Campbell Biology: Concepts & Connections (8th Edition)
8th Edition
ISBN: 9780321885326
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 6TYK
Summary Introduction
Introduction: A fat molecule is a large lipid made from glycerol and fatty acids. A fat molecule may be saturated or unsaturated depending on presence of fatty acids. A fatty acid is a long hydrocarbon molecule consisting of terminal carboxyl group. It occurs in fats and oils. A fatty acid that contains one or more double bonds in their hydrocarbon is called an ‘unsaturated fatty acid’. A fatty acid that does not contain double bonds in their hydrocarbon is called a ‘saturated fatty acid’.
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Students have asked these similar questions
A characteristic common to fat molecules is that theya. contain long chains of C–H bonds.b. are insoluble in water.c. have a glycerol backbone.d. All of these are characteristics of fats.
Which of the statements are true?
a. Triacylglycerols (triglycerides) contain ester bonds.
b. Unsaturated fats have higher melting points than saturated fats.
c. Unsaturated fats are more likely than saturated fats to be liquid at room temperature.
d. Triacylglycerols (triglycerides) always contain three identical fatty acids.
e. Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature.
Compared to olive oil, beef fat is has a higher proportion of
A. long-chain unsaturated fatty acids.
B. long-chain saturated fatty acids.
C. short-chain unsaturated fatty acids.
D. short-chain saturated fatty acids.
Chapter 3 Solutions
Campbell Biology: Concepts & Connections (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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- Which of the following statements concerning palmitic acid is INCORRECT? a. It can barely be dissolved in water. b. It is an unsaturated fatty acid. c. It is consisted of 16 carbons. d. It is a lipid.arrow_forwardWhich of the following is false about carbohydrates? a. they serve as supportive structure; and protective components in the cell walls of the bacteria and plants b. they are essential components of the genetic material c. they can act as ligands and receptors in cellular communication d. they are generally non-polar and supply the body with fat-soluble vitaminsarrow_forwardmatch each type of molecule with its characteristics: a. starch b. glycogen c. fat d. nucleotide i. stores energy in plants ii. consists of a pentose sugar, phosphate, and nitrogenous base iii. 3 fatty acids attached to a glycerol iv. a branched polysaccharide in animals select one: a. a-i, b-iii, c-ii, d-iv b. a-i, b-iv, c-iii, d-ii c. a-iii, b-iv, c-iii, d-i d. a-ii, b-iv, c-iii, d-i e. a-iv, b-i, c-ii, d-iiiarrow_forward
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