Question 5 of 105. Fats have a high amount of stored energy becauseonce ingested, they quickly and easily dissolve in the body making them readilyaccessiblethe hydrocarbon chains haye many bonds that take time to break downFats are actually low in stored energy due to a lipid barrier that makes thebreakdown of these molecules more difficult than other sources of energy( PreviousNext >FLODE7CTICC TTTLCracLIVE CLunlock your progress and your instructor will first be contacted for permission to do so.

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Introductory Chemistry: An Active Learning Approach

6th Edition

ISBN:9781305079250

Author:Mark S. Cracolice, Ed Peters

Publisher:Mark S. Cracolice, Ed Peters

Chapter22: Biochemistry

Section: Chapter Questions

Problem 33E

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Similar questions

How do amino acids bond together ? Use a basic diagram of an amino acid molecule ato show how 2 amino acids would bond together. Identify the ty of reaction as well the type of bond formed.
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 CO2(g) and H2O(l) according to the followingthermochemical equation:C6H12O6(s) + 6 O2(g)----->6 CO2(g) + 6 H2O(l)ΔH° = -2803 kJ
How many grams of proteins provide the same fuel value as 25 g fat?
Running a mile in ten minutes burns between 100 and 120 calories for a 150-pound person. For the same run, a 200-pound person needs about 135-155 calories. In grams, how much ATP is required for this workout? ATP has a molecular mass of 507 g/mol. ATP's g-phosphate group hydrolysis has a free energy of -32 kJ/mol. One calorie is equal to 1000 calories, and one calorie is equal to 4.184 kilojoules (kJ). How much glucose do you need to fuel this run, both aerobically and anaerobically? Assume that one glucose molecule yields 30 ATP when processed aerobically. Molality of glucose is 180g/mol.
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:
Which of the following is true of reduction reaction? It is the removal of electrons from an atom or molecule. They are also referred to as dehydrogenation reactions An example of which is the conversion of Pyruvic acid to Lactic acid There is a decrease in the potential energy of the atom or molecule Which cells in the body convert most of the remaining fructose and practically all of the galactose to glucose? Sertoli cells Erythrocytes Parietal cells Hepatocytes Which of the following substances can be considered as metabolic intermediates?* Water ATP Pyruvic acid Glucose
1. Abundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can also be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so, how and why would the differences occur? Do you think that full hydrogenation makes vegetable oil more or less healthy to eat, or does it have no effect? 2. Lipoprotein particles are relatively large, spherical clumps of protein and lipid molecules (see Figure 3.18) that circulate in the blood of mammals. They are like suitcases that move cholesterol, fatty acid remnants, triglycerides, and phospholipids from one place to another in the body. Given what you know about the insolubility of lipids in water, which of the four kinds of lipids would you predict to be on the outside of a lipoprotein clump, bathed in the water-based fluid portion of blood? 3. In 1976, a team of chemists in the United Kingdom was…
A mixture was found to contain 1.05g of SiO2, 0.69 g of cellulose, and 1.82 g of calcium carbonate. What percentage of calcium carbonate is in the mixture? What percentage of Si is in themixture?
What type of chemical reaction os taking place in a banana as it ripens?
How sucrose content in sugarcane is reduced during transportation of sugarcane from fields to sugar industry?

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