Why do cis double bonds lower the melting point of a fatty acid while  trans double bonds have an opposite effect

HO molecule E HO. (CH12 CH, OH NH, HO molecule F HO molecule D molecule C H,C-(CH),3 of H,C-(CH,) H,C-(CH molecule B H3C-(CHa)12 H,C-(CH) но molecule A

cephalin     phospatidyl ethanolamine     Yields 2 fatty acids, phosphoric acid, glycerol, and choline upon hydrolysis     Yields 2 fatty acids, phosphoric acid, glycerol, annd serine uponn hydrolysis

Define a saturated fatty acid. Provide one example of a saturated fatty acid.

All of the following pairs are well-match, except one: O Oleic fatty acid is : unsaturated fatty acids O Saturated fatty acids : solid at room tempreture Ceramide : simplest glycerolipid O TGs: stored in adipose tissue

An amino acid structure contains a -COOH and -NH2 group in the same molecule. The -COOH group donates a proton to the -NH2 group. Because of this, the amino acid structure contains a positive charge on one atom and a negative charge on the other. What is the term used to refer to this character of amino acids? O Amphiphatic O Isoelectric point Zwitterions O Amphoteric

Saturated fatty acids are saturated because they are saturated with what component? A. double bonds В. С С. Н

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What type of lipid is shown in the picture below?

During hydrogenation, cis double bonds are converted to trans double bonds.  In the lab, we compare three fats, each of which has fatty acid chains that are exactly the same length (number of carbons) and observe the following: Fat 1 contains only saturated fatty acids 16 carbons long, and has a melting point of 65 degrees C. Fat 2 contains only cis unsaturated fatty acids 16 carbons long, and has a melting point of 35 degrees C. Fat 3 contains only trans fatty acids 16 carbons long, and has a melting point of 65 degrees C. Both Fat 2 and Fat 3 contain fatty acids with a single double bond; fat 1 has no double bonds.  Why do Fat 3 and Fat 1 have more similar melting points than Fat 3 and Fat 2? Group of answer choices The number of hydrogen atoms in the fatty acids of fats 1 & 3 is higher, and having more hydrogen atoms raises the melting point of the fat. The fatty acids in fats 1 & 3 have a linear shape, so they pack tightly together and have lots of hydrophobic…