Biology: The Unity and Diversity of Life (MindTap Course List)
15th Edition
ISBN: 9781337408332
Author: Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Publisher: Cengage Learning
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Textbook Question
Chapter 3, Problem 13SQ
In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the polypeptide:
- a. methionine-valine-proline-leucine-serine
- b. C6H12O6
- c. NH2—CHR—COOH
- d. CH3(CH2)16COOH
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In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the polypeptide:a. methionine-valine-proline-leucine-serineb. C6H12O6c. NH2CHRCOOHd. CH3(CH2)16COOH
The plant dye Henna imparts orangered colour to skin and hairs due to its reaction with which of the following?
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Replacement of the hydroxyl group at C3 with an acetylated amino group
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Replacement of the hydroxyl group at C2 with an acetylated amino group
Chapter 3 Solutions
Biology: The Unity and Diversity of Life (MindTap Course List)
Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Organic molecules consist mainly of ______ atoms....Ch. 3 - Prob. 2SQCh. 3 - _______ groups are the acid part of amino acids...Ch. 3 - _________ is a simple sugar (a monosaccharide). a....Ch. 3 - Name three carbohydrates that can be built using...Ch. 3 - Unlike saturated fats, the fatty acid tails of...
Ch. 3 - Prob. 7SQCh. 3 - Steroids are among the lipids with no _________....Ch. 3 - Which of the following is a class of molecules...Ch. 3 - ________ are to proteins as _______ are to nucleic...Ch. 3 - A denatured protein has lost its _______ . a....Ch. 3 - A ________ is an example of protein secondary...Ch. 3 - In the following list, identify the carbohydrate,...Ch. 3 - Match the molecules with the best description....Ch. 3 - Match each polymer with its component monomers....Ch. 3 - Prob. 1CTCh. 3 - Lipoprotein particles are relatively large,...Ch. 3 - In 1976, a team of chemists in the United Kingdom...
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In the following list, identify the carbohydrate, the fatty acid, the amino acid, and the polypeptide: a. NH2CHRCOOH b. C6H12O6 c. (methionine)20 d. CH3(CH2)16COOH
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The monomers that make up proteins are called_____. a. nucleotides b. disaccharides c. amino acids d. chaperones
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Which of the following is the carbohydrate, the fatty acid, the amino acid, and the polypeptide? a. +NH3CHRCOO b. C6H12O6 c. (glycine)20 d. CH3(CH2)16COOH
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Which of the following is incorrect regarding nucleotides?a. They contain a sugar, a nitrogen-containing base, and aphosphate group.b. They are the monomers of fats and polysaccharides.c. They join together by alternating covalent bonds between thesugars and phosphate groups.d. They are present in both DNA and RNA
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A triglyceride consists of (a) glycerol plus three fatty acids, (b) a sugar-phosphate backbone to which two amino groups are attached, (c) two to several hexoses, (d) amino acids that have been thoroughly saturated with hydrogen.
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Between which two amino acids do disulfide bonds form?
A.Alanine-Glycine
B.Serine-Threonine
C.Cysteine-cysteine
D.Methionine-methionine
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Define the following terms: a. eicosanoid b. omega-6 fatty acid c. omega-3 fatty acid d. trans fatty acid e. acyl group
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Alkaline hydrolysis of one molecule of triacylglycerol yields _________
a. three molecules of glycerol and three moles of fatty acids
b. three moles of glycerol and one mole of fatty acids
c. one molecule of glycerol and three molecules of sodium salt of fatty acid
d. three molecules of glycerol and one molecule of sodium salt of fatty acid
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a)What is the hydrolysis mechanism of carbohydrates?• Polysaccharides ?• Disaccharides ?b) State the differences of chemical structures of glucose, fructose and galactose? c) What is reducing sugar?d) Why glucose and/or fructose syrups used in food industry?
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What two products can be generated from the transamination of an amino acid? a. a carbon skeleton and the amino acid glutamate b. ketone bodies and glycerol c. palmitic acid and fatty acids d. fatty acids and glycerol
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Which of the following is the characteristic that is common to all lipids?*
A. They are made up of lots of double bonds
B. They are acidic when mixed with water
C. They are insoluble in water
D. They do not have high energy content
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Identify the components of an amino acid in the following diagram. (a) ______________ (b) ______________ (c) ______________ (d) ______________
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