Modified Mastering Biology With Pearson Etext -- Standalone Access Card -- For Biological Science (7th Edition)
7th Edition
ISBN: 9780135276556
Author: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Greg Podgorski, Emily Taylor, Jeff Carmichael
Publisher: PEARSON
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Chapter 6, Problem 12PIAT
Summary Introduction
To review:
The difference between the chemical structure of saturated fats and unsaturated fats, and the physical property associated with these chemical differences.
Introduction:
Saturated fatty acids are considered as bad fat where all the carbon atoms have only single bonds, while unsaturated fat are considered as good fat where all the carbon atoms have single or more double bonds in the hydrocarbon chain. Both of these fats play a significant part in our daily diet.
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Chapter 6 Solutions
Modified Mastering Biology With Pearson Etext -- Standalone Access Card -- For Biological Science (7th Edition)
Ch. 6 - 1. How do the phospholipids in archaea differ from...Ch. 6 - If a solution surrounding a cell is hypertonic...Ch. 6 - Prob. 3TYKCh. 6 - 4. Integral membrane proteins are anchored in...Ch. 6 - 5. Cooking oil lipids consist of long, unsaturated...Ch. 6 - Prob. 6TYUCh. 6 - 7. In terms of structure, how do channel proteins...Ch. 6 - 9. PROCESS OF SCIENCE In an experiment, you create...Ch. 6 - Prob. 11PIATCh. 6 - Prob. 12PIAT
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- Starch, cellulose, and glycogen are all made up of the same repeating unit. In what way do these three substances differ from one another?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_forwardStarch can be separated into two principal polysaccharides, amylose and amylopectin. What is the major difference in structure between the two?arrow_forward
- What are the structural and functional differences between starch, glycogen, cellulose?arrow_forwardWhat are the functions of carbohydrates? Differentiate the class of carbohydrates and their chemistry Compare and contrast proteoglycans, glycoproteins, and glycosaminoglycans. Cite examples for each Give the Unique Feature and Important Function of each: Polysaccharide Chondroitin Нераrin Hyaluronate Dermatan Sulfate Keratan Sulfate Mucinarrow_forwardName two simple carbohydrates, two storage carbohydrates, and a structural carbohydrate.What characteristic differences in molecular structure distinguish lipids and carbohydratesarrow_forward
- What properties do all monosaccharides have?arrow_forwardWhat physical property distinguishes a lipid from a protein, carbohydrate, and nucleic acid?arrow_forwardDescribe the differences between saturated fatty acids and unsaturated fatty acids in terms of their chemical structures. What is a polyunsaturated fatty acidarrow_forward
- What noncovalent interactions (covered in Section 8.2) hold lipid molecules together? Are these forces generally weak or strong? Why do lipids not mix readily with water?arrow_forwardWhat is meant by a glycoform ?arrow_forwardSaturated fatty acids are called "saturated" because they are saturated with what component? C, H, or double bonds?arrow_forward
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