Biology
12th Edition
ISBN: 9781260494570
Author: Raven, Peter
Publisher: MCGRAW-HILL HIGHER EDUCATION
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Textbook Question
Chapter 3, Problem 8U
A triglyceride is a form of _______ composed of ___________.
a. lipid; fatty acids and glucose
b. lipid; fatty acids and glycerol
c. carbohydrate; fatty acids
d. lipid; cholesterol
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Which of the following lipids is used for energy storage?
A. glycolipids
B. glycerophospholipids
C. sphingolipids
D. triacylglycerols
Which of the following is NOT essential fatty acids?
A. Omega-3 fatty acid
B. Alpha-linoleic acid
C. Linoleic acid
D. Saturated fatty acid
________groups are the “acid” part of amino acids and fatty acids. a. Hydroxyl (OH) c. Methyl (CH3) b. Carboxyl (COOH) d. Phosphate (PO4)
Chapter 3 Solutions
Biology
Ch. 3.1 - Describe the relationship between functional...Ch. 3.1 - Recognize the different kinds of isomers.Ch. 3.1 - Prob. 3LOCh. 3.2 - Prob. 1LOCh. 3.2 - Prob. 2LOCh. 3.3 - Prob. 1LOCh. 3.3 - Prob. 2LOCh. 3.3 - Prob. 3LOCh. 3.3 - Prob. 4LOCh. 3.4 - Prob. 1LO
Ch. 3.4 - Prob. 2LOCh. 3.4 - Prob. 3LOCh. 3.5 - Prob. 1LOCh. 3.5 - Prob. 2LOCh. 3.5 - Prob. 3LOCh. 3 - Prob. 1UCh. 3 - Why are carbohydrates important molecules for...Ch. 3 - Plant cells store energy in the form of ______,...Ch. 3 - Prob. 4UCh. 3 - A molecule of DNA or RNA is a polymer of a....Ch. 3 - Prob. 6UCh. 3 - What monomers make up a protein? a....Ch. 3 - A triglyceride is a form of _______ composed of...Ch. 3 - You can use starch or glycogen as an energy...Ch. 3 - Which of the following is NOT a difference between...Ch. 3 - Prob. 3ACh. 3 - A mutation that alters a single amino acid within...Ch. 3 - Two different proteins have the same domain in...Ch. 3 - What aspect of triglyceride structure accounts for...Ch. 3 - The spontaneous formation of a lipid bilayer in an...Ch. 3 - Prob. 1SCh. 3 - Hydrogen bonds and hydrophobic interactions each...Ch. 3 - Prob. 3S
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- α-linolenic acid has a lower melting point than ___________ because, although they have the same number of carbons, the former is an unsaturated fatty acid whereas the the latter is a saturated fatty acid. A. palmitic acid B. stearic acid C. oleic acid D. linoleic acid E. arachidonic acidarrow_forwardWhich of the following polysaccharides is a component of the extracellular matrix and connective tissue? a. glycogen b. hyaluronic acid c. chitin d. cellulosearrow_forward______ are monomers that form polymers called _______. a. Nucleotides; nucleic acids b. Amino acids; nucleic acids c. Monoglycerides; triglycerides d. Carbohydrates; monosaccharidesarrow_forward
- Which of these is a disaccharide Select one: a. Fructose b. Amylopectin c. Cellulose d. Sucrosearrow_forwardWhich of the following is not a saturated fatty acid? A. Linoleic acid B. Caproic acid C. Myristic acid D. Palmitic acidarrow_forwardWhich of the following lipid types is the least polar? A. Sphingolipids B. Gangliosides C. Glycerophospholipids D. Triacylglycerolsarrow_forward
- Which of the following is NOT a major function of lipids? A. components of steroid hormones B. storage of genetic information C. components of cell membranes D. long-term energy storagearrow_forwardList an important function of each of these types of lipids.a. triglycerides c. waxesb. phospholipids d. steroidsarrow_forwardVitamin A is derived from which of the following? A. cholesterol B. terpenes C. beta-carotene D. cholesterol E. Arachidonic acidarrow_forward
- All of the following are examples of monounsaturated fatty acids except A. Palmitoleic acid B. Oleic acid C. Elaidic acid D. Linoleic acidarrow_forwardWhich 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 statements about cholesterol is TRUE? A. Cholesterol has a multiple carbon-rings structure B. Cholesterol is a water-soluble nutrient C. Food that are high in cholesterol tend to be low in saturated fat D. Because cholesterol is not essential to our body, the FDA recommends keeping your cholesterol intake to an absolute minimumarrow_forward
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