Campbell Biology: Concepts & Connections (9th Edition)
9th Edition
ISBN: 9780134296012
Author: Martha R. Taylor, Eric J. Simon, Jean L. Dickey, Kelly A. Hogan, Jane B. Reece
Publisher: PEARSON
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Chapter 3, Problem 6TYK
Summary Introduction
Introduction: A fat molecule is a large lipid made from glycerol and fatty acids. A fat molecule may be saturated or unsaturated depending on presence of fatty acids. A fatty acid is a long hydrocarbon molecule consisting of terminal carboxyl group. It occurs in fats and oils. A fatty acid that contains one or more double bonds in their hydrocarbon is called an ‘unsaturated fatty acid’. A fatty acid that does not contain double bonds in their hydrocarbon is called a ‘saturated fatty acid’.
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Chapter 3 Solutions
Campbell Biology: Concepts & Connections (9th Edition)
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- why are the color and consistency of cooked meat different than that of raw meat? a.) the unzipping of nucleic acids in the meat is responsible for the change b.) dehydration synthesis splits up proteins in the meat c.) the proteins in the meat have become denaturedarrow_forwardHow is the structure of saturated fats different from that of unsaturated fats? A. All of the carbons in the hydrocarbon tails of saturated fats are bonded to one another with double bonds. B. Saturated fats have three hydrocarbon tails bonded to the glycerol molecule instead of just two. C. The hydrocarbon tails in a saturated fat have the maximum number of hydrogens possible. D. Saturated fats have no oxygens present. What are the primary functions of carbohydrates in cells? A. Energy storage, cell identity, structure, and building blocks for synthesis. B. Catalysis, structure, and energy storage. C. Different orientation of a hydroxyl in the ring form. D. Different position of the carbonyl group in the linear form. A positive test for starch would give the following colors: A. Dark blue, black, or purple B. Red, yellow, orange-red, green C. Bright Purple D. Purely Bluearrow_forwardSaturated fats are a part of what biomolecules? A. Lipids B.Nucleic acids C. Protein D.Carbohydratesarrow_forward
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- Which of the following is FALSE about carbohydrates? a. They are essential components of the genetic material. b. They serve as supportive structural and protective components in the cell walls of bacteria and plants. c. They can act as ligands and receptors in cellular communication. d. They are generally non-polar and supply the body with fat-soluble vitamins.arrow_forwardWhich of the following is NOT one of the primary functions of carbohydrates in the human body? a) Structural support b) Oxygen transport c) Energy production d) Providing raw materials for other biological moleculesarrow_forwardipids that are liquid at room temperature:a. are fats.b. contain more hydrogen atoms than lipids that are solids at room temperature.c. if polyunsaturated, contain several double bonds in their fatty acid chains.d. lack glycerol.e. are not stored in cells as triglycerides.arrow_forward
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