8. I can contain long fatty acids chains Look at the diagram below, it is a joke. Applying your new knowledge if macromolecules explain the joke. DOES THIS MAKE ME LOOK FAT? NAH, YOU LOOK SWEET. CHANGE ROOM Но co,H HO OH но OH Copuright©2009 Debbie Ridpath Chi & Kevin Duffy. nglish (U.S.) Text Predictions: On earch 近

8. I can contain long fatty acids chains Look at the diagram below, it is a joke. Applying your new knowledge if macromolecules explain the joke. DOES THIS MAKE ME LOOK FAT? NAH, YOU LOOK SWEET. CHANGE ROOM Но co,H HO OH но OH Copuright©2009 Debbie Ridpath Chi & Kevin Duffy. nglish (U.S.) Text Predictions: On earch 近

Chemistry: Principles and Reactions

8th Edition

ISBN:9781305079373

Author:William L. Masterton, Cecile N. Hurley

Publisher:William L. Masterton, Cecile N. Hurley

Chapter23: Organic Polymers, Natural And Synthetic

Section: Chapter Questions

Problem 46QAP: Glycolysis is the process by which glucose is metabolized to lactic acid according to the equation...

See similar textbooks

Similar questions

Determine the branch points and reducing ends of amylopectin. A 0.5g sample of amylopectin was analyzed to determine the fraction of the total glucose residues that are branch points in the structure. The sample was methylated and then digested, yielding 50 μmol of 2,3-methylglucose and 0.4 μmol of 1,2,3,6-tetramethyl glucose. (MWglucose = 162 g/mol, minus H2O) What fraction of the total residues are branch points? How many reducing ends does the amylopectin have?
At the end of 2012, global population was about 7.0 billionpeople. What mass of glucose in kg would be needed toprovide 1500 Cal/person/day of nourishment to the globalpopulation for one year? Assume that glucose is metabolizedentirely to CO21g2 and H2O1l2 according to the followingthermochemical equation:
An artificial cell consisting of an aqueous solution enclosed in a selectively permeable membrane (but with no cell wall) is immersed in a beaker containing an aqueous solution. The outside environment concentration consists of 0.01 M glucose and the inside of the cell has a concentration of 5.0 M glucose. The plasma membrane is permeable to water and monosaccharides, but impermeable to the disaccharides. Complete the following for the image below: Is the solution inside the cell isotonic, hypotonic, or hypertonic? Is the glucose going down or against its concentration gradient? Draw solid arrow to indicate the movement of the solute into or out of the cell. Draw a dashed arrow to show the movement of water. Will the artificial cell become lyse, shrivel, or stay the same? the sub-parts to be solved.
Given the following: size: 200g protein 25g fat 22 g carbohydrate 50 g water/non caloric fillers added. What is the estimate of fat in % of this food?
You’ve collected a soil sample from an unexplored island and cultured a new bacterial species by growing it on complete media. Being a wild-type strain, you assume it is prototrophic. What would you do to determine whether this is true? Assume you find that your new bacterial strain is auxotrophic. What might you do to determine what kind of auxotroph it is?
A protein has a stability ranging from 6 to 15 kcal/mole at 37 OC. Stability is a measureof the equilibrium between the folded and unfolded protein given by the relationship; folded(F) = unfolded (U), k=[U]/[F] For a protein with a stability of 10 kcal/mole, calculate the fraction of unfolded proteinthat would exist at equilibrium at 37 OC. Use the following equation:GO=RTlnk=-2.3RTlog k,where R=1.98 x 10-3 kcal/mole and T is temperature in Kelvin (K) and k is theequilibrium constant.
How the “MILK BORNE DISEASES” are spread? Enlist all the “Four Sources” from which the “microorganism in milk” come from. Enlist the “Diseases” transmitted through “Milk” like the “diseases of bovine (esp. Ox and Cow) origin. Enlist the “Diseases” transmitted through “Milk” like the “diseases of human” origin. Define and briefly discuss the “PASTEURIZATION OF MILK”.
Olestra® is a fat-based fat substitute that became available in snack foods such as potato chips in 1998. Previous fat substitutes were carbohydrate-based or protein-based mixtures that did not give as good a sensation in the mouth, and are notsuitable for frying. With Olestra®, the glycerol molecule of a fat is replaced by sucrose (p. 1201). In Olestra®, the sucrosemolecule has six, seven, or (most commonly) eight fatty acids esterified to its hydroxy groups. The fatty acids come fromhydrolysis of vegetable oils such as soybean, corn, palm, coconut, and cottonseed oils. This unnaturally bulky, fat-likemolecule does not pass through the intestinal walls, and digestive enzymes cannot get close to the sucrose center to bind itto their active sites. Olestra® passes through the digestive system unchanged, and it provides zero calories. Draw a typicalOlestra® molecule, using any fatty acids that are commonly found in vegetable oils.
Olestra® is a fat-based fat substitute that became available in snack foods such as potato chips in 1998. Previous fat substitutes were carbohydrate-based or protein-based mixtures that did not give as good a sensation in the mouth, and are notsuitable for frying. With Olestra®, the glycerol molecule of a fat is replaced by sucrose (p. 1201). In Olestra®, the sucrosemolecule has six, seven, or (most commonly) eight fatty acids esterified to its hydroxy groups. The fatty acids come fromhydrolysis of vegetable oils such as soybean, corn, palm, coconut, and cottonseed oils. This unnaturally bulky, fat-likemolecule does not pass through the intestinal walls, and digestive enzymes cannot get close to the sucrose center to bind itto their active sites. Olestra® passes through the digestive system unchanged, and it provides zero calories. Draw a typicalOlestra® molecule, using any fatty acids that are commonly found in vegetable oils.2
C6H8O6(aq) + C12H7O2NCL2(aq) ----> C6H6O6(aq) + C12H9O2NCL2(aq) - C12H7O2NCL2 is abbreviated as DCIP - Molar Lass of C6H8O6(s) is 176.14 g/mol - Daily recommended intake (DRI) for adults: 90 mg of Vitamin C Askor & Bich found that it required 23.14 mlof 1.32 x 10^-3 M DCIP soliution to reach the endpoint when titrating a 7.50ml aliquot of pear juice. How many mg of ascorbic acid, C6H8O6 are present in the juice aliquot? _5.38_____(can you please show how to calculate this answer) How many ml of this juice would Bich have to drink in order to meet the daily recommended intake (DRI)?__126__ (
In general, the starch hydrolysis reaction can be written as (C6H10O5)n + H2O -> (C6H10O5)n-1 + C6H12O6, where one glucose is produced for every water added. Because of the addition of water, the mass of the glucose monomer increases during hydrolysis from approximately 162g/mol in the starch polymer to 180g/mol as free sugar. The glucose, in turn is converted to ethanol by the yeast, Saccharomyces cerevisiae, according to the reaction, C6H12O6 -> 2 CO2 + 2 C2H5OH. The starch in 25kg (~1 bushel) of corn is hydrolyzed and in the process 1.8kg of water (H2O) is consumed. How many moles of glucose (C6H12O6) would you expect to be produced? If the glucose from the above hydrolysis is fermented, how many moles of ethanol (C2H5OH) would result? How many grams?
Rank the following according to the number of reducing groups in a 1% solution: maltose, sucrose, amylose, fructose, and glucose. Give reason for your ranking.