Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
8th Edition
ISBN: 9780134015187
Author: John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher: PEARSON
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Chapter 28.7, Problem 28.14KCP
Identify the
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Classify each of the fatty acid below in the ways indicated.
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To which “omega” family of fatty acids does this fatty acid belong?
What is the “delta” designation for the carbon chain double-bond locations for this fatty acid?
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Some foods naturally have high levels of the free amino acid. For example, parmesan cheese (1689 mg), tomato (246 mg), scallop (159 mg), corn (106 g), and shrimp (43 mg). Wheat protein (gluten) is typically comprised of 30-35% of this amino acid. People with celiac disease cannot metabolize gluten, but have no trouble with foods high in the natural amino acid or MSG. Why is this?
Chapter 28 Solutions
Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
Ch. 28.1 - While thinking about how a messenger molecule and...Ch. 28.2 - Prob. 28.2PCh. 28.2 - Prob. 28.3PCh. 28.2 - Prob. 28.4PCh. 28.3 - Prob. 28.5PCh. 28.3 - Prob. 28.6KCPCh. 28.4 - Prob. 28.7PCh. 28.4 - Look at the structure of thyroxine shown earlier...Ch. 28.4 - Prob. 28.1CIAPCh. 28.4 - Prob. 28.2CIAP
Ch. 28.4 - Prob. 28.9PCh. 28.5 - Prob. 25.10PCh. 28.6 - Prob. 28.11PCh. 28.6 - Prob. 28.12PCh. 28.6 - Prob. 28.13KCPCh. 28.7 - Identify the functional groups present in THC. Is...Ch. 28.7 - Prob. 28.15KCPCh. 28 - Prob. 28.16UKCCh. 28 - Prob. 28.17UKCCh. 28 - Prob. 28.18UKCCh. 28 - Prob. 28.19UKCCh. 28 - Prob. 28.20UKCCh. 28 - Prob. 28.21UKCCh. 28 - Prob. 28.22APCh. 28 - Prob. 28.23APCh. 28 - Prob. 28.24APCh. 28 - Prob. 28.25APCh. 28 - Prob. 28.26APCh. 28 - Prob. 28.27APCh. 28 - Prob. 28.28APCh. 28 - Prob. 28.29APCh. 28 - Prob. 28.30APCh. 28 - Prob. 28.31APCh. 28 - Prob. 28.32APCh. 28 - Prob. 28.34APCh. 28 - Prob. 28.35APCh. 28 - Prob. 28.36APCh. 28 - Prob. 28.37APCh. 28 - How does epinephrine reach its target tissues?Ch. 28 - Prob. 28.39APCh. 28 - Prob. 28.40APCh. 28 - Prob. 28.41APCh. 28 - Prob. 28.42APCh. 28 - What enzyme catalyzes hydrolysis of the second...Ch. 28 - Prob. 28.44APCh. 28 - Prob. 28.45APCh. 28 - Prob. 28.46APCh. 28 - Prob. 28.47APCh. 28 - Prob. 28.48APCh. 28 - Prob. 28.49APCh. 28 - Prob. 28.50APCh. 28 - Prob. 28.51APCh. 28 - Prob. 28.52APCh. 28 - Prob. 28.53APCh. 28 - Prob. 28.54APCh. 28 - Prob. 28.55APCh. 28 - Prob. 28.56APCh. 28 - Prob. 28.57APCh. 28 - Prob. 28.58APCh. 28 - Prob. 28.59APCh. 28 - Prob. 28.60APCh. 28 - Prob. 28.62APCh. 28 - Prob. 28.63APCh. 28 - Prob. 28.64APCh. 28 - Prob. 28.65APCh. 28 - Prob. 28.66APCh. 28 - Prob. 28.67APCh. 28 - Prob. 28.68APCh. 28 - Prob. 28.69APCh. 28 - Prob. 28.70APCh. 28 - Prob. 28.71APCh. 28 - Prob. 28.72APCh. 28 - Prob. 28.73APCh. 28 - Prob. 28.74APCh. 28 - Prob. 28.75APCh. 28 - Prob. 28.76APCh. 28 - Why do we have brain receptors that respond to...Ch. 28 - Prob. 28.78APCh. 28 - Prob. 28.79APCh. 28 - Prob. 28.80APCh. 28 - Prob. 28.81APCh. 28 - Prob. 28.82APCh. 28 - Prob. 28.83CPCh. 28 - Prob. 28.84CPCh. 28 - Prob. 28.85CPCh. 28 - Prob. 28.86CPCh. 28 - Prob. 28.87CPCh. 28 - Prob. 28.88CPCh. 28 - Prob. 28.89CPCh. 28 - Prob. 28.90CPCh. 28 - Prob. 28.91CPCh. 28 - Prob. 28.92CPCh. 28 - Prob. 28.93CPCh. 28 - Prob. 28.94GPCh. 28 - Prob. 28.95GP
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- True or Falsearrow_forwardWhy does increasing carbon chain length decrease water solubility for fatty acids?arrow_forwardTrans-fatty acids are synthetic forms of fatty acids made from altered unsaturated fatty acids. Trans-fatty acids are denser, solid at room temperature, and store more energy in the same unit of volume than unsaturated fatty acids. The production of trans-fatty acids involves the reorientation of one of the hydrogen atoms attached to a double-bonded car- bon atom, as illustrated in the figure below. unsaturated fatty acid OHHHHH HOC CCCC-c II I I HHHH trans-fatty acid |||| Molecular model of an unsaturated and trans-fatty acid Based on the structures shown above, H -C-C-C-C-C-H HHHHH TTTTT !!!!! HHHHH OHHHHH | ! ! ! ! ! HO-C-C-C-C-c-c IIII HHHH H HHHHH H HH III C-C-C-H I (a) Identify one property of all fatty acids. (b) Describe one of the functions of fatty acids in living systems. (c) Explain how the reorientation of the hydrogen atom as shown in the image allows the trans- fatty acids to be denser and solid at room temperature. Respond to each part in 3 to 5 complete sentences.arrow_forward
- An hibernating bear accumulates 25 kg of a triglyceride (846 g/mol) comprising the following fatty acids: C16, C17 and C18A9. How many grams of B-hydroxybutyrate (104 g/mol) can the bear produce from this triglyceride during its hibernation?arrow_forwardRank the melting points of the following fatty acids from highest to lowest: (1) cis-oleic(18:1) (original cis configuration) (2) trans-oleic (18:1) (transformed to trans configuration) (3) linoleic (18:2) (4) stearic (18:0) (5) palmitic (16:0)arrow_forwardDraw the structure of the a-keto acid formed by removal of the amino group during the catabolism of leucine. Note: Reference the Naturally-occurring amino acids table for additional information. Click and drag to start drawing a structure. 口:肚arrow_forward
- Name the following fatty acids by the symbol (C:B)arrow_forwardWhat is the difference between saturated and unsaturated fatty acids? Give an example for each type of fatty acidarrow_forwardIt has been stated many times that fatty acids cannot yield a net gain in carbohydrates. Why can odd-chain fatty acids be thought to break this rule to a small extent?arrow_forward
- What are the typical fatty acid chains found in phosphoglycerides, and why do their carbon atom counts vary by multiples of two?arrow_forwardIdentify the structure and function of glycogen. Which monosaccharide(s) is (are) the building block of glycogen? Where in the human body can glycogen be found?arrow_forwardWhat is the metabolic purpose of linking a fatty acid tocoenzyme A?arrow_forward
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