BIOLOGY W/PROCTORIO PLUS LL W/CONNECT
14th Edition
ISBN: 9781264422340
Author: Mader
Publisher: MCG CUSTOM
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Question
Chapter 3.3, 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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Chapter 3 Solutions
BIOLOGY W/PROCTORIO PLUS LL W/CONNECT
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 - Prob. 1NS.1QCCh. 3.3 - Prob. 1NS.2QCCh. 3.3 - Prob. 1NS.3QCCh. 3.3 - List the functions of triglycerides,...
Ch. 3.3 - Prob. 2CYPCh. 3.3 - Prob. 3CYPCh. 3.4 - Prob. 1CYPCh. 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. 1TCCh. 3 - Prob. 2TCCh. 3 - Prob. 3TC
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