EP FUND.OF GENERAL,ORG...-MOD.MASTERING
8th Edition
ISBN: 9780134326061
Author: McMurry
Publisher: PEARSON CO
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Question
Chapter 23.4, Problem 23.9P
Interpretation Introduction
Interpretation:
The amount of saturated fatty acids presents in the butter but not in solid margarine and conversely has to be identified.
Concept Introduction:
Saturated fatty acids:
A type of fatty acid which has long chains of saturated hydrocarbon i.e. long chain of carbon and hydrogens which are non-polar
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Chapter 23 Solutions
EP FUND.OF GENERAL,ORG...-MOD.MASTERING
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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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biochemistry and related others by exploring similar questions and additional content below.Similar questions
- Which of the following statements regarding lipids is most accurate? 1. Lipids are synthesized by ribosomes 2. Saturated fats tend to be solid at room temperature because of the polar hydrocarbon chains 3. Saturated fats tend to be liquid at room temperature due to hydrogen bonding 4. Polyunsaturated fats tend to be liquid at room temperature due to numerous double bonds in the hydrocarbon chains 5. The empirical formula for lipids is typically C1H201arrow_forwardWhat are the functions of carbohydrates? Differentiate the class of carbohydrates and their chemistry Compare and contrast proteoglycans, glycoproteins, and glycosaminoglycans. Cite examples for each Give the Unique Feature and Important Function of each: Polysaccharide Chondroitin Нераrin Hyaluronate Dermatan Sulfate Keratan Sulfate Mucinarrow_forwardGlycosaminoglycans have the following characteristics except— Each disaccharide unit contains a N-acetylmuramic acid. Each disaccharide unit contains an N-acetyl-hexosamine. They consist of disaccharide units. Either or both monosaccharide in the disaccharide unit may be sulfated. They often carry high density of negative charge.arrow_forward
- Which one of the following would be a valid symbol identifier of the fatty acid shown below? HO 22:6(D5,8,11,14,17,20) 22:6(D3,6,9, 12, 15, 18) 22:5(w-4) 22:6(w-3) 22:6(w-6)arrow_forwardWhich of statement/s is/are true? Palmitoleic and oleic acids are unsaturated fatty acids Stearic and Linoleic acids are an 18 carbon fatty acid chain Linoleic and lauric acids are saturated fatty acids Palmitic and palmitoleic acids are polyunsaturated fatty acids A) All statements are correct B) Statement 1 and 2 are both correct C) Statement 3 and 4 are both correct D) All statements are incorrect Which statement is correct? A) Animal triacylglycerols are liquids while vegetable triacylglycerols are solid at ambient temperatures. B) Animal fats contain more unsaturated fatty acid units than saturated fatty acids. C) Melting points of animal fats are lower than the melting points of vegetable oils. D) Vegetable oils contain more unsaturated fatty acids units than saturated fatty acids. What makes lipids/fats hydrophobic? A) their long carbon skeleton B) the carboxyl group at one end of the molecule C) the glycerol moiety D) presence of relatively…arrow_forwardWhen natural monounsaturated fats generally undergo the chemical process of partial hydrogenation, their fatty acid chains are converted into the following two forms: trans and saturated. O True Falsearrow_forward
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- Which of the following statements regarding lipids is most accurate? 1. The empirical formula for lipids is typically C1H201 2. Saturated fats tend to be solid at room temperature because of the polar hydrocarbon Chain. 3. Polyunsaturated fats tend to be liquid at room temperature due to numerous double bonds in the hydrocarbon chains 4. Saturated fats tend to be liquid at room fèmperature due to hydrogen bonding 5. Lipids are synthesized by ribosomesarrow_forwardLipoprotein particles (Figure 3.18) are spherical clusters of protein and lipid molecules that circulate in the blood of animals and are rather substantial in size (see Figure 3.11). They function similarly to suitcases, transporting cholesterol, fatty acid residues, triglycerides, and phospholipids from one location in the body to another throughout the body. In light of your knowledge of lipid insolubility in water, which of the four types of lipids would you expect to be on the exterior of a lipoprotein clump that is bathed in the water-based fluid part of blood?arrow_forwardFor each of the structures listed below identify the class of lipids to which it belongs (fatty acid type Triacylglycerol, phospholipid, cholesterol, cholesterylester, bileacid) Identify teh hydrophobic and hydophylic portions of each structure by drawing circle. finally identify one food item (not a food group) that likely to contain these lipids.arrow_forward
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