Biological Molecules 1. What functional groups come together when a glycerol connects to a fatty acid? (2 marks) 2. Distinguish between a saturated and unsaturated fatty acid. Why do polyunsaturated fatty acids tend to be liquids at room temperature?(3 marks) 3. Give the biological functions of steroids, proteins, and triglycerides. (3 marks) 4. What functional groups do all amino acids have in common? (2 marks) 5. Distinguish between a protein and a polypeptide. (2 marks) 6. What is protein denaturation? What causes it? (2 marks) 7. Egg whites are made from a protein called albumin. Describe the appearance of a raw egg and that of a cooked egg. Account for the difference in appearance before and after cooking. (2 marks) 8. Distinguish between an oligosaccharide and a polysaccharide and give an example of each. (2 marks) 9. Detergents are amphiphilic molecules. This means that one end likes water and the other end of the molecule hates water. Explain how detergents work based on this property. (2 marks) 10. Distinguish between essential and nonessential amino acids. Why is it important to have a balanced diet in terms of protein? (2 marks) 11. What type of bonds and forces hold protein structure together. Which is the strongest? (3 marks) 12. What does the expression 'like dissolves like' mean? (2 marks) 13. What is chitin and what are some of its uses? (2 marks)
Biological Molecules 1. What functional groups come together when a glycerol connects to a fatty acid? (2 marks) 2. Distinguish between a saturated and unsaturated fatty acid. Why do polyunsaturated fatty acids tend to be liquids at room temperature?(3 marks) 3. Give the biological functions of steroids, proteins, and triglycerides. (3 marks) 4. What functional groups do all amino acids have in common? (2 marks) 5. Distinguish between a protein and a polypeptide. (2 marks) 6. What is protein denaturation? What causes it? (2 marks) 7. Egg whites are made from a protein called albumin. Describe the appearance of a raw egg and that of a cooked egg. Account for the difference in appearance before and after cooking. (2 marks) 8. Distinguish between an oligosaccharide and a polysaccharide and give an example of each. (2 marks) 9. Detergents are amphiphilic molecules. This means that one end likes water and the other end of the molecule hates water. Explain how detergents work based on this property. (2 marks) 10. Distinguish between essential and nonessential amino acids. Why is it important to have a balanced diet in terms of protein? (2 marks) 11. What type of bonds and forces hold protein structure together. Which is the strongest? (3 marks) 12. What does the expression 'like dissolves like' mean? (2 marks) 13. What is chitin and what are some of its uses? (2 marks)
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,...
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Transcribed Image Text:Biological Molecules
1. What functional groups come together when a glycerol
connects to a fatty acid? (2 marks)
2. Distinguish between a saturated and unsaturated fatty acid.
Why do polyunsaturated fatty acids tend to be liquids at room
temperature?(3 marks)
3. Give the biological functions of steroids, proteins, and
triglycerides. (3 marks)
4. What functional groups do all amino acids have in common?
(2 marks)
5. Distinguish between a protein and a polypeptide. (2 marks)
6. What is protein denaturation? What causes it? (2 marks)
7. Egg whites are made from a protein called albumin. Describe
the appearance of a raw egg and that of a cooked egg.
Account for the difference in appearance before and after
cooking. (2 marks)
8. Distinguish between an oligosaccharide and a
polysaccharide and give an example of each. (2 marks)
9. Detergents are amphiphilic molecules. This means that one
end likes water and the other end of the molecule hates
water. Explain how detergents work based on this property.
(2 marks)
10. Distinguish between essential and nonessential amino acids.
Why is it important to have a balanced diet in terms of
protein? (2 marks)
11. What type of bonds and forces hold protein structure
together. Which is the strongest? (3 marks)
12. What does the expression 'like dissolves like' mean? (2
marks)
13. What is chitin and what are some of its uses? (2 marks)
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