1.Why do fat molecules can pack closely together? a. "bends" b. polarity c. length d. linearity
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1.Why do fat molecules can pack closely together?
- a. "bends"
- b. polarity
- c. length
- d. linearity
2. Which one is NOT a property of glycerol?
- a. "backbone" in the simple lipid structure
- b. undergoes condensation with three molecules of fatty acids
- c. its OH groups reacts with the fatty
functional groups of fatty acids - d. it is a water-soluble ester
3. Which one has to bends in the structure?
- a. palmitic acid
- b. oleic acid
- c. linoleic acid
- d. myristic acid
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- Fatty acids in phospholipids and triacylglycerols interact with one another by (a) disulfide bridges (b) van der Waals interactions (c) covalent bonds (d) hydrogen bonds (e) fatty acids do not interact with one anotherA monosaccharide designated as an aldehyde sugar contains (a) a terminal carboxyl group (b) an internal carboxyl group (c) a terminal carbonyl group (d) an internal carbonyl group (e) a terminal carboxyl group and an internal carbonyl group1. Which one is NOT a property of glycerol? a. "backbone" in the simple lipid structure b. undergoes condensation with three molecules of fatty acids c. its OH groups reacts with the fatty functional groups of fatty acids d. it is a water-soluble ester 2. Which one has to bends in the structure? a. palmitic acid b. oleic acid c. linoleic acid d. myristic acid
- 1. These fatty acids contain no double bond along the chain. a. unsaturated fatty acid b. saturated fatty acid c. polyunsaturated fatty acid d. monounsaturated fatty acids 2. The general formula of a fatty acid when completely saturated. a. CnH2n0 b. CnH3n02 c. CnH2n02 d. CnH2n03 3. Which of the following is TRUE about trans- fatty acid? a. It is produced when unsaturated fatty acids undergone hydrogenation. b. Consumption of trans fatty acids is now known to be detrimental to health. c. Major sources includes processed product, fast food products, cakes, and other bakery products. d. All of the above 4. The melting points of even-numbered carbon fatty acids increase with chain length. Furthermore, melting point decreases according to unsaturation. a. Both statements are correct. b. The first statement is correct, but the second statement is incorrect. c. The first statement is incorrect, but the second statement is correct. d. Both statements are incorrect. 5. Which of the following…1. Which one has to bends in the structure? palmitic acid oleic acid linoleic acid myristic acid 2. Which one is NOT a property of glycerol? "backbone" in the simple lipid structure undergoes condensation with three molecules of fatty acids its OH groups reacts with the fatty functional groups of fatty acids it is a water-soluble ester 3. Why do fat molecules can pack closely together? "bends" polarity length Linearityof the following is incorrect about the sphingolipids? a. The backbone is sphingosine which has an amine group to which a fatty acid can be attac ▸ b. The sphingophospholipids have a phosphate group with an alcohol attached c. They are components of membranes Od. The cerebrosides have oligosaccharides as head groups
- 1. What biological molecule are required in the synthesis of protein( choose all that apply)? - phosphate ester - fatty acid (s) - alcohol - glycerol - amino acids 2. ATP is generated during A. Aldehyde reduction B. Alkene hydration C. Acetal synthesis D. Polysaccharide hydrolysis 3. What compound( biological classification) would be the result of protein complete hydrolysis in the mouth? A. Fatty acid and glycerol B. Monosaccharides C. Amino acids D. Disaccharide 4. The hydrophobic/ hydrophilic interaction are present in which protein structure level (s) (choose all that apply) ? - secondary - primary - tertiary -quaternary 5. Which protein structural level is/ are affected by the addition of an organic solvent isopropanol? A. Secondary B. Tertiary C. All are affected D. Quaternary1. Which of the following best describes glycogen? A. a fibrous protein that helps in maintaining cellular structure B. a storage polysaccharide found in plants C. has alpha 1-6 glyosidic bonds. D. is formed by the hydrolysis of glucose molecules. 2. Which part of an amino acid gives it its unique identity? A. the long carbon-hydrogen tails of the molecule B. the carboxyl and amino groups C. the components of its side chain D. the glycerol molecule that forms the backbone of the amino acid8. Draw and give the name of the following lipid compounds: A. a saturated fatty acid with 18 carbons B. a monounsaturated cis fatty acid with 16 carbons C. any omega-3 fatty acid D. a triglyceride that contains three esters with 14-carbon saturated fatty acids E. any corticosteroid
- What is the common structural feature of terpenes? A. All terpenes contain the isoprene unit B. Terpenes function by helping many physiological processes, such as light transducing reactions, absorption of minerals, synthetic reactions, etc. C. Terpenes have the same structure as fatty acids except for the absence of the carboxyl functional group D. Both A and B E. All of these.5. Fill in the blanks f. The possible head group of this class of lipids includes choline and sugars **...... g. Sphingolipid witha verycomplex oligosaccharide head group. h Linkage joining the fatty acid tails of most glycerophospholipids to the glycerol backbone i. Describes the behavior of the lipid tail of a membrane lipid. j. Long hydrocarbon chains with carboxylic acid groups. k. Class of lipid whose hydrophilic moiety contains PO, I. Animal lipid having a rigid sterol nucleus . m. Describes fatty acids having one or more double bonds. n The arrangement of lipids in membranes. o. Describe the behavior of the head group of a membrane lipid.1. The figure below shows the Fischer projection of an L-aldohexose. T or F O. НО H- Но H- Но- ČH2OH Naturally occurring saturated long-chain fatty acids are usually in trans- configuration. 2. T or F 3. N-acetylglucosamine is commonly found in glycosaminoglycans. T or F 4. The isoelectric point of isoleucine is lower than that of histidine. T or F 5.. At pH 7, all amino acids stop migrating in isoelectric focusing. T or F 6. The following amino acid is a L-valine. T or F СООН H-NH2 CH-CH3 CH3 7. Salting out is a process to remove salts from proteins. T or F 8. There are five carbons in a pyranose ring. T or F 9. Hydrophobic interaction can be found in protein and DNA. T or F RNA is a polymer consisting of nucleosides joined together by phosphodiester bonds. 10. T or F 11. There are 3.6 base pairs in one turn of DNA helix. T or F