Introduction To Chemistry
5th Edition
ISBN: 9781259911149
Author: BAUER, Richard C., Birk, James P., Marks, Pamela
Publisher: Mcgraw-hill Education,
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 17, Problem 106QP
Interpretation Introduction
Interpretation:
Whether the given fatty acid is saturated or unsaturated is to be discussed. If it is unsaturated, whether it is cis or trans is to be discussed.
Concept Introduction:
Glycerol esters are formed from three fatty acid groups and glycerol. It is known as a triglyceride. The main constituents of triglycerides are natural fats or oils. They serve as the backbone of different types of fats or lipids.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
(ii)
H2SO4 (aq)
R'OH
R +HO
R
CHO.
R
(i)
(ii)
(iv)
(v)
You are an organic chemist working with a team to produce a fruit scented ester using Fischer
esterification. Upper management would 1ike your team to increasc the percent yield of this ester. Each
team member suggests an idca:
i. Decrease thc initial concentration of compound 1. as this will drive the production of more ester.
ii. Increasc thc concentration of compound 3. as this will increase the rate of the forward reaction.
iji, Increasc the concentration of compound 2 t5 be in excess of compound 1.
iv. Add hygroscopic scrubbers to remove water from the reaction.
Which of thesc statcments will provide the solution that management wants?
(i) and (i)
(ii) only
). (), and (iv).
20. m.and (i)
What kind of fatty acid is the following structure?
||
HO-C-(CH2)14—CH3
monounsaturated
Opolyunsaturated
saturated
How many chiral carbons are present in the structural formula for the open-chain form of d-mannose? Draw the structure of the six-member-ring form of this molecule.
Chapter 17 Solutions
Introduction To Chemistry
Ch. 17 - How are proteins formed and how can we describe...Ch. 17 - Prob. 2QCCh. 17 - Prob. 3QCCh. 17 - What are the structures and functions of common...Ch. 17 - Prob. 1PPCh. 17 - Prob. 2PPCh. 17 - Prob. 3PPCh. 17 - Prob. 4PPCh. 17 - Prob. 5PPCh. 17 - Prob. 6PP
Ch. 17 - Prob. 7PPCh. 17 - Prob. 8PPCh. 17 - Prob. 9PPCh. 17 - Prob. 10PPCh. 17 - Prob. 1QPCh. 17 - Prob. 2QPCh. 17 - Prob. 3QPCh. 17 - Prob. 4QPCh. 17 - Prob. 5QPCh. 17 - Prob. 6QPCh. 17 - Prob. 7QPCh. 17 - Prob. 8QPCh. 17 - Prob. 9QPCh. 17 - Prob. 10QPCh. 17 - Prob. 11QPCh. 17 - Prob. 12QPCh. 17 - Prob. 13QPCh. 17 - Prob. 14QPCh. 17 - Prob. 15QPCh. 17 - Prob. 16QPCh. 17 - Prob. 17QPCh. 17 - Prob. 18QPCh. 17 - Prob. 19QPCh. 17 - Prob. 20QPCh. 17 - Prob. 21QPCh. 17 - Prob. 22QPCh. 17 - Prob. 23QPCh. 17 - Prob. 24QPCh. 17 - Prob. 25QPCh. 17 - Prob. 26QPCh. 17 - Prob. 27QPCh. 17 - Prob. 28QPCh. 17 - Prob. 29QPCh. 17 - Prob. 30QPCh. 17 - Prob. 31QPCh. 17 - Prob. 32QPCh. 17 - Prob. 33QPCh. 17 - Prob. 34QPCh. 17 - Prob. 35QPCh. 17 - Prob. 36QPCh. 17 - Prob. 37QPCh. 17 - Prob. 38QPCh. 17 - Prob. 39QPCh. 17 - Prob. 40QPCh. 17 - Prob. 41QPCh. 17 - Prob. 42QPCh. 17 - Prob. 43QPCh. 17 - Prob. 44QPCh. 17 - Prob. 45QPCh. 17 - Prob. 46QPCh. 17 - Prob. 47QPCh. 17 - Prob. 48QPCh. 17 - Prob. 49QPCh. 17 - Prob. 50QPCh. 17 - Prob. 51QPCh. 17 - Prob. 52QPCh. 17 - Prob. 53QPCh. 17 - Prob. 54QPCh. 17 - Prob. 55QPCh. 17 - Prob. 56QPCh. 17 - Prob. 57QPCh. 17 - Prob. 58QPCh. 17 - Prob. 59QPCh. 17 - Prob. 60QPCh. 17 - Prob. 61QPCh. 17 - Prob. 62QPCh. 17 - Prob. 63QPCh. 17 - Prob. 64QPCh. 17 - Prob. 65QPCh. 17 - Prob. 66QPCh. 17 - Prob. 67QPCh. 17 - Prob. 68QPCh. 17 - Prob. 69QPCh. 17 - Prob. 70QPCh. 17 - Prob. 71QPCh. 17 - Prob. 72QPCh. 17 - Prob. 73QPCh. 17 - Prob. 74QPCh. 17 - Prob. 75QPCh. 17 - Prob. 76QPCh. 17 - Prob. 77QPCh. 17 - Prob. 78QPCh. 17 - Prob. 79QPCh. 17 - Prob. 80QPCh. 17 - Prob. 81QPCh. 17 - Prob. 82QPCh. 17 - Prob. 83QPCh. 17 - Prob. 84QPCh. 17 - Prob. 85QPCh. 17 - Prob. 86QPCh. 17 - Prob. 87QPCh. 17 - Prob. 88QPCh. 17 - Prob. 89QPCh. 17 - Prob. 90QPCh. 17 - Prob. 91QPCh. 17 - Prob. 92QPCh. 17 - Prob. 93QPCh. 17 - Prob. 94QPCh. 17 - Prob. 95QPCh. 17 - Prob. 96QPCh. 17 - Prob. 97QPCh. 17 - Prob. 98QPCh. 17 - Prob. 99QPCh. 17 - Prob. 100QPCh. 17 - Prob. 101QPCh. 17 - Prob. 102QPCh. 17 - Prob. 103QPCh. 17 - Prob. 104QPCh. 17 - Prob. 105QPCh. 17 - Prob. 106QPCh. 17 - Prob. 107QPCh. 17 - Prob. 108QPCh. 17 - Prob. 109QPCh. 17 - Prob. 110QPCh. 17 - Prob. 111QPCh. 17 - Prob. 112QPCh. 17 - Prob. 113QPCh. 17 - Prob. 114QPCh. 17 - Prob. 115QPCh. 17 - Prob. 116QP
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- Fatty acids are carboxylic acids that have long hydrocarbon chains attached to a carboxylate group. How does a saturated fatty acid differ from an unsaturated fatty acid? How are they similar?arrow_forwardFats belong to the class of organic compounds represented by the general formula, RCOOR', where R and R' represent hydrocarbon groups. What is the name of the functional group present in fats? What functional group is common to all saponifiable lipids?arrow_forwardThe functional groups of the monomers that make up carbohydrates are: a) a carboxyl group and an amine group O b) a ketone and an aldehyde c) a phosphate and amine groups d) a ketone/aldehyde and hydroxyl groupsarrow_forward
- Is the compound CH3CH=CH2 saturated or unsaturated? Explain.arrow_forwardFor the question(s) that follow, identify the class of lipid to which each of the following molecules belongs. HOarrow_forward(a) Why does carbon form largest number of compounds?(b) Why are some of these called saturated and other unsaturated compounds?(c) Which of these two is more reactive?(d) Write the names of the following compoundsarrow_forward
- The prevalence of these organic substituents would indicate that a bio-molecule is a lipid? A) amide B) disulfide C) ester D) alcohol E) lots of hydrocarbons in rings or chains The prevalence of this organic functional group would indicate that a bio-molecule is a carbohydrate. A) amide B) disulfide C) ester D) alcohol E) lots of hydrocarbons in rings or chainsarrow_forwardThe standard free energy of formation of a solid glycine is -369 Kj/mol, whereas that of solid glycylglycine is -488Kj/mol. What is the Gibbs free energy for this condensation of glycine to glycylglycine?arrow_forwardQuestion Which of the following is a mono-unsaturated fatty acid that is typically found in bacon? Your answer Oa. HO. Me a-linolenic acid (ALA) Ob. Ме HO, docosahexanoic acid (DHA)arrow_forward
- LSaxw_byUjt4NKKTEABPFImknTAVIxeSATH3-MO9AEbrFOXuga ponse TUIse The structure of glycogen is very similar to that of amylose Secondary alcohols are readily oxidized with common oxidizing agents to carboxylic acids Amines react with strong acids such as HCI, to form ammonium salts In general, oils come from animal sources and fats from vegetable sources Amines are weak bases, they are considerably more basic than alcohols, and water Carboxylic acids are less acidic than alcohols Steroids are lipids that do not contain fatty acids Alkylamines have boiling points are higher than those of alkanes, but lower than those of alcohols 4- Tio druck & 1 8. 9. Y ! OX { Hi J K : NI pause O O O O O O O O OOarrow_forwardwhat functional group ch2ch3 is?arrow_forwardHow can you distinguish a straight-chain alkane from a saturated fatty acid?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Organic Chemistry: A Guided InquiryChemistryISBN:9780618974122Author:Andrei StraumanisPublisher:Cengage LearningChemistry by OpenStax (2015-05-04)ChemistryISBN:9781938168390Author:Klaus Theopold, Richard H Langley, Paul Flowers, William R. Robinson, Mark BlaserPublisher:OpenStaxGeneral, Organic, and Biological ChemistryChemistryISBN:9781285853918Author:H. Stephen StokerPublisher:Cengage Learning
- Organic And Biological ChemistryChemistryISBN:9781305081079Author:STOKER, H. Stephen (howard Stephen)Publisher:Cengage Learning,Chemistry: The Molecular ScienceChemistryISBN:9781285199047Author:John W. Moore, Conrad L. StanitskiPublisher:Cengage LearningWorld of Chemistry, 3rd editionChemistryISBN:9781133109655Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCostePublisher:Brooks / Cole / Cengage Learning
Organic Chemistry: A Guided Inquiry
Chemistry
ISBN:9780618974122
Author:Andrei Straumanis
Publisher:Cengage Learning
Chemistry by OpenStax (2015-05-04)
Chemistry
ISBN:9781938168390
Author:Klaus Theopold, Richard H Langley, Paul Flowers, William R. Robinson, Mark Blaser
Publisher:OpenStax
General, Organic, and Biological Chemistry
Chemistry
ISBN:9781285853918
Author:H. Stephen Stoker
Publisher:Cengage Learning
Organic And Biological Chemistry
Chemistry
ISBN:9781305081079
Author:STOKER, H. Stephen (howard Stephen)
Publisher:Cengage Learning,
Chemistry: The Molecular Science
Chemistry
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:Cengage Learning
World of Chemistry, 3rd edition
Chemistry
ISBN:9781133109655
Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste
Publisher:Brooks / Cole / Cengage Learning