Essential Organic Chemistry (3rd Edition)
3rd Edition
ISBN: 9780321937711
Author: Paula Yurkanis Bruice
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 20.2, Problem 3P
Interpretation Introduction
Interpretation:
Structure for an optically inactive fat that, when hydrolysed under acidic condition gives glycerol with one equivalent lauric acid and two equivalents of stearic acid has to be identified.
Concept Introduction:
Triglycerides are compounds in which the three
Triglycerides that are solids or semisolids at room temperature are fats and liquid triglycerides are oils.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
4. The ester you drew in Question #1 has a melting point range of 32-35 °C. The methyl ester of mono-unsaturated
palmitoleic acid (IUPAC name: hexadec-9enoic acid) has a considerably lower melting point range: -0.5-+0.5 °C.
a) Explain what it means for a fatty acid to the "mono-unsaturated."
b) Illustrate your explanation by drawing the structure of the methyl ester of octadec-11-enoic acid. (Be sure to draw
the geometric stereoisomer that is commonly found in nature.)
6. Why do carbohydrates burn less calories
per gram than fatty acids?
3. A(n)
is a molecule that is synthesized in one part of the body and has an effect in a different
part.
A) fatty acid
B) enzyme
C) hormone
D) vitamin
4. DNA is a double-stranded nucleic acid that exists as a double helix. Which is responsible for
holding the double helix of DNA together?
A) Phosphodiester bonds between complementary base pairs on each strand
B) B-N-glycosidic linkages between the sugar-phosphate backbone of each strand
C) Disulfide bonds between the cysteine residues on each strand
D) Hydrogen bonding between complementary bases on each strand
5. Which type of inhibitor is most likely to bind somewhere other than an enzyme's active site?
A) competitive
B) lock and key
C) noncompetitive
D) substrate
6. The compound shown below is best classified as what type of lipid?
HO,
A) Triacylglycerol
B) Soap
C) Fatty acid
D) Wax
Chapter 20 Solutions
Essential Organic Chemistry (3rd Edition)
Ch. 20.1 - Prob. 1PCh. 20.2 - Prob. 2PCh. 20.2 - Prob. 3PCh. 20.2 - Draw the structure of an optically active fat...Ch. 20.4 - Prob. 6PCh. 20.4 - Prob. 7PCh. 20.4 - The membrane phospholipids in deer have a higher...Ch. 20.4 - Prob. 9PCh. 20.6 - Prob. 10PCh. 20.6 - Prob. 11P
Ch. 20.6 - Prob. 12PCh. 20.7 - Propose a mechanism for the biosynthesis of...Ch. 20.7 - Prob. 14PCh. 20.8 - Draw the individual 1,2-hydride and 1,2-methyl...Ch. 20.9 - Prob. 16PCh. 20 - Prob. 17PCh. 20 - Prob. 18PCh. 20 - Cardiolipins are found in heart muscles. Draw the...Ch. 20 - Prob. 20PCh. 20 - 5-Androstene-3,17-dione is isomerized to...Ch. 20 - Prob. 22PCh. 20 - Prob. 23PCh. 20 - Prob. 24PCh. 20 - Eudesmol is a sesquiterpene found in eucalyptus....
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- 1. Draw, using condensed structural formulas, all reactants and products of the saponification reaction of a triacylglycerol using NaOH. Use lauric acid, a 12-carbon saturated fatty acid found in vegetable shortening. 2. Soap can be made using a variety of different fats, oils and bases. Suppose a student wanted to make a soft, liquid soap that lathers easily. What type(s) of fat/oil and base would you recommend? How would this differ from making a solid bar of soap? 3. Vegetable oils are typically liquid at room temperature, yet Crisco (which is made of vegetable oil) is solid at room temperature. Explain why/how this is the case. 4. Explain, with the use of a diagram how soap molecules work to clean “dirt” particles. 5. Amylase is a natural enzyme found in saliva. Describe this enzyme’s function. 6. Lactose is a sugar found in milk and other dairy products. Explain how it is broken down in most individuals. Explain lactose “intolerance”.arrow_forward5. Draw the structure of a disaccharide that consists of two a-galactoses connected by an al-4 linkage.arrow_forwardTrue or False a. Stearic acid is an unsaturated fatty acid.b. Human fat has more unsaturated fatty acids than plant fats.c. Soaps and detergents form micelles when added to water.d. Soap micelles form in water by aggregating the negatively charged carboxylategroups toward the inside and the lipophilic carbon chains toward the outside of themicelle.e. The forces that drive micelle and lipid bilayer formation are the same.f. There are several stereoisomers of cholesterol found in living systems.g. Aldosterone is an androgen.h. Vitamin D precursors have the cholesterol ring system.i. Vitamin E is required for blood clotting.j. Prostaglandins are involved with the inflammatory response.arrow_forward
- V F2 # 3 E 80 F3 What is the difference between integral and peripheral proteins? $ 4 F4 R A) Integral proteins are required for the cell to function, while peripheral proteins are accessory. B) Integral proteins are found on the outside of the cell, while peripheral proteins are found on the inside of the cell. C) Integral proteins extend through the lipid bilayer, and peripheral proteins are just on the surface of the inside or outside of the cell. Question 11 of 19 D) Integral proteins are found on the inside of the cell, while peripheral proteins are found on the outside of the cell. E) Integral proteins are channel proteins and peripheral proteins act as enzymes. % 5 F5 T <6 MacBook Air F6 Y & 7 ♡ F7 U * 8 DII F8 1 ( - 9 F9 0 O F10arrow_forwardQuestion 21 Match the structures with the description NH NH CHO CH HO CH, HO HỌ CH, NICH H. ocit, CH, он он HO но- HO HO он CH2 OH >arrow_forwardWhy metals are deleterious to the stability of unsaturated fatty acids? I. They initiate free radicals which lead to autoxidation of the fatty acids II. They bind to the double bonds and create an undesirable metallic taste III. They cause the formation of dimers of two or more fatty acids which changes the melting point IV. They will solidify the unsaturated fatty acid а. I and III b. I, II, III and IV c. I only d. Il and IVarrow_forward
- 1. Draw the structure of a glucose molecule in hemiacetal (closed ring) form. Be sure to have the -OH groups in the correct orientation. What is the difference between alpha-D- glucose and beta-D-glucose? Indicate with chemical structures. α-D-Glucose B-D-Glucose 2. Why is glucose called a reducing sugar? Draw a chemical structure that clarifies your answer.arrow_forwardA Moving to another question will save this response. Question 14 esc All of the natural unsaturated fatty acids have a A Moving to another question will save this response. -1 Q F1 2 F2 W 20 #3 F3 E 000 DOD $ 4 configuration. F4 R % 5 F5 Marrow_forward4. . Fill in the blanks for the following molecule. CI H CH₂OH H CICH₂ O H OH H H OH H HO H OH H H CH₂Cl a. This molecule is a b. This molecule connects two c. They are connected by a d. Circle the glycosidic bond. saccharide. saccharide units. glycosidic bond.arrow_forward
- 7. What is one chemical test that can distinguish between ethanol and acetone. Indicate the compound that will have a positive result to the test, if there is. 8. What is one chemical test that can distinguish between maltose and sucrose. Indicate the compound that will have a positive result to the test, if there is.arrow_forwardGlucose and fructose both have the same molecular formula but they different structurally. T or Farrow_forwardWhat type of glycosidic bond is shown here? CH2OH H. H. H. OH H. OH CH2 H. HO H. H. HO H. HO. OH H. HO. a(1→6) 工 エarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
Chemistry for Today: General, Organic, and Bioche...
Chemistry
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Cengage Learning