Biochemistry
9th Edition
ISBN: 9781305961135
Author: Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal
Publisher: Cengage Learning
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Chapter 8, Problem 20RE
Interpretation Introduction
Interpretation:
The reason for the fact that partially hydrogenated vegetable oils are used at an extensive scale in packaged food is to be suggested.
Concept introduction:
Partially hydrogenated fats are also known as trans fats that are formed during the hydrogenation process of a saturated fatty acid.
Trans fats also occur naturally in the gut of certain animals and the food products, like milk and meat, from such animals contain trans fats.
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Students have asked these similar questions
2. Which one of the following alkenes undergoes the least exothermic
hydrogenation upon treatment with H₂/Pd?
A
B
C
D
E
6. What is the IUPAC name of the following compound?
A) (Z)-3,5,6-trimethyl-3,5-heptadiene
B) (E)-2,3,5-trimethyl-1,4-heptadiene
C) (E)-5-ethyl-2,3-dimethyl-1,5-hexadiene
D) (Z)-5-ethyl-2,3-dimethyl-1,5-hexadiene
E) (Z)-2,3,5-trimethyl-1,4-heptadiene
Consider the reaction shown.
CH2OH
Ex.
CH2
-OH
CH2-
Dihydroxyacetone phosphate glyceraldehyde 3-phosphate
The standard free-energy change (AG) for this reaction is 7.53 kJ mol-¹.
Calculate the free-energy change (AG) for this reaction at 298 K when [dihydroxyacetone phosphate] = 0.100 M and
[glyceraldehyde 3-phosphate] = 0.00300 M.
AG=
kJ mol-1
Chapter 8 Solutions
Biochemistry
Ch. 8 - RECALL Proteins, nucleic acids, and carbohydrates...Ch. 8 - RECALL What structural features do a...Ch. 8 - RECALL Draw the structure of a phosphoacylglycerol...Ch. 8 - RECALL What structural features do a sphingomyelin...Ch. 8 - RECALL You have just isolated a pure lipid that...Ch. 8 - RECALL What structural features does a...Ch. 8 - RECALL Write the structural formula for a...Ch. 8 - RECALL How does the structure of steroids differ...Ch. 8 - Prob. 9RECh. 8 - REFLECT AND APPLY Which is more hydrophilic,...
Ch. 8 - Prob. 11RECh. 8 - REFLECT AND APPLY Succulent plants from arid...Ch. 8 - REFLECT AND APPLY In the produce department of...Ch. 8 - REFLECT AND APPLY Egg yolks contain a high amount...Ch. 8 - REFLECT AND APPLY In the preparation of sauces...Ch. 8 - REFLECT AND APPLY When water birds have had their...Ch. 8 - RECALL Which of the following lipids are not found...Ch. 8 - RECALL Which of the following statements is (are)...Ch. 8 - REFLECT AND APPLY Why might some food companies...Ch. 8 - Prob. 20RECh. 8 - BIOCHEMICAL CONNECTIONS Crisco is made from...Ch. 8 - BIOCHEMICAL CONNECTIONS Why does the American...Ch. 8 - REFLECT AND APPLY In lipid bilayers, there is an...Ch. 8 - Prob. 24RECh. 8 - REFLECT AND APPLY Suggest a reason why the cell...Ch. 8 - REFLECT AND APPLY Suggest a reason why animals...Ch. 8 - REFLECT AND APPLY What is the energetic driving...Ch. 8 - Prob. 28RECh. 8 - RECALL How can fluorescence techniques be used to...Ch. 8 - Prob. 30RECh. 8 - Prob. 31RECh. 8 - REFLECT AND APPLY A membrane consists of 50%...Ch. 8 - REFLECT AND APPLY Suggest a reason why the same...Ch. 8 - REFLECTANDAPPLY Suppose that you are studying a...Ch. 8 - REFLECT AND APPLY Which statements are consistent...Ch. 8 - RECALL What role does phosphorylation of tyrosine...Ch. 8 - Prob. 37RECh. 8 - REFLECT AND APPLY Suggest a reason why inorganic...Ch. 8 - REFLECT AND APPLY Which statements are consistent...Ch. 8 - RECALL What happens to the human growth hormone...Ch. 8 - Prob. 41RECh. 8 - RECALL What is the structural relationship between...Ch. 8 - Prob. 43RECh. 8 - RECALL What are isoprene units? What do they have...Ch. 8 - Prob. 45RECh. 8 - Prob. 46RECh. 8 - Prob. 47RECh. 8 - Prob. 48RECh. 8 - Prob. 49RECh. 8 - Prob. 50RECh. 8 - REFLECT AND APPLY A health-conscious friend asks...Ch. 8 - Prob. 52RECh. 8 - Prob. 53RECh. 8 - Prob. 54RECh. 8 - REFLECT AND APPLY List two classes of compounds...Ch. 8 - BIOCHEMICAL CONNECTIONS Outline a possible...
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