FUND.OF GEN CHEM CHAP 1-13 W/ACCESS
16th Edition
ISBN: 9781323406038
Author: McMurry
Publisher: PEARSON C
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Chapter 23.5, Problem 23.16P
Interpretation Introduction
Interpretation:
The terms applied to the compound has to be shown.
Concept introduction:
Lipids:
Lipids are insoluble in water but soluble in organic solvents. These lipids are important component of livings cells along with the carbohydrates and proteins.
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Draw the following Lipids in:
A) Condensed (detailed) Structure,
B) its Block Diagram.C) Show/Indicate the type of linkages per structure (put an arrow).
3) Glycerophospholipid (use glycerol, 2 stearic acid, phosphate, and serine for its amino alcohol)
One or more of the compounds shown below will satisfy each of the following
statements. Not all compounds may be used; some may be used twice. Put the
number(s) in the blank.
(1) Found in chitin.
(2) An L-saccharide.
(3) The first residue attached to asparagine in N-linked glycans.
(4) A uronic acid.
(5) A ketose.
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CH,OH
C=0
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Draw the following Lipids in:
A) Condensed (detailed) Structure,
B) its Block Diagram.C) Show/Indicate the type of linkages per structure (put an arrow).
2) Triacylglycerol (use glycerol, 3 fatty acids consisting of stearic acid, palmitic acid, and linolenic acid);
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
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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
- Draw the following Lipids in: A) Condensed (detailed) Structure, B) its Block Diagram. C) Show/Indicate the type of linkages per structure (put an arrow). 5) Glycosphingolipid/Sphingoglycolipid (use sphingosine, stearic acid, and D-galactose);arrow_forwardWhat would happen to the structure of a monosaccharide the presence of water? * A.) Turn from acyclic to cyclic B.) Turn from cyclic to acyclic (open-chain) C.) Get hydrated D.) Get Dehydrated O E.) None of the given choicesarrow_forwardUronic acids are another class compound for carbohydrates. a) Describe the structural difference between glucose and glucouronic acid (in either the Fischer or Haworth form) b) Describe the saccharide units and glycosidic bonding found in hyaluronic acid.arrow_forward
- The correct systematic name for the fatty acid below is: a) 3 octadecatrienoic acid b) 9 octadecatrienoic acid c) 3,6,9 octadecatrienoic acid d) 9,12,15 octadecatrienoic acid e) None of the abovearrow_forwardDraw the following Lipids in A) Condensed (detailed) Structure, B) its Block Diagram.C) Show/Indicate the type of linkages per structure (put an arrow) 1) Triacylglycerol (use glycerol, 3 fatty acids consisting of stearic acid, palmitic acid, and linolenic acid);2) Glycerophospholipid (use glycerol, 2 stearic acid, phosphate, and serine for its amino alcohol);3) Sphingolipid/Sphingophospholipid (use sphingosine, myristic acid, phosphate, and choline for amino alcohol); 4) Glycosphingolipid/Sphingoglycolipid (use sphingosine, stearic acid, and D-galactose); 5) Cholesterol ( use steroid fused ring system with -OH group at C3, double bond at C5, 2 methyl group at C10 & C13, and an 8-Carbon branched side chain at C17)arrow_forwardConsider olive oil, an oil with a high percentage of fat derived from oleic acid (otherwise known as cis[18:1] fatty acid). a, Explain why such a structure may allow olive oil to be one of the "healthier" oils? b, why such a structure may allow olive oil to be a liquid at room temperature, while butter and lard are solid at room temperature? c, why such a structure may cause olive oil to be prone to oxidative damage upon exposure to air and heat?arrow_forward
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