Pearson eText Organic Chemistry -- Instant Access (Pearson+)
8th Edition
ISBN: 9780135213711
Author: Paula Bruice
Publisher: PEARSON+
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Textbook Question
Chapter 24.5, Problem 5P
Why does the OH group add to the β-carbon rather than to the α-carbon in the second reaction in the β-oxidation of fats? (Hint: See Section 16.15.)
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19-16 Classify each of the fatty acids in Problem 19-14 using the
omega classification system or indicate that the omega
classification system does not apply to the fatty acid.
1 formula for the fatty acid
In the breakdown of fatty acids, we see the activation of a carboxylic
acid by its conversion to a
amine
ester
alcohol
thioester
carbonyl
aldehyde
Using the following as possible steps in a pathway:
2 ClF (g) + O2 (g) → Cl2O (g) + OF2 (g)
ΔH° = 167.5 kJ
2 OF2 (g) → 2 F2 (g) + O2 (g)
ΔH° = 43.5 kJ
2 ClF3 (l) + 2 O2 (g) → Cl2O (g) + 3 OF2 (g)
ΔH° = 394.1 kJ
Determine a ΔH° for the reaction of gaseous chlorine monofluoride with gaseous fluorine to produce liquid chlorine trifluoride. Balance with the lowest whole number coefficients. Place your answer in the box provided.
Chapter 24 Solutions
Pearson eText Organic Chemistry -- Instant Access (Pearson+)
Ch. 24.3 - Prob. 2PCh. 24.5 - Prob. 3PCh. 24.5 - Prob. 4PCh. 24.5 - Why does the OH group add to the -carbon rather...Ch. 24.5 - Prob. 6PCh. 24.5 - How many molecules of NADH are formed from the...Ch. 24.6 - Prob. 8PCh. 24.6 - The oxidation of glyceraldehyde-3-phosphate to...Ch. 24.6 - Prob. 10PCh. 24.7 - Prob. 11P
Ch. 24.7 - Prob. 12PCh. 24.7 - Prob. 13PCh. 24.7 - Propose a mechanism for the reduction of...Ch. 24.8 - Prob. 15PCh. 24.9 - Acid-catalyzed dehydration reactions are normally...Ch. 24.9 - Prob. 17PCh. 24.9 - Prob. 18PCh. 24.9 - Acid-catalyzed dehydration reactions are normally...Ch. 24.9 - Prob. 20PCh. 24.9 - Prob. 21PCh. 24.10 - Prob. 22PCh. 24.12 - a. What is the name of the enzyme that converts...Ch. 24.14 - Prob. 24PCh. 24 - Prob. 25PCh. 24 - Prob. 26PCh. 24 - Prob. 27PCh. 24 - S-Adenosylmethionine (SAM) is formed from the...Ch. 24 - Prob. 29PCh. 24 - Prob. 30PCh. 24 - Prob. 31PCh. 24 - Prob. 32PCh. 24 - Prob. 33PCh. 24 - Prob. 34PCh. 24 - Prob. 35PCh. 24 - Prob. 36PCh. 24 - Prob. 37PCh. 24 - Prob. 38PCh. 24 - Prob. 39PCh. 24 - Prob. 40PCh. 24 - Prob. 41PCh. 24 - Prob. 42PCh. 24 - Prob. 43PCh. 24 - Prob. 44PCh. 24 - Prob. 45PCh. 24 - Prob. 46PCh. 24 - Prob. 47PCh. 24 - Prob. 48PCh. 24 - Prob. 49PCh. 24 - Prob. 50PCh. 24 - Prob. 51PCh. 24 - UDP-galactose-4-epimerase converts UDP-galactose...Ch. 24 - A student is trying to determine the mechanism for...Ch. 24 - What would be the results of the experiment in...
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- 19-46 In a dietary context, classify each of the following fatty acids as an essential fatty acid or as a nonessential fatty acid. a. Stearic acid (18:0) b. Linolenic acid (18:3) c. Oleic acid (18:1) d. Arachidic acid (20:0) 10 /7 Earrow_forwardWhy does the OH group add to the b-carbon rather than to the α-carbon in the second reaction in the β-oxidation of fats?arrow_forwardConsider the following natural fatty acids. Of these, which is predicted to have the LOWEST melting point? [18:1] [16:0] [16:1] [18:0]arrow_forward
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- 1. Give other emulsifying agents and explain the process of emulsification. 2. What are trans-fatty acids? In what kinds of foods are they present and what type of lipid does it belong to?arrow_forwardWhy does the OH group add to the beta-carbon rather than to the alpha-carbon in the second reaction in the beta-oxidation of fats?arrow_forward2 A reaction is completed on oleic acid that removes its double bond and saturates its fatty acid chain to become completely saturated. What is true about the product? a) The melting point of the product will be greater than that of the starting material. Ob) The intermolecular forces between molecules of the product will be less than those between molecules of starting material. c) The number of kinks in the fatty acid chain will increase.arrow_forward
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