(a) Interpretation: The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated. Concept introduction: Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

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Answer 1

Question

Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point 35°C, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

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Answer 2

Question

Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point 35°C, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

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Answer 3

Question

Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point 35°C, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

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Answer 4

Question

Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point 35°C, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

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Answer 5

Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point 35°C, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Answer 6

Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Answer 7

Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Answer 8

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point 35°C, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Answer 9

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point 35°C, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Answer 10

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Answer 11

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Answer 12

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Answer 13

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Answer 14

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Answer 15

Ch. 22 - Prob. 1E Ch. 22 - Prob. 2E Ch. 22 - Prob. 3E Ch. 22 - Prob. 4E Ch. 22 - Prob. 5E Ch. 22 - Prob. 6E Ch. 22 - Prob. 7E Ch. 22 - Prob. 8E Ch. 22 - Prob. 9E Ch. 22 - How does secondary protein structure differ from...

Solution Summary: The author explains the realtive amounts of saturated and unsaturated fatty acids in three different types of margarine.

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