BIOLOGY
14th Edition
ISBN: 9781265624033
Author: Mader
Publisher: MCG
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Chapter 3.3, Problem 1NS.1QC
Summary Introduction
To compare:
The chemical structure of a trans-fat and a non-trans fat.
Introduction:
Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.
Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.
Fig.1: Chemical structure of trans fat and non-trans fat.
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Chapter 3 Solutions
BIOLOGY
Ch. 3.1 - Describe the properties of a carbon atom that make...Ch. 3.1 - Explain why the substitution of a carboxyl group...Ch. 3.1 - Prob. 3CYPCh. 3.2 - Summarize the general characteristics of...Ch. 3.2 - Describe how monosaccharides are combined to form...Ch. 3.2 - Explain why humans cannot utilize the glucose in...Ch. 3.3 - Prob. 1NS.1QCCh. 3.3 - Prob. 1NS.2QCCh. 3.3 - Prob. 1NS.3QCCh. 3.3 - List the functions of triglycerides,...
Ch. 3.3 - Prob. 2CYPCh. 3.3 - Prob. 3CYPCh. 3.4 - Prob. 1CYPCh. 3.4 - Prob. 2CYPCh. 3.4 - Prob. 3CYPCh. 3.4 - Describe the consequences of incorrect protein...Ch. 3.5 - Examine how a nucleic acid stores information.Ch. 3.5 - Prob. 2CYPCh. 3.5 - Prob. 3CYPCh. 3 - Prob. 1TCCh. 3 - Prob. 2TCCh. 3 - Prob. 3TC
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