Biological Science (6th Edition)
6th Edition
ISBN: 9780321976499
Author: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Emily Taylor, Greg Podgorski, Jeff Carmichael
Publisher: PEARSON
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Chapter 6, Problem 16PIAT
SOCIETY Recent studies on humans have shown that trans fats are correlated with heart disease while saturated fats are not. In addition to diet, what other factors should be evaluated before drawing conclusions on the health risk of trans fats?
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Make a list of all the common foods you eat that contain trans fats. Looking ahead, develop a plan of action for you to slowly eliminate as much of these fats from your diet as possible. What substitutes will you add in their place? How will you cut out trans fats from your diet?
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Meringue in “Lemon Meringue Pie” can be made from egg whites but not whole eggs, because whole eggs:
a. contain the food-borne pathogen Salmonella enterica
b. contain the emulsifying agent lecithin
c. contain more than 50 proteins that can be denatured by the low pH of lemon juice
d. contain the amino acid tryptophan whereas egg whites do not
e. have a pH of 9.0
Chapter 6 Solutions
Biological Science (6th Edition)
Ch. 6 - 1. How do the phospholipids in archaea differ from...Ch. 6 - If a solution surrounding a cell is hypertonic...Ch. 6 - Prob. 3TYKCh. 6 - 4. Integral membrane proteins are anchored in...Ch. 6 - 5. Cooking oil lipids consist of long, unsaturated...Ch. 6 - Prob. 6TYUCh. 6 - 7. In terms of structure, how do channel proteins...Ch. 6 - 8. Suppose a cell is placed in a solution with a...Ch. 6 - 9. PROCESS OF SCIENCE In an experiment, you create...Ch. 6 - Prob. 10TYPSS
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- Which of the following statements about amino acids is/are incorrect? 1. Standard amino acids are so named because these are the only amino acids there are. 2. Essential amino acids can be synthesized by the organism. 3. All standard amino acids are optically active. 4. Overall, naturally occurring amino acids are equally likely to be found having either an R or S configuration around the alpha carbon. O 1, 3, and 4 O 1, 2, 3, and 4 1 and 2 O 1, 2, and 3arrow_forwardWhy is hydrogenation so appealing that companies will continue to include hydrogenated oils in their products despite the social stigma that trans fats have acquired? If hydrogenation is supposed to produce saturated fats, then why do its byproducts include these undesirable trans unsaturated fats? Eliminating fat from the diet to decrease health risks, yet many nutrition arguments are being made about the importance and value of fats in a balanced diet. Discuss these points and how you feel fats can be incorporated into a healthy diet, if at all.arrow_forwardYou are studying Protein A. In the picture below, which location is Protein A MOST likely to move to, and which location is Protein A LEAST likely to move to? OC 3 4 Most likely: 1. Least likely: 3 O Most likely: 2. Least likely: 3 O Most likely: 4. Least likely: 2 O Most likely: 3. Least likely: 2 O Most likely: 2. Least likely: 4 O Most likely: 3. Least likely: 1 Protein A to 2arrow_forward
- Which of the following statements about amino acids is/are incorrect? I. The formation of a dipeptide from two amino acid molecules leads to a loss of a water molecule. II. All standard amino acids can be synthesized by the organism. II. All essential amino acids are optically active. IV. Overall, naturally occurring amino acids are equally likely to be found having either an R or S configuration. V. All standard amino acids are neutral at physiological pH. II, IV, and V II, III, IV, and V II, III, and V O , I, and II O , II, and Varrow_forwardMilk forms cottage cheese when: a. the triglycerides in milk are lyophilized to fatty acids and glycerol by amylose b. probiotic bacteria ferment lactose sugar to lactic acid c. the pH is lowered below pH 4.6 d. the salt bridges stabilizing the functional 3-dimensional structure of casein proteins are disrupted e. sunflower oil is emulsified by the lecithin in egg white albumenarrow_forwardWhich ONE of the following fatty acids CANNOT be made from Oleate – 18:1(D9) – in HUMANS? If ALL of them CAN be made using Oleate in human, choose E. A. 24:3 (D4, 6, 15) B. 22:3 (D5, 9, 13) C. 20:3 (D6, 8, 11) D. 18:3 (D4, 6, 9) E. All of the above fatty acids CAN be made from Oleate in human.arrow_forward
- How do trans fats impact human healtharrow_forwardBoth cellulose and starch are long polymers made up thousands of glucose molecules. Yet humans can digest starch but not cellulose. What is the reason that human cannot digest cellulose? Possible responses belowarrow_forwardAll cells in your body contain glycoproteins (proteins with short oligosaccharide chains attached, Chapter 18) as part of the cell membrane. The carbohydrate part of a glycoprotein extends out of the membrane into the intercellular fluid and is the signaling part of the molecule. Red blood cells have specific glycoproteins that we use to specify the different blood types. Which sugars and sugar derivatives are found in all blood types? (Hint: Look closely at the sugar chains attached to each red blood cell in thediagram.)arrow_forward
- Which level(s) of protein structure rely on ionic bonds? Based on this, explain what could happen if a negatively charged amino acid was mutated to an uncharged, nonpolar, hydrophobic amino acid. A scientist is interested in determining whether a new weight loss drug adds any benefit for overweight people following a strict diet and exercise program. Would this experiment use a placebo? Explain why or why not and indicate which group would receive the placebo (if there was a placebo).arrow_forwardExplain why eliminating all fats, both saturated and unsaturated fats from your diet can be bad for both your body as a whole and your cells?arrow_forwardThis experiment separates meat into an acetone-soluble part and an acetone-insoluble part. The calculations are based on the principal components of meat being fat (acetone soluble) and protein (acetone insoluble or fat-free meat in report sheet). More realistically, the principal components of meat are fat, protein, and water. Water is acetone soluble. Based on this information, the calculations correctly calculate what quantity, % fat or % fat-free meat? Is the incorrectly calculated quantity over or under estimated?arrow_forward
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