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Time Taken:0:06:15 Hunter Ramey: Attempt 1 Question 1 (10 points) Match the following. hydrogenation...
Drag the appropriate labels to their respective targets. Note: not all labels will be used. Reset...
Drag the appropriate labels to their respective targets. Note: not all labels will be used. Reset Help lower soap the process of converting unsaturated fats into saturated fats higher the melting points of saturated fats compared to unsaturated fats insoluble in water a source of most saturated fats hydrolysis a characteristic common to most lipids plants the product of reacting a triacylglycerol with a strong base and water animals hydrogenation
Match the following. Drag the appropriate labels to their respective targets. Note: not all labels will...
Match the following. Drag the appropriate labels to their respective targets. Note: not all labels will be used. insoluble in water higher the process of converting unsaturated fats into saturated fats lower the melting points of saturated fats compared to unsaturated fats hydrolysis a source of most saturated fats animals a characteristic common to most lipids plants the product of reacting a triacylglycerol with a strong base and water hydrogenation soap Submit Request Answer Synthesis of cholesterol and bile salts...
Question 1 (1 point) In this lab you will attempt to hydrolyze the triacylglycerols ("fat") found...
Question 1 (1 point) In this lab you will attempt to hydrolyze the triacylglycerols ("fat") found in milk. What are the expected products for this hydrolysis? triacylglcerol and fatty acids fatty acids and glycerol glycerol and water water and triglycerides Question 2 (1 point) In this lab you will attempt to hydrolyze the triacylglycerols ("fat") found in milk. If hydrolysis is successful, what will happen to the pH of the milk solution? pH will increase pH will decrease OpH will...
Question 5 (1 point) The six test tubes will be in a water bath for 40...
Question 5 (1 point) The six test tubes will be in a water bath for 40 minutes at what temperature range? 30-35 °C 35-40 °C O 30-40 °C 040-45 °C Question 1 (0.5 points) Whole milk contains more fat than skim milk. True False Question 2 (0.5 points) Whole milk, when hydrolyzed, can produce more fatty acids than skim milk can. True False Question 3 (0.5 points) Simple lipids can be hydrolyzed. True False Question 4 (0.5 points) Fatty acids...
1. Which of the following statements describes lipids? A) Lipids all have the steroid backbone. B)...
1. Which of the following statements describes lipids? A) Lipids all have the steroid backbone. B) The body stores excess calories as lipids. C) Lipids are insoluble in water, but soluble in nonpolar solvents. D) Lipids are soluble in water, but insoluble in nonpolar solvents. E) Lipids are insoluble in all solvents 2. Which of the following type of molecule is not a lipid? A) amino acid B) triglyceride C) phospholipid D) steroid E) eicosanoid 3. Which type of lipid...
QUESTION 1 Match the following terms with their definitions. - A. ...
QUESTION 1 Match the following terms with their definitions. - A. B. C. D. E. F. G. H. I. J. K. Nonpolar, does not interact with water - A. B. C. D. E. F. G. H. ...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d)...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
Drag the appropriate labels to their respective targets. Note: not all labels will be used. Reset Help lower soap the process of converting unsaturated fats into saturated fats higher the melting points of saturated fats compared to unsaturated fats insoluble in water a source of most saturated fats hydrolysis a characteristic common to most lipids plants the product of reacting a triacylglycerol with a strong base and water animals hydrogenation
Match the following. Drag the appropriate labels to their respective targets. Note: not all labels will be used. insoluble in water higher the process of converting unsaturated fats into saturated fats lower the melting points of saturated fats compared to unsaturated fats hydrolysis a source of most saturated fats animals a characteristic common to most lipids plants the product of reacting a triacylglycerol with a strong base and water hydrogenation soap Submit Request Answer Synthesis of cholesterol and bile salts...
Question 1 (1 point) In this lab you will attempt to hydrolyze the triacylglycerols ("fat") found in milk. What are the expected products for this hydrolysis? triacylglcerol and fatty acids fatty acids and glycerol glycerol and water water and triglycerides Question 2 (1 point) In this lab you will attempt to hydrolyze the triacylglycerols ("fat") found in milk. If hydrolysis is successful, what will happen to the pH of the milk solution? pH will increase pH will decrease OpH will...
Question 5 (1 point) The six test tubes will be in a water bath for 40 minutes at what temperature range? 30-35 °C 35-40 °C O 30-40 °C 040-45 °C Question 1 (0.5 points) Whole milk contains more fat than skim milk. True False Question 2 (0.5 points) Whole milk, when hydrolyzed, can produce more fatty acids than skim milk can. True False Question 3 (0.5 points) Simple lipids can be hydrolyzed. True False Question 4 (0.5 points) Fatty acids...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
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