Concept explainers
(a)
Interpretation: The building blocks which represents the fatty acid residues in the given block diagram of sphingoglycolipid have to be predicted.
Concept introduction: The lipid that is composed of one fatty acid and one carbohydrate unit which is joined to a sphingosine molecule is known as sphingoglycolipid. The fatty acid of sphingoglycolipid is also joined to the sphingosine molecule with the help of amide linkage. The carbohydrate unit joined to a sphingosine molecule with the help of glycosidic linkage.
(b)
Interpretation: The building blocks which represents the carbohydrate residues in the given block diagram of sphingoglycolipid have to be predicted.
Concept introduction: The lipid that is composed of one fatty acid and one carbohydrate unit which is joined to a sphingosine molecule is known as sphingoglycolipid. The fatty acid of sphingoglycolipid is also joined to the sphingosine molecule with the help of amide linkage. The carbohydrate unit joined to a sphingosine molecule with the help of glycosidic linkage.
(c)
Interpretation: The linkage which represents the amide linkage in the given block diagram of sphingoglycolipid has to be predicted.
Concept introduction: The lipid that is composed of one fatty acid and one carbohydrate unit which is joined to a sphingosine molecule is known as sphingoglycolipid. The fatty acid of sphingoglycolipid is also joined to the sphingosine molecule with the help of amide linkage. The carbohydrate unit joined to a sphingosine molecule with the help of glycosidic linkage.
(d)
Interpretation: The linkage which involves a monosaccharide in the given block diagram of sphingoglycolipid has to be predicted.
Concept introduction: The lipid that is composed of one fatty acid and one carbohydrate unit which is joined to a sphingosine molecule is known as sphingoglycolipid. The fatty acid of sphingoglycolipid is also joined to the sphingosine molecule with the help of amide linkage. The carbohydrate unit joined to a sphingosine molecule with the help of glycosidic linkage.
Want to see the full answer?
Check out a sample textbook solutionChapter 19 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Classify the fatty acid with the following structural formula in the ways indicated.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_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_forwardDraw the following sugars using Haworth projections:a. b-d-galactopyranose b. a-d-tagatopyranose c. a-l-glucopyranosearrow_forward
- Consider the following situation; Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins. a. The directions in making a gelatin (protein) dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why? b. Fresh pineapple is used in a marinade to tenderize tough meat. Why? c. What structural level of a protein does the bromelain enzyme destroy?arrow_forwardDraw the structure of each of the following compounds: a. a polysaccharide formed by joining D-glucosamine in 1-→6-a-glycosidic linkages b. a disaccharide formed by joining D-mannose and D-glucose in a 1-4-B-glycosidic linkage using mannose's anomeric carbon c. an a-N-glycoside formed from D-arabinose and CgH;CHNH2 d. a ribonucleoside formed from D-ribose and thyminearrow_forwardisomaltose is a disaccharide which can be obtained by enzymatic hydrolysis of amylopectin. Deduce the structure of isomaltose from the following data: a. The hydrolysis of 1 mole of isomaltose with acid or alpha-glucosidase yields 2 moles of D- glucose. b. Isomaltose is a reducing sugar c. Isomaltose is oxidized with bromine water to isomaltonic acid. Insomaltonic acid methylation followed by hydrolysis yielded 2,3,4,6-tetra-O-methyl-D-glucose and 2,3,4,5- tetra-O-methyl-D-gluconate acid. d. Isomaltose methylation itself followed by hydrolysis to produce 2,3,4,6-tetra-O-methyl- D-glucose and 2,3,4-tri-O-methyl-D-glucose. Describe according to the four points abovearrow_forward
- Select 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_forwardIt is well known that sphingomyelin interacts with cholesterol and high affinity. What do you suppose is the structural basis for such interactions? Be specific.arrow_forwardThe following are structural diagrams of a selection of newly discovered amino acids. OH -の-CHs NH HO C-OH NH, AN-CH CH2 CH2 OH Ho NH, C=0 a) Select 1 amino acid. Redraw it. Label the alpha carbon and circle/highlight the entire backbone of the amino acid. b) The amino acids are part of a channel protein embedded in the cell membrane. Choose 2 amino acids (from above) that you would expect to find within the interior/middle of the cell membrane. Draw the formation of the dipeptide using the 2 amino acids you selected. Identify the other products formed in the reaction.arrow_forward
- 1) Please list all glycosidic linkages between each monosaccharide units. For example, α(1→4)2) Please discuss whether these oligo/polysaccharides would be reducing or non-reducing sugar. Remember to state your reasoning in complete sentence.arrow_forwardWhich of the following is TRUE? Select one: a. The disulfide bridges formed by oxidation of the sulfhydryl groups on cysteine stabilizes protein tertiary structure. b. The disulfide bridges formed by oxidation of the sulfhydryl groups on cysteine destabilizes protein tertiary structure. c. The disulfide bridges formed by reduction of the sulfhydryl groups on cysteine stabilizes protein tertiary structure. d. The disulfide bridges formed by reduction of the sulfhydryl groups on cysteine destabilizes protein tertiary structure. Clear my choicearrow_forwardIf D-glyceraldehyde-3-phosphate (DGAP) is dissolved in water, 96% of it will form dihydroxy- acetonephosphate (DHAP). Which of the following will triose phosphate isomerase do? a)Shift the balance to 100% DHAP b)Shift the balance to 0% DHAP c)Shift the balance to 50 DGAP : 50 DHAP d)Catalyze the peptide bond breaking e)Make the reaction fasterarrow_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