how would i calculate the amount of ATP for an odd chain fatty acid? For example 17C chain

I need a more specific and better explanation for this question. What are the greatest structural features that differentiate sphingolipids from phosphoglycerides?

Create an oligopeptide via dehydration synthesis using the following amino acids trp and gly

Although the first two carbons of fructose and glucose are identical in structure to DHAP and GADP (from glycolysis), DHAP and GADP equilibriate on their in solution to favor the ketone over the aldehyde, while fructose and glucose do not.  Why? a)The larger size of the molecule sterically hinders the isomerization b)The larger sugars have more OH groups which hydrogen bond and disrupt isomerization c)The larger sugars cyclize, and there is no carbonyl to isomerize in the cyclic form d)The larger sugars cyclize, and in the cyclic form the hydrogen bonding is very strong e)The larger sugars are less soluble in water than the smaller sugars

There are some similarities and differences in the structure and function of starch and cellulose. Briefly compare these two substances and describe two major differences and two similarities of these substances.

HO molecule E HO. (CH12 CH, OH NH, HO molecule F HO molecule D molecule C H,C-(CH),3 of H,C-(CH,) H,C-(CH molecule B H3C-(CHa)12 H,C-(CH) но molecule A

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The figure below illustrates the molecular structures of two fatty acids. A B H₂C The structural formula of erucic acid and behenic acid с H₂C D erucic acid behenic acid Which of the following best explains why erucic acid is liquid at room temperature but behenic acid is solid at room temperature? O OH The presence of a double carbon to carbon bond in erucic acid prevents the molecule from packing closely together. The lack of any double carbon-carbon bonds in behenic acid causes the molecule to be come polar and therefore packed more tightly. The larger number of carbon atoms in erucic acid prevents the molecule from packing tightly together. OH The smaller number of carbon atoms in behenic acid creates stronger covalent bonds between the carbon atoms allowing for them to pack more tightly together.

Why do most fatty acids have an even number of carbon atoms ?

I would like to ask the following since I kinda don't clearly understand the concept behind them: 1.    What is Dextrin and how does it differ from glycogen and starch? 2.    Would acid hydrolysis (addition of conc. HCl) of starch lead to dextrin or glucose monomers? Kindly show the chemical reaction/s and kindly explain in simple terms. 3.    Why is starch a non-reducing sugar? How can you easily differentiate reducing sugars from non-reducing sugar?