FUND.OF GEN CHEM CHAP 1-13 W/ACCESS
16th Edition
ISBN: 9781323406038
Author: McMurry
Publisher: PEARSON C
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 23, Problem 23.28AP
Interpretation Introduction
Interpretation:
The
Concept introduction:
Fatty acid:
Fatty acid is a saturated or unsaturated
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Draw the structures of the amino acids formed at physiological pH when the tripeptide below is hydrolyzed.
H
H
O
H
H
O
H
H
O
| +
||
H
-N
N
H
HC.
CH2
CH2
HC
H₂C
H₂C
OH
HC
CH
CH
NH₂
Click and drag to start drawing a structure.
Cholesterol has a fused four – ring core and is part of body membranes. The -OH group on C-3 is the polar head, and the rest of the molecule provides the hydrophobic tail that does not fit into the zigzag packing of the hydrocarbon portion of the saturated fatty acids. Considering this structure, tell whether cholesterol contributes to the stiffening (rigidity) or the fluidity of a membrane.
Consider beta-sheet comprised of twelve amino acid residues (two strands of six residues each). How many hydrogen bonds should be formed between backbone atoms in this sheet?
Chapter 23 Solutions
FUND.OF GEN CHEM CHAP 1-13 W/ACCESS
Ch. 23.1 - Use Figure 23.1 to identify the family of lipids...Ch. 23.2 - Prob. 23.2PCh. 23.2 - Prob. 23.3PCh. 23.2 - Prob. 23.4KCPCh. 23.3 - Prob. 23.1CIAPCh. 23.3 - Prob. 23.2CIAPCh. 23.3 - Prob. 23.3CIAPCh. 23.3 - Prob. 23.5PCh. 23.3 - Prob. 23.6PCh. 23.3 - Prob. 23.7KCP
Ch. 23.4 - Prob. 23.8PCh. 23.4 - Prob. 23.9PCh. 23.4 - Prob. 23.10PCh. 23.4 - Prob. 23.11PCh. 23.5 - Prob. 23.12PCh. 23.5 - Draw the structure of the sphingomyelin that...Ch. 23.5 - Draw the structure of the glycerophospholipid that...Ch. 23.5 - Prob. 23.16PCh. 23.7 - Prob. 23.17KCPCh. 23.7 - Prob. 23.4CIAPCh. 23.7 - Prob. 23.6CIAPCh. 23.7 - Prob. 23.7CIAPCh. 23.7 - Prob. 23.8CIAPCh. 23.7 - Prob. 23.18PCh. 23.7 - Prob. 23.19PCh. 23.7 - Prob. 23.20KCPCh. 23 - The fatty acid composition of three...Ch. 23 - Prob. 23.23UKCCh. 23 - According to the fluid-mosaic model (Figure 23.7),...Ch. 23 - Dipalmitoylphosphatidylcholine (DPPC) is a...Ch. 23 - Prob. 23.26APCh. 23 - Prob. 23.27APCh. 23 - Prob. 23.28APCh. 23 - Prob. 23.29APCh. 23 - Differentiate between saturated, monounsaturated,...Ch. 23 - Are the carboncarbon double bonds in naturally...Ch. 23 - Prob. 23.32APCh. 23 - Prob. 23.33APCh. 23 - Which of these fatty acids has the lower melting...Ch. 23 - Which of these fatty acids has the higher melting...Ch. 23 - Prob. 23.36APCh. 23 - Prob. 23.37APCh. 23 - Prob. 23.38APCh. 23 - Prob. 23.39APCh. 23 - What function does a wax serve in a plant or...Ch. 23 - Prob. 23.41APCh. 23 - Prob. 23.42APCh. 23 - What kind of lipid is spermacetia fat, a wax, or a...Ch. 23 - Prob. 23.44APCh. 23 - Prob. 23.45APCh. 23 - Prob. 23.46APCh. 23 - Prob. 23.47APCh. 23 - Prob. 23.48APCh. 23 - Prob. 23.50APCh. 23 - Prob. 23.52APCh. 23 - Prob. 23.53APCh. 23 - Describe the difference between a triacylglycerol...Ch. 23 - Why are glycerophospholipids, rather than...Ch. 23 - Prob. 23.56APCh. 23 - Prob. 23.57APCh. 23 - Why are glycerophospholipids more soluble in water...Ch. 23 - Prob. 23.59APCh. 23 - Prob. 23.60APCh. 23 - Prob. 23.61APCh. 23 - Draw the structure of a glycerophospholipid that...Ch. 23 - Prob. 23.63APCh. 23 - What is a major function of cholesterol in your...Ch. 23 - Prob. 23.65APCh. 23 - Prob. 23.66APCh. 23 - Prob. 23.67APCh. 23 - Explain how a micelle differs from a membrane...Ch. 23 - Prob. 23.69APCh. 23 - Prob. 23.70APCh. 23 - Prob. 23.71APCh. 23 - Prob. 23.72APCh. 23 - Prob. 23.73APCh. 23 - Prob. 23.74APCh. 23 - Prob. 23.75APCh. 23 - Draw the structure of a triacylglycerol made from...Ch. 23 - Prob. 23.79CPCh. 23 - Prob. 23.80CPCh. 23 - Explain why cholesterol is not saponifiable.Ch. 23 - Draw cholesterol acetate. Is this molecule...Ch. 23 - Prob. 23.83CPCh. 23 - Prob. 23.84CPCh. 23 - Prob. 23.85CPCh. 23 - Prob. 23.86CPCh. 23 - Prob. 23.88GP
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biochemistry and related others by exploring similar questions and additional content below.Similar questions
- Describe the amino acid illustrated above (at pH = 7.0). (the following amino acid at pH = 7 (aqueous form): (COO-)–CH(NH3+)–CH2–(COO-)) it is a non-polar, positively-charged amino acid it is a polar, positively-charged amino acid it is a polar, uncharged amino acid it is a polar, negatively-charged amino acid it is a non-polar, negatively-charged amino acidarrow_forwardDescribe the amino acid illustrated here (Identify the following amino acid (at pH = 7.0): (COO-)–CH(NH3+)–CH2–CH2–CH2–CH2–(NH3+)) (at pH = 7.0). it is a polar, negatively-charged amino acid it is a non-polar, negatively-charged amino acid it is a polar, positively-charged amino acid it is a non-polar, positively-charged amino acid it is a non-polar, uncharged amino acidarrow_forwardExplain why oleic acid (18 carbons, one cis bond) has a lower melting point than stearic acid, which has the same number of carbon atoms but is saturated. How would you expect the melting point of trans - oleic acid to compare with that of cis -oleic acid? Why might most unsaturated fatty acids in phospholipids be in the cis rather than the trans conformation?arrow_forward
- "Potassium Bromate (KBr03) is added to flour as a softener that strengthens the texture of bread. It can do this by forming disulfide bonds between two cysteine amino acids in a reaction similar to the chemical equation given below. The function of KBr03 is to remove the 2 electrons needed to form the disulfide bond as shown in the figure below. Each of the cysteine amino acids will be in a protein chain, so the reaction binds the two chains together, giving the dough cohesion. However, potassium bromate is a proven carcinogen and is only allowed in foods in the United States because bakers will add the right amount and correct It has been assumed to meet the temperature and cooking time conditions. " KBRO, + C,H¸NO,SH → KBr + H,O+C,H„N,O,S, Balance the reaction of potassium bromate (KBr03) with the cysteine molecule (C3H6 NO2 SH) by converting it into the reduced step matrix using the additive matrix method. (Kis the symbol of potassium in the question) (Homogeneous linear equation…arrow_forwardIdentify and explain two ways in which plasma membranes, composed of plasma molecules such as shown here, can remain fluid when the temperature drops.arrow_forwardSuppose that there is a protein consisting of two polypeptide chains with the given sequences in the picture. What will be the expected result if a biochemist does an end-group analysis to identify the N and C terminal residues of the protein? Explain why.arrow_forward
- Cholesterol ( see picture) has a fused four – ring core and is part of body membranes. The -OH group on C-3 is the polar head, and the rest of the molecule provides the hydrophobic tail that does not fit into the zigzag packing of the hydrocarbon portion of the saturated fatty acids. Considering this structure, does cholesterol contribute to the stiffening (rigidity) or the fluidity of a membrane? why or why not?arrow_forwardIn phospholipids, at least one fatty acid chain is "kinked", resulting in a bent structure. why?arrow_forwardGlucose and fructose are both C6H12O6. What is the structural difference between them? Glucose is a linear molecule and fructose is a ring. Glucose is a five-membered ring and fructose is a six-membered ring. Fructose is a five-membered ring and glucose is a six-membered ring. Glucose is found in the boat conformation and fructose is a chair conformation.arrow_forward
- Draw a peptide that includes Phenylalanine, Cysteine, Tyrosine and Tryptophan. Label them by name and abbreviation. Assume a pH of 7 when drawing the protonation state of ionizable chemical groups. Why do the aforementioned aminoacids absorb U-V light?arrow_forwardIs the statement "elongation is the process of introducing double bond in fatty acid", correct?arrow_forwardThe following are structural diagrams of a selection of newly discovered amino acids. OH -の-CHs NH HO C-OH NH, AN-CH CH2 CH2 OH Ho NH, C=0 a) Select 1 amino acid. Redraw it. Label the alpha carbon and circle/highlight the entire backbone of the amino acid. b) The amino acids are part of a channel protein embedded in the cell membrane. Choose 2 amino acids (from above) that you would expect to find within the interior/middle of the cell membrane. Draw the formation of the dipeptide using the 2 amino acids you selected. Identify the other products formed in the reaction.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Biology (MindTap Course List)BiologyISBN:9781337392938Author:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. BergPublisher:Cengage Learning
Biology (MindTap Course List)
Biology
ISBN:9781337392938
Author:Eldra Solomon, Charles Martin, Diana W. Martin, Linda R. Berg
Publisher:Cengage Learning
Metabolic Pathways; Author: Wisc-Online;https://www.youtube.com/watch?v=m61bQYio9ys;License: Standard Youtube License