EBK MICROBIOLOGY:W/DISEASES BY BODY...-
5th Edition
ISBN: 9780134608242
Author: BAUMAN
Publisher: PEARSON
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Textbook Question
Chapter 2, Problem 9MC
Proteins are
- a. amino acids
- b. fatty
acids - c. nucleic acids
- d. monosaccharides
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Chapter 2 Solutions
EBK MICROBIOLOGY:W/DISEASES BY BODY...-
Ch. 2 - Electrons zip around the nucleus at about 5...Ch. 2 - Chlorine and potassium atoms form ionic bonds,...Ch. 2 - Why are decomposition reactions exothermic, that...Ch. 2 - Why does the neutralization of an acid by a base...Ch. 2 - Raw Oysters and Antacids: A Deadly Mix? The highly...Ch. 2 - Why do the cell membranes of microbes living in...Ch. 2 - Prob. 1MCCh. 2 - The atomic mass of an atom most closely...Ch. 2 - One isotope of iodine differs from another in...Ch. 2 - Prob. 4MC
Ch. 2 - Which of the following terms most correctly...Ch. 2 - In water, cations and anions of salts dissociate...Ch. 2 - Prob. 7MCCh. 2 - Which of the following statements about a...Ch. 2 - Proteins are polymers of ___________. a. amino...Ch. 2 - Which of the following are hydrophobic organic...Ch. 2 - Fill in the Blanks 1. The outermost electron shell...Ch. 2 - Fill in the Blanks 2. The type of chemical bond...Ch. 2 - Prob. 3FIBCh. 2 - Prob. 4FIBCh. 2 - Fill in the Blanks 5. Groups of atoms such as NH2...Ch. 2 - Fill in the Blanks 6. The reverse of dehydration...Ch. 2 - Fill in the Blanks 7. Reactions that release...Ch. 2 - Fill in the Blanks 8. All chemical reactions begin...Ch. 2 - Fill in the Blanks 9. The ____________ scale is a...Ch. 2 - Prob. 10FIBCh. 2 - Label a portion of the molecule below; label two...Ch. 2 - Shown is the amino acid tryptophan. Put the letter...Ch. 2 - List three main types of chemical bonds, and give...Ch. 2 - Name five properties of water that are vital to...Ch. 2 - Prob. 3SACh. 2 - What is the difference between atomic oxygen and...Ch. 2 - Explain how the polarity of water molecules makes...Ch. 2 - Prob. 1CTCh. 2 - Prob. 2CTCh. 2 - Two freshmen disagree about an aspect of...Ch. 2 - When an egg white is heated, it changes from...Ch. 2 - Prob. 5CTCh. 2 - The poison glands of many bees and wasps contain...Ch. 2 - Prob. 7CTCh. 2 - Prob. 8CTCh. 2 - The deadly poison hydrogen cyanide has the...Ch. 2 - Triple covalent bonds are stronger and more...Ch. 2 - How can hydrogen bonding between water molecules...Ch. 2 - How can a single molecule of magnesium hydroxide...Ch. 2 - Prob. 13CTCh. 2 - Prob. 14CTCh. 2 - A textbook states that only five nucleotide bases...Ch. 2 - Using the following terms, fill in the following...
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- α-linolenic acid has a lower melting point than ___________ because, although they have the same number of carbons, the former is an unsaturated fatty acid whereas the the latter is a saturated fatty acid. A. palmitic acid B. stearic acid C. oleic acid D. linoleic acid E. arachidonic acidarrow_forward________groups are the “acid” part of amino acids and fatty acids. a. Hydroxyl (OH) c. Methyl (CH3) b. Carboxyl (COOH) d. Phosphate (PO4)arrow_forwardWhich of the following is/are NOT (an) essential fatty acids? A. arachidonic acid B. linoleic acid C. palmitic D. oleic acidarrow_forward
- Which of the following lipids is used for energy storage? A. glycolipids B. glycerophospholipids C. sphingolipids D. triacylglycerolsarrow_forwardPeptide bond cleavage is a _____________ reaction. a. hydration b. hydrolysis c. addition d. eliminationarrow_forwardWhich of the following lipids is most susceptible to lipid peroxidation? A. Stearic acid B. Oleic acid C. Linoleic acid D. Linolenic acidarrow_forward
- The arrangement of subunits to form a larger protein is called the protein's a. primary structure b. secondary structure c. tertiary structure d. quaternary structurearrow_forwardWhich of these is a disaccharide Select one: a. Fructose b. Amylopectin c. Cellulose d. Sucrosearrow_forwardThe two amino acids having R groups with a negative net charge at pH 7.0 are _______ A. Aspartate and Glutamate B. Arginine and Histidine C. Cysteine and Methionine D. Proline and Valinearrow_forward
- Which of the following is defined as the loss of a protein’s three-dimensional shape and function? A. Condensation B. Hydrolysis C. Metabolism D. Denaturationarrow_forwardWhich of the following polysaccharides is a component of the extracellular matrix and connective tissue? a. glycogen b. hyaluronic acid c. chitin d. cellulosearrow_forwardWhich of the following is NOT essential fatty acids? A. Omega-3 fatty acid B. Alpha-linoleic acid C. Linoleic acid D. Saturated fatty acidarrow_forward
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