Concept explainers
(a)
Interpretation: The total number of saponifiable linkages present in the given substance has to be predicted.
Concept introduction: The lipids that undergo hydrolysis in basic solution and break down into simpler units are called saponifiable lipids. The linkage that undergoes hydrolysis is called saponifiable linkage.
(b)
Interpretation: The total number of saponifiable linkages present in the given substance has to be predicted.
Concept introduction: The lipids that undergo hydrolysis in basic solution and break down into simpler units are called saponifiable lipids. The linkage that undergoes hydrolysis is called saponifiable linkage.
(c)
Interpretation: The total number of saponifiable linkages present in the given substance has to be predicted.
Concept introduction: The lipids that undergo hydrolysis in basic solution and break down into simpler units are called saponifiable lipids. The linkage that undergoes hydrolysis is called saponifiable linkage.
(d)
Interpretation: The total number of saponifiable linkages present in the given substance has to be predicted.
Concept introduction: The lipids that undergo hydrolysis in basic solution and break into simple units are called saponifiable lipids. The linkage that undergoes hydrolysis is called saponifiable linkage.
![Check Mark](/static/check-mark.png)
Want to see the full answer?
Check out a sample textbook solution![Blurred answer](/static/blurred-answer.jpg)
Chapter 19 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Define the following terms: a. β-hairpin b. supersecondary structure c. fibrous protein d. globular protein e. mosaic proteinarrow_forwardA sphingoglycolipid has a "head and two tails" structure. Classify each of the following components of a sphingoglycolipid as being part of its "head" or part of its "tails." a. Sphingosine b. Fatty acid c. Monosaccharide d. Oligosaccharidearrow_forwardConsider 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_forward
- Consider analysis of a mixture of saturated and unsaturated triacylglycerols (fish oil) and/or fatty acids. Consider 3 methods: IR, NMR and GC-MS (or LC-MS). Do some research to see if and how these methods have been used to characterize these molecules. What structural information can be obtain using each method? What are the limitations of each method? Lastly, if you were to use only one which would provide the most detailed structural characterization? If in the course of your research you come across something better than these three methods, please include it. Include pictures (structures, spectra etc.) and references with hyperlinks.arrow_forwardSelect the term in column B which best matches the description in column A. There are more terms then needed. Column A Column B 1. The pentose sugar found in DNA. a) Cis fatty acid b) Trans fatty acid c) Coenzyme d) Cofacipr 2. Commonly referred to as "insoluble fiber". 3. Considered to be an amphipathic molecule. 4. A molecule with the formula C18H3602 is probably a e) Phospholipid 5. Bond created during the formation of the primary structure of a protein. ) Glycogen 6. A non-protein organic molecule needed for proper enzyme functioning. g) Cellulose 7. Pyrimidine base found only in RNA. h) Galactose i) Fructose 8. Increasing the number of these molecules in the cell membrane would increase the permeability of the cell membrane. i) Thymine k) Uracil 9. Bond which connects nucleotide monomers together. 1) Fatty acid m) Disaccharide n) Peptide bond o) A-Helix p) B-Pleated Sheet q) Ribose r) Deoxyribose 10.arrow_forwardClassify each of the following sugar pairs as enantiomers, diastereomers, epimers, or an aldose–ketose pair. a. D-erythrose and D-threose b. D-glucose and D-mannose c. D-ribose and L-ribose d. D-allose and D-galactose e. D-glyceraldehyde and dihydroxyacetonearrow_forward
- Listed below are descriptions that may belong to amylose, amylopectin, both, or it may not belong to either. Write A if it describes amylose, B if it describes amylopectin, AB if the statement applies to both, or O if it doesn’t apply to either. 1. Its monosaccharides are bound by at least one α-1,4-glycosidic bond. 2. It contains α-1,6-glycosidic bonds. 3. It can be broken down by the enzyme α-amylase. 4. A polysaccharide made up of gulose. 5. It can form a double helix.arrow_forwardWhich of the following are nitrogenous bases with the general structure shown in the picture? a.cytosine b.uracil c.thymine d.adenine e.guaninearrow_forwardGive an example of each of the following: a. epimer b. acetal linkage c. reducing sugar d. monosaccharide e. anomer f. diastereomerarrow_forward
- Which of the following is incorrect? (₁) a. A heterodimer is composed by two identical polypeptide chains b. The polypeptide chains in a multimeric protein are called subunits A homotrimer can be represented with the Greek letter alpha with a sub-index 3 d. Monomeric proteins do not have quaternary structure c.arrow_forwardHow many stereoisomers are possible for the following monosaccharide? a. 4 b. 8 c. 16 d. 2 e. 1arrow_forwardHow many stereoisomers are possible for D-xylulose? A) 10 B) 6 C) 8 D) 4arrow_forward
- Human Anatomy & Physiology (11th Edition)BiologyISBN:9780134580999Author:Elaine N. Marieb, Katja N. HoehnPublisher:PEARSONBiology 2eBiologyISBN:9781947172517Author:Matthew Douglas, Jung Choi, Mary Ann ClarkPublisher:OpenStaxAnatomy & PhysiologyBiologyISBN:9781259398629Author:McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa StouterPublisher:Mcgraw Hill Education,
- Molecular Biology of the Cell (Sixth Edition)BiologyISBN:9780815344322Author:Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter WalterPublisher:W. W. Norton & CompanyLaboratory Manual For Human Anatomy & PhysiologyBiologyISBN:9781260159363Author:Martin, Terry R., Prentice-craver, CynthiaPublisher:McGraw-Hill Publishing Co.Inquiry Into Life (16th Edition)BiologyISBN:9781260231700Author:Sylvia S. Mader, Michael WindelspechtPublisher:McGraw Hill Education
![Text book image](https://www.bartleby.com/isbn_cover_images/9780134580999/9780134580999_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781947172517/9781947172517_coverImage_Textbooks.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781259398629/9781259398629_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9780815344322/9780815344322_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781260159363/9781260159363_smallCoverImage.gif)
![Text book image](https://www.bartleby.com/isbn_cover_images/9781260231700/9781260231700_smallCoverImage.gif)