Which of the following is NOT a fat soluble vitammin? O A O E D

identify both L-amino acids

Why are saturated fatty acids considered as bad fat while monounsaturated fatty acids are considered as good fat?

Can someone explain this

Amino acids are ionic compounds, very soluble in water. Proteins, however, which are made up of amino acids are much less soluble, and must be folded up very precisely to maximize their solubility. Why are proteins so much less soluble than the amino acids of which they are made?

GC-MS can be used to separate and identify proteins, and HPLC is commonly used to separate lipids (T, F).

Which of the following amino acids are more likely to be on the interior of the protein? And which are more likely to be exposed to the surface? L I D E W A V K H M Q Y

Which of the structures above is a component of sucrose and predominantly forms a furanose ring structure? A. H C I H-C-OH НО-С-Н I Н-С-ОН I H-C-OH I CH2OH A В D B. H =O но-с-н I но-с-н I н-с-он Н-С-ОН I CH₂OH CH2OH I c=0 I но-с-н I H— C -ОН H— C-OH CH₂OH D. COOH H-C-OH НО-С-Н I но-с-н I н-с-он CH₂OH

Aldose monosaccharides can be oxidized when treated with a mild oxidizing agent. In this reaction, the aldehyde group of the open-chain aldose is oxidized to a carboxylic acid group. In basic solution, ketose monosaccharides can also be oxidized, forming carboxylic acids because they can undergo a rearrangement to an aldose form. Monosaccharides (cyclic hemiacetals) can also react with an alcohol to form acetals, called glycosides, and water. In this reaction, the OH of the anomeric carbon is replaced by the OR group of the alcohol. D-ribose (Figure 1) is treated with a mild oxidizing agent. Edit the structure for D-ribose to show the product of this reaction. M Edit the molecule on the canvas by choosing buttons from the Tools (for bonds), Atoms, and Advanced Template toolbars. The single bond is active by default. Include all hydrogen atoms. ► View Available Hint(s) [1] A H 12D H H H H 7 L EXP. CONT.i L 1 -O-H O H ew -O-H enodic Table -O-H H C N O S CI Br I P F

Your friend has discovered a protein that they suspect is glycosylated. They decide to perform a series of tests to determine the nature of the oligosaccharide. Assuming/Knowing the following: Fucose molecular weight is approximately 164 Galactose molecular weight is approximately 180 GalNAc molecular weight is approximately  221 Mannose molecular weight is approximately 180  Sialic Acid molecular weight is approximately 309 Neuraminidase cleaves before a Sialic Acid (Sialic Acid and anything after leaves the protein) Beta-galactosidase cleaves after a Galactose (Galactose and anything before remains on the protein) Peanut Agglutinin binds to GalNAc Concanavalin A binds to Mannose Hemagglutinin binds to Sialic Acid Based on preliminary results, they suspect that the oligosaccharide is 7 glycosides long and weighs a total of 1414 g/mol They carried out the following experiments: they treated the protein with either a glycosidase or a lectin, and then pelleted the protein using…