Pearson eText Basic Chemistry -- Instant Access (Pearson+)
6th Edition
ISBN: 9780135765982
Author: Karen Timberlake, William Timberlake
Publisher: PEARSON+
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 18, Problem 77UTC
Interpretation Introduction
Interpretation: The condensed structural formula of glyceryl tripalmitate should be drawn.
Concept Introduction: Fats and oils are triesters of glycerol and long-chain
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
CH3-C-OH
CH3.C-NH2
2. Classify the following compounds as primary, secondary and tertiary amines (15)
CH2-CH3
CH3
CH3-CH-NH
CH3-C-CH3
ČH3
NH2
3. Draw the structure of the following compounds: (20)
a. 2.Amino-3-pentanone
b. 3.Amino-2-pentanol
(9)
1
The compound that ultimately "contains" the electrons donated by NADH to the electron transport chain is
a) FADH2
b) H₂O
c) pyruvate
d) lactic acid
e) ubiquinol
15.6 Stearic acid and linoleic acid each have 18 carbon atoms. Why
does stearic acid melt at 69 °C but linoleic acid melts at -5 °C?
15.7 Draw the line-angle formula for each of the following fatty
acids:
a. palmitic acid
b. oleic acid
15.8 Draw the line-angle formula for each of the following fatty
acids:
a. stearic acid
b. linoleic acid
Chapter 18 Solutions
Pearson eText Basic Chemistry -- Instant Access (Pearson+)
Ch. 18.1 - Prob. 1PPCh. 18.1 - Prob. 2PPCh. 18.1 - Prob. 3PPCh. 18.1 - Prob. 4PPCh. 18.1 - Prob. 5PPCh. 18.1 - Prob. 6PPCh. 18.1 - Prob. 7PPCh. 18.1 - Prob. 8PPCh. 18.1 - Prob. 9PPCh. 18.1 - Prob. 10PP
Ch. 18.1 - Prob. 11PPCh. 18.1 - Prob. 12PPCh. 18.2 - Prob. 13PPCh. 18.2 - Prob. 14PPCh. 18.2 - Prob. 15PPCh. 18.2 - Prob. 16PPCh. 18.2 - Prob. 17PPCh. 18.2 - Prob. 18PPCh. 18.2 - Prob. 19PPCh. 18.2 - Prob. 20PPCh. 18.3 - Classify each of the following fatty acids as...Ch. 18.3 - Classify each of the following fatty acids as...Ch. 18.3 - Prob. 23PPCh. 18.3 - Prob. 24PPCh. 18.3 - Prob. 25PPCh. 18.3 - Olive oil is monounsaturated, whereas butter fat...Ch. 18.3 - Prob. 27PPCh. 18.3 - Use condensed structural formulas to write the...Ch. 18.3 - Prob. 29PPCh. 18.3 - Use condensed structural formulas to write the...Ch. 18.3 - Prob. 31PPCh. 18.3 - Prob. 32PPCh. 18.4 - Draw the condensed structural formula for each of...Ch. 18.4 - Draw the condensed structural formula for each of...Ch. 18.4 - Prob. 35PPCh. 18.4 - Prob. 36PPCh. 18.4 - Give the name of the amino acid represented by...Ch. 18.4 - Prob. 38PPCh. 18.4 - Draw the condensed structural formula for each of...Ch. 18.4 - Prob. 40PPCh. 18.4 - Prob. 41PPCh. 18.4 - Prob. 42PPCh. 18.4 - Peptides isolated from rapeseed that may lower...Ch. 18.4 - Prob. 44PPCh. 18.5 - Prob. 45PPCh. 18.5 - Prob. 46PPCh. 18.5 - Prob. 47PPCh. 18.5 - Prob. 48PPCh. 18.5 - Prob. 49PPCh. 18.5 - What type of interaction would you expect between...Ch. 18.5 - Prob. 51PPCh. 18.5 - Prob. 52PPCh. 18.6 - Prob. 53PPCh. 18.6 - Match the terms, (1) active site, (2) lock-and-key...Ch. 18.6 - Prob. 55PPCh. 18.6 - Prob. 56PPCh. 18.7 - Prob. 57PPCh. 18.7 - Identify each of the following bases as a...Ch. 18.7 - Prob. 59PPCh. 18.7 - Prob. 60PPCh. 18.7 - Prob. 61PPCh. 18.7 - Prob. 62PPCh. 18.7 - Prob. 63PPCh. 18.7 - Prob. 64PPCh. 18.8 - Prob. 65PPCh. 18.8 - Prob. 66PPCh. 18.8 - Prob. 67PPCh. 18.8 - Prob. 68PPCh. 18.8 - Prob. 69PPCh. 18.8 - Prob. 70PPCh. 18.8 - Prob. 71PPCh. 18.8 - Prob. 72PPCh. 18.8 - Prob. 73PPCh. 18.8 - Prob. 74PPCh. 18 - Prob. 75UTCCh. 18 - Prob. 76UTCCh. 18 - Prob. 77UTCCh. 18 - Prob. 78UTCCh. 18 - Prob. 79UTCCh. 18 - Prob. 80UTCCh. 18 - Prob. 81UTCCh. 18 - Prob. 82UTCCh. 18 - Prob. 83UTCCh. 18 - Prob. 84UTCCh. 18 - Prob. 85UTCCh. 18 - Prob. 86UTCCh. 18 - Prob. 87APPCh. 18 - Prob. 88APPCh. 18 - Prob. 89APPCh. 18 - Prob. 90APPCh. 18 - Prob. 91APPCh. 18 - Prob. 92APPCh. 18 - Prob. 93APPCh. 18 - Prob. 94APPCh. 18 - Prob. 95APPCh. 18 - Prob. 96APPCh. 18 - Prob. 97APPCh. 18 - Prob. 98APPCh. 18 - Prob. 99APPCh. 18 - Prob. 100APPCh. 18 - Prob. 101CPCh. 18 - Prob. 102CPCh. 18 - The following problems are related to the topics...Ch. 18 - Prob. 104CPCh. 18 - The following problems are related to the topics...Ch. 18 - Prob. 106CPCh. 18 - Prob. 107CPCh. 18 - Prob. 108CPCh. 18 - Prob. 109CPCh. 18 - Prob. 110CPCh. 18 - The following problems are related to the topics...Ch. 18 - Prob. 112CPCh. 18 - A compound called butylated hydroxytoluene, or...Ch. 18 - Olive oil contains a high percentage of glyceryl...Ch. 18 - A sink drain can become clogged with solid fat...Ch. 18 - Prob. 44CICh. 18 - Prob. 45CICh. 18 - Prob. 46CI
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
- Chemistry Morphine sulfate has a pKb of 4.5. How much of morphine will be available to enter the CNS from plasma (pH 7.4)? a. 0-1% b. 1-10% c. 10-50% d. 50-90% e. 99-100%arrow_forward(19, 9) Draw a structural formula for the major organic product of the reactions shown below. You do not have to consider stereochemistry.arrow_forwardPlease explain 4. Determine the structure of compounds A-F in the following reaction şequence.(17.43) CI Br 1. СН3 (еxcess) KCN A 1. LIAIH,, ether В 2. H,О HO, PBrg 2. NaOH, A 1. NaH NaBH, 1. NaH F 2. CH,CH2Br 2. CH,CH,Br CH,CH2OHarrow_forward
- 15.34 Use line-angle formulas to write the balanced chemical equation for the acid hydrolysis of glyceryl trioleate (triolein). 15.35 Use condensed structural formularrow_forwardC.14. What is the correlation between ketone levels with insulin value in a diabetic patient?arrow_forward18.8 Identify each of the following Haworth structures as the a or ẞ form: a. CH₂OH b. CH₂OH HO OH HO H H H OH H OH H H H H OH H OH H OHarrow_forward
- The percentage by weight of formaldehyde in fomalin is: a. 40% b. 37% c. 12% d. 10%arrow_forwardHow much is the % m/m tartaric acid content in Dugong, Mochi, and Bertha?arrow_forward15.10 For each of the following fatty acids, give the shorthand notation for the number of carbon atoms and double bonds, and classify as saturated, monounsaturated, or polyunsaturated: a. linoleic acid c. myristic acid 15.11 How do b. palmitic acid d. oleic acidarrow_forward
- Maple syrup, which is 66% carbohydrate and 34% water in content: can be stored at room temperature without spoilage because the water content is inaccessible to bacteria can be basted on steak before cooking to promote the Maillard browning reaction is thick and viscous because the pH is so low is thick and viscous because water is bound by hydrogen bonds to the sucrose is thick and viscous because the carbohydrate is a polysaccharidearrow_forwardIs isopentyl acetate, the flavour in bananas, a nutrient?arrow_forwardIV. Match the following: Numbers Do not use criss cross lines but use number to match 1. Vasopressin is A. Stimulates stomach acid secretion[ 2. Insulin B. Causes blood vessels to constrict [ 3. Rhodopsin is C. Stimulates lactation 4. Gastrin D. Stimulates contraction of the Uterus [ 5. Angiotensin II E. Stimulates growth& cell reproduction.[ ] 6. Prolactin F. Controls metabolism of carbohydrates [ ] 7. Oxytocin G. Decreases the volume of urine excreted [ ] 8. HGH I. Involved in vision [ ]arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage LearningChemistry In FocusChemistryISBN:9781305084476Author:Tro, Nivaldo J., Neu, Don.Publisher:Cengage Learning
Chemistry for Today: General, Organic, and Bioche...
Chemistry
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Cengage Learning
Chemistry In Focus
Chemistry
ISBN:9781305084476
Author:Tro, Nivaldo J., Neu, Don.
Publisher:Cengage Learning