In the space provided below draw a micelle (hydrophilic micelle) and an inverted micelle (a lipophilic micelle). Label the drawings and also label the components clearly. Explain how the two micelles are different from each other. micelle (hydrophilic micelle) inverted micelle (a lipophilic micelle) Explain how the two micelles are similar to each other. Explain how the two micelles are different from each other. In your own words explain how soap removes grease from your hands.

True or False a. Stearic acid is an unsaturated fatty acid.b. Human fat has more unsaturated fatty acids than plant fats.c. Soaps and detergents form micelles when added to water.d. Soap micelles form in water by aggregating the negatively charged carboxylategroups toward the inside and the lipophilic carbon chains toward the outside of themicelle.e. The forces that drive micelle and lipid bilayer formation are the same.f. There are several stereoisomers of cholesterol found in living systems.g. Aldosterone is an androgen.h. Vitamin D precursors have the cholesterol ring system.i. Vitamin E is required for blood clotting.j. Prostaglandins are involved with the inflammatory response.

Based on the data your class obtained, which product would you recommend tosomeone looking to supplement their diet with protein. Consider things like serving size, cost, calories, other ingredients that may be present in the drink. Be sure to provide a clear rationale as to why you chose a particular product over the other Group 1: Skim Milk: 29.5 mg/mL = 0.0295 g/mL and Carnation: 29.04 mg/mL = 0.02904 g/mL Group 2: Skim Milk: 22.8 mg/mL = 0.0228 g/mL and Carnation: 25.6 mg/mL = 0.0256 g/mL Group 3: Skim Milk: 21.3 mg/mL = 0.0213 g/mL and Muscle Milk: 49.7 mg/mL = 0.0497 g/mL Group 4: Skim Milk: 21.9 mg/mL = 0.0219 g/mL and Muscle Milk: 44.9 mg/mL = 0.0449 g/mL Group 5: Skim Milk: 26.9 mg/mL = 0.0269 g/mL and Whey Protein: 46.3 mg/mL = 0.0463 g/mL Group 6: Skim Milk: 28.4 mg/mL = 0.0284 g/mL and Whey Protein: 50.1 mg/mL = 0.0501 g/mL Group 7: Skim Milk: 24.3 mg/mL = 0.0243 g/mL and Ensure: 23.3 mg/mL = 0.0233 g/mL

Furosine and lactulose are 2 Maillard reaction products that are monitored to indicate milk quality. Describe how they are formed (what chemical entities and reactions are involved)? What are the conditions that favour their formation? Why their formation can be used to indicate milk quality?