General, Organic, and Biological Chemistry (3rd Edition)
3rd Edition
ISBN: 9780134042428
Author: Laura D. Frost, S. Todd Deal
Publisher: PEARSON
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Textbook Question
Chapter 12, Problem 12.52PP
Arachidic acid is a saturated C20 fatty acid.
- a. Draw fatty acyl capric acid activated for β oxidation.
- b. Identify the α and β carbons in fatty acyl capric acid.
- c. Write the overall equation for the complete β oxidation of capric acid.
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12. A substance derived from unsaturated fatty acids with hormone-like effects on a number of body tissues is(are)
a. glucocorticoids
Ob. prostaglandins
c. glycocholate
Od. arachidonic acid
1. Give other emulsifying agents and explain the process of emulsification.
2. What are trans-fatty acids? In what kinds of foods are they present and what type of lipid does it belong to?
15. Which of the following statements concerning fatty acids is correct?
A. They are naturally occurring dicarboxylic acids.
B. They are rarely found in the free state in nature.
C. Their carbon chains always contain at least two double bonds.
D. They almost always contain an odd number of carbon atoms.
Chapter 12 Solutions
General, Organic, and Biological Chemistry (3rd Edition)
Ch. 12 - Prob. 12.1PPCh. 12 - How can you identify an anabolic reaction?Ch. 12 - Prob. 12.3PPCh. 12 - Prob. 12.4PPCh. 12 - Prob. 12.5PPCh. 12 - Prob. 12.6PPCh. 12 - Prob. 12.7PPCh. 12 - Prob. 12.8PPCh. 12 - Prob. 12.9PPCh. 12 - Prob. 12.10PP
Ch. 12 - Prob. 12.11PPCh. 12 - Prob. 12.12PPCh. 12 - Name a carbohydrate (if any) that undergoes...Ch. 12 - Prob. 12.14PPCh. 12 - Prob. 12.15PPCh. 12 - Prob. 12.16PPCh. 12 - Prob. 12.17PPCh. 12 - Prob. 12.18PPCh. 12 - Prob. 12.19PPCh. 12 - Prob. 12.20PPCh. 12 - Prob. 12.21PPCh. 12 - Prob. 12.22PPCh. 12 - Prob. 12.23PPCh. 12 - Prob. 12.24PPCh. 12 - Prob. 12.25PPCh. 12 - Prob. 12.26PPCh. 12 - Prob. 12.27PPCh. 12 - Prob. 12.28PPCh. 12 - Prob. 12.29PPCh. 12 - Prob. 12.30PPCh. 12 - Prob. 12.31PPCh. 12 - Prob. 12.32PPCh. 12 - Prob. 12.33PPCh. 12 - Prob. 12.34PPCh. 12 - Prob. 12.35PPCh. 12 - Prob. 12.36PPCh. 12 - Prob. 12.37PPCh. 12 - Prob. 12.38PPCh. 12 - Prob. 12.39PPCh. 12 - Prob. 12.40PPCh. 12 - Prob. 12.41PPCh. 12 - Prob. 12.42PPCh. 12 - Prob. 12.43PPCh. 12 - Prob. 12.44PPCh. 12 - Prob. 12.45PPCh. 12 - Prob. 12.46PPCh. 12 - Prob. 12.47PPCh. 12 - Prob. 12.48PPCh. 12 - Prob. 12.49PPCh. 12 - Prob. 12.50PPCh. 12 - Prob. 12.51PPCh. 12 - Arachidic acid is a saturated C20 fatty acid. a....Ch. 12 - Prob. 12.53PPCh. 12 - Prob. 12.54PPCh. 12 - Prob. 12.55PPCh. 12 - Prob. 12.56PPCh. 12 - Prob. 12.57PPCh. 12 - Prob. 12.58PPCh. 12 - Prob. 12.59APCh. 12 - Prob. 12.60APCh. 12 - Prob. 12.61APCh. 12 - Prob. 12.62APCh. 12 - Identify the type of foodcarbohydrate, fat, or...Ch. 12 - Prob. 12.64APCh. 12 - Prob. 12.65APCh. 12 - Prob. 12.66APCh. 12 - Prob. 12.67APCh. 12 - Prob. 12.68APCh. 12 - Prob. 12.69APCh. 12 - Prob. 12.70APCh. 12 - Prob. 12.71APCh. 12 - Prob. 12.72APCh. 12 - Prob. 12.73APCh. 12 - Prob. 12.74APCh. 12 - Prob. 12.75APCh. 12 - Prob. 12.76APCh. 12 - Prob. 12.77APCh. 12 - Prob. 12.78APCh. 12 - Prob. 12.79APCh. 12 - Prob. 12.80APCh. 12 - Prob. 12.81APCh. 12 - Prob. 12.82APCh. 12 - Prob. 12.83APCh. 12 - Prob. 12.84APCh. 12 - Prob. 12.85APCh. 12 - Prob. 12.86APCh. 12 - Prob. 12.87APCh. 12 - Prob. 12.88APCh. 12 - Prob. 12.89CPCh. 12 - Prob. 12.90CPCh. 12 - Laurie acid, a saturated Cl2 fatty acid, is found...Ch. 12 - A person is brought to the emergency room in what...Ch. 12 - Prob. 12.93CPCh. 12 - Prob. 12.94CPCh. 12 - Prob. 1IA.1QCh. 12 - Prob. 1IA.2QCh. 12 - Prob. 1IA.3QCh. 12 - Prob. 1IA.4QCh. 12 - Prob. 1IA.5QCh. 12 - Prob. 1IA.6QCh. 12 - Prob. 1IA.7QCh. 12 - Prob. 1IA.8QCh. 12 - Prob. 2IA.1QCh. 12 - Prob. 2IA.2QCh. 12 - Prob. 2IA.3QCh. 12 - Prob. 2IA.4QCh. 12 - Prob. 3IA.1QCh. 12 - Prob. 3IA.2QCh. 12 - Prob. 3IA.3QCh. 12 - Prob. 3IA.4QCh. 12 - Prob. 3IA.5QCh. 12 - Prob. 1ICCh. 12 - Prob. 2ICCh. 12 - Prob. 3IC
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- In a dietary context, what is the difference between good cholesterol and bad cholesterol?arrow_forward1. What are the products of beta oxidation of a 21-carbon fatty acid? (Provide the number of each product formed.)arrow_forward4. Which of the following best describe the physical properties of fatty acids?a. All physical properties of fatty acids are influenced by the length and degreeof unsaturation of their carbon chain.b. Melting points of fatty acids are influenced by the carbon chain length.c. Melting points of fatty acids are influenced by their degree of unsaturation.d. Alltheabove.5. Triacylglycerols are ________.a. insolubleinwater.b. partially soluble in water.c. soluble in water at elevated temperatures.d. solubleinwater.6. The backbone of a triglyceride is __________.a. a three-carbon molecule with an aldehyde and two hydroxyl groups.b. a three-carbon molecule with three hydroxyl groups.c. esterified fatty acids fused with 1 to 3 carbons.d. threelong-chainfattyacids.7. Triacylglycerols are _____ in their ability to store energy when compared to glycogen, the energy storing form of glucose in the human body.a. equally efficientb. insignificantc. less efficientd. more efficient 8. The essential…arrow_forward
- Which of the following is true when comparing the ß-oxidation of a naturally occurring unsaturated fatty acid to that of a saturated fatty acid? A. It is identical to the B-oxidation of a saturated fatty acid. B. It involves an extra step to convert a cis double bond to a trans double bond. C. It involves an extra step to convert a trans double bond to a cis double bond. D. It proceeds by a totally different pathway.arrow_forward19-16 Classify each of the fatty acids in Problem 19-14 using the omega classification system or indicate that the omega classification system does not apply to the fatty acid. 1 formula for the fatty acidarrow_forward2 A reaction is completed on oleic acid that removes its double bond and saturates its fatty acid chain to become completely saturated. What is true about the product? a) The melting point of the product will be greater than that of the starting material. Ob) The intermolecular forces between molecules of the product will be less than those between molecules of starting material. c) The number of kinks in the fatty acid chain will increase.arrow_forward
- Rank the fatty acids in order of increasing melting pointarrow_forward1. Would you expect lipids to be soluble or insoluble in each of the following solvents? Indicate whether they are polar or nonpolar and the solubility for each solvent listed. a. CH3-(CH2),-CH3 b. CH3-CI C. CCla d. CH3-CH2-OH 2. Classify each of the following fatty acids as saturated, monounsaturated, or polyunsaturated a. Palmitic (16:0) Linoleic (18:2) c. Arachidonic (20:4) d. Palmitoleic (16:1) 3. In each of the following pairs of fatty acids, select the fatty acid that has the higher melting point. a. 14:0 acid and 18:0 acid b. 20:4 acid and 20:5 acid c. 18:3 acid and 20:3 acid d. 16:0 acid and 16:1 acid 4. In a dietary context, classify each of the following fatty acids as an essential fatty acid or as a nonessential fatty acid. a. Stearic acid (18:0) b. Linolenic acid (18:3) c. Oleic acid (18:1) d. Arachidic acid (20:0)arrow_forward
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