate present in plants which animals cannot…
Part B. Classify Fatty Acids as Saturated or Unsaturated 2. Identify each fatty acid below as saturated or unsaturated: a) CH₂CH₂CH₂CH₂CH₂CH₂CH₂CH₂CH₂CH₂CH₂CH₂CH₂COOH b) CH,CH,CH,CH,CH,CH,CH,CH,CH=CHCH,CH,CH,CH,CH,CH,CH,COOH c) CH₂(CH₂)4(CH=CHCH₂)₂(CH₂) COOH d) CH3(CH₂)10 COOH e) CH₂(CH₂),CH=CH(CH₂),COOH f) CH₂CH₂(CH=CHCH₂)3(CH₂),COOH Fatty acid Saturated or Unsaturated a) b) f)
True or False. Write true if the statement is correct and false if the statement isnot true.__________ 1. Starch is made up of two types of polysaccharides: amylose, and amylopectin.__________ 2. Polysaccharides are large molecules that made up of many smaller units of monosaccharides.__________ 3. Carbohydrates contain carbon, hydrogen, sugar and oxygen in their chemical structure.
Fill in the blanks. The parentheses are the choices for the blank. ______ (Saturated fatty acids, Unsaturated fatty acids). are fatty acids with only single bonds linking the carbons in its tail. A ______ (triglyceride, steroid, phospholipid) is a lipid with three fatty acid tails bonded to a glycerol.
give me the right answer quickly just 10 mins q9and 10 just tell the correct letters 9. Lactose, a sugar in milk, is composed of one glucose molecule joined by a glycosidic linkage to one galactose molecule. How is lactose classified? A) as a pentose B) as a hexose C) as a monosaccharide D) as a disaccharide E) as a polysaccharide 10. What bonds maintains the secondary structure of a protein? peptide bonds hydrogen bonds disulfide bonds ionic bonds phosphodiester bonds 10 mins only
WHAT MACROMOLECULE IS THIS? Fatty acids Glyçerol H H H H H H H H H H H H HH H T I I T 1 I I H н-с-с-с-с-с-с-с-с-с-с-с-с-с-с-с-с-с-с-о-с-н HHHH HHH HHHH H H H H H HH H H H H. H. но HH HH HH H H н-с-с-с-с-с-с-с-с-с-с-ҫ-с-С-с-с-с-С-с-о-с-н H H. H H H H HH HH H H H H H H H H HH HO H H H H H H H I I I I 1 I I H Source: н-с-с-с-с-с-с-с-с-с-с-с-с-с-с-с-сс-с-о-с-н Рearson HH H H H H H H H H H HH HH H H What macromolecule is this? Explain What is its function?
solution shaking lilac purple solution 8. Distinguish between (a) Glycogen and cellulose (b) Amylopectin and amylose
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 its melting point? 7. Identify the fatty acids present in each of the following triacylglycerols.