Package: Loose Leaf for Organic Chemistry with Biological Topics with Connect Access Card
Package: Loose Leaf for Organic Chemistry with Biological Topics with Connect Access Card
5th Edition
ISBN: 9781260170405
Author: SMITH
Publisher: MCG
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Concept explainers

Carbohydrates
Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.
Starch
Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.
Mutarotation
The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of th…
L Sugar
A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotat…
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Chapter 31, Problem 31.21P
Interpretation Introduction

Interpretation: The possible constitutional isomers of as triacylglycerol formed from one mole of each palmitic acid, oleic and linoleic acid are to be drawn and the stereogenic centers are to be located in each constitutional isomer.

Concept introduction: Triacylglycerols are a type of lipids. They are composed of three fatty acids and glycerol. Simple triacylglycerol contains three same fatty acids while mixed triacylglycerol contains two or more different fatty acids. They are also known as triglycerides.

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Chapter 31 Solutions

Package: Loose Leaf for Organic Chemistry with Biological Topics with Connect Access Card

Ch. 31 - Problem 31.1 One component of jojoba oil is a wax...Ch. 31 - Problem 31.2 How would you expect the melting...Ch. 31 - Problem 31.3 Draw the products formed when...Ch. 31 - Problem 31.4 The main fatty acid component of the...Ch. 31 - Prob. 31.5PCh. 31 - Problem 31.6 Draw the structure of a lecithin...Ch. 31 - Prob. 31.7PCh. 31 - Problem 31.8 Why are phospholipids, but not...Ch. 31 - Problem 31.9 Explain why regularly ingesting a...Ch. 31 - Problem 31.10 Locate the isoprene units in each...
Ch. 31 - Problem 31.11 Locate the isoprene units in...Ch. 31 - Problem 31.12 Write a stepwise mechanism for the...Ch. 31 - Prob. 31.13PCh. 31 - Prob. 31.14PCh. 31 - Prob. 31.15PCh. 31 - Prob. 31.16PCh. 31 - 31.17 Locate the isoprene units in each...Ch. 31 - Prob. 31.18PCh. 31 - Prob. 31.19PCh. 31 - Prob. 31.20PCh. 31 - Prob. 31.21PCh. 31 - 31.22 What is the structure of an optically...Ch. 31 - Prob. 31.23PCh. 31 - 31.24 Draw the structure of the following...Ch. 31 - Prob. 31.25PCh. 31 - Locate the isoprene units in each compound. a. e....Ch. 31 - 31.27 Classify each terpene and terpenoid in...Ch. 31 - 31.38 Draw the products formed when cholesterol is...Ch. 31 - 31.29 An isoprene unit can be thought of as having...Ch. 31 - 31.30 Draw a stepwise mechanism for the conversion...Ch. 31 - Prob. 31.31PCh. 31 - Prob. 31.32PCh. 31 - Draw three-dimensional structures f or each...Ch. 31 - Prob. 31.34PCh. 31 - Prob. 31.35PCh. 31 - Prob. 31.36PCh. 31 - Prob. 31.37PCh. 31 - 31.38 Draw the products formed when cholesterol is...Ch. 31 - 31.39 Draw a stepwise mechanism for the following...Ch. 31 - 31.40 Draw a stepwise mechanism for the following...Ch. 31 - Prob. 31.41P
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