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the oxidation of a lipid is the process of converting a _____ into a ____. a....
Question 9 4 pts The outer surface of a micelle is and the inner area is O greasy, nongreasy o nonpolar, polar O polar, nonpolar Question 10 3 pts The oxidation of a lipid is the process of converting a into a O unsaturated acyl tall, saturated acyl tall o long acyl tail short acyltall O short acyl tall, long acyl tail
1. Lets compare two lipid bilayer systems: one composed of phospholipids having saturated acyl chains 20 carbons in length, and the other having acyl chains of the same length but with cis double bonds at C-5, C-8, C-11 and C-14. a. Lets assume that all of the head-groups are phosphatidylethanolamine. Draw a representative lipid from each bilayer system. b. Which lipid bilayer system will have the highest Tm? Explain.
this type of fatty acid is classified as Question 18 18. This type of fatty acid is classified as: a). polyunsaturated b). mono saturated c). mono unsaturated 19. This type of fat is classified as: a) poly saturated b) tri unsaturated c) poly unsaturated d) unsaturated e) saturated 20. Identify the class of lipid to which the following molecule belongs. 1. a) fatty acid 2.b) triglyceride 3. c) wax 4.d) glycerophospholipid H.C-o HC-0 H,C- 21. Hydrophilic head Aqueous solution "Hydrophobic...
The lipid in the diet that most profoundly raises serum cholesterol level is? Saturated fat mono unsaturated fat poly unsaturated fat cholesterol
Which of the following enzymes are required for the oxidation of unsaturated FA? A) acyl-CoA dehydrogenase B) 2,4-Dienoyl-CoA reductase C) enoyl-CoA isomerase D)All of the listed responses are correct.
Which of the following compound(s) will readily undergo addition and oxidation reactions? a. Saturated hydrocarbons b. Unsaturated hydrocarbons c. Aromatic compounds a b a & b c Which of the following compound(s) are characterized by substitution reactions? a. Saturated hydrocarbons b. Unsaturated hydrocarbons c. Aromatic compounds a b c none of these
How does oxidation of a saturated fatty acid differ from the oxidation of an unsaturated fatty acid?
plz help Time Taken:0:06:15 Hunter Ramey: Attempt 1 Question 1 (10 points) Match the following. hydrogenation 1. The second component of triacylglycerols beside glycerol. higher 2. a lipid that cannot be hydrolyzed lower 3. the functional group of triacylglycerols ester 4 a fatty acid with at least one double bond animals 5. the process of converting unsaturated fats into saturated fats fatty acids unsaturated 6. the melting points of saturated fats compared to unsaturated fats hydrolysis 7. a source of...
Describe the 3 stages in lipid oxidation (oxidative rancidity). Discuss the effects of storage time on the lipid oxidation for the chicken meatball sandwich. Discuss the effects of the CDAE, ascorbic acid & BHA-BHT on the extend of lipid oxidation. How do each of these compounds function? Which treatment would you expect to have the greatest off-flavor? Discuss why. (Note: clove buds extraction was deodorized) Provide other methods to minimize the lipid oxidation in chicken meatball. Lipid oxidation (mg MDA/kg...
40.Fatty acid synthase is an enzyme in the lipid metabolism pathway, that: A. occurs in the mitochondrion in animal cells, 2 nor Section A B. utilises NADH as an electron donor C) requires NADPH as a substrate. D. requires acetic acid as a substrate. E. consists of a single multifunctional protein in plants and bacteria. 41.One round of beta oxidation produces 1 molecule of acetyl-CoA from a saturated Acyl-CoA molecule. Which reducing equivalents are made in this process in which...