CONNECT FOR SEELEY'S ANAT & PHYS
12th Edition
ISBN: 9781264052325
Author: VanPutte
Publisher: MCGRAW-HILL HIGHER EDUCATION
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Chapter 2, Problem 20RAC
Summary Introduction
Introduction:
Lipids are considered as a significant part of organic molecules that remains insoluble in water. They are made primarily of carbon, hydrogen, and oxygen. The triglycerides account for the
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A triglyceride contains
a. glycerol and three fatty acids.b. glycerol and two fatty acids.c. protein and three fatty acids.d. a fatty acid and three sugars.
Differentiate the following:
a. Essential and non-essential amino acids
b. Single and conjugated proteins
c. Primary, secondary, tertiary and quaternary structures of protein
d. Monosaccharide, disaccharide and polysaccharide
e. Aldose and ketose
f . Epimers and anomers
g. Fats and oils
h. Saturated and unsaturated fatty acids
Define the following terms: a. sugar b. glucose c. monosaccharide d. polysaccharide e. cellulose
Chapter 2 Solutions
CONNECT FOR SEELEY'S ANAT & PHYS
Ch. 2.1 - Define matter. How are the mass and the weight of...Ch. 2.1 - Differentiate between element and atom. What four...Ch. 2.1 - Prob. 3AYPCh. 2.1 - Which subatomic particle determines the atomic...Ch. 2.1 - What is an isotope? How are isotopes denoted?Ch. 2.1 - What is avogardro’s number? How is it related to a...Ch. 2.1 - Describe how an ionic bond is formed. What are...Ch. 2.1 - What occurs in the formation of a covalent bond?...Ch. 2.1 - Distinguish between a molecule and a compund. Give...Ch. 2.1 - What are intermolecular forces, and how do they...
Ch. 2.1 - What is meant by the statement “table sugar is...Ch. 2.1 - Describe what occurs during the dissociation of...Ch. 2.1 - Explain the difference between electrolytes and...Ch. 2.2 - Using the terms reactant and product, describe...Ch. 2.2 - Contrast synthesis and decomposition reactions,...Ch. 2.2 - Describe the role of water in dehydration and...Ch. 2.2 - What is a reversible reaction? How does this type...Ch. 2.2 - What are oxidation-reduction reactions?Ch. 2.2 - Define energy. How are potential and kinetic...Ch. 2.2 - Summarize the characteristics of mechanical,...Ch. 2.2 - Use ATP and ADP to Illustrate the release or input...Ch. 2.2 - Define activation energy, catalyst, and enzymes;...Ch. 2.2 - What effect does increasing temperature or...Ch. 2.3 - What is the difference between inorganic and...Ch. 2.3 - What two properites of water are the result of...Ch. 2.3 - List and briefly describe the four functions that...Ch. 2.3 - Prob. 27AYPCh. 2.3 - Prob. 28AYPCh. 2.3 - Prob. 29AYPCh. 2.3 - Prob. 30AYPCh. 2.3 - Prob. 31AYPCh. 2.3 - Prob. 32AYPCh. 2.3 - Prob. 33AYPCh. 2.3 - Prob. 34AYPCh. 2.3 - What are the functions of oxygen and carbon...Ch. 2.4 - Prob. 36AYPCh. 2.4 - Prob. 37AYPCh. 2.4 - Prob. 38AYPCh. 2.4 - Prob. 39AYPCh. 2.4 - Which carbohydrates are used for energy? What is...Ch. 2.4 - Prob. 41AYPCh. 2.4 - Prob. 42AYPCh. 2.4 - Prob. 43AYPCh. 2.4 - Prob. 44AYPCh. 2.4 - Prob. 45AYPCh. 2.4 - Prob. 46AYPCh. 2.4 - What are the building blocks of proteins? What...Ch. 2.4 - Prob. 48AYPCh. 2.4 - Prob. 49AYPCh. 2.4 - Compare the lock-and-key and the induced fit...Ch. 2.4 - Prob. 51AYPCh. 2.4 - What are the basic building blocks of nucleic...Ch. 2.4 - DNA is like a twisted ladder. What forms the sides...Ch. 2.4 - Prob. 54AYPCh. 2.4 - Prob. 55AYPCh. 2.4 - Prob. 56AYPCh. 2.4 - Prob. 57AYPCh. 2 - Prob. 1RACCh. 2 - Prob. 2RACCh. 2 - Prob. 3RACCh. 2 - Prob. 4RACCh. 2 - Table salt (NaCl) is an atom organic. a molecule....Ch. 2 - Prob. 6RACCh. 2 - Prob. 7RACCh. 2 - Prob. 8RACCh. 2 - Prob. 9RACCh. 2 - Prob. 10RACCh. 2 - Prob. 11RACCh. 2 - Which of these statements concerning enzymes is...Ch. 2 - Prob. 13RACCh. 2 - Prob. 14RACCh. 2 - Prob. 15RACCh. 2 - Prob. 16RACCh. 2 - A buffer slows down chemical reactions. speeds up...Ch. 2 - Prob. 18RACCh. 2 - Prob. 19RACCh. 2 - Prob. 20RACCh. 2 - Prob. 21RACCh. 2 - Prob. 22RACCh. 2 - Prob. 23RACCh. 2 - DNA molecules conatin genes. contain a single...Ch. 2 - Prob. 25RACCh. 2 - Prob. 1CTCh. 2 - Prob. 2CTCh. 2 - A mixture of chemicals is warmed slightly. As a...Ch. 2 - Two solutions, when mixed together at room...Ch. 2 - Prob. 5CTCh. 2 - Prob. 6CTCh. 2 - Carbon dioxide that accumulates in the blood can...Ch. 2 - An enzyme (E) catalyzes the following reaction:...Ch. 2 - Using the materials commonly found in a kitchen,...
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- Define the following terms: a. glycoside b. disaccharide c. oligosaccharide d. polysaccharide e. glycosidic linkagearrow_forwardGalactose is: Select one: a. All answers are correct b. Monosaccharide c. Composed of lactose and glucose d. Disaccharidearrow_forwardmatch each type of molecule with its characteristics: a. starch b. glycogen c. fat d. nucleotide i. stores energy in plants ii. consists of a pentose sugar, phosphate, and nitrogenous base iii. 3 fatty acids attached to a glycerol iv. a branched polysaccharide in animals select one: a. a-i, b-iii, c-ii, d-iv b. a-i, b-iv, c-iii, d-ii c. a-iii, b-iv, c-iii, d-i d. a-ii, b-iv, c-iii, d-i e. a-iv, b-i, c-ii, d-iiiarrow_forward
- Monosaccharides includes all the following, except a. Glucose O b. Fructose c. Galactose O d. Lactosearrow_forwardThe following carbohydrates are disaccharide, except:* A. MaltoseB. Galactose C. Lactose D. Sucrose E. All are disaccharidearrow_forwardThe monomer unit of polysaccharides such as starch and cellulose is a. fructose c. ribose b. glucose d. lactosearrow_forward
- Define the following terms: a. sugar b. glucose c. monosaccharidearrow_forwardThe most fundamental (i.e. basic unit) of polysaccharides is (are): Select one: a. Disaccharides b. Monosaccharides c. Trisaccharidearrow_forwardWhich of the following lipid types is the least polar? A. Sphingolipids B. Gangliosides C. Glycerophospholipids D. Triacylglycerolsarrow_forward
- Which of the following is the distinguishing characteristic between fats and oils? O A. Identity of the alcohol component present ○ B. Number of structural subunits present O c. Physical state at room temperature D. Number of fatty acids residue present 43arrow_forwardWhich of the following is/are NOT a common characteristic of lipids? A. all lipids are insoluble in water B. all lipids contain fatty acids and glycerol C. all lipids are soluble in nonpolar solvents D. all lipids are found in biological systems E. none of thesearrow_forwardMatch the following: 1. Polypeptides are made up of _____ 2. Carbohydrates are made up of _______ 3. Lipids are made up of _______ 4. Foods that we eat are most often made up of _____ OPTIONS: A. amino acids B. triglycerides, phospholipids or steroids C. sugars and starch D. macromoleculesarrow_forward
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