Question #10 10. Can any of the sidechains of the amino acids in oxytocin participate in forming ionic bonds? Explain.des in solutions and turns the solution redtes (such as starch) and turns the solPART 2: Colorful carbohydratesWe are studying macromolecules, including carbohydrates in class this week.OO=P-O-CH20ithese HNH₂0H H-N₁OH HHblock molecoiiHHOHfor later use. Unfortunately, you notice that youon are concerned the flask might bearchs into its building blocksHCH₂OHHOHCH₂OH H OH0H OHH-0HHOCH₂OHон HH OHH0iiiHOiCH₂iiCH3HC-CH,CH₂CH₂2CH₂HC-CH,CH₂iii1. Of the three figures above, which is a polysaccharide? (circle one)2. What features of the molecule you selected above allow you to identify it as a polysaccharide?Explain.The identifiable features of a pilysaccharide are the presence of many moniosaclong chain of sugar.• by covalent bonds into a polymer, and it is, a3. Identify the kinds of molecules shown in the other two images above. For each of these, make sure tosay what image you are discussing and what features of the molecule in that image allow you to tellwhat kind of a molecule it is.

Oxytocin is a peptide hormone, composed of 9 amino acids with amino acid sequence CYIQNCPLG. It is…

10. Can any of the sidechains of the amino acids in oxytocin participate in forming ionic bonds? Explain. in solutions and turns the solution ydrates tes (such as starch) and turns the solution ble black for later use. Unfortunately, you notice that you have put d! You concerned the flask might be its building blocks PART 2: Colorful carbohydrates We are studying macromolecules including carbohydrates in class this week

10. Can any of the sidechains of the amino acids in oxytocin participate in forming ionic bonds? Explain. in solutions and turns the solution ydrates tes (such as starch) and turns the solution ble black for later use. Unfortunately, you notice that you have put d! You concerned the flask might be its building blocks PART 2: Colorful carbohydrates We are studying macromolecules including carbohydrates in class this week

Biology: The Dynamic Science (MindTap Course List)

4th Edition

ISBN:9781305389892

Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Chapter3: Biological Molecules: The Carbon Compounds Of Life

Section: Chapter Questions

Problem 2TYK: Which of the following characteristics is not common to carbohydrates, lipids, and proteins? a. They...

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An example of a monosaccharide is fructose glucose galactose all of the above
_______ groups are the acid part of amino acids and fatty acids. a. Hydroxyl (OH) b. Carboxyl (COOH) c. Methyl (CH3) d. Phosphate (PO4)
Lactose is a disaccharide formed by the formation of a bond between glucose and glycosidic; lactose glycosidic; galactose hydrogen; sucrose hydrogen; fructose
In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the polypeptide: a. NH2CHRCOOH b. C6H12O6 c. (methionine)20 d. CH3(CH2)16COOH
Watch this video (http://openstaxcollege.org/l/disaccharide) to observe the formation of a disaccharide. What happens when water encounters a glycosidic bond?
Cellulose and starch are examples of: monosaccharides disaccharides lipids polysaccharides
Which functional group has a double bond and forms organic acids? a. carboxyl b. amino c. hydroxyl d. carbonyl e. sulfhydryl
Steroids are among the lipids with no _________. a. double bonds b. fatty acid tails c. hydrogens d. carbons
The monomers that make up proteins are called _____ a. nucleotides b. disaccharides c. amino acids d. chaperones
Saturated fats have all of the following characteristics except: they are solid at room temperature they have single bonds within the carbon chain they are usually obtained from animal sources they tend to dissolve in water easily
Which of the following characteristics is not common to carbohydrates, lipids, and proteins? a. They are composed of a carbon backbone with functionalgroups attached. b. Monomers of these molecules undergo dehydration synthesisto form polymers. c. Their polymers are broken apart by hydrolysis. d. The backbones of the polymers are primarily polar molecules. e. The molecules are held together by covalent bonding.
Maltose, sucrose, and lactose differ from one another: a. because not all contain glucose. b. because not all of them exist in ring form. c. in the number of carbons in the sugar. d. in the number of hexose monomers involved. e. by the linkage of the monomers.