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 14PIAT
Summary Introduction
To review:
The process by which trans fats complicate the structure of saturated and unsaturated fats.
Introduction:
The trans fats are unsaturated fatty acids, but the physical state of the trans fats is similar to that of the saturated fatty acids. A side effect of hydrogenation is that a small percentage of oil lipids retain their double bonds, but instead of causing kinks, they straighten out the hydrocarbon chain. These are called trans fats based on the configuration of the double bond (cis bonds generate kinks, but trans bonds do not).
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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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