Campbell Biology in Focus (2nd Edition)
2nd Edition
ISBN: 9780321962751
Author: Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Jane B. Reece
Publisher: PEARSON
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Chapter 7.6, Problem 1CC
MAKE CONNECTIONS Compare the structure of a fat (see Figure 3. 13) with that of a carbohydrate (see Figure 3.8). What features of their structures make fat a much better fuel?
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MAKE CONNECTIONS How do the tails account for the hydrophobicnature of fats? (See Concept 3.2.)
Experiment 1: Functional properties of starch in a food product There is wide within-species variation in starch content and composition. Rice can vary from “waxy” types with virtually no amylose in the starch to “normal” types with perhaps 20% amylose. Desserts made from different types of rice flour have very different properties, especially texture.
Materials: Two types of rice flour (soaked in 64 ml of water) • Glutinous (waxy, 1% amylose) • Non-glutinous Sugar (finely granulated) Baking powder Salt Procedure: 64 g each 25 g 1 g 0.5 g Laboratory 1 Properties of Starch Starch is made up of amylose and amylopectin in various proportions. Because amylose and amylopectin have very different physicochemical properties, the types of starch and thus the amylose to amylopectin ratio significantly affects the sensory characteristics, especially the texture of food products.
Objective: To compare the texture of steamed dessert made from glutinous and non- glutinous rice flour
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1.…
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What is the net charge of cysteine in an aqueous solution at pH 9? Carboxyl group pKa = 1.92; Amino group pKa = 10.70; Side chain pKa = 8.18
Chapter 7 Solutions
Campbell Biology in Focus (2nd Edition)
Ch. 7.1 - Compare and contrast aerobic and anaerobic...Ch. 7.1 - Name and describe the two ways in which ATP is...Ch. 7.1 - Prob. 3CCCh. 7.2 - During step 6 in Figure 7.9, which molecule acts...Ch. 7.3 - Name the molecules that conserve most of the...Ch. 7.3 - Prob. 2CCCh. 7.4 - Prob. 1CCCh. 7.4 - Prob. 2CCCh. 7.4 - MAKE CONNECTIONS Membranes must be fluid to...Ch. 7.5 - Prob. 1CC
Ch. 7.5 - WHAT IF? A glucose-fed yeast cell is moved from an...Ch. 7.6 - MAKE CONNECTIONS Compare the structure of a fat...Ch. 7.6 - Prob. 2CCCh. 7.6 - WHAT IF? During intense exercise, can a muscle...Ch. 7 - The immediate energy source that drives ATP...Ch. 7 - Which metabolic pathway is common to both...Ch. 7 - In mitochondria, exergonic redox reactions A. are...Ch. 7 - The final electron acceptor of the electron...Ch. 7 - What is the oxidizing agent in the following...Ch. 7 - When electrons flow along the electron transport...Ch. 7 - Most co, from catabolism is released during A....Ch. 7 - DRAW IT The graph here shows the pH difference...Ch. 7 - INTERPRET THE DATA Phosphofructokinase is an...Ch. 7 - Prob. 10TYUCh. 7 - FOCUS ON EVOLUTION ATP synthases are found in the...Ch. 7 - Prob. 12TYUCh. 7 - Prob. 13TYU
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- Ch 5 – Biomolecules What are saturated and unsaturated fatty acids? Which type is healthier for human consumption? Defined hydrogenation. Why is this important to fats/oils? What is the role of fats and oils in animals? Book: Biology (Campbell) 11 edition Urry. Cain. Wasserman. Minorsky. Reecearrow_forwardMAKE CONNECTIONS Explain how table salt hasemergent properties.arrow_forwardCh 5 – Biomolecules What is the role of fats and oils in animals? How are lipids and phospholipids different? Why are phospholipids important? Book: Biology (Campbell) 11 edition Urry. Cain. Wasserman. Minorsky. Reecearrow_forward
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- Biochemists often refer to the major classes of biological molecules as proteins, nucleic acids, carbohydrates, and lipids. List and explain three ways in which proteins and carbohydrates are different as classes of molecules. List three ways in which they are similar.arrow_forwardnothing here has a full charge. Need to connect molecules in the hydration shell.arrow_forward6. Plan a meal that contains all four major macromolecules you learned about. Explain how each macromolecule is essential to the functioning of the human body.arrow_forward
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