Nucleic acids, proteins, and polysaccharides all share a similar structure. How is the structure of lipids different from these macromolecules?
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- Which of the following levels of protein structure may be affected by hydrogen bonding? (a) primary and secondary (b) primary and tertiary (c) secondary, tertiary, and quaternary (d) primary, secondary, and tertiary (e) primary, secondary, tertiary, and quaternaryA phospholipid is a biomolecule composed of a phosphate group that is bonded to two lipid chains. Which of the following correctly describes the nature of those two components? (a) The phosphate group is hydrophobic, and the lipid chains are hydrophilic. (b) Both the phosphate group and the lipid chains are hydrophilic. (c) Both the phosphate group and the lipid chains are hydrophobic. (d) The phosphate group is hydrophilic, and the lipid chains are hydrophobic.7. Native conformation of proteins may result from: a) hydrophobic interactions b) H-bonds c) ionic bonds d) covalent bonds e) all a-d may contribute to native conformation
- 2. Identify the structural level in each protein. A) quaternary structure B) tertiary structure C) secondary structure D) primary structure 1) The protein folds into a compact structure stabilized by interactions between R groups. 2) the combination of two or more protein molecules to form an active protein 3) B-pleated sheet 4) the peptide bonds betwecen the amino acids 5) the structural level achieved when hydrogen bonds form between the carboxyl group of one amino acid and the amino group of a different amino acidProvide the smallest molecular unit of most lipids, proteins, and nucleic acids. Keep in mind that lipids are a little tricky.i) How is the classification system in lipids different from other bio molecules. ii) Why are lipids referred to as fats and oils
- Which of the following statements regarding lipids is most accurate? 1. Lipids are synthesized by ribosomes 2. Saturated fats tend to be solid at room temperature because of the polar hydrocarbon chains 3. Saturated fats tend to be liquid at room temperature due to hydrogen bonding 4. Polyunsaturated fats tend to be liquid at room temperature due to numerous double bonds in the hydrocarbon chains 5. The empirical formula for lipids is typically C1H2011. What type of monomer/macromolecule is glucose (please be more specific than just carbohydrate since both starch and glucose are carbohydrates)? 2. What type of monomer/macromolecule is starch (please be more specific than just carbohydrate since both starch and glucose are carbohydrates)?5. Molecule #5 a)What Group? (Carb, Lipid, Protein, or Nucleic Acid). b)Within the group, how would you classify it? a) b) H-C- H-C-o H-C- c)How do you know you correctly classified this macromolecule in its proper group? ーエ エーーエ エーーエ エーリーエ エーリーエ エーーエ I-I I-- I--I -
- 4. Molecule #4 a)What Group? (Carb, Lipid, Protein, or Nucleic Acid). b)Within the group, how would you classify it? a) -NH b) "NH2 но-р-о онон c)How do you know you correctly classified this macromolecule in its proper group? O=a-o8) Define the following terms: a. Hydrophobic b. Hydrophillic 9) Describe the composition of a phospholipid and its relationship with water. Be specific about how the different parts of a phospholipid interact with water.11. List 2 polysaccharides that provide structure and strength. What is interesting about the orientation/shape/bonding/architecture in these molecules?