You are studying the properties of an Antarctic fish and a tropical fish. What differences might you observe in the composition and/or structure of their lipids? Explain. **Hint: membranes should be flexible a balance between providing structure but also remaining fluid. For these applications, consider what type of lipids (length, number of double bonds) are needed to maintain that balance. You will not have to name the lipids, but describe their shape and structure. Also keep in mind that the hydrophobic interactions between the fatty acids themselves are the most crucial factors to fluidity and that backbones (glycerol vs. sphingosine) and head groups (e.g. phosphates, sugars, cholines, etc.) will not significantly alter fluidity.

Lipoprotein particles are relatively large, sphericalclumps of protein and lipid molecules (see Figure 3.18)that circulate in the blood of mammals. They are likesuitcases that move cholesterol, fatty acid remnants, triglycerides, and phospholipids from one place to anotherin the body. Given what you know about the solubilityof lipids in water, which types of lipids would you predict to be on the outside of a lipoprotein clump, bathedin the water-based fluid portion of blood?

The following are functions of lipids EXCEPT A. Isolate cellular components from its environment B. Serve as signal molecules and mediators of cellular processes C. Membrane fluidity determinant D. Alternative energy source of cells O E. Facilitate movement of metabolites in and out of cells

H "H H H HO Choose all of the following are true of the given structure? (Choose all of the correct answers)

Glucose polymers: Which of the following is/are FALSE? a. Beta-glycosidic bonds are found in starch, glycogen and chitin b. Beta-glycosidic bonds are found in cellulose and chitin C. alpha-glycosidic bonds are found in starch and glycogen d. alpha-glycosidic bonds are found in chitin and cellulose O b,c.d O a, b, c, d а, d a,b, d

During hydrogenation, cis double bonds are converted to trans double bonds.  In the lab, we compare three fats, each of which has fatty acid chains that are exactly the same length (number of carbons) and observe the following: Fat 1 contains only saturated fatty acids 16 carbons long, and has a melting point of 65 degrees C. Fat 2 contains only cis unsaturated fatty acids 16 carbons long, and has a melting point of 35 degrees C. Fat 3 contains only trans fatty acids 16 carbons long, and has a melting point of 65 degrees C. Both Fat 2 and Fat 3 contain fatty acids with a single double bond; fat 1 has no double bonds.  Why do Fat 3 and Fat 1 have more similar melting points than Fat 3 and Fat 2? Group of answer choices The number of hydrogen atoms in the fatty acids of fats 1 & 3 is higher, and having more hydrogen atoms raises the melting point of the fat. The fatty acids in fats 1 & 3 have a linear shape, so they pack tightly together and have lots of hydrophobic…