Concept explainers
(a)
Interpretation: The vitamins which contain sulfur have to be predicted.
Concept introduction: The organic compounds which are essential in small amounts for the proper functioning of the human body are called vitamins. The vitamins should be taken through diet. There are two types of vitamins, fat-soluble vitamins and fat-soluble vitamins.
(b)
Interpretation: ion: The vitamin which doesn’t have a cyclic component has to be predicted.
Concept introduction: The organic compounds which are essential in small amounts for the proper functioning of the human body are called vitamins. The vitamins should be taken through diet. There are two types of vitamins, fat-soluble vitamins and fat-soluble vitamins.
(c)
Interpretation: ion: The vitamin which contains one or more alcohol
Concept introduction: The organic compounds which are essential in small amounts for the proper functioning of the human body are called vitamins. The vitamins should be taken through diet. There are two types of vitamins, fat-soluble vitamins and fat-soluble vitamins.
(d)
Interpretation: The vitamins which contain both fused and non fused ring systems have to be predicted.
Concept introduction: The organic compounds which are essential in small amounts for the proper functioning of the human body are called vitamins. The vitamins should be taken through diet. There are two types of vitamins, fat-soluble vitamins and fat-soluble vitamins.
![Check Mark](/static/check-mark.png)
Trending nowThis is a popular solution!
![Blurred answer](/static/blurred-answer.jpg)
Chapter 21 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
- Which of the following statement/s is/are true? 1. Oil is a mixture of tricylgylcerols that is solid because it contains high proportions of unsaturated fatty acids. 2. Oil is a mixture of tricylglycerol that is liquid because it contains a high proportions of unsaturated fatty acids. 3. Fat is a mixture of triacygycerols that is solid because it contains a high proportions of saturated fatty acids. 4. Fat is a mixture of triacyglycerols that is liquid because it contains a high proportions of saturated fatty acids.arrow_forwardDefine the following terms: a. reducing sugar b. alditol c. enediol d. acetal e. ketalarrow_forwardThe following are essential fatty acids, EXCEPT: OA. oleic acid B. linoleic acid O c. linolenic acid O D. arachidonic acidarrow_forward
- In the digestion of Carbohydrates, the more complex carbohydrate molecules are broken down into smaller molecules such as the Monosaccharides. This breakdown of complex carbohydrate into simple sugars is an example of: a. Catabollism b. Anabolismarrow_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_forwardDifferentiate the following: a. Essential and non-essential amino acids b. Single and conjugated proteins c. Primary, secondary, tertiary and quaternary structures of protein d. Monosaccharide, disaccharide and polysaccharide e. Aldose and ketose f . Epimers and anomers g. Fats and oils h. Saturated and unsaturated fatty acidsarrow_forward
- Which of the following is an w-7 fatty acid? O 22:21A517) O 20:4LA11.13.1) O 23:3(A8.14,16) O 18:2/A.11.13) O 30:5(A.11.15.17.21)arrow_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_forwardBile salts are synthesized from: a. Cholesterol b. Prostaglandin c. Triacylglycerol d. Ceramidearrow_forward
- Why is hydrogenation so appealing that companies will continue to include hydrogenated oils in their products despite the social stigma that trans fats have acquired? If hydrogenation is supposed to produce saturated fats, then why do its byproducts include these undesirable trans unsaturated fats? Eliminating fat from the diet to decrease health risks, yet many nutrition arguments are being made about the importance and value of fats in a balanced diet. Discuss these points and how you feel fats can be incorporated into a healthy diet, if at all.arrow_forwardPage 3 of 6 Previous Next For items 16-20, determine the monosaccharide units for each carbohydrate. Choic are: A. B-D-galactopyranose, and D-glucopyranose B. a-D-glucopyranose and D-glucopyranose C. N-acetyl-galactosamine D. B-D-glucuronate-2-sulfate, E. N-acetyl-B-D-glucosamine, and D-glucuronate 16. Maltose 17. Lactose and N-sulfo-D-glucosamine-6-sulfate 18. A-antigen oligosaccharide (end unit) 19. Heparin 20. Hyaluronic acid 344arrow_forwardAnswer the following questions: a. How many possible stereoisomers does D-ribose have? b. What bond is present between the fatty acyl group and the C-2 amino group of sphingosine in a Ceramide?arrow_forward