Biochemistry: Concepts and Connections (2nd Edition)
Biochemistry: Concepts and Connections (2nd Edition)
2nd Edition
ISBN: 9780134641621
Author: Dean R. Appling, Spencer J. Anthony-Cahill, Christopher K. Mathews
Publisher: PEARSON
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Chapter 10, Problem 2P

Given these molecular components--glycerol, fatty acid, phosphate, long-chain alcohol, and carbohydrate—answer the following:

a. Which two are present in both waxes and sphingomyelin?
b. Which two are present in both fats and phosphatidylcholine?
c. Which are present in a ganglioside but not in a fat?

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Given these molecular components-glycerol, fatty acid, phosphate, long- chain alcohol, and carbohydrate-answer the following: (a) Which two are present in both waxes and sphingomyelin? (b) Which two are present in both fats and phosphatidylcholine? (c) Which are present in a ganglioside but not in a fat?
Consider olive oil, an oil with a high percentage of fat derived from oleic acid (otherwise known as cis[18:1] fatty acid). a, Explain why such a structure may allow olive oil to be one of the "healthier" oils?  b, why such a structure may allow olive oil to be a liquid at room temperature, while butter and lard are solid at room temperature? c, why such a structure may cause olive oil to be prone to oxidative damage upon exposure to air and heat?
Describe the differences between lecithin and cephalin. Draw the structure of a glycerophospholipid containing two molecules of stearic acid and ethanolamine.
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