**Question 37: The structure of Olestra can best be described as...**A. Two modified amino acids linked together B. Many fatty acids connected to an amino acid C. A disaccharide molecule connected to fatty acids D. A triglyceride molecule that has been linked to a sugar molecule E. None of these is a good description of Olestra.

Olestra is a fat-substitute that is non-absorbable. It is commonly used in ready-to-heat popcorn,…

Answered: The structure of Olestra can best be…

Biology 2e

2nd Edition

ISBN:9781947172517

Author:Matthew Douglas, Jung Choi, Mary Ann Clark

Publisher:Matthew Douglas, Jung Choi, Mary Ann Clark

Chapter3: Biological Macromolecules

Section: Chapter Questions

Problem 1VCQ: Figure 3.5 What kind of sugars are these, aldose or ketose?

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Similar questions

Saturated fatty acids are so named because they are saturated with (a) hydrogen (b) water (c) hydroxyl groups (d) glycerol (e) double bonds
If phenylalanine was not an essential amino acid, would diet therapy (the elimination of phenylalanine from the diet) for PKU work?
Maltose, sucrose, and lactose differ from one another: a. because not all contain glucose. b. because not all of them exist in ring form. c. in the number of carbons in the sugar. d. in the number of hexose monomers involved. e. by the linkage of the monomers.
The synthetic process by which monomers are covalently linked is (a) hydrolysis (b) isomerization (c) condensation (d) glycosidic linkage (e) ester linkage
Unlike saturated fatty acids, the tails of unsaturated fatty acids incorporate one or more _______. a. phosphate groups b. glycerols c. double bonds d. single bonds
Polypeptide folding is often mediated by other proteins called chaperones. Describe how a mutant chaperone protein might be responsible for a genetic disorder involving an enzyme.
Lactose is a disaccharide formed by the formation of a bond between glucose and glycosidic; lactose glycosidic; galactose hydrogen; sucrose hydrogen; fructose
Explain the role of bile salts and lecithin in the emulsification of lipids (fats).
Match the terms related to protein building.
Chewing a bite of bread mixes it with saliva and facilitates its chemical breakdown. This is most likely due to the fact that ________. the inside of the mouth maintains a very high temperature chewing stores potential energy chewing facilitates synthesis reactions saliva contains enzymes
a. Can a mutation change a proteins tertiary structure without changing its primary structure? b. Can a mutation change a proteins primary structure without affecting its secondary structure?
Why is it impossible for humans to digest food that contains cellulose?

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