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Concept explainers
(a)
Interpretation: The validation of the given statement concerning cholesterol and simple bile acids has to be stated.
Concept introduction: A bile acid is a derivative of cholesterol and behaves as an emulsifier. Bile acid helps in the absorption of lipids in the intestine.
A steroid of
(b)
Interpretation: The validation of the given statement concerning cholesterol and simple bile acids has to be stated.
Concept introduction: A bile acid is a derivative of cholesterol and behaves as an emulsifier. Bile acid helps in the absorption of lipids in the intestine.
A steroid of
(c)
Interpretation: The validation of the given statement concerning cholesterol and simple bile acids has to be stated.
Concept introduction: A bile acid is a derivative of cholesterol and behaves as an emulsifier. Bile acid helps in the absorption of lipids in the intestine.
A steroid of
(d)
Interpretation: The validation of the given statement concerning cholesterol and simple bile acids has to be stated.
Concept introduction: A bile acid is a derivative of cholesterol and behaves as an emulsifier. Bile acid helps in the absorption of lipids in the intestine.
A steroid of
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Chapter 19 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Cardiolipin is a membrane lipid found in bacteria and it is a major component of the inner membranes of heart mitochondria (hence the word ‘cardio’ in its name). The structure of the major cardiolipin of heart is shown in th picture: What are the fatty acids present? a.Oleic acid b.Palmitoleic acid c.Stearic acid d.Palmitic acidarrow_forwardc. polyunsaturated fatty acid d. monounsaturated fatty acids 17. The general formula of a fatty acid when completely saturated. a. CnH2n0 b. CnH3n02 c. CnH2n02 d. CnH2n03 18. Which of the following is TRUE about trans- fatty acid? a. It is produced when saturated fatty acids undergone hydrogenation. b. Consumption of trans fatty acids in excessive amounts is now known to be detrimental to health. c. Major sources includes processed product, fast food products, cakes and other bakery products. d. All of the above 19. The melting points of even-numbered carbon fatty acids increase with chain length. Furthermore, melting point decreases according to unsaturation. a. Both statements are correct. b. The first statement is correct but the second statement is incorrect. c. The first statement is incorrect but the second statement is correct. d. Both statements are incorrect. 20. Which of the following food products DO NOT contain cholesterol? a. chicken, beef, milk, fish and pork b. palm…arrow_forwardDraw the following: A. a phosphatidylcholine with two oleic acid as the fatty acids B. a phosphatidylethanolamine with two palmitic acid as the fatty acids C. adenine-thymine base pair (show hydrogen bonds via dashed line) D. guanine-cytosine base pair (show hydrogen bonds via dashed line)arrow_forward
- Indicate whether each of the following is a component of (1) a cerebroside but not a ganglioside, (2) a ganglioside but not a cerebroside, or (3) both a cerebroside and a ganglioside. a. Monosaccharide b. Oligosaccharide c. Fatty acid d. Sphingosinearrow_forwardAmylopectin has which of the following structural features? a. only α(1,4) glycosidic linkages b. only β(1,4) glycosidic linkages c. both α(1,4) and α(1,6) glycosidic linkages d. both α(1,4) and β(1,6) glycosidic linkagesarrow_forwardHydrolysis of a mixture of glycerophospholipids may yield the following, EXCEPT: A. Galactose B. Choline C. Serine amino acid D. Phosphatearrow_forward
- Consider olive oil, an oil with a high percentage of fat derived from oleic acid (otherwise known as cis[18:1] fatty acid). a, Explain why such a structure may allow olive oil to be one of the "healthier" oils? b, why such a structure may allow olive oil to be a liquid at room temperature, while butter and lard are solid at room temperature? c, why such a structure may cause olive oil to be prone to oxidative damage upon exposure to air and heat?arrow_forwardClassify the fatty acid with the following structural formula in the ways indicated. COOH a. What is the type designation (SFA, MUFA, or PUFA) for this fatty acid? b. On the basis of carbon chain length and degree of unsaturation, what is the numerical shorthand designation for this fatty acid? c. To which "omega" family of fatty acids does this fatty acid belong? d. What is the “delta" designation for the carbon chain double-bond location for this fatty acid?arrow_forward1. These fatty acids contain no double bond along the chain. a. unsaturated fatty acid b. saturated fatty acid c. polyunsaturated fatty acid d. monounsaturated fatty acids 2. The general formula of a fatty acid when completely saturated. a. CnH2n0 b. CnH3n02 c. CnH2n02 d. CnH2n03 3. Which of the following is TRUE about trans- fatty acid? a. It is produced when unsaturated fatty acids undergone hydrogenation. b. Consumption of trans fatty acids is now known to be detrimental to health. c. Major sources includes processed product, fast food products, cakes, and other bakery products. d. All of the above 4. The melting points of even-numbered carbon fatty acids increase with chain length. Furthermore, melting point decreases according to unsaturation. a. Both statements are correct. b. The first statement is correct, but the second statement is incorrect. c. The first statement is incorrect, but the second statement is correct. d. Both statements are incorrect. 5. Which of the following…arrow_forward
- Consider the PUFA:CH3CH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CHCH2CH=CHCH2COOH a. Draw the skeletal structure of the given PUFA showing the preferred stereogenic arrangement for a naturally-occuring lipid at each double bond.b. Write the systematic name of the fatty acid.c. What type of omega-n acid is this fatty acid? Solid or Liquid at room temperature?arrow_forwardWhich of the following is FALSE regarding an aldopentose sugar? a. An aldopentose sugar likely has three stereocenters. b. An aldopentose sugar can form either 5-membered or 6-membered Haworth structures. c. An aldopentose sugar can rapidly convert between open and closed forms in water. d. The enantiomer of a D-aldopentose would be an L-aldopentose sugar. e. All of the above are TRUE.arrow_forwardIdentify which of the following pairs of amino acid residues can have hydrogen bonding between their side chains. A. Alaine and Glycine B. Leucine and Isoleucine C. Valinc and Asparaginc D. Threonine and Tryrosinearrow_forward
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