Organic And Biological Chemistry
7th Edition
ISBN: 9781305081079
Author: STOKER, H. Stephen (howard Stephen)
Publisher: Cengage Learning,
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Textbook Question
Chapter 14, Problem 14.58EP
Which yield more NADH, saturated or unsaturated fatty acids? Explain.
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5. Draw the unsaturated fatty acid with the following carbon designations.
A
[18:3], w-4
B
[16:1], w-7
Which fatty acid is likely to occur commonly in natural sources?
Chapter 14 Solutions
Organic And Biological Chemistry
Ch. 14.1 - Which of the following statements about digestion...Ch. 14.1 - Prob. 2QQCh. 14.1 - The major function of bile released during...Ch. 14.1 - The two major products of triacylglycerol...Ch. 14.1 - Prob. 5QQCh. 14.2 - Hormone-sensitive lipase needed for...Ch. 14.2 - Prob. 2QQCh. 14.2 - Which of the following is not a product of...Ch. 14.3 - Prob. 1QQCh. 14.3 - What is the intermediate compound in the two-step...
Ch. 14.3 - Prob. 3QQCh. 14.4 - In the oxidation of fatty acids, what two...Ch. 14.4 - Prob. 2QQCh. 14.4 - Prob. 3QQCh. 14.4 - Prob. 4QQCh. 14.4 - Prob. 5QQCh. 14.4 - Prob. 6QQCh. 14.5 - Prob. 1QQCh. 14.5 - Prob. 2QQCh. 14.5 - Prob. 3QQCh. 14.6 - Prob. 1QQCh. 14.6 - Prob. 2QQCh. 14.6 - Prob. 3QQCh. 14.6 - Prob. 4QQCh. 14.6 - Prob. 5QQCh. 14.6 - Prob. 6QQCh. 14.7 - The process of lipogenesis occurs in the a....Ch. 14.7 - Prob. 2QQCh. 14.7 - Prob. 3QQCh. 14.7 - Prob. 4QQCh. 14.7 - The reducing agent needed in the process of...Ch. 14.7 - Prob. 6QQCh. 14.8 - Prob. 1QQCh. 14.8 - Prob. 2QQCh. 14.9 - Prob. 1QQCh. 14.9 - Prob. 2QQCh. 14.9 - Prob. 3QQCh. 14.9 - Prob. 4QQCh. 14.10 - Which of the following substances cannot be...Ch. 14.10 - Prob. 2QQCh. 14.10 - Prob. 3QQCh. 14.11 - Prob. 1QQCh. 14.11 - Which of the following B-vitamin-containing...Ch. 14.11 - Prob. 3QQCh. 14 - Indicate whether each of the following aspects of...Ch. 14 - Indicate whether each of the following aspects of...Ch. 14 - Prob. 14.3EPCh. 14 - Prob. 14.4EPCh. 14 - Indicate whether each of the following statements...Ch. 14 - Prob. 14.6EPCh. 14 - Prob. 14.7EPCh. 14 - Prob. 14.8EPCh. 14 - Prob. 14.9EPCh. 14 - Prob. 14.10EPCh. 14 - At what location are free fatty acids and...Ch. 14 - Prob. 14.12EPCh. 14 - Prob. 14.13EPCh. 14 - What is the major metabolic function of adipose...Ch. 14 - What is triacylglycerol mobilization?Ch. 14 - Prob. 14.16EPCh. 14 - Prob. 14.17EPCh. 14 - Triacylglycerols in adipose tissue do not enter...Ch. 14 - In which step of glycerol metabolism does each of...Ch. 14 - Prob. 14.20EPCh. 14 - Prob. 14.21EPCh. 14 - How does the structure of dihydroxyacetone...Ch. 14 - Prob. 14.23EPCh. 14 - Prob. 14.24EPCh. 14 - Prob. 14.25EPCh. 14 - Prob. 14.26EPCh. 14 - Prob. 14.27EPCh. 14 - Identify the oxidizing agent needed in Step 3 of a...Ch. 14 - Prob. 14.29EPCh. 14 - Prob. 14.30EPCh. 14 - Prob. 14.31EPCh. 14 - Prob. 14.32EPCh. 14 - Prob. 14.33EPCh. 14 - Prob. 14.34EPCh. 14 - Prob. 14.35EPCh. 14 - Prob. 14.36EPCh. 14 - Prob. 14.37EPCh. 14 - Prob. 14.38EPCh. 14 - Prob. 14.39EPCh. 14 - Prob. 14.40EPCh. 14 - Prob. 14.41EPCh. 14 - Prob. 14.42EPCh. 14 - How many turns of the -oxidation pathway would be...Ch. 14 - How many turns of the -oxidation pathway would be...Ch. 14 - Prob. 14.45EPCh. 14 - Prob. 14.46EPCh. 14 - Prob. 14.47EPCh. 14 - Prob. 14.48EPCh. 14 - Prob. 14.49EPCh. 14 - Prob. 14.50EPCh. 14 - Prob. 14.51EPCh. 14 - Prob. 14.52EPCh. 14 - Prob. 14.53EPCh. 14 - Prob. 14.54EPCh. 14 - Prob. 14.55EPCh. 14 - Prob. 14.56EPCh. 14 - Prob. 14.57EPCh. 14 - Which yield more NADH, saturated or unsaturated...Ch. 14 - Prob. 14.59EPCh. 14 - Prob. 14.60EPCh. 14 - Prob. 14.61EPCh. 14 - Why does a deficiency of carbohydrates in the diet...Ch. 14 - Prob. 14.63EPCh. 14 - Prob. 14.64EPCh. 14 - Prob. 14.65EPCh. 14 - Prob. 14.66EPCh. 14 - Prob. 14.67EPCh. 14 - Prob. 14.68EPCh. 14 - Prob. 14.69EPCh. 14 - Prob. 14.70EPCh. 14 - Prob. 14.71EPCh. 14 - Prob. 14.72EPCh. 14 - Prob. 14.73EPCh. 14 - Prob. 14.74EPCh. 14 - Prob. 14.75EPCh. 14 - Severe ketosis situations produce acidosis....Ch. 14 - Prob. 14.77EPCh. 14 - Prob. 14.78EPCh. 14 - Prob. 14.79EPCh. 14 - Prob. 14.80EPCh. 14 - Prob. 14.81EPCh. 14 - Prob. 14.82EPCh. 14 - Prob. 14.83EPCh. 14 - Prob. 14.84EPCh. 14 - Prob. 14.85EPCh. 14 - Prob. 14.86EPCh. 14 - Prob. 14.87EPCh. 14 - Prob. 14.88EPCh. 14 - Prob. 14.89EPCh. 14 - Prob. 14.90EPCh. 14 - Prob. 14.91EPCh. 14 - Prob. 14.92EPCh. 14 - Prob. 14.93EPCh. 14 - Prob. 14.94EPCh. 14 - What role does molecular oxygen, O2, play in fatty...Ch. 14 - Prob. 14.96EPCh. 14 - Prob. 14.97EPCh. 14 - Prob. 14.98EPCh. 14 - Prob. 14.99EPCh. 14 - Prob. 14.100EPCh. 14 - Prob. 14.101EPCh. 14 - Prob. 14.102EPCh. 14 - Prob. 14.103EPCh. 14 - Prob. 14.104EPCh. 14 - Prob. 14.105EPCh. 14 - Prob. 14.106EPCh. 14 - Prob. 14.107EPCh. 14 - Prob. 14.108EPCh. 14 - Prob. 14.109EPCh. 14 - Prob. 14.110EPCh. 14 - Prob. 14.111EPCh. 14 - Prob. 14.112EPCh. 14 - Prob. 14.113EPCh. 14 - Prob. 14.114EP
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- From Figure 18.7, arrange the following substances in order of increasing percentage of unsaturated fatty acids: chicken fat, beef fat, corn oil, butter, and sunflower oil.arrow_forwardWhy can only unsaturated triacylglycerols undergo hydrogenation?arrow_forwardThe following is a block diagram for a glycerophospholipid where the building blocks are labeled with letters and the linkages between building blocks are labeled with numbers. a. Which building blocks are fatty acid residues? b. Which building blocks are alcohol residues? c. Which linkages are ester linkages? d. Which linkages involve a phosphate residue?arrow_forward
- Drag and drop the product of the following fatty acid reaction. + CH;NH,/H*arrow_forwardI don't understand this question and can u help me to explain to mearrow_forwardClassify the following fatty acids as saturated, monounsaturated, or polyunsaturated fatty acids. Drag the appropriate items to their respective bins. View Available Hint(s) Reset Help OH но OH HO. Но но Saturated fatty acid Monounsaturated fatty acid Polyunsaturated fatty acid Notesarrow_forward
- Classify the following fatty acids as saturated, monounsaturated, or polyunsaturated fatty acids. Drag the appropriate items to their respective bins. • View Available Hint(s) Reset Help OH но но- OH Но но Saturated fatty acid Monounsaturated fatty acid Polyunsaturated fatty acidarrow_forwardSaturated fatty acids are solid at room temperature, while unsaturated fatty acids are often liquid. This difference occurs because saturated fatty acids have than unsaturated fatty acids. fewer hydrogen atoms O fewer double bonds ○ more double bonds more carbon atoms more glycerol moleculesarrow_forwardThe number of unsaturated bonds in this fatty acid is | ball & stick ŷ I + labelsarrow_forward
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