1. In three sentences or less, how does the definition of “lipid” differ from the types of definitions used for other biological molecules?
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1. In three sentences or less, how does the definition of “lipid” differ from the types of
definitions used for other biological molecules?
Step by step
Solved in 2 steps
- 1. Make a series (at least 3) of drawings to show the three dehydration synthesis reactions that take place between the two Fatty Acids, the Phosphate Head and the Glycerol. Show the water molecules made. a) Label the following on the completed phospholipid: hydrophilic and hydrophobic parts of the molecule, fatty acids, phosphate group, and glycerol. b) Compare the structure of the phospholipid to that of a triglyceride. How are the two molecules Similar? How are they different? 2. Use the following vocabulary to label and draw a cell membrane: cytoplasm (cell lumen) extra-cellular fluid hydrophobic hydrophilic polar head non-polar tails a) How many O-H groups are there? And are the O-H areas of sucrose polar or non-polar? b) What is the term that is used to discuss how tightly or loosely an atom's nucleus has a hold of its valence electrons?1. (a) Arrange the following lipid molecules in the order of their relative melting points. Н.С — о-С-R Н.С — о-С-R H,C -0-ć- | НС —0—С-R НС —о-с-R' НС —о-с-R" H2C -0-Ċ-R H2C -0-C-R H2C -0-ċ-R" VI VII VIII (-olx). 0-ċ-R 180 —о-с-R 18-1 cisÃ9 -ċ-R") = 18:1transA9 (b) Give your reasons for your answer. (c) On heating lipid VI with aqueous NAOH, all the ester linkages were hydrolyzed. Draw the structure of each product of the hydrolysis. (e) Giving a reason for your answer, predict what would happen to the solubility of these products in water if, after the hydrolysis, excess acid was added to the medium to acidify it.Which of the following statements regarding lipids is most accurate? 1. Lipids are synthesized by ribosomes 2. Saturated fats tend to be solid at room temperature because of the polar hydrocarbon chains 3. Saturated fats tend to be liquid at room temperature due to hydrogen bonding 4. Polyunsaturated fats tend to be liquid at room temperature due to numerous double bonds in the hydrocarbon chains 5. The empirical formula for lipids is typically C1H201
- 4. Label the below lipids as either saturated or unsaturated. HHHH H H H нн H H H. H C-C-C-C-C-C= С- с-с- С-с-с-Н H H H H H H H H H H H H H H saturated If a lipid molecule contains at least one Label the parts of the below lipid molecule. Is this a saturated or unsaturated lipid? 5. it is UNsaturated. 6. H. H. C- C- c-C -C- C-C- c-C-H H -C н н н н нн нн エー HICI HI I-0-I I-0-I1. What is one structural difference between: Glucose and starch (Choose one answer for the above question from A-D multiple choice) A) Glucose is a chain of 20 amino acids or less, whereas starch is a chain of up to 100 amino acids. B) Glucose is a large, complex molecule whereas starch is a small, simple molecule. C) Glucose is a small, simple molecule whereas starch is a large, complex molecule. D)Glucose is composed of short chains of unsaturated hydrocarbons whereas starch is composed of long chains of saturated hydrocarbons. 2. What is one structural difference between: Peptides and protein (Choose one answer for the above question from A-D multiple choice) A) Peptides are steroids whereas protein is a triglyceride. B) Peptides are liquid at room temperature whereas protein is solid at room temperature. C) Peptides are typically composed of less than 20 amino acids linked together whereas protein is composed of hundreds of amino acids. D) Peptides are monosaccharides…16. Name the type of biomolecules shown below:
- Which of the following fusion of molecules establishes the backbone of an amino acid? 1. An alpha carbon, a carboxyl/carboxylic acid group and, an amine/amino group 2. A phosphate group, an alcohol sugar like glycerol and, a saturated and an unsaturated fatty acid 3. An alpha carbon, a carboxyl/carboxylic acid group, an amine/amino group, and an R group, for example: the methyl group of the amino acid alanine 4. An alpha carbon, a carboxylic acid group, an amine/amino group and, an R group, for example: hydrogen of the amino acid glycine1. What is the chemical formula for palmitic acid and oleic acid? Which one is a saturated fat and which one is an unsaturated fat? How do you know? 2. What functional groups are involved in dehydration synthesis reactions to form a triglyceride? What is the waste product? 3. Compare the overall acidity of the molecules before and after the formation of a triglyceride. Proteins 1. What gives each amino R group its key characteristics to make it polar, non-polar, or ionic? 2. What functional groups are involved in dehydration synthesis? 3. How might the solubility of peptides be influenced by the size of the peptides? How might the R group of the amino acid influence it? 4. Would you consider the formation of a peptide bond to be an example of a neutralization reaction? Explain your reasoning.Another key component of lipids is a fatty acid. A fatty acid is recognizable by its carboxyl group. butyric acid caproic acid lauric acid 0 || -C-0-H OHHH H-O-C-C-C-C-H HHH OHHHHH Ö|||||| H-O-C-C-C-C-C-C-H ││││| HHHHH Carboxyl group OHHHHHHHHHHH H-0-C-C-C-C-C-C-C-C-C-C-C-C-H ….......... HHHHHHHHHHH a. Draw a box around the carboxyl group on each fatty acid. b. The molecular formula for butyric acid is C_H_O___. c. The molecular formula for caproic acid is C_H_O___. d. The molecular formula for lauric acid is C_H_O____
- 1. In one sentence each, how are the following bonds formed and broken in biomolecules? a) ester bonds b) amide bonds c) glycosidic bonds2. A functional protein that is approximately 110 kDa in size has all its cysteine residues joined with disulfide bonds. It has one cysteine residue per 100 amino acids. When heated at 85°C it lost activity, but when it was allowed to cool, the activity was restored? Please answer the following questions: a) How many disulfide bonds the protein has? Show how you came up with the answer. b) What is the molecular basis for the protein behavior in restoring activity?10. List 2 polysaccharides that are used for energy storage. What is interesting about the orientation/shape/bonding/architecture in these molecules?