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Concept explainers
(a)
Interpretation: The total number of organic molecules that are obtained if a simple triacylglycerol undergoes complete acidic hydrolysis has to be predicted.
Concept introduction: The hydrolysis of triacylglycerol is carried out in the presence of an acid or a base. The hydrolysis of triacylglycerol takes place in the presence of an acid forms glycerol and fatty acid as the desired products. The hydrolysis of triacylglycerol takes place in the presence of a base forms glycerol and fatty acid salts as the desired products.
The process of converting a fat or oil into the fatty acid salts and glycerol in the presence of water and a base like
(b)
Interpretation: The total number of organic molecules that are obtained if a mixed triacylglycerol undergoes complete acidic hydrolysis has to be predicted.
Concept introduction: The hydrolysis of triacylglycerol is carried out in the presence of an acid or a base. The hydrolysis of triacylglycerol takes place in the presence of an acid forms glycerol and fatty acid as the desired products. The hydrolysis of triacylglycerol takes place in the presence of a base forms glycerol and fatty acid salts as the desired products.
The process of converting a fat or oil into the fatty acid salts and glycerol in the presence of water and a base like
(c)
Interpretation: The total number of organic molecules that are obtained if a simple triacylglycerol undergoes saponification has to be predicted.
Concept introduction: The hydrolysis of triacylglycerol is carried out in the presence of an acid or a base. The hydrolysis of triacylglycerol takes place in the presence of an acid forms glycerol and fatty acid as the desired products. The hydrolysis of triacylglycerol takes place in the presence of a base forms glycerol and fatty acid salts as the desired products.
The process of converting a fat or oil into the fatty acid salts and glycerol in the presence of water and a base like
(d)
Interpretation: The total number of organic molecules that are obtained if a mixed triacylglycerol undergoes saponification has to be predicted.
Concept introduction: The hydrolysis of triacylglycerol is carried out in the presence of an acid or a base. The hydrolysis of triacylglycerol takes place in the presence of an acid forms glycerol and fatty acid as the desired products. The hydrolysis of triacylglycerol takes place in the presence of a base forms glycerol and fatty acid salts as the desired products.
The process of converting a fat or oil into the fatty acid salts and glycerol in the presence of water and a base like
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Chapter 19 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Which of the following polysaccharides cannot be cleaved with ?α-amylase, a glycosidase that catalyzes the hydrolysis of ?α 1-4 glycosidic bonds. Select all that apply a. Amylopectin b. Glycogen c. Chitin d. Cellulose e. Amylosearrow_forwardIndicate whether the following pairs of monosaccharides are aldoses or ketoses. a. D-altrose & D-xylose b. D-arabinose & D-glyceraldehyde c. D-erythrulose & D-psicose d. D-talose & D-gulose e. dihydroxyacetone & D-tagatose f. D-idose & D-threosearrow_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_forward
- 1. Lectins are ______. (Explain your answer in 1-3 sentences.) A. sugars specific to proteins B. proteins specific to sugars C. enzymes specific to carbohydrates. D. carbohydrates specific to enzymes. 2. Which of the following is a keto triose? (Explain your answer in 1-3 sentences.) A. dihydroxyacetone B. glyceraldehyde C. ribulose D. erythrosearrow_forwardChoose the monounsaturated fatty acid Select one : a. Linolenic acid b. Linoleic acid c. Oleic acid d. Stearic acidarrow_forwardWhich of the following statements about trans-fatty acids is/are FALSE? a.Healthier than saturated FA. b.Formed from the hydrogenation of C=C. c.May be present in butter substitutes. d.Properties are similar to saturated FA.arrow_forward
- Alkaline hydrolysis of one molecule of triacylglycerol yields _________ a. three molecules of glycerol and three moles of fatty acids b. three moles of glycerol and one mole of fatty acids c. one molecule of glycerol and three molecules of sodium salt of fatty acid d. three molecules of glycerol and one molecule of sodium salt of fatty acidarrow_forwardWhich of the following statements about trans-fatty acids is/are FALSE? A. Healthier than saturated FA. B. May be present in butter substitutes. C. Properties are similar to saturated FA. D. Formed from the hydrogenation of C=C.arrow_forwardWhat would happen to the functionality of cholic acid if 3 additional hydroxyl groups were added to the side of the molecule that usually has none? (In other words, there would be 6 hydroxyl groups evenly distributed around the molecule. A. There would be more thorough (better) digestion of fats. B. It would mix with the watery phase of chyme. C. It would mix with lipids in the fatty phase of chyme. D. Chemical digestion of lipids would be less effective. E. Both choices A and B are correct. F. Both choices B and D are correct.arrow_forward
- Draw one triacylglycerol with tails of fatty acids derived from the following three fatty acids: Draw Imole. a. An 18 carbon w-6 MUFA b. 18:2 (412) c. Myristic acidarrow_forwardMatch the following sugars with their corresponding descriptions. A. Esculin J. 1. aldonitol G. rhamnose K cellobiose D. Melibiose E. saccharose C. raffinose H. trehalose F. Glucose B. Lactose Arabinose A. a pentose alcohol. B. a disaccharide consisting of glucose and galactose units linked by 3(1-4) glycosidic bond C. a trisaccharide consisting of galactose, fructose and glucose D. a disaccharide consisting of glucose and galactose units linked by a(1-6) glycosidic bond E. a disaccharide consisting of glucose and fructose linked by a1-32 glycosidic bond F. a monosaccharide under aldohexoses G. deoxymannose H. a disaccharide consisting of 2 glucose units linked by a(1-1) glycosidic bond I. glucoside of esculetin. J. a monosaccharide under aldopentoses K. a disaccharide consisting of 2 glucose units linked by B(1-4) glycosidic bondarrow_forwardMatch the following descriptions with the correct lipid-based compounds: v Cholesterol A. regulates calcium and phosphorus metabolism and deposition in bones v Sphingolipids B. prevents the attack of peroxides on unsaturated fatty acids in membrane v Phosphoacylgycerol C. usually found on the cell surface of blood cells for cell recognition v Glycerophospholipids D. building block of complex lipids v Fatty acyls E. serve as storage fat in the liver and muscles v Glycerolipids F. bulky & rigid and fits into membrane lipids disrupting membrane regularity v Gangliosides G. plays a role in vision and the development of nervous system H. involved in metabolism and signalling I. abundant in nervous system J. control cell permeability K. synthesized from isoprene units and used by plants for growth and odor v Terpenes v Vitamin A Vitamin D Vitamin Earrow_forward
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