
Introduction to General, Organic and Biochemistry
11th Edition
ISBN: 9781285869759
Author: Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 30, Problem 30.45P
Interpretation Introduction
Interpretation:
The given statement should be explained:
All nutrients in excess can turn into fat, but can not be turned into carbohydrate.
Concept Introduction:
In the human body, digestion of carbohydrates, proteins and fats take place in the intestine. In the intestine they are broken down into their basic units. Here, carbohydrates as the name suggest are made up of carbon, hydrogen and oxygen. They are broken down into sugars, proteins break down into amino acids and fats into fatty acids and glycerol. Excess energy is typically converted and stored as fat.
Expert Solution & Answer

Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Draw the complete mechanism for the acid-catalyzed hydration of this alkene.
esc
田
Explanation
Check
1
888
Q
A
slock
Add/Remove step
Q
F4
F5
F6
A
བྲA
F7
$
%
5
@
4
2
3
&
6
87
Click and drag to start
drawing a structure.
© 2025 McGraw Hill LLC. All Rights Reserved. Terms of Use | Privacy Ce
W
E
R
T
Y
U
S
D
LL
G
H
IK
DD
요
F8
F9
F10
F1
*
(
8
9
0
O
P
J
K
L
Z
X
C
V
B
N
M
H
He
command
Explanation
Check
F1
H₂O
H₂
Pd
1) MCPBA
2) H3O+
1) Hg(OAc)2, H₂O
2) NaBH4
OH
CI
OH OH
OH
hydration
halohydrin formation
addition
halogenation
hydrogenation
inhalation
hydrogenation
hydration
☐ halohydrin formation
addition
halogenation
formation chelation
hydrogenation
halohydrin formation
substitution
hydration
halogenation
addition
Ohalohydrin formation
subtraction
halogenation
addition
hydrogenation
hydration
F2
80
F3
σ
F4
F5
F6
1
!
2
#
3
$
4
%
05
Q
W
&
Å
© 2025 McGraw Hill LLC. All Rights Reserved.
F7
F8
(
6
7
8
9
LU
E
R
T
Y
U
A
F9
Show the mechanism steps to obtain the lowerenergy intermediate: *see image
Chapter 30 Solutions
Introduction to General, Organic and Biochemistry
Ch. 30 - Are nutrient requirements uniform for everyone?Ch. 30 - Is banana flavoring, isopentyl acetate, a...Ch. 30 - If sodium benzoate, a food preservative, is...Ch. 30 - Prob. 30.4PCh. 30 - Prob. 30.5PCh. 30 - Prob. 30.6PCh. 30 - Prob. 30.7PCh. 30 - Can a chemical that, in essence, goes through the...Ch. 30 - Prob. 30.9PCh. 30 - Prob. 30.10P
Ch. 30 - Prob. 30.11PCh. 30 - Prob. 30.12PCh. 30 - Prob. 30.13PCh. 30 - Humans cannot digest wood; termites do so with the...Ch. 30 - Prob. 30.15PCh. 30 - Prob. 30.16PCh. 30 - Prob. 30.17PCh. 30 - Which nutrient provides energy in its most...Ch. 30 - Prob. 30.19PCh. 30 - Prob. 30.20PCh. 30 - Prob. 30.21PCh. 30 - Prob. 30.22PCh. 30 - Is it possible to get a sufficient supply of...Ch. 30 - Prob. 30.24PCh. 30 - Prob. 30.25PCh. 30 - 30-26 Which one will be digested faster: (a) a raw...Ch. 30 - Prob. 30.27PCh. 30 - Prob. 30.28PCh. 30 - Prob. 30.29PCh. 30 - Prob. 30.30PCh. 30 - Prob. 30.31PCh. 30 - Prob. 30.32PCh. 30 - Prob. 30.33PCh. 30 - Prob. 30.34PCh. 30 - Prob. 30.35PCh. 30 - Prob. 30.36PCh. 30 - What are the nonspecific effects of vitamin E, C,...Ch. 30 - Prob. 30.38PCh. 30 - Prob. 30.39PCh. 30 - Prob. 30.40PCh. 30 - Prob. 30.41PCh. 30 - Why would many athletes believe that taking large...Ch. 30 - Prob. 30.43PCh. 30 - (Chemical Connections 30A) What is a...Ch. 30 - Prob. 30.45PCh. 30 - Prob. 30.46PCh. 30 - Prob. 30.47PCh. 30 - Prob. 30.48PCh. 30 - Prob. 30.49PCh. 30 - Prob. 30.50PCh. 30 - Prob. 30.51PCh. 30 - Prob. 30.52PCh. 30 - Prob. 30.53PCh. 30 - Prob. 30.54PCh. 30 - Prob. 30.55PCh. 30 - Prob. 30.56PCh. 30 - Prob. 30.57PCh. 30 - Prob. 30.58PCh. 30 - Prob. 30.59PCh. 30 - Prob. 30.60PCh. 30 - Prob. 30.61PCh. 30 - Prob. 30.62PCh. 30 - Prob. 30.63PCh. 30 - Prob. 30.64PCh. 30 - Prob. 30.65PCh. 30 - Prob. 30.66PCh. 30 - Prob. 30.67PCh. 30 - Prob. 30.68PCh. 30 - Prob. 30.69PCh. 30 - Prob. 30.70PCh. 30 - Prob. 30.71PCh. 30 - Prob. 30.72PCh. 30 - Prob. 30.73PCh. 30 - Prob. 30.74PCh. 30 - Prob. 30.75PCh. 30 - Prob. 30.76PCh. 30 - Why is it necessary to have protein in our diets?Ch. 30 - Prob. 30.78PCh. 30 - Prob. 30.79PCh. 30 - Prob. 30.80PCh. 30 - Prob. 30.81PCh. 30 - Prob. 30.82PCh. 30 - Egg yolk contains a lot of lecithin (a...Ch. 30 - Prob. 30.84PCh. 30 - Prob. 30.85PCh. 30 - Prob. 30.86P
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- Soap is made by the previous reaction *see image. The main difference between one soap and another soap isthe length (number of carbons) of the carboxylic acid. However, if a soap irritates your skin, they mostlikely used too much lye.Detergents have the same chemical structure as soaps except for the functional group. Detergentshave sulfate (R-SO4H) and phosphate (R-PO4H2) functional groups. Draw the above carboxylic acidcarbon chain but as the two variants of detergents. *see imagearrow_forwardWhat are the reactions or reagents used? *see imagearrow_forwardWhat are the reactions or reagents used? *see imagearrow_forward
- Provide the mechanism for this transformation: *see imagearrow_forwardAssign all the signals individually (please assign the red, green and blue)arrow_forwardThe two pKa values of oxalic acid are 1.25 and 3.81. Why are they not the same value? Show the protontransfer as part of your explanation. *see imagearrow_forward
- .. Give the major organic product(s) for each of the following reactions or sequences of reactions. Show ll relevant stereochemistry [3 ONLY]. A H Br 1. NaCN 2 NaOH, H₂O, heat 3. H3O+ B. CH₂COOH 19000 1. LiAlH4 THF, heat 2 H₂O* C. CH Br 1. NaCN, acetone 2 H3O+, heat D. Br 1. Mg. ether 3. H₂O+ 2 CO₂ E. CN 1. (CH) CHMgBr, ether 2 H₂O+arrow_forwardAssign this COSY spectrumarrow_forwardCan I please get help with this?arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Introductory Chemistry: An Active Learning Approa...ChemistryISBN:9781305079250Author:Mark S. Cracolice, Ed PetersPublisher:Cengage LearningIntroduction to General, Organic and BiochemistryChemistryISBN:9781285869759Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar TorresPublisher:Cengage LearningChemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
- Chemistry: The Molecular ScienceChemistryISBN:9781285199047Author:John W. Moore, Conrad L. StanitskiPublisher:Cengage LearningChemistry In FocusChemistryISBN:9781305084476Author:Tro, Nivaldo J., Neu, Don.Publisher:Cengage LearningGeneral, Organic, and Biological ChemistryChemistryISBN:9781285853918Author:H. Stephen StokerPublisher:Cengage Learning

Introductory Chemistry: An Active Learning Approa...
Chemistry
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Cengage Learning

Introduction to General, Organic and Biochemistry
Chemistry
ISBN:9781285869759
Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres
Publisher:Cengage Learning

Chemistry for Today: General, Organic, and Bioche...
Chemistry
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Cengage Learning

Chemistry: The Molecular Science
Chemistry
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:Cengage Learning

Chemistry In Focus
Chemistry
ISBN:9781305084476
Author:Tro, Nivaldo J., Neu, Don.
Publisher:Cengage Learning

General, Organic, and Biological Chemistry
Chemistry
ISBN:9781285853918
Author:H. Stephen Stoker
Publisher:Cengage Learning