Becker's World of the Cell (9th Edition)
9th Edition
ISBN: 9780321934925
Author: Jeff Hardin, Gregory Paul Bertoni
Publisher: PEARSON
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Chapter 3, Problem 3.3CC
Polysaccharides are also important macromolecules in cell structure and function. How are they similar to proteins and
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Chapter 3 Solutions
Becker's World of the Cell (9th Edition)
Ch. 3 - What structural features of protein molecules...Ch. 3 - Prob. 3.1CCCh. 3 - Like proteins, nucleotides are important...Ch. 3 - Polysaccharides are also important macromolecules...Ch. 3 - Prob. 3.4CCCh. 3 - Polymers and Their Properties. For each of the six...Ch. 3 - Stability of Protein Structure. Several different...Ch. 3 - Prob. 3.3PSCh. 3 - Prob. 3.4PSCh. 3 - Hair Versus Silk. The a-keratin of human hair is a...
Ch. 3 - The Permanent Wave That Isnt. The permanent wave...Ch. 3 - Features of Nucleic Acids. For each of the...Ch. 3 - Wrong Again. For each of the following false...Ch. 3 - Prob. 3.9PSCh. 3 - Prob. 3.10PSCh. 3 - Telling Them Apart. For each of the following...Ch. 3 - Prob. 3.12PSCh. 3 - Prob. 3.13PSCh. 3 - QUANTITATIVE Thinking About Lipids. You should be...Ch. 3 - Shortening. A popular brand of shortening has a...
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- Describe the four levels of protein structure. How do a proteins side groups influence its interactions with other substances? What happens when a protein is denatured?arrow_forwardHow can you distinguish a pentose sugar from a hexose sugar? a disaccharide from a sterol? an amino acid from a monosaccharide? a phospholipid from a triacylglycerol? a protein from a polysaccharide? a nucleic acid from a protein?arrow_forwardDixie Bee wanted to make JELL-O shots for her next party, but felt guilty about encouraging her guests to consume alcohol. She tried to compensate for the toxicity of the alcohol by adding pieces of healthy fresh pineapple to the shots, but when she did, the JELL-O never solidified. What happened? Hint: JELL-O is mainly sugar and a gelatinous mixture of proteins.arrow_forward
- 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)16COOHarrow_forwardWhat are the three most common lipids in living organisms? How do their structures differ?arrow_forwardWhich small organic molecules make up carbohydrates, lipids, proteins, and nucleic acids?arrow_forward
- Distinguish among the following: a. monosaccharide, polysaccharide, disaccharide b. peptide bond, polypeptide c. glycerol, fatty acid d. nucleotide, nucleic acidarrow_forwardWhich 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)16COOHarrow_forwardExplain at least three functions that lipids serve in plants and/or animals.arrow_forward
- Unlike saturated fats, the fatty acid tails of unsaturated fats incorporate one or more ________. a. phosphate group c. double bonds b. glycerols d. single bondsarrow_forwardHow does chitin differ from cellulose in structure and function?arrow_forwardWhat is carbohydrates? What functions do carbohydrates serve in living organism?arrow_forward
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Macromolecules | Classes and Functions; Author: 2 Minute Classroom;https://www.youtube.com/watch?v=V5hhrDFo8Vk;License: Standard youtube license