Campbell Essential Biology with Physiology (6th Edition)
6th Edition
ISBN: 9780134711751
Author: Eric J. Simon, Jean L. Dickey, Jane B. Reece
Publisher: PEARSON
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Chapter 3, Problem 18PS
A food manufacturer is advertising a new cake mix as fat-free. Scientists at the Food and Drug Administration (FDA) are testing the product to see if it truly lacks fat. Hydrolysis of the cake mix yields glucose, fructose, glycerol, a number of amino acids, and several kinds of molecules with long chains. Further analysis shows that most of the chains have a carboxyl group at one end. What would you tell the food manufacturer if you were a spokesperson for the FDA?
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Students have asked these similar questions
Rank the fatty acids in each group in order of increasing melting point.
A<C<B
B<C<A
B>C>A
A>C>B
Which statement about the glycoprotein shown below is true?
OH
CH₂OH
OH
HN
HN-C
=0
CH3
H₂
Protein
CH
N-H
Protein
It contains a deoxyribose sugar that could be metabolized by human enzymes.
O The monosaccharide is attached to the protein via nitrogen in a residue's
a-amine.
It contains a ribose sugar that could not be metabolized by human enzymes.
The monosaccharide is attached to the protein via nitrogen in a residue's side
chain.
Which of statement/s is/are true?
Palmitoleic and oleic acids are unsaturated fatty acids
Stearic and Linoleic acids are an 18 carbon fatty acid chain
Linoleic and lauric acids are saturated fatty acids
Palmitic and palmitoleic acids are polyunsaturated fatty acids
A) All statements are correct
B) Statement 1 and 2 are both correct
C) Statement 3 and 4 are both correct
D) All statements are incorrect
Which statement is correct?
A) Animal triacylglycerols are liquids while vegetable triacylglycerols are solid at ambient temperatures.
B) Animal fats contain more unsaturated fatty acid units than saturated fatty acids.
C) Melting points of animal fats are lower than the melting points of vegetable oils.
D) Vegetable oils contain more unsaturated fatty acids units than saturated fatty acids.
What makes lipids/fats hydrophobic?
A) their long carbon skeleton
B) the carboxyl group at one end of the molecule
C) the glycerol moiety
D) presence of relatively…
Chapter 3 Solutions
Campbell Essential Biology with Physiology (6th Edition)
Ch. 3 - Prob. 1SQCh. 3 - Monomers are joined together to form larger...Ch. 3 - Prob. 3SQCh. 3 - Prob. 4SQCh. 3 - When two molecules of glucose (C6H12O6) are joined...Ch. 3 - One molecule of dietary fat is made by joining...Ch. 3 - Prob. 7SQCh. 3 - Prob. 8SQCh. 3 - Prob. 9SQCh. 3 - Most proteins can easily dissolve in water....
Ch. 3 - Prob. 11SQCh. 3 - Prob. 12SQCh. 3 - Name three similarities between DNA and RNA. Name...Ch. 3 - Prob. 14SQCh. 3 - Prob. 15IMTCh. 3 - Prob. 16IMTCh. 3 - Prob. 17IMTCh. 3 - A food manufacturer is advertising a new cake mix...Ch. 3 - Prob. 19PSCh. 3 - Prob. 20PSCh. 3 - Prob. 21BSCh. 3 - Prob. 22BSCh. 3 - Prob. 23BS
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