Campbell Biology, Books a la Carte Plus Mastering Biology with eText -- Access Card Package (10th Edition)
10th Edition
ISBN: 9780133922851
Author: Jane B. Reece, Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Robert B. Jackson
Publisher: PEARSON
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Chapter 5, Problem 3TYU
Summary Introduction
Introduction: An unsaturated fatty acid has double bonds in its fatty acid chain. Monounsaturated fats contain single double bonds and polyunsaturated fats contain two or more double bonds.
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State whether each of the following constituents typifies a fat, an oil, or both. (a) saturated fatty acids (b) unsaturated fatty acids (c) glycerol (d) ester linkages
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b) Glycerophospholipids and sphingolipids form membranes but triacylglycerols do not. Why?
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Chapter 5 Solutions
Campbell Biology, Books a la Carte Plus Mastering Biology with eText -- Access Card Package (10th Edition)
Ch. 5.1 - What are the four main classes of large biological...Ch. 5.1 - How many molecules of water are needed to...Ch. 5.1 - WHAT IF? If you eat a piece of fish, what...Ch. 5.2 - Write the formula for a monosaccharide that has...Ch. 5.2 - Prob. 2CCCh. 5.2 - WHAT IF? After a cow is given antibiotics to...Ch. 5.3 - Compare the structure of a fat (triglyceride) with...Ch. 5.3 - Why are human sex hormones considered lipids?Ch. 5.3 - Prob. 3CCCh. 5.4 - What parts of a polypeptide participate in the...
Ch. 5.4 - Prob. 2CCCh. 5.4 - WHAT IF? Where would you expect a polypeptide...Ch. 5.5 - Prob. 1CCCh. 5.5 - DRAW IT In a DNA double helix, a region along one...Ch. 5.6 - How would sequencing the entire genome of an...Ch. 5.6 - Given the function of DNA, why would you expect...Ch. 5 - What is the fundamental basis for the differences...Ch. 5 - Compare the composition, structure, and function...Ch. 5 - Why are lipids not considered to be polymers or...Ch. 5 - Explain the basis for the great diversity of...Ch. 5 - What role does complementary base pairing play in...Ch. 5 - Prob. 5.6CRCh. 5 - Prob. 1TYUCh. 5 - The enzyme amylase can break glycosidic linkages...Ch. 5 - Prob. 3TYUCh. 5 - The structural level of a protein least affected...Ch. 5 - Enzymes that break down DNA catalyze the...Ch. 5 - The molecular formula for glucose is C6H12O6. What...Ch. 5 - Which of the following pairs of base sequences...Ch. 5 - Construct a table that organizes the following...Ch. 5 - Prob. 9TYUCh. 5 - EVOLUTION CONNECTION Comparisons of amino acid...Ch. 5 - SCIENTIFIC INQUIRY Suppose you are a research...Ch. 5 - WRITE ABOUT A THEME: ORGANIZATION Proteins, which...Ch. 5 - SYNTHESIZE YOUR KNOWLEDGE Given that the function...
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- Which of statement/s is/are true? Palmitoleic and oleic acids are unsaturated fatty acids Stearic and Linoleic acids are an 18 carbon fatty acid chain Linoleic and lauric acids are saturated fatty acids Palmitic and palmitoleic acids are polyunsaturated fatty acids A) All statements are correct B) Statement 1 and 2 are both correct C) Statement 3 and 4 are both correct D) All statements are incorrect Which statement is correct? A) Animal triacylglycerols are liquids while vegetable triacylglycerols are solid at ambient temperatures. B) Animal fats contain more unsaturated fatty acid units than saturated fatty acids. C) Melting points of animal fats are lower than the melting points of vegetable oils. D) Vegetable oils contain more unsaturated fatty acids units than saturated fatty acids. What makes lipids/fats hydrophobic? A) their long carbon skeleton B) the carboxyl group at one end of the molecule C) the glycerol moiety D) presence of relatively…arrow_forwardAs the smallest unit of lipids is a glycerol, whereas, the amino acid is the smallest unit for protein, there are two questions (1) identify which molecule connects together two amino acids and (2) explain if there is a need to connect two different lipids, explain why.arrow_forwardMost animal fats are solid at room temperature, whereas plant and fish oils tend to be liquid. Both contain fatty acids. Can you predict which type of fat contains saturated fatty acids, and which type contains unsaturated fatty acids?arrow_forward
- What do all fats have in common? A) they all have identical hydrocarbon chains B) they are acidic C) they are all unsaturated molecules D) they are all formed from glycerol E) all of the above (I know it is not A, because I got it wrong. Need to know the correct answer for study purposes. Thanks in advance!)arrow_forwardThe lipid(s) used as the basis of vitamin D, sex hormones, and bile salts is/are (a) triglycerides, (b) cholesterol, (c) phospholipids, (d) prostaglandinarrow_forwardA phospholipid is a biomolecule composed of a phosphate group that is bonded to two lipid chains. Which of the following correctly describes the nature of those two components? (a) The phosphate group is hydrophobic, and the lipid chains are hydrophilic. (b) Both the phosphate group and the lipid chains are hydrophilic. (c) Both the phosphate group and the lipid chains are hydrophobic. (d) The phosphate group is hydrophilic, and the lipid chains are hydrophobic.arrow_forward
- Which of the following properties of lipids makes it hard to digest? (A) Their molecules need an acidic environment before being broken down by the body. (B) Their molecules require proper folding before being absorbed by the body. (C) They are water insoluble and must be emulsified before absorption by the body. (D) They consist of carbon, hydrogen, and oxygen atoms that are too complex to be broken down by the body.arrow_forwardFILL IN THE BLANK AND CIRCLE FOR (ACTIVE/INACTIVE) WHICH ONE 1. ……… is the building unit of the protein and they are attached together by ……. A bond which is formed beetweeb the amino group and ……… group of amino acids, then water molecules is released. 2. The lipid consists of ……. And 3 fatty acids, while the bulding unit of the DNA and RNA is the nucleotide, and they are connected by the ……………….. 3. The bolus is passing from the ………. To the ……….. , but the cyme consists of the duodenum it becomes ( active/inactive) in the stomach but when it is released in the duodenum it becomes (active/inactive) and it stimulates the release of ………. And ……….arrow_forwardWhy does dari creme exist in a solid form at a normal room temperature? Magnolia Pinipili ng MAPILING ina DARICREME Classic 0% Trans Fat Formyed with 4D&E PREMIUM MARGARINE CHOLESTEROL-FREE FOOD Keep Refrigeraed (2-10 C) Net Wt. 200g (7.05 oz) Philippine Market #OnlineShop in TOKYOarrow_forward
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