Campbell Biology, Books a la Carte Plus Mastering Biology with eText -- Access Card Package (10th Edition)
10th Edition
ISBN: 9780133922851
Author: Jane B. Reece, Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Robert B. Jackson
Publisher: PEARSON
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Textbook Question
Chapter 3, Problem 1TYU
Which of the following is a hydrophobic material?
(A) paper
(B) table sali
(C) wax
(D) sugar
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(c)
The figure below shows the measured osmotic pressure, II / c, against the mass concentration c
of the polymer for polymer solutions A, B, C, and D. The temperature and solvent are constant.
D
П
B
A
(i) Rank the polymers according to their molar mass.
(ii) In which polymer solution is the quality of the solvent the poorest? What type of solvent is
present in sample C? Explain your answer.
(iii) Which polymers could have the same chemical composition Explain your answer.
8) Define the following terms:
a. Hydrophobic
b. Hydrophillic
9) Describe the composition of a phospholipid and its relationship with water. Be specific
about how the different parts of a phospholipid interact with water.
Give detailed Solution with explanation needed (no need Handwritten answer
Chapter 3 Solutions
Campbell Biology, Books a la Carte Plus Mastering Biology with eText -- Access Card Package (10th Edition)
Ch. 3.1 - MAKE CONNECTIONS What is electronegativity, and...Ch. 3.1 - Why is it unlikely that two neighboring water...Ch. 3.1 - WHAT IF? What would be the effect on the...Ch. 3.2 - Prob. 1CCCh. 3.2 - Prob. 2CCCh. 3.2 - WHAT IF? A water strider (an insect that can walk...Ch. 3.2 - WHAT IF? A water strider (an insect that can walk...Ch. 3.2 - Prob. 5CCCh. 3.3 - Compared with a basic Solution at pH 9, the same...Ch. 3.3 - HCl is a strong acid that dissociates in water:...
Ch. 3.3 - Prob. 3CCCh. 3.3 - Prob. 4CCCh. 3 - DRAW IT Label a hydrogen bond and a polar...Ch. 3 - Describe how different types of solutes dissolve...Ch. 3 - Prob. 3.3CRCh. 3 - Which of the following is a hydrophobic material?...Ch. 3 - Prob. 2TYUCh. 3 - Measurements show that the pH of a particuiar lake...Ch. 3 - What is the hydroxide ion concentration of the...Ch. 3 - A slice of pizza has 500 kcal. If we could burn...Ch. 3 - DRAW IT Draw the hydration shells that form around...Ch. 3 - In agricultural areas, farmers pay close attention...Ch. 3 - EVOLUTION CONNECTION This chapter explains how the...Ch. 3 - Prob. 9TYUCh. 3 - WRITE ABOUT A THEME: ORGANIZATION Several emergent...Ch. 3 - SYNTHESIZE YOUR KNOWLEDGE How do cats drink?...
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- Which representation(s) show polymer structures that are likely to result in rigid, hard materials and those that are likely to result in flexible, stretchable, soft materials? A B D E F CI- G H Iarrow_forward17.arrow_forwardWhen phospholipids are carefully mixed with water they are observed to exhibit which of the following properties? a) Spontaneous organization into stable structures within the water environment, b) Orientation of the Phosphate parts of the molecule away from fatty acid (non-polar) environment of a bilayer, c) Hydrophilic orientation of the ionic section of the phospholipid molecules to the polar portions of the water molecules, d) All are true, e) None are true.arrow_forward
- Select all of the shared characteristics of soap and phospholipids. a). Hydrophilic head and hydrophobic tail. b). Hydrophobic hydrocarbon tail. c). Part of the molecule has only non-polar covalent bonds while part also has polar covalent bonds. d). Forms a structure that interacts with both water and fats.arrow_forwardPaper consists primarily of cellulose fibers with no specific orientation molded into a sheet. It is well known that paper loses most of its mechanical strength when it is wet with water. The loss of strength does not take place when the paper is wet with oil. Propose an explanation for this observation.arrow_forwardWheat Gluten is a substance that: a. is a complex meshwork made by the “tangling” of gliadin and glutenin proteins when mixed in the presence of water b. is a complex meshwork made by the polymerization of glucose and galactose in the presence of water c. provides the cohesion and elastic texture that allows pizza dough to be rolled into a thin sheet 18 inches in diameter d. provides the cohesion and elastic texture that allows pizza dough to capture CO2 bubbles produced by yeast fermentation e. causes starches to oxidize into vinegararrow_forward
- Match the following terms (A to F) with the statements (i – vi) below by selecting from the drop-down menus. Each choice may be used once, more than once, or not at all. A nonpolar covalent bond B polar covalent bond C ionic bond hydrogen bond E hydrophobic interaction F All of the above (1) Explains most specifically the attraction of water molecules to each other (i) Important for self-assembly of membranes (iii) Important in large biological molecules (iv) Joins backbone atoms in fatty acids (v) Easily disrupted in presence of water (vi) Important for alpha helix and beta sheet formation in proteinsarrow_forward1. What is one structural difference between: Glucose and starch (Choose one answer for the above question from A-D multiple choice) A) Glucose is a chain of 20 amino acids or less, whereas starch is a chain of up to 100 amino acids. B) Glucose is a large, complex molecule whereas starch is a small, simple molecule. C) Glucose is a small, simple molecule whereas starch is a large, complex molecule. D)Glucose is composed of short chains of unsaturated hydrocarbons whereas starch is composed of long chains of saturated hydrocarbons. 2. What is one structural difference between: Peptides and protein (Choose one answer for the above question from A-D multiple choice) A) Peptides are steroids whereas protein is a triglyceride. B) Peptides are liquid at room temperature whereas protein is solid at room temperature. C) Peptides are typically composed of less than 20 amino acids linked together whereas protein is composed of hundreds of amino acids. D) Peptides are monosaccharides…arrow_forwardthe stationaryphase is a thinlayer of silicagel or aluminaon a glass,metal or plasticplate?arrow_forward
- Part a) Explain the entropic and enthalpic arguments for micelle formation. Part b) Explain the entropic and enthalpic arguments for a bilayer formation.arrow_forwardWhich of the following statements are true about monomers and polymers?Select all that apply. -Polymers are broken down by the process of dehydration.-Monomers are building blocks for polymers.-Water is required (as a reactant) in hydrolysis.-Nucleic Acids, Phospholipids, and Polysaccharides are all examples of Polymers-Nucleotides, Monosaccharides, and Triglycerides are all examples of monomersarrow_forwardA) B) A. Name specific structure "A" B. Name specific structure "B"arrow_forward
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