1. evenly phipathic nonpolar hydrogen polar hydrophobic emulsion unevenly hydrophilic liver am Fats cannot dissolve in water because lipids contain a lot of covalent bonds. These bonds have electrons distributed. Water and hydrophilic molecules like glucose contain a lot of covalent bonds, resulting in electrons being distributed, and the molecule having partial charges. The partial charges enable the molecule to form bonds with other partially charged molecules like water. In addition to pancreatic juice, bile is also introduced to the duodenum. Bile is produced by the Bile salts are molecules, with hydroxyl groups (-OH) found on one side of the molecule, while the other side of the molecule lacks hydroxyl groups. These hydroxyl groups are able to make hydrogen bonds with water, making one side of the molecule . The side of the bile salt molecule that lacks hydroxyl groups is fats. Bile salts, therefore, bridge the interface of lipids and water, enabling small lipid droplets to and associates with remain in solution Thic io gollod or

1. evenly phipathic nonpolar hydrogen polar hydrophobic emulsion unevenly hydrophilic liver am Fats cannot dissolve in water because lipids contain a lot of covalent bonds. These bonds have electrons distributed. Water and hydrophilic molecules like glucose contain a lot of covalent bonds, resulting in electrons being distributed, and the molecule having partial charges. The partial charges enable the molecule to form bonds with other partially charged molecules like water. In addition to pancreatic juice, bile is also introduced to the duodenum. Bile is produced by the Bile salts are molecules, with hydroxyl groups (-OH) found on one side of the molecule, while the other side of the molecule lacks hydroxyl groups. These hydroxyl groups are able to make hydrogen bonds with water, making one side of the molecule . The side of the bile salt molecule that lacks hydroxyl groups is fats. Bile salts, therefore, bridge the interface of lipids and water, enabling small lipid droplets to and associates with remain in solution Thic io gollod or

Human Anatomy & Physiology (11th Edition)

11th Edition

ISBN:9780134580999

Author:Elaine N. Marieb, Katja N. Hoehn

Publisher:Elaine N. Marieb, Katja N. Hoehn

Chapter1: The Human Body: An Orientation

Section: Chapter Questions

Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...

See similar textbooks

Similar questions

I chose lipids are very useful for cells but do not play a major role in a cells processes
Triheptanoin is a manufactured lipid. Glucose is a carbohydrate. The atoms in covalent bonds in Triheptanoin share electrons_____. The atoms in covalent bonds in glucose share electrons ______. ______ can get through the cell membrane without a transport protein. a) With unequal strength. With equal strength. Glucose. b) With unequal strength. With equal strength. Triheptanoin. c) With equal strength. With unequal strength. Glucose. d) With equal strength. With unequal strength. Triheptanoin.
1.After a meal, most dietary fat is transported to the bloodstream in particles known as -chylomicrons -high-density lipoproteins - low density lipoproteins -very-low-density lipoprotein 2.All of the following statements about linolenic acid are correct EXCEPT: -It is found in a wide variety of -foods. It is 18 carbons in length. -It is an omega-3 fatty acid. -It is essential. 3.Triglycerides perform which of the following functions in the body? -All answers are correct Provide -energy Insulation -Shock absorption 4.Which of the following is a benefit of consuming omega-3 fatty acids? -They may play a role in the prevention and treatment of heart disease. -They may decrease the risk of constipation. -Omega-3 fatty acids have less kcalories than saturated fats. -All of the answers are benefits of omega-3 fatty acids. 5.Which of the following is true about the digestion and absorption of protein? -Amino acids travel to the liver via -the portal vein. Protein digestion begins in the…
4. The structure of vitamin C (ascorbic acid) is shown to the left. It CH,OH resembles like a monosaccharide right? Vitamin C is produced by H OH plants and some animals. However, we humans cannot synthesize it H and we need to intake it. Research on the reason why humans Но OH cannot produce Vitamin C? Answer briefly (2-3 sentences only). Cite L-Ascorbic acid (Vitamin C) your references
4. Molecules of what substance are given off when glycerol and fatty acids are joined?5. The splitting of a triglyceride (fat) into glycerol and fatty acids involves the addition of the same molecule you removed during dehydration synthesis. This process is called:
Fill in the blank. The parentheses are the choices. Lipids are fatty, oily, or waxy compounds. Many types of lipids with different structures and properties exist, but all lipids are (fatty acid, hydrophilic, hydrophobic)
Which of the following describes lipids? Energy storage molecules %3D Motecules that are part of hormones and pigments Molecules having structural role in membranes A source of nutrients for organisms IV A I and II il and IV C l and V I 11, and li E All of the choices ANSWER RATIO 2 Specific gravity of lipid is A 02 B 08 C 10 D 15 ANSWER RATIO Greater the number of carbon atom in chain of fatty acid A The boiling point will be higher. B. The boiling point will be lesser. C. The melting point will be higher The melting point will be lower D. ANSWER. RATIO. 4. Which of the following is false about lipids? A. They are either strongly hydrophobic or amphipathic B They are more soluble in water C Extraction of lipids from tissues require organic solvents D. They are insoluble in water ANSWER. RATIO Find the INCORRECT statement about the biological functions of lipids.
What would match the best?
1.
30.
1. Why are cellulose strands better as a structural carbohydrate? 2. Why is tertiary structure important when describing the function of proteins? 3. What are some nutrition choices recommended by Health Canada when comparing two similar food products?
4. Which molecules represent a non-bonding sugar?