LEARNING ACTIVITY1. Differentiate starch from cellulose and carbohydrates from lipids.2. In which solvents or solutions will a lipid be soluble:a. CH2C12b. 5% aqueous NaCl solutionc. CH3CH2CH2CH2CH33. List the physical properties of fats and oils and explain why they are different.4. Identify the membrane lipids and describe their structures and roles.5. Which is more hydrophilic, cholesterol or phospholipids? Defend your answer.6. Why does the introduction of double bonds into a fatty acid molecule lower its melting point?7. Identify the fatty acids present in each of the following triacylglycerols.

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Answered: 1. Differentiate starch from cellulose…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Q. 20 Instructions: -Please answer correctly well explained and not from google internet. -Dont copy paste from Bartley. -The answer has to be understandable and not plagiarized. A) Name the 3 main types of lipids. Explain the importance of each one of them. B)Compares the following two biomolecules by giving between 3 and 5 comparison elements: glycogen and cellulose.
Provide the smallest molecular unit of most lipids, proteins, and nucleic acids. Keep in mind that lipids are a little tricky.
Lipids Concept Map Add these terms to your concept map should include these concepts and details: Structure (functional groups, shape); Monomer; Linkage; Properties; Functions; Key terms from the Partial List of Key Terms from the Minds Partial Key Term List fatty acid glycerol triglyceride wax steroid amphipathic ester linkage phospholipid micelle bilayer mosaic independent variable dependent variable controlled variables glycolipid glycolprotein transmembrane protein
Express your answers in your own words. a. What is the relationship between carbon chain length and melting point for fatty acids? b. Why does increasing carbon chain length decrease water solubility for fatty acids? c. A food package label lists an oil as “partially hydrogenated.” What does this mean? d. Why can only unsaturated triacylglycerols undergo hydrogenation?
Question:- Your horse has a history of laminitis and is sensitive to carbohydrates; therefore, your vet wants you tolimit the amount of total starch and sugars in your diet to less than 10% total combined starch and sugars(as fed).What is the total combined starch and sugar concentration of your diet?
FILL IN THE BLANKS 1. What functional group is contained in most hydrolyzable lipid? = __________________ 2. Which type of unsaturated fatty acid is most common in olive oil? = ______________________________ 3. As the number of double bonds in the fatty acid increases, the melting point _____. 4. Triacylglycerols, or triglycerides, are triesters formed from glycerol and three molecules of ______. 5. Linolenic acid, CH3CH2CH=CHCH2CH=CHCH2CH2CH2CH2CH2CH2CH2COOH, is omega __ acid
BIOMOLECULES - Please answer the questions properly. - Multiple choice 1. Of the many attributes of various biomolecules, which of these listed characteristics is common in all lipids? A. do not dissolve in water B. made of lots of double bonds C. no high energy content D. acidic when mixed with water 2. ATP is a ________ which provides ______ to cells? A. protein / support B. nucleic acid / support C. nucleic acid / energy D. protein / energy
A- draw a general scheme of classification of lipids. B- give the function of each general class of lipids.
explore the structure of fat explain your understanding of the main concepts related to lipid structure and function
10. o . Briefly discuss Ramchandran plot. . What is quaternary structure of proteins? Mention the role of various bond in its structure with the help of an example give its biochemical function. What are liposomes? Discuss their role in medicine. . Differentiate between cerebroside and ganglioside and one disorder associated with each. R
I. MULTIPLE CHOICE: Please choose the BEST ANSWER to the followingquestions below. 4. Which of the following best describe the physical properties of fatty acids?a. All physical properties of fatty acids are influenced by the length and degree ofunsaturation of their carbon chain.b. Melting points of fatty acids are influenced by the carbon chain length.c. Melting points of fatty acids are influenced by their degree of unsaturation.d. All the above.5. Triacylglycerols are ________.a. insoluble in water.b. partially soluble in water.c. soluble in water at elevated temperatures.d. soluble in water.6. The backbone of a triglyceride is __________.a. a three-carbon molecule with an aldehyde and two hydroxyl groups.b. a three-carbon molecule with three hydroxyl groups.c. esterified fatty acids fused with 1 to 3 carbons.d. three long-chain fatty acids.
I. MULTIPLE CHOICE: Please choose the BEST ANSWER to the followingquestions below.4. Which of the following best describe the physical properties of fatty acids?a. All physical properties of fatty acids are influenced by the length and degree ofunsaturation of their carbon chain.b. Melting points of fatty acids are influenced by the carbon chain length.c. Melting points of fatty acids are influenced by their degree of unsaturation.d. All the above.5. Triacylglycerols are ________.a. insoluble in water.b. partially soluble in water.c. soluble in water at elevated temperatures.d. soluble in water.6. The backbone of a triglyceride is __________.a. a three-carbon molecule with an aldehyde and two hydroxyl groups.b. a three-carbon molecule with three hydroxyl groups.c. esterified fatty acids fused with 1 to 3 carbons.d. three long-chain fatty acids.7. Triacylglycerols are _____ in their ability to store energy when compared to glycogen, theenergy storing form of glucose in the human body.a.…

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1. Differentiate starch from cellulose and carb 2. In which solvents or solutions will a lipid be a. CH2CI2 b. 5% aqueous NaCl solution c. CH3CH2CH2CH2CH3 3. List the physical properties of fats and oils a