Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 2.L2, Problem 6CT
6. a. How many water molecules are released when a triglyceride is formed?
b. How many peptide bond are in a hexapeptide?
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a. How many water molecules are released when a triglyceride isformed?b. How many peptide bonds are in a hexapeptide?
2) What is glycoside ? In neutral and basic solutions, glycosides do not show mutarotation. However,
if the solutions are made acidic, glycosides show mutarotation. Explain why? And write a
mutarotation mechanism.
8) Define the following terms:
a. Hydrophobic
b. Hydrophillic
9) Describe the composition of a phospholipid and its relationship with water. Be specific
about how the different parts of a phospholipid interact with water.
Chapter 2 Solutions
Foundations in Microbiology
Ch. 2.1 - Prob. 1ELOCh. 2.1 - Prob. 2ELOCh. 2.1 - Prob. 3ELOCh. 2.1 - Prob. 4ELOCh. 2.1 - Prob. 5ELOCh. 2.1 - Prob. 1CYPCh. 2.1 - Prob. 2CYPCh. 2.1 - Prob. 3CYPCh. 2.1 - Prob. 4CYPCh. 2.1 - Prob. 5CYP
Ch. 2.1 - Prob. 6CYPCh. 2.2 - Prob. 6ELOCh. 2.2 - Prob. 7ELOCh. 2.2 - Prob. 8ELOCh. 2.2 - Prob. 9ELOCh. 2.2 - Prob. 10ELOCh. 2.2 - Prob. 11ELOCh. 2.2 - 7. Explain how the concepti of molecules and...Ch. 2.2 - Prob. 8CYPCh. 2.2 - Prob. 9CYPCh. 2.2 - Prob. 10CYPCh. 2.2 - Prob. 11CYPCh. 2.2 - Prob. 12CYPCh. 2.2 - Prob. 13CYPCh. 2.2 - Prob. 14CYPCh. 2.3 - Prob. 12ELOCh. 2.3 - 13. Explain solutes, solvents, and hydration.Ch. 2.3 - Prob. 14ELOCh. 2.3 - 15. Describe the pH scale and how it was derived;...Ch. 2.3 - Prob. 15CYPCh. 2.3 - Prob. 16CYPCh. 2.3 - 17. What properties of water make it an effective...Ch. 2.3 - Prob. 18CYPCh. 2.3 - 19. What determines whether a substance is an acid...Ch. 2.4 - 16. Describe the chemistry of carbon and the...Ch. 2.4 - Prob. 17ELOCh. 2.4 - Prob. 18ELOCh. 2.4 - Prob. 20CYPCh. 2.4 - Prob. 21CYPCh. 2.4 - Prob. 22CYPCh. 2.4 - 23. What are functional groups?Ch. 2.4 - Prob. 24CYPCh. 2.5 - 19. Define carbohydrate and know the functional...Ch. 2.5 - Prob. 20ELOCh. 2.5 - 21. Discuss the functions of carbohydrates in...Ch. 2.5 - Prob. 25CYPCh. 2.5 - Prob. 26CYPCh. 2.5 - 27. What are some of the functions of...Ch. 2.6 - 22. Define lipid, triglyceride, phospholipid,...Ch. 2.6 - 23. Describe how an ester bond is formed.Ch. 2.6 - Prob. 24ELOCh. 2.6 - 28. Draw simple structural molecules of...Ch. 2.7 - 25. Describe the structures of peptides and...Ch. 2.7 - 26. Characterize the four levels of protein...Ch. 2.7 - 27. Summarize some of the essential functions of...Ch. 2.7 - Prob. 29CYPCh. 2.7 - 30. Differentiate between a peptide, a...Ch. 2.7 - 31. Explain what causes the various levels of...Ch. 2.7 - 32. What functions do proteins perform in a cell?Ch. 2.8 - 28. Identify a nucleic acid and differentiate...Ch. 2.8 - Prob. 29ELOCh. 2.8 - 30. Explain how the DNA code may be copied, and...Ch. 2.8 - 33. Describe a nucleotide and a polynucleotide,...Ch. 2.8 - 34. Name the two purines and the three...Ch. 2.8 - 35. What are the functions of RNA?Ch. 2.8 - 36.What is ATP, and how does it function in cells?Ch. 2.L1 - 1. The smallest unit of matter with unique...Ch. 2.L1 - 2. The charge of a proton is exactly balanced by...Ch. 2.L1 - Prob. 3MCQCh. 2.L1 - Prob. 4MCQCh. 2.L1 - Prob. 5MCQCh. 2.L1 - Prob. 6MCQCh. 2.L1 - Prob. 7MCQCh. 2.L1 - 8. An atom that can donate electrons during a...Ch. 2.L1 - 9. In a solution of NaCl and water, NaCl is the...Ch. 2.L1 - 10. A solution with a pH of 2 than a solution with...Ch. 2.L1 - 11. Fructose is a type of a. disaccharide b....Ch. 2.L1 - 6. Bonds in which atoms share electrons are...Ch. 2.L1 - 13. How is our understanding of microbiology...Ch. 2.L1 - 14. A phospholipid contains a. three fatty acids...Ch. 2.L1 - 15. Proteins are synthesized by linking amino...Ch. 2.L1 - 16. The amino acid that accounts for disulfide...Ch. 2.L1 - 17. DNA is a hereditary molecule that is composed...Ch. 2.L1 - 18. What is meant by the term DMA replication? a....Ch. 2.L1 - 19. Proteins can function as a. enzymes b....Ch. 2.L1 - 20. RNA plays an important role in what biological...Ch. 2.L1 - 1. Which of the following has not been a major...Ch. 2.L1 - 2. What was a significant result of the Mars...Ch. 2.L1 - Prob. 3CSRCh. 2.L1 - Prob. 1WCCh. 2.L1 - Prob. 2WCCh. 2.L1 - Prob. 3WCCh. 2.L1 - Prob. 4WCCh. 2.L1 - Prob. 5WCCh. 2.L1 - 6. Why are hydrogen bonds relatively weak?Ch. 2.L1 - 7. What kind of substances will be expected to be...Ch. 2.L1 - Prob. 8WCCh. 2.L1 - Prob. 9WCCh. 2.L1 - 10. What makes the amino acids distinctive, and...Ch. 2.L1 - Prob. 11WCCh. 2.L1 - Prob. 12WCCh. 2.L1 - 6. Bonds in which atoms share electrons are...Ch. 2.L2 - Prob. 1CTCh. 2.L2 - Prob. 2CTCh. 2.L2 - Prob. 3CTCh. 2.L2 - 4. Distinguish between polar and ionic compounds.Ch. 2.L2 - 5. Is galactose an aldehyde or a ketone sugar?Ch. 2.L2 - 6. a. How many water molecules are released when a...Ch. 2.L2 - Prob. 7CTCh. 2.L2 - Prob. 8CTCh. 2.L2 - Prob. 1VC
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- 1. What is the chemical formula for palmitic acid and oleic acid? Which one is a saturated fat and which one is an unsaturated fat? How do you know? 2. What functional groups are involved in dehydration synthesis reactions to form a triglyceride? What is the waste product? 3. Compare the overall acidity of the molecules before and after the formation of a triglyceride. Proteins 1. What gives each amino R group its key characteristics to make it polar, non-polar, or ionic? 2. What functional groups are involved in dehydration synthesis? 3. How might the solubility of peptides be influenced by the size of the peptides? How might the R group of the amino acid influence it? 4. Would you consider the formation of a peptide bond to be an example of a neutralization reaction? Explain your reasoning.arrow_forward2. A functional protein that is approximately 110 kDa in size has all its cysteine residues joined with disulfide bonds. It has one cysteine residue per 100 amino acids. When heated at 85°C it lost activity, but when it was allowed to cool, the activity was restored? Please answer the following questions: a) How many disulfide bonds the protein has? Show how you came up with the answer. b) What is the molecular basis for the protein behavior in restoring activity?arrow_forward6. b. Draw a box around the disulfide bridge in oxytocin, if present, or write "none". 7. Mark each peptide bond in oxytocin by making the corresponding line in the structure thicker or marking it with a different color. The first one is shown for you as an example (in dark orange). 8. Number the central carbon of each amino acid in oxytocin by pointing a small arrow to it or by circling the corresponding vertex in the image. Numbers 1 and 2 indicate the central carbons of the first and second amino acids of oxytocin, and are shown for you as an example. 9. Fill out the following table, listing amino acids that make up oxytocin in order, from the N terminus to the C terminus, characterizing each amino acid by the properties of its R group (side chains), and briefly indicating the reasoning for the characterization. You may consult amino acid groupings by category in the slides (or the textbook, p.49), but you must explain the reasoning for each in your own words. CO 1 AA# Abbre- Full…arrow_forward
- 24. Describe the basic structure of a triglyceride? mark)arrow_forward1. Make a series (at least 3) of drawings to show the three dehydration synthesis reactions that take place between the two Fatty Acids, the Phosphate Head and the Glycerol. Show the water molecules made. a) Label the following on the completed phospholipid: hydrophilic and hydrophobic parts of the molecule, fatty acids, phosphate group, and glycerol. b) Compare the structure of the phospholipid to that of a triglyceride. How are the two molecules Similar? How are they different? 2. Use the following vocabulary to label and draw a cell membrane: cytoplasm (cell lumen) extra-cellular fluid hydrophobic hydrophilic polar head non-polar tails a) How many O-H groups are there? And are the O-H areas of sucrose polar or non-polar? b) What is the term that is used to discuss how tightly or loosely an atom's nucleus has a hold of its valence electrons?arrow_forward1. a. Explain why the melting point of palmitic acid (16 carbons, no double bonds) is slightly lower thanthat of stearic acid (18 carbons, no double bonds). Explain why the melting point of oleic acid (18carbons, one double bond) is lower than that of stearic acid b. A mixture of lipids containing phosphatidic acid, cholesterol, testosterone, phosphatidylserine, andphosphatidylethanolamine was applied to a hydrophobic interaction chromatography column. Thecolumn was washed with a high salt buffer, and the lipids were then eluted with decreasing saltconcentrations. In what order would the lipids be eluted from the column? Explain your answer.arrow_forward
- 1.Describe in detail how to determine the primary structure of protein. 2.You have been given a mixture of lysine, histidine and cysteine.The isoelectric point of the amino acids are as follows; histidine 7.64 lysine:9.74 cysteine:5.02 Show how you will separate the mixture into the pure forms. State and describe any instrument that you will use to separate the components in the mixture.arrow_forward11. List 2 polysaccharides that provide structure and strength. What is interesting about the orientation/shape/bonding/architecture in these molecules?arrow_forward7. What is the definition of a glycoside?arrow_forward
- 6. How are amino acids linked together in a protein molecule? Write the general structure of the tripeptide lys-phe-meth. Show their peptide bonds. Illustration: Label the amino acids.arrow_forward1. Isoelectric point of polypeptide: (1) is pH at which the o-carboxyl and o-amino groups are uncharged. (2) is pH at which the net charge on the molecules in solution is 0. (3) is pH at which the charge of the o-carboxyl group is higher than the charge of the o- amino group. А. (1) only В. (2) only С. (3) only D. (1) and (3) E. (2) and(3)arrow_forward9. a) Nucleic acids, proteins, and polysaccharides all share a similar structure. How is the structure of lipids different from these macromolecules?arrow_forward
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