10. The portion of the molecule that is boxed is called 아C(CH2)16CH3 -아C(CH2)16CH3 아C(CH2)16CH3 a. the amino acid backbone. b. the glycerol backbone. c. the phosphate backbone. d. a saturated fatty acid.

Q: a) What physical property can often be used to distinguish saturated and unsaturated fat? b) Explain…

A:

Q: A food that contains 18% Crude Protein (CP), 10% Ethereal Extract (EE), 20% Crude Fiber (FC), 50%…

A: The number of calories that have to be consumed to accomplish 12 mega calories is determined as…

Q: A. Fats are solids and oils are liquids at room temperature. C. Both fats and oils are…

A: Fat and oils both are organic compounds, and commonly called triglycerides, present in our body and…

Q: lipids 1 Fats and oils are structurally both triacylglycerols, but fats are solids at room…

A: b. Fats contain a higher  percentage of saturated fatty acids than oil do , and therefore have…

Q: Glycogen is more rigid than starch even though both are made up of D-glucose monomers. What could be…

A: Glycogen is more rigid than starch even though both are made up of D-glucose monomers.

Q: Glutamic acid exists in two low-pH forms instead of the usual one. Explain why.

A: The question is based on the concept of amino acids. we have to identify the structural features of…

Q: What is the function of carbohydrates? To prevent disease To provide energy To give protein To make…

A: The main function of carbohydrates is to provide energy to our body. plant make their food by the…

Q: 10) Cis - vs trans - You have all seen cis fats or truns- futs in the news. Drawo a cis-and trans-…

A:

Q: Which of the following triglycerides is most likely to be a fat?   a. one that contains…

A: Given options,  a. one that contains short-chain, saturated fatty acids  b. one that contains…

Q: H2C- WWWM Is the molecule above a mixed or a simple triglyceride? What reaction took place with the…

A: As you have asked multiple question. So we will only answer the first part. The question is based on…

Q: Plant oils are liquids at room temperature because: A.) The fats have shorter hydrocarbon chains.…

A: Oils derived from the plant's seeds and are frequently used for cooking foods are termed as "plant…

Q: In your own words what is the main reason why lactose is harder to break than sucrose?

A: Lactose is composed of a molecule of galactose joined to a molecule of glucose by a β-1,4-glycosidic…

Q: what are triacylglycerides how are oils chemically different from fats 3 physiological functions…

A: The triglycerides can be explained as the lipids which are generated from the glycerol units and…

Q: Both triglycerides shown below contained fatty acids that are 16 carbon long. However, one is…

A: Triglycerides are the ester which is derived from glycerol and 3 fatty acids. These are fats that we…

Q: Given the following triglyceride molecule below: A) what is the function of this triglyceride in the…

A: This triglyceride composed of Palmitic acid and glycerol is called Palmitin.

Q: Consider the molecules below: NH2 нон Но но. OH Он OH A D. 1) Which of the above molecules are…

A: Let us discuss each part one by one.

Q: True or false? Unsaturated fats can be converted to saturated fats by reacting them with…

A: Unsaturated fats can be converted to saturated fats by reacting them with high-pressure hydrogen gas…

Q: How much total fat, saturated fat and trans fat does this product contain per serving?

A: One serving equals 1 oz

Q: Why are unsaturated fats healthier than saturated fats?

A: Unsaturated fat, a fatty acid in which the hydrocarbon molecules have two carbons that share double…

Q: 26. The lipid shown below is a(n) (a) Monoglyceride (b) Phospholipid (c) Steroid (d) Diglyceride (e)…

A:

Q: The excessive consumption of carbohydrates is converted into which polysaccharide that is stored in…

A: Ques 9. When carbohydrates are excessively consumed the body after meeting it's energy requirements…

Q: A monosaccharide is __________. a. a simple sugar containing three or more carbons b. a…

A: A monosaccharide is the most basic form of carbohydrates. This contains 3 or more C atoms bonded to…

Q: 7. It is an additive used to enhance the flavor of some dishes. It can found on your favorite snack.…

A: 7.  It is an additive used to enhance the flavor of some dishes. It can found on your favorite…

Q: Is the molecule a mixed or a simple triglyceride?

A: Since you have asked multiple question, we will solve the first question for you. If you want any…

Q: 1. What is the difference between fats and oils? 2. Explain the difference between saturated and…

A: 1) What is the difference between fats and oils?  Explanation- 1) The main difference between Fats…

Q: What are the basic structural units of proteins? a) amino acids b) monosaccharides c)…

A: Proteins are macro-molecules formed by the combination of many amino acids hence the basic…

Q: Why did food manufacturers prefer to use trans fats when formulating processed foods? Why are trans…

A: Trans fats are easy to use, inexpensive to produce and lasts for a longer time. They give desired…

Q: B. FATS AND OILS Consider the structure of triglyceride, SABON. -(CH2) 14CH3 -(CH₂) 16CH3…

A: Triglycerides are those which are formed by combination of three fatty acid and one glycerol…

Q: Please explain the difference between saturated and unsaturated fats. What state do they usually…

A: Fat molecule is a type of lipid that consists of three fatty acid molecules connected to three…

Q: How can the use of non-stick cookware help reduce the amount of fat in our diet? What risks are…

A: We use  nonstick cookwares to reduce the amount of fat in our diet.

Q: Consider the figure below. To produce a phosphatidyl serine, which of the species listed below might…

A: Answer: Phosphatidylserine is a phospholipid and it is main component of the cell membrane. It's…

Q: 50. What is made of multiple triacylglycerols and is a solid at room temperature? A) cephalin B)…

A: Since you have asked multiple question, we will solve the first question for you. If you want any…

Q: The melting points of oleic acid, C18:1 delta 9 cis, versus elaidic acid, C18:1 delta 9 trans, are…

A: The melting point of a compound depends on the interaction between the molecules. The higher the…

Q: What type of linkage in fats is broken by hydrolysis?  What synthetic macromolecule contains this…

A: Ester hydrolysis is a reaction that breaks an ester bond with a molecule of water or a hydroxide ion…

Q: 8. (a) What are cardiac glycosides? Give one example of cardiac glycoside and draw structure.…

A: This Question is based upon Carbohydrate Chemistry.

Q: Furosine and lactulose are 2 Maillard reaction products that are monitored to indicate milk quality.…

A: Answer -  Maillard reaction - The Maillard reaction  is a chemical reaction between amino acids and…

Q: 1. What are 2 properties of all lipids? a. . b. . 2. What 2 elements are lipids mostly made of (and…

A: Three questions based on introduction to organic chemistry that are to be accomplished.

Q: Which of the following oil and fat is healthier? Why? Oil/Fat            Saturated (g)…

A: Saturated fat is mostly present in processed food or extremely fried food which is commonly known as…

Q: Is ethanol closest to a fat, sugar or protein? Why?

A: Ethanol is produced via fermentative consumption of pyruvate using glucose, that converts pyruvate…

Q: Draw a diagram of 2 amino acids and illustrate where the bond occurs. a. Encircle where the bond…

A: It is asked in the question to describe how peptide bonds are formed.

Q: Molecules 1-4 are ___? Lipids Carbohydrates Amino acids   Molecule 4 is composed of monomer(s)…

A: The human body contains majorly 6 elements that are oxygen, hydrogen, carbon, nitrogen, phosphorus,…

Q: what does the figure below illustrate?

A: Molecular formula of Maltose is C12H22O11.    Maltose consist of non-reducing glucose unit and…

Q: What is a triglyceride made up of? Select one: a. Glycerol and three fatty acids. The fatty acids…

A:

Q: How are oils chemically different from fats?

A: I am supposed to answer only one question as intructed.

Q: 5. Identify the different bonds between glucose molecules in this picture (1)

A: