all fatty acids contain a _____ chain of carbon atoms with a ______group. Saturated fatty acids...
<Chapter 15 Problem 15.5 Part A Describe some similarities and differences in the structures of a saturated fatty acid and an unsaturated fatty acid. Drag the terms on the left to the appropriate blanks on the right to complete the sentences. Reset Help one or more double bonds group. Saturated chain of carbon atoms with a All fatty acids contain a long fatty acids contain unsaturated fatty acids contain only carbon-carbon single bonds carbonyl one or more triple bonds carboxylic...
with regards to fatty acids, if you wanted to convert a saturated fatty acid into an unsaturated fatty acid, what structural change would need to be introduced? a) addition of a double ionic bond between two carbon atoms b) addition of a double covalent bond between two carbon atoms c) removal of a double ionic bond between two carbon atoms d) removal of a double covalent bond between two carbon atoms
Determine whether each description applies to saturated or unsaturated fatty acids. More likely to be solid at room temperature Choose.... More likely to be liquid at room temperature Choose... Contain carbon-carbon double bonds Choose. Contain no carbon-carbon double bonds Choose...
Unsaturated fatty acids are often classified according to the number of carbon atoms between the terminal methyl carbon (the omega carbon) and the closest double bond to the methyl end of the chain. An omega-3 fatty acid, for example, would have a double bond in position 3 counting from the methyl end of the molecule. Identify which omega class each fatty acid belongs to.
Unsaturated fatty acids have lower melting points than saturated fatty acids because A. they have fewer hydrogen atoms B. They have more hydrogen atoms C. their molecules fit closely together D. the cis double bonds give them an irregular shape E. the trans double bonds give them an irregular shape
Unsaturated fatty acids have lower melting points than saturated fatty acids because A. they have fewer hydrogen atoms B. They have more hydrogen atoms C. their molecules fit closely together D. the cis double bonds give them an irregular shape E. the trans double bonds give them an irregular shape
points each) 1. Saturated fatty acids contain carbon - carbon double bonds. True False 2. The citric acid cycle generates the most energy in metabolism. True False 3. Glycolysis results in a net energy gain of 2 ATP and 2 NADH. True False 4. Complex Il in the electron transport chain is part of the citric acid cycle. True False Complete the following statements with high, low, increase or decrease. Each word may be used multiple times. Each blank is...
Omega-6 fatty acids are: O A form of saturated fatty acids O Contain a double bond at the third omega carbon O Synthesized in the liver Help to regulate the constriction of blood vessels Omega-6 and omega-3 fatty acids are both polyunsaturated fatty acids that are essential to the human body. However, along with the chemical structures previously discussed, there are additional differences between the two essential fatty acids (EFAs). In the table, choose whether each statement concerns omega-3 or...
Which of the statements are true? Fats that contain more unsaturated fatty acid residues than saturated fatty acid residues are more likely to be liquid at room temperature. Tracleucerols (triglycerides) always contain three identical fatty acids. Unsaturated fats have higher melting points than saturated fats. Triacylglycerols (triglycerides) are composed of fatty acid residues and glycerol. Unsaturated fats are more likely than saturated fats to be liquid at room temperature.
Juliana Etienne ; blanni Saint Jean Page 117 of 147 Stephanie Florant Sci 122 L'ab9 Lipids Pre-lab study questions 1. Lipids are a group of molecules that can be divided into five major subgroups based on their Structure and function in the body. Give the specific name to each of the following lipid subgroups: fatty acids ; long chain hydrocarbons with a carboxyl groups. parts of Triglycerides and phospholipids : critical mediators of immune response fat and oil in food...