_1. Which one of the following would convert a liquid fat to a solid fat: A. add heat C. add hydrogen (hydrogenation) B. unsaturate it D. add kinks in tails
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- 1. Heat enhances hydrogen bonds, ionic interaction and hydrophobic bonds among the amino residues in a protein.* 1 point The statement is CORRECT. The statement is INCORRECT. 2. Which of the following statements is TRUE for fats and oils?* Fats need more volume of bromine to reach endpoint due to higher degree of unsaturation. Oils need more volume of bromine to reach endpoint due to higher degree of unsaturation. Fats and oils need the same volume to reach endpoint due to same degree of unsaturation. None of the choicesExpress your answers in your own words. a. What is the relationship between carbon chain length and melting point for fatty acids? b. Why does increasing carbon chain length decrease water solubility for fatty acids? c. A food package label lists an oil as “partially hydrogenated.” What does this mean? d. Why can only unsaturated triacylglycerols undergo hydrogenation?What process is used to put fats together? Group of answer choices A. anhydric fusion B. chemical awesomeness C. dehydration synthesis D. glycolysis E. hydrolysis
- Select the correct statement about unsaturated fatty acids: 1. Unsaturated fatty acids have extra nitrogen atoms in their hydrophobic tails compared to saturated fatty acids 2. Unsaturated fatty acids have multiply bonded carbons in their hydrophobic tails compared to saturated fatty acids which have only single bonded carbons 3. Unsaturated fatty acids have no bends in their hydrophilic fatty acid tails 4. Unsaturated fatty acids have relatively more hydrogen atoms in their hydrophobic tails compared to saturated fatty acidsÔ https://blackboard.grandview.e.. A Question Completion Status: 2 points Save Answer QUESTION 5 Fatty acids that cannot be synthesized by the body are called v fatty acids. One example is fatty acids with a double bond at the 3rd carbon from the end of the molecule, also called v. A second example is fatty acids with a v fatty acids--such as double bond at the 6th carbon from the end of the molecule, which are called v fatty acids--such as Sources: textbook chapter 5, video Fatty acid basics 2 points Save Answer QUESTION 6 Match each lipid with the correct description of its function (role) in the body. Source: videos Biological molecules and Macromolecules V Fatty acids A The main tyne of linid in human cell Click Save and Submit to save and submit. Click Save All Answers to save all answers. Save All Answers Save and SubmitMonounsaturated fatty acids have a single double bond. Polyunsaturated fatty acids have multiple double bonds. Which of the following statements is true? O A. Monounsaturated fatty acids store more energy than polyunsaturated fatty acids. B. Polyunsaturated fatty acids store more energy than monounsaturated fatty acids. C. Polyunsaturated fats have a lower melting point than monounsaturated fatty acids. D. Monounsaturated fats have a lower melting point than polyunsaturated fatty acids. ered MacBook Air 딤O F3 000 F1 O00 F4 F5 F6 F7 F2 $ %
- Multiple Choice: Read each question carefully and select the best answer. 1. When will a protein have the lowest solubility? A. when the pH is above the isoelectric point B. when the pH is below the isoelectric point C. at neutral pH D. at isoelectric pH 2. Which of the following is true of proteins? A. all proteins are acidic B. all proteins are basic C. all proteins are neutral D. the acid/base properties of a protein depend on the identity of its side chains _3. Which of the following correctly describes relationship between the primary structure of a protein and protein function? A. changing one amino acid always affects protein function B. only when changing more than one amino acid will have an affect protein function C. changing one amino acid never affects protein function D. there is no relationship between primary structure and protein function for the next 7 items, refer to the figure below: 2 Cyst - Tyr 8 3 4 Ile - Gln - Asn - Cyst - Pro - Leu - Gly - NH: 6 9 Охytocin…The backbone of fat/oil.* Please choose one correct answer only A. Fatty acids B. Glycerol C. Cholesterol D. Carbon chain E. None of the given optionsMultiple Choice: Read each question carefully and select the best answer. When will a protein have the lowest solubility? A. when the pH is above the isoelectric point B. when the pH is below the isoelectric point C. at neutral pH D. at isoelectric pH Which of the following is true of proteins? A. all proteins are acidic B. all proteins are basic C. all proteins are neutral D. the acid/base properties of a protein depend on the identity of its side chains _1. _2. Which of the following correctly describes relationship between the primary structure of a protein and protein function? A. changing one amino acid always affects protein function B. only when changing more than one amino acid will have an affect protein 3. function C. changing one amino acid never affects protein function D. there is no relationship between primary structure and protein function
- Body functions of lipids: a. transformation into proteins and carbohydrates b. catabolism to provide the body with heat and energy c. insulation and paddings for organs O A. All three statements are true. O B. Two of the three statements are true O c. Only one of the statements is true. O D. None of the statements is true. 6Match the following descriptions with the correct lipid-based compounds: Cholesterol Sphingolipids Phosphoacylgycerol Glycerophospholipids Fatty acyls…C6H12O6 is the chemical formula for a ________.a. polymer of carbohydrateb. pentose monosaccharidec. hexose monosaccharided. all of the above