Use the following to answer the questions below:For each of the fatty acid characterizations, select from the response list the structure of the correct fattyacid. Responses may be used more than once or need not be used at all.a)COOHb)c)d)Cis-9-octadecenoic acidCOOHCOOHCOOHA/ Question 8In which of the following types of lipids are both ester and amide linkages present?sphingophospholipidsglycerophospholipidssphingoglycolipidsmore than one correct responseno correct responseQuestion 9The designation "polyunsaturated" applies to which of the following fatty acids?oleic acid (18:1)palmitic acid (16:0)arachidonic acid (20:4)more than one correct responseno correct response

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Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Consider the decapeptide angiotensin I. Treatment of angiotensin I with ACE (the angiotensin-convertingenzyme) cleaves only the amide bond with the carbonyl group derivedfrom phenylalanine to afford two products. The larger polypeptide isangiotensin II, a hormone that narrows blood vessels and increasesblood pressure. Give the amino acid sequence of angiotensin II usingthree-letter abbreviations. ACE inhibitors are drugs that lower bloodpressure by inhibiting the ACE enzyme
SDS-PAGE reagents that play a role in denaturing the protein sample include (Select all that applies) Bromophenol blue APS Sodium Dodecyl Sulfate Acetic Acid Glycerol Heat Beta-Mercaptoethanol TEMED
Proteoglycans are often made up of glycosaminoglycans (chondroitin sulfate, keratan sulfate, and dermatan sulfate) that are covalently linked to a core protein. True False
Give a few food sources of each type of fat: saturated, trans, PUFA, and MUFA. Describe the difference between an EAR, RDA, and AI. Know the AMDR and DRI for total fat and PUFAs. Know recommendations for saturated, trans, MUFAs, and cholesterol. Describe the importance of LA and ALA. Describe eicosanoids and give examples of functions in the human body. Give examples of traditional vs newer(ish) perspectives on fat in the diet and its impact on health. Describe typical recommendations and rationale behind a high-Fat vs a low-fat diet
please provide limitations on this statement "A saturated fatty acid sample has a high boiling point. A triacylglycerol is composed of glycerol and three saturated fatty acids. Therefore, a sample not containing this triacylglycerol will have a low boiling point."
Answer the following questions based on the structure of the following peptide and the information in the attached table of enzyme activities. M-F-V-W-E-Q-A-P-S-P-L Subjecting this peptide to trypsin would result in OA Met-Phe-Val-Trp-Glu-Gin-Ala-Pro-Ser-Pro-Lys Met-Phe-Val-Trp-Glu-Gin-Ala-Pro-Ser-Pro-Leu OB. Met-Phe-Val-Trp-Glu-Gin-Arg-Pro-Ser-Pro-Leu OC. D. Met-Phe-Val-Trp-Glu-Gin-Arg and Pro-Ser-Pro-Lys O E. Met-Phe-Val-Trp and Glu-Gin-Arg-Pro-Ser-Pro-Leu
The following protein quantification utilizes Cu ions except fora. Lowryb. Biuretc.Bradford
Polyethylene glycol (PEG)-conjugated IFNs have superior pharmaceutical properties compared with their unconjugated counterparts as a result of greater protection against proteolytic degradation, better solubility, and slower catabolism and excretion. Group of answer choices True False
Suggest an appropriate analytical method with reasons for the determination of total protein content in food samples that are rich in amino sugars, and outline the corresponding procedures.
(Formulation using Pearson Square Method) Using Pearson Square Method, formulate 50 kilograms of a ration with 18% CP using soybean meal and yellow corn. How much of each ingredient (in kg) should be used in order to satisfy the protein requirement of the animal?
+ edu.au/courses/26618/quizzes/67364/take The image below shows the urea cycle. Based on the information in the image, which of the following is the most effective way of reducing the production of urea? CNH, Fumarate Arginine H₂O Arginase NH3+ C=N Arginino- succinate AMP + PP₁ NH₂ Arginino- succinase UREA CYCLE Urea ATP Argininosuccinate synthetase Ornithine H₂N H₂N 2 Citrulline Rate- limiting Ornithine 1. Carbamoyl phosphate synthase 1 N-acetyl glutamate H+ADP P₁ NH3 HCO3 ATP Carbamoyl Phosph. NH₂C-PO4 Ornithine 2. Citrulline formation P Citrulline C-NH₂ transcarbamoylase Aspartate NH₂ CYTOSOL MITOCHONDRIAL MATRIX https://canvas.uts.edu.au/assessment questions/356957/files/1562677/download? verifier=gRMPoy7VCgDrvn6QNfkZxDSsbLUwP1gRxFB3dLPj

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For each of the fatty acid characterizations, select from the response list the structure of the correct fatty acid. Responses may be used more than once or need not be used at all. COOH Cis-9-octadecenoic acid COOH COOH COOH