Biochemistry
9th Edition
ISBN: 9781305961135
Author: Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal
Publisher: Cengage Learning
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Chapter 16, Problem 23RE
BIOCHEMICAL CONNECTIONS What is the
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Chapter 16 Solutions
Biochemistry
Ch. 16 - RECALL Define the following terms: polysaccharide,...Ch. 16 - RECALL Name which, if any, of the following are...Ch. 16 - RECALL Name which, if any, of the following groups...Ch. 16 - RECALL What is the difference between an...Ch. 16 - RECALL How many possible epimers of D-glucose...Ch. 16 - RECALL Why are furanoses and pyranoses the most...Ch. 16 - RECALL How many chiral centers are there in the...Ch. 16 - REFLECT AND APPLY Following are Fischer...Ch. 16 - REFLECT AND APPLY The sugar alcohol often used in...Ch. 16 - REFLECT AND APPLY Consider the structures of...
Ch. 16 - REFLECT AND APPLY Two sugars are epimers of each...Ch. 16 - REFLECT AND APPLY How does the cyclization of...Ch. 16 - REFLECT AND APPLY Convert the following Haworth...Ch. 16 - REFLECT AND APPLY Convert each of the following...Ch. 16 - REFLECT AND APPLY Starting with a Fischer...Ch. 16 - REFLECT AND APPLY Starting with the open-chain...Ch. 16 - RECALL What is unusual about the structure of...Ch. 16 - RECALL What is the chemical difference between a...Ch. 16 - RECALL Define the term reducing sugar.Ch. 16 - BIOCHEMICAL CONNECTIONS What are the structural...Ch. 16 - RECALL Name two differences between sucrose and...Ch. 16 - REFLECT AND APPLY Draw a Haworth projection for...Ch. 16 - BIOCHEMICAL CONNECTIONS What is the metabolic...Ch. 16 - REFLECT AND APPLY Draw Haworth projection formulas...Ch. 16 - BIOCHEMICAL CONNECTIONS A friend asks you why some...Ch. 16 - RECALL What are some of the main differences...Ch. 16 - RECALL How does chitin differ from cellulose in...Ch. 16 - RECALL How does glycogen differ from starch in...Ch. 16 - RECALL What is the main structural difference...Ch. 16 - RECALL What is the main structural difference...Ch. 16 - RECALL How do the cell walls of bacteria differ...Ch. 16 - REFLECT AND APPLY Pectin, which occurs in plant...Ch. 16 - REFLECT AND APPLY Advertisements for a food...Ch. 16 - REFLECT AND APPLY Explain how the minor structural...Ch. 16 - REFLECT AND APPLY All naturally occurring...Ch. 16 - REFLECT AND APPLY An amylose chain is 5000 glucose...Ch. 16 - REFLECT AND APPLY Suppose that a polymer of...Ch. 16 - REFLECT AND APPLY Glycogen is highly branched....Ch. 16 - REFLECT AND APPLY No animal can digest cellulose....Ch. 16 - REFLECT AND APPLY How does the presence of -bonds...Ch. 16 - REFLECT AND APPLY How do the sites of cleavage of...Ch. 16 - BIOCHEMICAL CONNECTIONS What is the benefit of...Ch. 16 - REFLECT AND APPLY How would you expect the active...Ch. 16 - REFLECT AND APPLY Would you expect cross-linking...Ch. 16 - REFLECT AND APPLY Compare the information in the...Ch. 16 - REFLECT AND APPLY Why is it advantageous that...Ch. 16 - REFLECT AND APPLY Why is the polysaccharide chitin...Ch. 16 - REFLECT AND APPLY Could bacterial cell walls...Ch. 16 - REFLECT AND APPLY Some athletes eat diets high in...Ch. 16 - Prob. 50RECh. 16 - REFLECT AND APPLY Blood samples for research or...Ch. 16 - REFLECT AND APPLY Based on what you know about...Ch. 16 - RECALL What are glycoproteins? What are some of...Ch. 16 - BIOCHEMICAL CONNECTIONS Briefly indicate the role...
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- REFLECT AND APPLY Why is it useful to plot rate data for enzymatic reactions as a straight line rather than as a curve?arrow_forwardREFLECT AND APPLY A researcher claims to have discovered a variant form of glycogen. The variation is that it has very few branches (every 50 glucose residues or so) and that the branches are only three residues long. Is it likely that this discovery will be confirmed by later work?arrow_forwardREFLECT AND APPLY Is amino acid activation energetically favored? Why or why not?arrow_forward
- REFLECT AND APPLY The enzyme D-amino acid oxidase has a very high turnover number because the D-amino acids are potentially toxic. The KM for the enzyme is in the range of 1 to 2 mM for the aromatic amino acids and in the range of 15 to 20 mM for such amino acids as serine, alanine, and the acidic amino acids. Which of these amino acids are the preferred substrates for the enzyme?arrow_forwardREFLECT AND APPLY A model is proposed to explain the reaction catalyzed by an enzyme. Experimentally obtained rate data fit the model to within experimental error. Do these findings prove the model?arrow_forwardREFLECT AND APPLY What is the role of citrate in the transport of acetyl groups from the mitochondrion to the cytosol?arrow_forward
- REFLECT AND APPLY You are in the process of determining the amino acid sequence of a protein and must reconcile contradictory results. In one trial, you determine a sequence with glycine as the N-terminal amino acid and asparagine as the C-terminal amino acid. In another trial, your results indicate phenylalanine as the N-terminal amino acid and alanine as the C-terminal amino acid. How do you reconcile this apparent contradiction?arrow_forwardREFLECT AND APPLY Consider the structures of arabinose and ribose. Explain why nucleotide derivatives of arabinose, such as ara-C and ara-A, are effective metabolic poisons.arrow_forwardREFLECT AND APPLY Suggest a reason why the cell membranes of bacteria grown at 20C tend to have a higher proportion of unsaturated fatty acids than the membranes of bacteria of the same species grown at 37C. In other words, the bacteria grown at 37C have a higher proportion of saturated fatty acids in their cell membranes.arrow_forward
- REFLECT AND APPLY (a) Where in an earlier chapter have we en- countered something comparable to the action of the acyl carrier protein (ACP) of fatty acid synthesis? (b) What is a critical feature of the action of the ACP?arrow_forwardREFLECT AND APPLY The process of protein folding is spontaneous in the thermodynamic sense. It gives rise to a highly ordered conformation that has a lower entropy than the unfolded protein. How can this be?arrow_forwardREFLECT AND APPLY Experimental evidence strongly suggests that the protein portions of cytochromes have evolved more slowly (as judged by the number of changes in amino acids per million years) than the protein portions of hemoglobin and myoglobin and even more slowly than hydrolytic enzymes. Suggest a reason why.arrow_forward
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