Biochemistry: The Molecular Basis of Life
6th Edition
ISBN: 9780190209896
Author: Trudy McKee, James R. McKee
Publisher: Oxford University Press
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Question
Chapter 16, Problem 62TQ
Summary Introduction
To review:
The reason behind an increased appetite for carbohydrate-rich food after the consumption of soft drinks that contain artificial sweeteners.
Introduction:
Soft drinks arecomposed of carbonated water, artificial or natural flavoring agents, and sweeteners. The sweeteners used in soft drinks can be natural, or chemicallysynthesized. Chemicallysynthesized sweeteners are known as artificial sweeteners.
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_____________ pathways can function in both anabolic and catabolic processes.
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a) Explain how 5 specific fatty acids ultimately generate specific classes of prostaglandins and leukotrienes that are involved in blood pressure, platelet aggregation and inflammation.b) Indicate and explain the specific effects of each of these classes of prostaglandins and leukotrienes on blood pressure, platelet aggregation and inflammation.c) Identify which foods, functional foods and nutraceuticals provide one or more of these 5 fatty acids.
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Chapter 16 Solutions
Biochemistry: The Molecular Basis of Life
Ch. 16 - Prob. 1QCh. 16 - Prob. 2QCh. 16 - Prob. 3QCh. 16 - Prob. 4QCh. 16 - Prob. 5QCh. 16 - Prob. 6QCh. 16 - Prob. 7QCh. 16 - Prob. 8QCh. 16 - Prob. 1RQCh. 16 - Prob. 2RQ
Ch. 16 - Prob. 3RQCh. 16 - Prob. 4RQCh. 16 - Prob. 5RQCh. 16 - Prob. 6RQCh. 16 - Prob. 7RQCh. 16 - Prob. 8RQCh. 16 - Prob. 9RQCh. 16 - Prob. 10RQCh. 16 - Prob. 11RQCh. 16 - Prob. 12RQCh. 16 - Prob. 13RQCh. 16 - Prob. 14RQCh. 16 - Prob. 15RQCh. 16 - Prob. 16RQCh. 16 - Prob. 17RQCh. 16 - Prob. 18RQCh. 16 - Prob. 19RQCh. 16 - Prob. 20RQCh. 16 - Prob. 21RQCh. 16 - Prob. 22RQCh. 16 - Prob. 23RQCh. 16 - Prob. 24RQCh. 16 - Prob. 25RQCh. 16 - Prob. 26RQCh. 16 - Prob. 27RQCh. 16 - Prob. 28RQCh. 16 - Prob. 29RQCh. 16 - Prob. 30RQCh. 16 - Prob. 31RQCh. 16 - Prob. 32RQCh. 16 - Prob. 33RQCh. 16 - Prob. 34FBCh. 16 - Prob. 35FBCh. 16 - Prob. 36FBCh. 16 - Prob. 37FBCh. 16 - Prob. 38FBCh. 16 - Prob. 39FBCh. 16 - Prob. 40FBCh. 16 - Prob. 41FBCh. 16 - Prob. 42FBCh. 16 - Prob. 43FBCh. 16 - Prob. 44SACh. 16 - Prob. 45SACh. 16 - Prob. 46SACh. 16 - Prob. 47SACh. 16 - Prob. 48SACh. 16 - Prob. 49TQCh. 16 - Prob. 50TQCh. 16 - Prob. 51TQCh. 16 - Prob. 52TQCh. 16 - Prob. 53TQCh. 16 - Prob. 54TQCh. 16 - Prob. 55TQCh. 16 - Prob. 56TQCh. 16 - Prob. 57TQCh. 16 - Prob. 58TQCh. 16 - Prob. 59TQCh. 16 - Prob. 60TQCh. 16 - Prob. 61TQCh. 16 - Prob. 62TQCh. 16 - Prob. 63TQCh. 16 - Prob. 64TQCh. 16 - Prob. 65TQCh. 16 - Prob. 66TQCh. 16 - Prob. 67TQCh. 16 - Prob. 68TQCh. 16 - Prob. 69TQCh. 16 - Prob. 70TQCh. 16 - Prob. 71TQCh. 16 - Prob. 72TQCh. 16 - Prob. 73TQCh. 16 - Prob. 74TQCh. 16 - Prob. 75TQ
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- A metabolic pathway that functions in both anabolic andcatabolic processes is called an _____________________pathway.arrow_forwardThe acetyl group of acetyl-CoA is derived from the breakdown of lipids, carbohydrates, and certain _____________.arrow_forwardThree proteins that facilitate the movement of phospholipidmolecules across a membrane are flippase, floppase, and_________________________.arrow_forward
- The isomerization of glucose-6-phosphate yields the molecule __________________________.arrow_forwardProstaglandins are a class of eicosanoids, fatty acid derivatives with a variety of extremely potent actions on vertebrate tissues. They are responsible for producing fever and inflammation and its associated pain. Prostaglandins are derived from the 20-carbon fatty acid arachidonic acid in a reaction catalyzed by the enzyme prostaglandin endoperoxide synthase. This enzyme, a cyclooxygenase, uses oxygen to convert arachidonic acid to PGG2, the immediate precursor of many different prostaglandins. Arachidonic Rate of formation Rate of formation of PGG2 with 10 mg/ml acid (mM) of PGG2 (mM/min) ibuprofen (mM/min) 0.280 15.3 9.58 0.336 17.3 11.0 0.504 21.8 14.8 0.840 27.6 20.3 1.96 35.8 29.8 The kinetic data given in the table are for the reaction catalyzed by a mutant of prostaglandin endoperoxide synthase. Focusing here on the first two columns, determine the Vmax and Km of the enzyme. mM/min Vmax %3Darrow_forwardProstaglandins are a class of eicosanoids, fatty acid derivatives with a variety of extremely potent actions on vertebrate tissues. They are responsible for producing fever and inflammation and its associated pain. Prostaglandins are derived from the 20-carbon fatty acid arachidonic acid in a reaction catalyzed by the enzyme prostaglandin endoperoxide synthase. This enzyme, a cyclooxygenase, uses oxygen to convert arachidonic acid to PGG2, the immediate precursor of many different prostaglandins. Attempt 2Prostaglandins are a class of eicosanoids, fatty acid derivatives with a variety of extremely potent actions on vertebrate tissues. They are responsible for producing fever and inflammation and its associated pain. Prostaglandins are derived from the 20-carbon fatty acid arachidonic acid in a reaction catalyzed by the enzyme prostaglandin endoperoxide synthase. This enzyme, a cyclooxygenase, uses oxygen to convert arachidonic acid to PGG2, the immediate precursor of many different…arrow_forward
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