The ability of non-polar substances like fat molecules to clump together in water thereby allowing minimal contact between the fat molecules and water is attributed to: Group of answer choices a. Hydrogen bonds b. Ionic bonds c. Van der Waal’s interactions d. Hydrophobic interactions e. Cystine bridges
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The ability of non-polar substances like fat molecules to clump together in water thereby allowing minimal contact between the fat molecules and water is attributed to:
Group of answer choices
a. Hydrogen bonds
b. Ionic bonds
c. Van der Waal’s interactions
d. Hydrophobic interactions
e. Cystine bridges
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- Which of the groups below is capable of only hydrophobic interactions? a b c d eSubstances those are partially dissolved in water are commonly known as اخترأحد الخيارات a. hydrophilic / hydrophobic b. false statement c. hydrophilic d. hydrophobic e. all given choices are incorrect. A substance capable of dissolving freely inwater isa. hydrophilic.b. hydrophobic.c. hydrolyzed.d. hydrated.e. amphipathic.
- The mutual attraction of opposite charges holds atoms together as molecules in an _______ bond. a. ionic c. polar covalent b. hydrogen d. nonpolar covalentAtoms share electrons unequally in an _______ bond. a. ionic c. polar covalent b. hydrogen d. nonpolar covalentWater is a [ Select ] * molecule which allows it to form [Select ] * bonds with other molecules. This ability creates the properties of [Select ] V in which water molecules binds to each other and v [ Select ] capillary in which the water molecules bind to other surfaces. covalent cohesion hydrogen polar adhesion
- Compounds having an affi nity for water are said to bea. cohesive. c. hydrophobic.b. hydrophilic. d. adhesiveWhich of the following are not driving forces for protein folding? Salt Bridges Conformational Entropy Entropy of the Solvent Internal Hydrogen Bonding Disulfide Bonds i. ii. iii. iv. V. O i, iii, iv O ii, iii, iv, v O ii, v Oi, v Oi, ivAn amphipathic molecules are those have a اخترأحد الخيارات a. hydrophilic chains and lonic and polar ends b. hydrophilic chains and ionic or polar ends c. hydrophobic chains and ionic or polar ends d. hydrophobic chains and ionic and polar ends
- The association of membrane proteins with lipids in the membrane bilayer always involves hydrophobic interactions O covalent linkages all choices are correct electrostatic interactionsWhy do you think surfactants denature proteins? Select all that apply. disulfide bonds can be created |disulfide bonds can be broken electrostatic bonds are formed electrostatic bonds are broken hydrophilic regions are enhanced hydrophobic regions are disrupted van der waals bonds are enhanced van der waals bonds are disrupted hydrogen bonds are enhanced hydrogen bonds are disruptedRefer to figure 2.15 to draw a picture of on NaCl molecule interacting with several water molecules. Label all molecules and ions appropriately and, as usual, use dotted lines to represent any hydrogen bonds.