Part A In terms of their attractive forces, explain why fats are solids but oils are liquids under normal conditions, despite the fact that both are triglycerides Drag the terms on the left to the appropriate blanks on the right to complete the sentences. Reset Help double bonds in the saturated Fats and oils are both triglycerides; however, the large number of hydrocarbon tails of oils prevents them from interacting with each other as much as the trans tails of the fats. More interactions mean that the tails move more cis forming a fat. becoming more like a slowly unsaturated quickly Pearson Privacy Policy Permissions Contact Us 2019 Pearson Education Inc. All rights reserved. | Terms of Use Copyright Oct TRCE DCiVeIyTU ITIC TITCTTIDCTS Only 10 left in stock - order soor Only 2 left in stock - order soon. 30,639 A OCT On 28 go F3 II F 8 F1Z 000 F4 FTO F9 F2 F 7 F5 F6

10. Draw the structure of the polymer Glu-Thr-Met-Tyr-Lys. What type of compound is this polymer? What is the functional group that connects the units of this polymer together? Identify it in your drawing. Identify one type of 3° structure interaction in this polymer and illustrate it in your drawing.

What is the definition of gelatinization and gelation of starch? Describe the two processes and list out the key molecule involved.

Consider the dipeptide drawn below. Which of the bonds represented by the arrows/numbers would be able to rotate freely? Select all that apply H₂N 3 MALL CH-C CH₂ CH CH₂ NH₂ SH Bond 1. Bond 2. Bond 3. Bond 4. None of the bonds would be able to rotate freely: this is a trick question.

The name carbohydrate comes from the fact that many simple sugars have chemical formulae that look like water has simply been added to carbon. (The suffix hydrate from the Greek word hydor ("water") means "compound formed by the addition of water.") The actual chemical structure of carbohydrates doesn't look anything like water molecules bonded to carbon atoms (see sketch at right). But it is nevertheless possible to chemically extract all the hydrogen and oxygen from many simple carbohydrates as water, leaving only carbon behind. If you search the Internet for "reaction of sulfuric acid and sugar" you will find some impressive videos of this. Suppose you had  300.g  of ordinary table sugar, which chemists call sucrose, and which has the chemical formula  C12H22O11 . Calculate the maximum mass of water you could theoretically extract. Be sure your answer has a unit symbol, and round it to the correct number of significant digits.

Products such as canola oil are advertised as “polyunsaturated. “Are there any double  bonds in the molecules of polyunsaturated oils? Explain.