Human Physiology
15th Edition
ISBN: 9781259864629
Author: Fox, Stuart Ira
Publisher: Mcgraw-hill Education,
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Chapter 2, Problem 29RA
Summary Introduction
To review:
The molecular weight of sucrose.
Introduction:
Sucrose is a disaccharide of two monomer units which are glucose and fructose. It is formed by the elimination of one water molecule in the dehydration synthesis reaction. Sucrose is a common sugar that is used in the kitchen. Molecular weight is the sum of the atomic masses of all atoms in a compound or molecule.
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Chapter 2 Solutions
Human Physiology
Ch. 2 - List the components of an atom and explain how...Ch. 2 - Describe the nature of nonpolar and polar covalent...Ch. 2 - Define the terms acidic, basic, acid, and base....Ch. 2 - Using chemical equations, explain how bicarbonate...Ch. 2 - Prob. 4CPCh. 2 - Describe the structural characteristic of all...Ch. 2 - Describe the characteristics of a lipid, and...Ch. 2 - Explain, in terms of dehydration synthesis and...Ch. 2 - Relate the functions of phospholipids to their...Ch. 2 - Write the general formula for an amino acid, and...
Ch. 2 - Describe and account for the different levels of...Ch. 2 - Describe the different categories of protein...Ch. 2 - Prob. 10aCPCh. 2 - Prob. 10bCPCh. 2 - Describe the structure of DNA, and explain the law...Ch. 2 - Which of these statements about atoms is true?...Ch. 2 - The bond between oxygen and hydrogen in a water...Ch. 2 - Which of these is a nonpolar covalent bond?...Ch. 2 - Solution A has a pH of 2, and solution B has a pH...Ch. 2 - Glucose is
Ch. 2 - Digestion reactions occur by means of...Ch. 2 - Carbohydrates are stored in the liver and muscles...Ch. 2 - Lecithin is
Ch. 2 - Which of these Lipids have regulatory roles in the...Ch. 2 - The tertiary structure of a protein is directly...Ch. 2 - The type of bond formed between two molecules of...Ch. 2 - The carbon-to-nitrogen bond that joins amino acids...Ch. 2 - Prob. 13RACh. 2 - Prob. 14RACh. 2 - Prob. 15RACh. 2 - Prob. 16RACh. 2 - Prob. 17RACh. 2 - Explain, in terms of dehydration synthesis and...Ch. 2 - Prob. 19RACh. 2 - Prob. 20RACh. 2 - Explain how one DNA molecule serves as a template...Ch. 2 - Prob. 22RACh. 2 - Prob. 23RACh. 2 - From the ingredients listed on a food wrapper, it...Ch. 2 - Prob. 25RACh. 2 - Prob. 26RACh. 2 - Prob. 27RACh. 2 - Prob. 28RACh. 2 - Prob. 29RACh. 2 - The molecular weight is the sum of the atomic...
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- Identify the components of an amino acid in the following diagram. (a) ______________ (b) ______________ (c) ______________ (d) ______________arrow_forwardWrite the chemical reactions of the following: (a) reaction of glucose with Fehling's (b) reaction of sucrose with Tollen's testarrow_forwardIdentify the monosaccharide represented by each of the following structures. Name each compound.arrow_forward
- Which of the following is false about cellulose?arrow_forwardOlestra has been used in certain snack foods as an alternative to fats and oils. Its structure consists of a sucrose molecule in which all free hydroxyl groups have formed esters with oleic acid (an 18-carbon monounsaturated fatty acid). Olestra molecules have no caloric value because they are exceptionally large and cannot be digested. Draw the structure of olestra. Use R-COOH as an abbreviation for oleic acid.arrow_forwardRank the following in order of increasing solubility in water (assuming that all are made with the same fatty acids): (a) triglycerides, (b) diglycerides, and (c) monoglycerides. Explain your answer in 1-2 sentences.arrow_forward
- Identify the component monosaccharides of each of the following compounds and describe the type of glycosidic linkage in each.arrow_forwardWrite the reaction equation for the formation of sucrose, indicate the bonds that connect the monosaccharides in the disaccharide. Biological value of sucrose.arrow_forwardConstruct the two enantiomeric forms/structure of the following monosaccharides and designate the handedness of each using D, L system: a. Ribulosearrow_forward
- Classify each of the following sugar pairs as enantiomers, diastereomers, epimers, or an aldose–ketose pair. a. D-erythrose and D-threose b. D-glucose and D-mannose c. D-ribose and L-ribose d. D-allose and D-galactose e. D-glyceraldehyde and dihydroxyacetonearrow_forwardA triglyceride containing fatty acid residues of Stearic, Myristic, and Arachidonic acids is reacted with NaOH in the process of Saponification. Write the complete reaction of this process with the correct formula of the reactants and products.arrow_forwardTabulate two differences between glycogen and cellulose based on the molecular structure.arrow_forward
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