Fatty acids are a component of fats but have a distinct chemical difference apart from fats that would allow them to travel fairly freely in the aqueous environment of the bloodstream. They don’t, however, and are transported with serum albumin. What about the chemistry of fatty acids makes it so that it might not be good to have a lot of them traveling freely in the bloodstream?

Fatty acids are a component of fats but have a distinct chemical difference apart from fats that would allow them to travel fairly freely in the aqueous environment of the bloodstream. They don’t, however, and are transported with serum albumin. What about the chemistry of fatty acids makes it so that it might not be good to have a lot of them traveling freely in the bloodstream?

Biology: The Dynamic Science (MindTap Course List)

4th Edition

ISBN:9781305389892

Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Publisher:Peter J. Russell, Paul E. Hertz, Beverly McMillan

Chapter3: Biological Molecules: The Carbon Compounds Of Life

Section: Chapter Questions

Problem 1ITD

See similar textbooks

Similar questions

. What is the chemical structure of a transfat compared to that of a non-trans fat?
Match the words with their description and/or meaning ✓phospholipids . fats voils ✓ lipids ✓ fatty acid v cholesterol ✓emulsifier ✓sterols polyunsaturated fatty acid v bile saturated fatty acid ✓ monounsaturated fatty acid ✓ unsaturated fatty acid ✓ monoglycerides ✓ glycerol ✓ triglycerides blood pressure ✓ hypertension A, one of the three main classes of dietary lipids and the chief form of fat in foods and in the human body;; consists of three fatty acids attached to a glycerol molecule B. an organic compound, three carbons long, of interest because it serves as the backbone for triglycerides C. one of three main classes of dietary lipids; these lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids D. blood pressure consistently elevated to 140/90millimeters of mercury (mm Hg) ore greater E, a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion F. a fatty acid with…
Consider the fatty acid. Which of the designations are accurate for the fatty acid? 4,7,10,13-nonadecatetraenoic acid @-6 fatty acid 20:4(46,9,12,15) 20:4(45,8,11,14) @-3 fatty acid
Consider the fatty acid. Which of the designations are accurate for the fatty acid? 8,11-octadecadienoic acid 17:2(Δ8,11) ω‑6 fatty acid 18:2(Δ9,12) 18:2(Δ6,9)
A. The following are pairs of fatty acids. Select the fatty acid that has theHIGHER MELTING POINT. FA 1 is the first FA of the pair; FA 2 is the second FA of the pair. Example: A and B (A is FA 1; B is FA 2) CHOICES: FA 1 FA 2 14:0 and 18:0 20:4 and 20:5 18:3 and 20:3 16:0 and 16:1 B. The following are pairs of fatty acids. Select the fatty acid that has theLOWER MELTING POINT. FA 1 is the first FA of the pair; FA 2 is the second FA of the pair. Example: A and B (A is FA 1; B is FA 2) FA 1 FA 2 18:0 and 18:1 18:2 and 18:3 14:0 and 16:0 18:1 and 20:0
Part A: Explain solubility of vitamins Food additive E307 (alpha-tocopherol, vit. E), and ascorbic acid (vit. C) are essential nutrients in human diet due to their antioxidant properties. They have very different solubilities. In contrast to vit. A, vit. E is insoluble in water. It is recommended that foods rich in vitamin E be taken with fatty ingredients (think salad dressing etc). • Draw the structures of both vitamins and explain their different solubilities in water. • Draw the picture illustrating solvation of vit. C in water and describe intermolecular interactions that facilitate this process. What type of intermolecular interactions help vitamin E be soluble in oils (fatty acids such as linoleic acid)? Part B: Explain observed boiling point The two molecules shown in Fig. 1 are constitutional isomers but have drastically different boiling point. Using a drawing and no more than 5 sentences explain how why compound B (butyramide) has higher boiling point. A O во NH2 153 °C 216…
Explain why saturated (flat) fatty acids cause more plaque in blood vessels than unsaturated (gnarled) fatty acids. (Hint: First explain how lipid molecules are attracted to each other.)
To determine:The four types of lipids that would be present on the outside of a lipoprotein clump, bathed in the water-based fluid portion of blood.Introduction:The structure of lipoproteins is very complex. The core of the lipoproteins is made up of triglyceride, so it is hydrophobic, and cholesterol and phospholipids surround the hydrophobic core of this molecule. So, it is basically made up of lipids and amino acids.
Please don't provide handwritten solution ......
Compare animal vs. plant proteins in terms of bioavailability, amino acid profile, and effects on muscle recovery. with a few sources
Proteins have very specific functions. Which of the following protein is not correctly described. Pe Can Select one: a. Venom - secreted by some animals to function in defense Does b. Myosin - found in muscle cells functions in movement Is wat c. Amylase - secreted in human saliva functions in lipid digestion What v d. Keratin - found in hair and nail have structural function https://scie What H Mar 13, 20: ( Previous page Finish review These mole https://bio.libr Jump to... 2.2A: Wat 742 DEC MacBook Pro CSU esc whange/Wek et l-Mandoryrde ! @ # $ % & 1 3 4 Q W E R Y tab A S D F G H. caps lock C V shift CO ヒ N
a. Write one example each of a saturated fatty acid and its occurrence in nature (what plant or animal) b. An example of a Mono unsaturated fatty acid and occurrence of this fatty acid in nature (what plant or animal) c. an example of a polyunsaturated fatty acid and its occurrence in nature (what plant or animal)