BIOLOGICAL SCIENCES II LAB F/HGTC(LL)
12th Edition
ISBN: 9781307260250
Author: Mader
Publisher: MCGRAW-HILL HIGHER EDUCATION
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Question
Chapter 3, Problem 1NS.3QC
Summary Introduction
To determine:
How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.
Introduction:
Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.
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BIOLOGICAL SCIENCES II LAB F/HGTC(LL)
Ch. 3.1 - Describe the properties of a carbon atom that make...Ch. 3.1 - Explain why the substitution of a carboxyl group...Ch. 3.1 - Prob. 3CYPCh. 3.2 - Summarize the general characteristics of...Ch. 3.2 - Describe how monosaccharides are combined to form...Ch. 3.2 - Explain why humans cannot utilize the glucose in...Ch. 3.3 - List the functions of triglycerides,...Ch. 3.3 - Prob. 2CYPCh. 3.3 - Prob. 3CYPCh. 3.4 - Prob. 1CYP
Ch. 3.4 - Prob. 2CYPCh. 3.4 - Prob. 3CYPCh. 3.4 - Describe the consequences of incorrect protein...Ch. 3.5 - Examine how a nucleic acid stores information.Ch. 3.5 - Prob. 2CYPCh. 3.5 - Prob. 3CYPCh. 3 - Prob. 1NS.1QCCh. 3 - Prob. 1NS.2QCCh. 3 - Prob. 1NS.3QCCh. 3 - Prob. 1ACh. 3 - Prob. 2ACh. 3 - Prob. 3ACh. 3 - Prob. 4ACh. 3 - Prob. 5ACh. 3 - Prob. 6ACh. 3 - Prob. 7ACh. 3 - Prob. 8ACh. 3 - Prob. 9ACh. 3 - Prob. 10ACh. 3 - Prob. 11ACh. 3 - Prob. 12ACh. 3 - Prob. 13ACh. 3 - Prob. 14ACh. 3 - Prob. 15ACh. 3 - Prob. 1TSCh. 3 - Prob. 2TSCh. 3 - Prob. 3TSCh. 3 - Prob. 4TS
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