Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
8th Edition
ISBN: 9780134015187
Author: John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher: PEARSON
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Textbook Question
Chapter 28.7, Problem 28.14KCP
Identify the
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Classify each of the fatty acid below in the ways indicated.
What is the type of designation (SFA, MUFA, or PUFA) for this fatty acid?
On the basis of carbon chain length and degree of unsaturation, what is the numerical shorthand designation for this fatty acid?
To which “omega” family of fatty acids does this fatty acid belong?
What is the “delta” designation for the carbon chain double-bond locations for this fatty acid?
Are all the amino-acids soluble in water? Explain why?
Chapter 28 Solutions
Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
Ch. 28.1 - While thinking about how a messenger molecule and...Ch. 28.2 - Prob. 28.2PCh. 28.2 - Prob. 28.3PCh. 28.2 - Prob. 28.4PCh. 28.3 - Prob. 28.5PCh. 28.3 - Prob. 28.6KCPCh. 28.4 - Prob. 28.7PCh. 28.4 - Look at the structure of thyroxine shown earlier...Ch. 28.4 - Prob. 28.1CIAPCh. 28.4 - Prob. 28.2CIAP
Ch. 28.4 - Prob. 28.9PCh. 28.5 - Prob. 25.10PCh. 28.6 - Prob. 28.11PCh. 28.6 - Prob. 28.12PCh. 28.6 - Prob. 28.13KCPCh. 28.7 - Identify the functional groups present in THC. Is...Ch. 28.7 - Prob. 28.15KCPCh. 28 - Prob. 28.16UKCCh. 28 - Prob. 28.17UKCCh. 28 - Prob. 28.18UKCCh. 28 - Prob. 28.19UKCCh. 28 - Prob. 28.20UKCCh. 28 - Prob. 28.21UKCCh. 28 - Prob. 28.22APCh. 28 - Prob. 28.23APCh. 28 - Prob. 28.24APCh. 28 - Prob. 28.25APCh. 28 - Prob. 28.26APCh. 28 - Prob. 28.27APCh. 28 - Prob. 28.28APCh. 28 - Prob. 28.29APCh. 28 - Prob. 28.30APCh. 28 - Prob. 28.31APCh. 28 - Prob. 28.32APCh. 28 - Prob. 28.34APCh. 28 - Prob. 28.35APCh. 28 - Prob. 28.36APCh. 28 - Prob. 28.37APCh. 28 - How does epinephrine reach its target tissues?Ch. 28 - Prob. 28.39APCh. 28 - Prob. 28.40APCh. 28 - Prob. 28.41APCh. 28 - Prob. 28.42APCh. 28 - What enzyme catalyzes hydrolysis of the second...Ch. 28 - Prob. 28.44APCh. 28 - Prob. 28.45APCh. 28 - Prob. 28.46APCh. 28 - Prob. 28.47APCh. 28 - Prob. 28.48APCh. 28 - Prob. 28.49APCh. 28 - Prob. 28.50APCh. 28 - Prob. 28.51APCh. 28 - Prob. 28.52APCh. 28 - Prob. 28.53APCh. 28 - Prob. 28.54APCh. 28 - Prob. 28.55APCh. 28 - Prob. 28.56APCh. 28 - Prob. 28.57APCh. 28 - Prob. 28.58APCh. 28 - Prob. 28.59APCh. 28 - Prob. 28.60APCh. 28 - Prob. 28.62APCh. 28 - Prob. 28.63APCh. 28 - Prob. 28.64APCh. 28 - Prob. 28.65APCh. 28 - Prob. 28.66APCh. 28 - Prob. 28.67APCh. 28 - Prob. 28.68APCh. 28 - Prob. 28.69APCh. 28 - Prob. 28.70APCh. 28 - Prob. 28.71APCh. 28 - Prob. 28.72APCh. 28 - Prob. 28.73APCh. 28 - Prob. 28.74APCh. 28 - Prob. 28.75APCh. 28 - Prob. 28.76APCh. 28 - Why do we have brain receptors that respond to...Ch. 28 - Prob. 28.78APCh. 28 - Prob. 28.79APCh. 28 - Prob. 28.80APCh. 28 - Prob. 28.81APCh. 28 - Prob. 28.82APCh. 28 - Prob. 28.83CPCh. 28 - Prob. 28.84CPCh. 28 - Prob. 28.85CPCh. 28 - Prob. 28.86CPCh. 28 - Prob. 28.87CPCh. 28 - Prob. 28.88CPCh. 28 - Prob. 28.89CPCh. 28 - Prob. 28.90CPCh. 28 - Prob. 28.91CPCh. 28 - Prob. 28.92CPCh. 28 - Prob. 28.93CPCh. 28 - Prob. 28.94GPCh. 28 - Prob. 28.95GP
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- Why does increasing carbon chain length decrease water solubility for fatty acids?arrow_forwardWhat are the typical fatty acid chains found in phosphoglycerides, and why do their carbon atom counts vary by multiples of two?arrow_forwardDescribe the four functional groups of carbon 2 based on a typical saturated fatty acid.arrow_forward
- Homocystinuria is caused by a defect in cystathionine beta-synthase (or 13-synthase), which leads to an accumulation of homocysteine in the blood. This accumulation causes symptoms such as a tall, thin frame, flushed cheeks, and osteoporosis (thinning of the bones). These individuals should limit their intake of proteins that contain methionine, such as egg whites. Using your understanding of biochemistry, explain why people with Homocystinuria should not consume egg whites and other such proteins.arrow_forwardSome amino acids are synthesized by replacing the keto group (CO) of an organic acid known as an α-keto acid with an amino group (CNH+3). Identify the amino acids that can be produced this way from the following α-keto acids:arrow_forwardWhy double bonds of fatty acids in our body are generally in cis for?arrow_forward
- Describe the structure of triacylglycerol (TAG) and explain the hydrolysis of TAG.arrow_forwarda)This type of lipid is a complex mixture of esters of long-chain carboxylic acids and long- chain alcohols. b)The number of double bonds present in the metabolic precursor of all prostaglandins. please identify the unknowns. thank you.arrow_forwardA frequently recommended treatment for hiccups is to hold one’s breath. The resulting condition, hypoventilation, causes buildup of carbon dioxide in the lungs. Predict the effect on the ph blood. Sketch the structure and explain why lactose is a reducing sugar, whereas sucrose is not. Predict the predominant ionized forms of the following amino acids at ph 7 glutamic acid, leucine, threonine, histidine, and arginine. Sketch the structures. Suggest an explanation for the observation that when proteins are chemically modified so that specific side chains have a different chemical nature, these proteins cannot be denatured reversibly. What is the main function of enzymes? Provide an example.arrow_forward
- Consider 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_forwardFigure 1 shows the melting temperature vs chain length of stearic acid, i.e. octadecanoic acid. 90 80 - Stearic acid 70 60 40 30 Room temperature 20 10 -10 -20 4 6 8 10 12 14 16 18 20 22 24 Number of carbon atoms Figure 1 (i) What is the appearance of stearic acid at room temperature? (ii) Where would the melting temperatures of the following fatty acids, oleic acid (cis-9- Octadecenoic), linoleic acid (cis,cis-9,12-Octadecadienoic), and linolenic acid (All cis- 9,12,15-Octadecatrienoic), fall on the Figure 1? Plot and indicate their relative locations. Briefly explain why. Temperature ("C)arrow_forwardIs the statement "elongation is the process of introducing double bond in fatty acid", correct?arrow_forward
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