Campbell Biology: Concepts & Connections, Books a la Carte Plus Mastering Biology with eText -- Access Card Package (8th Edition)
8th Edition
ISBN: 9780133909029
Author: Jane B. Reece, Martha R. Taylor, Eric J. Simon, Jean L. Dickey, Kelly A. Hogan
Publisher: PEARSON
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Chapter 3, Problem 17TYK
SCIENTIFIC THINKING Another aspect of the Nurses’ Health Study introduced in Module 3.9 looked at the percentage of change in the risk of coronary heart disease associated with substituting one dietary component for another. These results estimated that replacement of 5% of energy from saturated fat in the diet with unsaturated fats would reduce the risk of heart disease by 42%, and that the replacement of 2% of energy from trans fat with unsaturated fats would reduce the risk by 53%. Explain what these numbers mean.
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Food faddists often make exaggerated claims about certain types of food. For instance, some promoters of weight-loss diets claim that carbohydrate (for example, rice) is harmful and should be omitted from the diet or intake of carbohydrate significantly reduced. There is a saying that “fats burn in the fire of carbohydrates”. What is the meaning of this? What would be the effect of a significant reduction in carbohydrate intake on the utilization of fats for energy? Cite the biochemical mechanisms that support your answer.
Fats and oils are both triglycerides. Which description(s) below are true regarding the difference(s) between fats and oils?
Fats and oils are both triglycerides. Which description(s) below are true regarding the difference(s) between fats and oils?
Steroid
All statements are true except A.
Fats are solid at room temperature because they are saturated triglycerides.
Fats are produced by animals and oils by plants.
Oils are liquid at room temperature because they are unsaturated triglycerides.
Fats and oils have the same properties and characteristics and are not different from one another.
In comparison to glycogen, fats can provide more energy for the body per carbon atom. Why?
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Fats are more oxidized than glycogen
2.
Fats are more reduced than glycogen
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Fats are larger molecules than glycogen
4.
Fats are more polar than glycogen
Chapter 3 Solutions
Campbell Biology: Concepts & Connections, Books a la Carte Plus Mastering Biology with eText -- Access Card Package (8th Edition)
Ch. 3 - Complete the following table to help you review...Ch. 3 - A glucose molecule is to starch as (Explain your...Ch. 3 - What makes a fatty acid an acid? a. It does not...Ch. 3 - Prob. 4TYKCh. 3 - Of the following functional groups, which is/are...Ch. 3 - Prob. 6TYKCh. 3 - Prob. 7TYKCh. 3 - Prob. 8TYKCh. 3 - Which structural level of a protein would be least...Ch. 3 - Circle and name the functional groups in this...
Ch. 3 - Most proteins are soluble in the aqueous...Ch. 3 - Sucrose is broken down in your intestine to the...Ch. 3 - The diversity of life is staggering. Yet the...Ch. 3 - How can a cell make many different kinds of...Ch. 3 - Given that the function of egg yolk is to nourish...Ch. 3 - Enzymes usually function best at an optimal pH and...Ch. 3 - SCIENTIFIC THINKING Another aspect of the Nurses...
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