Campbell Essential Biology (6th Edition) - standalone book
6th Edition
ISBN: 9780133917789
Author: Eric J. Simon, Jean L. Dickey, Jane B. Reece, Kelly A. Hogan
Publisher: PEARSON
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Textbook Question
Chapter 3, Problem 6SQ
One molecule of dietary fat is made by joining three molecules of _____ to one molecule of _____. What is the formal name of the resulting molecule?
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One molecule of dietary fat is made by joining three molecules of __________ to one molecule of __________. What is the formal name of the resulting molecule?
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Chapter 3 Solutions
Campbell Essential Biology (6th Edition) - standalone book
Ch. 3 - One isomer of methamphetamine is the addictive...Ch. 3 - Monomers are joined together to form larger...Ch. 3 - Prob. 3SQCh. 3 - Prob. 4SQCh. 3 - When two molecules of glucose (C6H12O6) are joined...Ch. 3 - One molecule of dietary fat is made by joining...Ch. 3 - Prob. 7SQCh. 3 - Prob. 8SQCh. 3 - Prob. 9SQCh. 3 - Most proteins can easily dissolve in water. Where...
Ch. 3 - Prob. 11SQCh. 3 - A glucose molecule is to _____ as a nucleotide is...Ch. 3 - Name three similarities between DNA and RNA. Name...Ch. 3 - Prob. 14SQCh. 3 - Scientists at the U.S. Food and Drug...Ch. 3 - Imagine that you have produced several versions of...Ch. 3 - Prob. 17PSCh. 3 - Prob. 18BSCh. 3 - Heart disease is the leading cause of death among...Ch. 3 - Prob. 20BS
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- a molecule comprising numerous carbohydrates is called a?arrow_forwardname two chemical components of starcharrow_forwardIf both cellulose and starch are just polymers of glucose, why can we only get glucose from starch, while cellulose cannot be digested by our bodies? What is missing for cellulose?arrow_forward
- One serving of a food contains 2 g of saturated fat. What % Daily Valuefor saturated fat would appear on the food label for this food?arrow_forwardThe three types of carbohydrates arearrow_forwardThe monomer unit of polysaccharides such as starch and cellulose is a. fructose c. ribose b. glucose d. lactosearrow_forward
- What are the five different types of fats and what are their functions?arrow_forwardDifferentiate alpha and beta carbohydratesarrow_forwardDoes a food label that says “0 grams trans fat in one serving” mean that the food contains no trans fat? If not, how much trans fat could be in one serving of the food?arrow_forward
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