GENERAL,ORGANIC+BIOCHEM (LOOSELEAF)
10th Edition
ISBN: 9781264035090
Author: Denniston
Publisher: MCG
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Question
Chapter 23, Problem 23.17QP
Interpretation Introduction
Interpretation:
The structure of chylomicrons has to be described.
Concept Introduction:
Lipoproteins are certain complexes of proteins such as apolipoprotein and lipids arranged such that the hydrophilic shell of polar heads protrudes outwards while the hydrophobic core that comprises of long-tail fatty acids are oriented inwards.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
QUESTION: Fill in the answers in the empty green boxes regarding 'Question 5: Calculating standard error of regression'
*The images of the data showing 'coefficients for the standard curve' have been provided
Using the Nernst equation to calculate nonstandard cell voltage
Try Again
Your answer is wrong. In addition to checking your math, check that you used the right data and DID NOT round any intermediate calculations.
A galvanic cell at a temperature of 25.0 °C is powered by the following redox reaction:
2+
2+
Sn²+ Ba(s)
(aq) + Ba (s) Sn (s) + Ba²+ (aq)
→>>
Suppose the cell is prepared with 6.10 M Sn
2+
2+
in one half-cell and 6.62 M Ba
in the other.
Calculate the cell voltage under these conditions. Round your answer to 3 significant digits.
1.71 V
☐ x10
☑
5
0/5
?
00.
18
Ar
Question: Find both the b (gradient) and a (y-intercept) value from the list of data below:
(x1 -x̄)
370.5
(y1 - ȳ)
5.240
(x2 - x̄)
142.5
(y2 - ȳ)
2.004
(x3 - x̄)
28.5
(y3 - ȳ)
0.390
(x4 - x̄)
-85.5
(y4 - ȳ)
-1.231
(x5 - x̄)
-199.5
(y5 - ȳ)
-2.829
(x6 - x̄)
-256.5
(y6 - ȳ)
-3.575
Chapter 23 Solutions
GENERAL,ORGANIC+BIOCHEM (LOOSELEAF)
Ch. 23.1 - Prob. 23.1QCh. 23.1 - Prob. 23.2QCh. 23.2 - Prob. 23.1PPCh. 23.2 - Prob. 23.2PPCh. 23.3 - Prob. 23.3QCh. 23.3 - Prob. 23.4QCh. 23.4 - Prob. 23.5QCh. 23.4 - Prob. 23.6QCh. 23.5 - Prob. 23.7QCh. 23.6 - Summarize the effects of the hormone insulin on...
Ch. 23.6 - Prob. 23.10QCh. 23 - Prob. 23.11QPCh. 23 - Prob. 23.12QPCh. 23 - Prob. 23.13QPCh. 23 - Prob. 23.14QPCh. 23 - Prob. 23.15QPCh. 23 - Prob. 23.16QPCh. 23 - Prob. 23.17QPCh. 23 - Prob. 23.18QPCh. 23 - Prob. 23.19QPCh. 23 - Prob. 23.20QPCh. 23 - Prob. 23.21QPCh. 23 - Prob. 23.22QPCh. 23 - Prob. 23.23QPCh. 23 - Prob. 23.24QPCh. 23 - Prob. 23.25QPCh. 23 - Prob. 23.26QPCh. 23 - Prob. 23.27QPCh. 23 - Prob. 23.28QPCh. 23 - Prob. 23.29QPCh. 23 - What is the function of colipase in the digestion...Ch. 23 - Prob. 23.33QPCh. 23 - Prob. 23.34QPCh. 23 - Prob. 23.35QPCh. 23 - Prob. 23.36QPCh. 23 - Prob. 23.37QPCh. 23 - Prob. 23.38QPCh. 23 - Prob. 23.39QPCh. 23 - Prob. 23.40QPCh. 23 - Prob. 23.41QPCh. 23 - Prob. 23.42QPCh. 23 - Prob. 23.43QPCh. 23 - Prob. 23.44QPCh. 23 - Prob. 23.45QPCh. 23 - Prob. 23.46QPCh. 23 - Prob. 23.47QPCh. 23 - Prob. 23.48QPCh. 23 - Prob. 23.49QPCh. 23 - Prob. 23.50QPCh. 23 - Prob. 23.51QPCh. 23 - Prob. 23.52QPCh. 23 - Prob. 23.53QPCh. 23 - Prob. 23.54QPCh. 23 - Prob. 23.55QPCh. 23 - Prob. 23.56QPCh. 23 - Prob. 23.57QPCh. 23 - Prob. 23.58QPCh. 23 - Prob. 23.59QPCh. 23 - Prob. 23.60QPCh. 23 - Prob. 23.61QPCh. 23 - Prob. 23.62QPCh. 23 - Prob. 23.63QPCh. 23 - Prob. 23.64QPCh. 23 - Prob. 23.65QPCh. 23 - Prob. 23.66QPCh. 23 - Prob. 23.67QPCh. 23 - Prob. 23.68QPCh. 23 - Prob. 23.69QPCh. 23 - Prob. 23.70QPCh. 23 - Prob. 23.71QPCh. 23 - Prob. 23.72QPCh. 23 - Prob. 23.73QPCh. 23 - Prob. 23.74QPCh. 23 - Prob. 23.75QPCh. 23 - Prob. 23.76QPCh. 23 - Prob. 23.77QPCh. 23 - Prob. 23.78QPCh. 23 - Briefly describe triglyceride metabolism in an...Ch. 23 - Prob. 23.80QPCh. 23 - Prob. 23.81QPCh. 23 - Prob. 23.82QPCh. 23 - Prob. 23.83QPCh. 23 - Prob. 23.84QPCh. 23 - Prob. 23.85QPCh. 23 - Prob. 23.86QPCh. 23 - Prob. 23.87QPCh. 23 - Prob. 23.88QPCh. 23 - Prob. 23.89QPCh. 23 - Prob. 23.90QPCh. 23 - Prob. 23.91QPCh. 23 - Prob. 23.92QPCh. 23 - Prob. 23.93QPCh. 23 - Prob. 23.94QPCh. 23 - Prob. 1MCPCh. 23 - Prob. 2MCPCh. 23 - Prob. 3MCPCh. 23 - Prob. 4MCPCh. 23 - Prob. 5MCPCh. 23 - Prob. 6MCPCh. 23 - Prob. 8MCPCh. 23 - Prob. 9MCPCh. 23 - Prob. 10MCP
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- Calculating standard reaction free energy from standard reduction... Using standard reduction potentials from the ALEKS Data tab, calculate the standard reaction free energy AG° for the following redox reaction. Be sure your answer has the correct number of significant digits. 3Cu+ (aq) + Cro²¯ (aq) +4H₂O (1) → 3Cu²+ (aq) +Cr(OH)3 (s)+5OH˜¯ (aq) 0 kJ ☐ x10 00. 18 Ararrow_forwardCalculating the pH of a weak base titrated with a strong acid An analytical chemist is titrating 241.7 mL of a 0.4900M solution of methylamine (CH3NH2) with a 0.7800M solution of HNO3. The pK of methylamine is 3.36. Calculate the pH of the base solution after the chemist has added 17.7 mL of the HNO3 solution to it. Note for advanced students: you may assume the final volume equals the initial volume of the solution plus the volume of HNO3 solution added. Round your answer to 2 decimal places. pH = ☑ ? 18 Ararrow_forwardThe following is two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 223.4 148.7 353.7 278.2 334.6 268.7 305.6 234.4 340.0 262.7 304.3 283.2 244.7 143.6 QUESTION: For both groups of data calculate the answers attached in the image.arrow_forward
- The following is a two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 340.0mmol/L 262.7mmol/L QUESTION: For both groups (Regular & Salt Reduced tomato sauce) of data provide answers to the following calculations below: 1. Standard Deviation (Sx) 2. T Values (t0.05,4) 3. 95% Confidence Interval (mmol/L) 4. [Na+] (mg/100 mL) 5. 95% Confidence Interval (mg/100 mL)arrow_forwardIf we have leucine (2-amino-4-methylpentanoic acid), alanine (2-aminopropanoic acid) and phenylalanine (2-amino-3-phenylpropanoic acid), indicate the tripeptides that can be formed (use the abbreviated symbols Leu., Ala and Phe).arrow_forwardBriefly state why trifluoroacetic acid is more acidic than acetic acid.arrow_forward
- Explain why acid chlorides are more reactive than amides in reactions with nucleophiles.arrow_forwardCalculating the pH of a weak base titrated with a strong acid An analytical chemist is titrating 101.7 mL of a 0.3500M solution of piperidine (C5H10NH) with a 0.05700M solution of HClO4. The pK of piperidine is 2.89. Calculate the pH of the base solution after the chemist has added 682.9 mL of the HClO solution to it. 4 Note for advanced students: you may assume the final volume equals the initial volume of the solution plus the volume of HClO solution added. 4 Round your answer to 2 decimal places. pH = .11 00. 18 Ararrow_forwardThe following is a two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 340.0 262.7 QUESTION: For both groups of data provide answers to the calculations attached in the imagearrow_forward
- 7. Concentration and uncertainty in the estimate of concentration (class data) Class mean for sample (Regular) |[Cl-] (mmol/L) class mean Sn za/2 95% Confidence Interval (mmol/L) [Na+] (mg/100 mL) 95% Confidence Interval (mg/100 mL)arrow_forwardThe following is a two groups (Regular tomato sauce & Salt Reduced Tomato Sauce) of data recorded by a team analysising salt content in tomato sauce using the MOHR titration method: Regular Tomato Sauce Salt Reduced Tomato Sauce 223.4 148.7 353.7 278.2 334.6 268.7 305.6 234.4 340.0 262.7 304.3 283.2 244.7 143.6 QUESTION: For both groups of data calculate the answers attached in the image.arrow_forwardGive reason(s) for six from the followings [using equations if possible] a. Addition of sodium carbonate to sulfanilic acid in the Methyl Orange preparation. b. What happened if the diazotization reaction gets warmed up by mistake. c. Addition of sodium nitrite in acidified solution in MO preparation through the diazotization d. Using sodium dithionite dihydrate in the second step for Luminol preparation. e. In nitroaniline preparation, addition of the acid mixture (nitric acid and sulfuric acid) to the product of step I. f. What is the main reason of the acylation step in nitroaniline preparation g. Heating under reflux. h. Fusion of an organic compound with sodium. HAND WRITTEN PLEASEarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
ChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage Learning
ChemistryChemistryISBN:9781259911156Author:Raymond Chang Dr., Jason Overby ProfessorPublisher:McGraw-Hill Education
Principles of Instrumental AnalysisChemistryISBN:9781305577213Author:Douglas A. Skoog, F. James Holler, Stanley R. CrouchPublisher:Cengage Learning
Organic ChemistryChemistryISBN:9780078021558Author:Janice Gorzynski Smith Dr.Publisher:McGraw-Hill Education
Chemistry: Principles and ReactionsChemistryISBN:9781305079373Author:William L. Masterton, Cecile N. HurleyPublisher:Cengage Learning
Elementary Principles of Chemical Processes, Bind...ChemistryISBN:9781118431221Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. BullardPublisher:WILEY
Chemistry
Chemistry
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Cengage Learning
Chemistry
Chemistry
ISBN:9781259911156
Author:Raymond Chang Dr., Jason Overby Professor
Publisher:McGraw-Hill Education
Principles of Instrumental Analysis
Chemistry
ISBN:9781305577213
Author:Douglas A. Skoog, F. James Holler, Stanley R. Crouch
Publisher:Cengage Learning
Organic Chemistry
Chemistry
ISBN:9780078021558
Author:Janice Gorzynski Smith Dr.
Publisher:McGraw-Hill Education
Chemistry: Principles and Reactions
Chemistry
ISBN:9781305079373
Author:William L. Masterton, Cecile N. Hurley
Publisher:Cengage Learning
Elementary Principles of Chemical Processes, Bind...
Chemistry
ISBN:9781118431221
Author:Richard M. Felder, Ronald W. Rousseau, Lisa G. Bullard
Publisher:WILEY
DIGESTER-35 | VITAMINS AND THEIR RELATED COENZYMES| GPAT | NIPER | PHARMACIST| DI; Author: GPAT DISCUSSION CENTER;https://www.youtube.com/watch?v=CGrdNYmho0s;License: Standard YouTube License, CC-BY