Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
8th Edition
ISBN: 9780134015187
Author: John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher: PEARSON
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Textbook Question
Chapter 23, Problem 23.34AP
Which of these fatty acids has the lower melting point? Explain why.
- (a) Linoleic acid
- (b) Stearic acid
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Chapter 23 Solutions
Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
Ch. 23.1 - Use Figure 23.1 to identify the family of lipids...Ch. 23.2 - Prob. 23.2PCh. 23.2 - Prob. 23.3PCh. 23.2 - Prob. 23.4KCPCh. 23.3 - Prob. 23.1CIAPCh. 23.3 - Prob. 23.2CIAPCh. 23.3 - Prob. 23.3CIAPCh. 23.3 - Prob. 23.5PCh. 23.3 - Prob. 23.6PCh. 23.3 - Prob. 23.7KCP
Ch. 23.4 - Prob. 23.8PCh. 23.4 - Prob. 23.9PCh. 23.4 - Prob. 23.10PCh. 23.4 - Prob. 23.11PCh. 23.5 - Prob. 23.12PCh. 23.5 - Draw the structure of the sphingomyelin that...Ch. 23.5 - Draw the structure of the glycerophospholipid that...Ch. 23.5 - Prob. 23.16PCh. 23.7 - Prob. 23.17KCPCh. 23.7 - Prob. 23.4CIAPCh. 23.7 - Prob. 23.6CIAPCh. 23.7 - Prob. 23.7CIAPCh. 23.7 - Prob. 23.8CIAPCh. 23.7 - Prob. 23.18PCh. 23.7 - Prob. 23.19PCh. 23.7 - Prob. 23.20KCPCh. 23 - The fatty acid composition of three...Ch. 23 - Prob. 23.23UKCCh. 23 - According to the fluid-mosaic model (Figure 23.7),...Ch. 23 - Dipalmitoylphosphatidylcholine (DPPC) is a...Ch. 23 - Prob. 23.26APCh. 23 - Prob. 23.27APCh. 23 - Prob. 23.28APCh. 23 - Prob. 23.29APCh. 23 - Differentiate between saturated, monounsaturated,...Ch. 23 - Are the carboncarbon double bonds in naturally...Ch. 23 - Prob. 23.32APCh. 23 - Prob. 23.33APCh. 23 - Which of these fatty acids has the lower melting...Ch. 23 - Which of these fatty acids has the higher melting...Ch. 23 - Prob. 23.36APCh. 23 - Prob. 23.37APCh. 23 - Prob. 23.38APCh. 23 - Prob. 23.39APCh. 23 - What function does a wax serve in a plant or...Ch. 23 - Prob. 23.41APCh. 23 - Prob. 23.42APCh. 23 - What kind of lipid is spermacetia fat, a wax, or a...Ch. 23 - Prob. 23.44APCh. 23 - Prob. 23.45APCh. 23 - Prob. 23.46APCh. 23 - Prob. 23.47APCh. 23 - Prob. 23.48APCh. 23 - Prob. 23.50APCh. 23 - Prob. 23.52APCh. 23 - Prob. 23.53APCh. 23 - Describe the difference between a triacylglycerol...Ch. 23 - Why are glycerophospholipids, rather than...Ch. 23 - Prob. 23.56APCh. 23 - Prob. 23.57APCh. 23 - Why are glycerophospholipids more soluble in water...Ch. 23 - Prob. 23.59APCh. 23 - Prob. 23.60APCh. 23 - Prob. 23.61APCh. 23 - Draw the structure of a glycerophospholipid that...Ch. 23 - Prob. 23.63APCh. 23 - What is a major function of cholesterol in your...Ch. 23 - Prob. 23.65APCh. 23 - Prob. 23.66APCh. 23 - Prob. 23.67APCh. 23 - Explain how a micelle differs from a membrane...Ch. 23 - Prob. 23.69APCh. 23 - Prob. 23.70APCh. 23 - Prob. 23.71APCh. 23 - Prob. 23.72APCh. 23 - Prob. 23.73APCh. 23 - Prob. 23.74APCh. 23 - Prob. 23.75APCh. 23 - Draw the structure of a triacylglycerol made from...Ch. 23 - Prob. 23.79CPCh. 23 - Prob. 23.80CPCh. 23 - Explain why cholesterol is not saponifiable.Ch. 23 - Draw cholesterol acetate. Is this molecule...Ch. 23 - Prob. 23.83CPCh. 23 - Prob. 23.84CPCh. 23 - Prob. 23.85CPCh. 23 - Prob. 23.86CPCh. 23 - Prob. 23.88GP
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- Explain the role of bile salts and lecithin in the emulsification of lipids (fats).arrow_forwardWhich of these fatty acids has the higher melting point? Explain why.(a) Linolenic acid (b) Stearic acidarrow_forwardWhy do animals in cold climates have more unsaturated fatty acids? Explain in detail.arrow_forward
- Explain, why high-density lipoprotein (HDL) cholesterol is known as the "good" cholesterol?arrow_forwardWhy are fatty acids the body's primary long-term energy reserve?arrow_forwardButter can become rancid as a result of hydrolysis by microorganism. Which of the fatty acids are responsible for the bad odor associated with rancidity?arrow_forward
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- What happens to fatty acids being broken down that are an odd numbered carbon chain? Which commonly marketed vitamin is needed for this process?arrow_forwardWhy are polyunsaturated omega 3 fatty acids deemed beneficial to human health? Justify such events by referring to their chemical structure.arrow_forwardWould altering the unsaturated:saturated fatty acid ratio in tissues be easier to accomplish in ruminants or non-ruminants? Explainarrow_forward
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