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2. How do oils and fats differ?
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- 4. Discuss how the structural/chemical properties of fat affect its physical characteristics and stability. How do these different properties impact health and wellness? Give examples.5. Arrange the following fatty acids in order from lowest melting point to highest: myristic acid, arachidonic acid, linolenic acid, stearic acid, oleic acid. What do the highest have in common? What do the lowest have in common? 6. There are a wide range of oils and fats used in the culinary arts. Arrange the following in order from least saturated to most saturated: corn oil, lard, butter, canola oil, olive oil, coconut oil.1. What are the three major classes of carbohydrates? Describe each in one sentence
- 1. a. Explain why the melting point of palmitic acid (16 carbons, no double bonds) is slightly lower thanthat of stearic acid (18 carbons, no double bonds). Explain why the melting point of oleic acid (18carbons, one double bond) is lower than that of stearic acid b. A mixture of lipids containing phosphatidic acid, cholesterol, testosterone, phosphatidylserine, andphosphatidylethanolamine was applied to a hydrophobic interaction chromatography column. Thecolumn was washed with a high salt buffer, and the lipids were then eluted with decreasing saltconcentrations. In what order would the lipids be eluted from the column? Explain your answer.5. One student has got 300 g of carbohydrates and 50 g of proteins with dinner, another – 300 g of carbohydrates and 50 g of fats. Both did not carry out any physical activity. Explain the difference in the lipoprotein composition in their blood one hour after the meal. For the answer: a) name all types of lipoproteins and describe their structure and functions; b) draw, the schemes explaining the difference in the lipoprotcin formation in both students; c) name the methods used for lipoproteins analysis of serum blood; d) draw the scheme of electrophoresis of serum lipoproteins for both students.5. One student has got 300 g of carbohydrates and 50 g of proteins with dinner, another - 300 g of carbohydrates and 50 g of fats. Both did not carry out any physical activity. Explain the difference in the lipoprotein composition in their blood one hour after the meal. For the answer: a) name all types of lipoproteins and describe their structure and functions; b) draw, the schemes explaining the difference in the lipoprotein formation in both students; c) name the methods used for lipoproteins analysis of serum blood; d) draw the scheme of electrophoresis of serum lipoproteins for both students.
- Help me5. Thin layer chromatography separates lipids in the following order: A hydroxylated lipids, then carboxylated lipids, then aminated lipids B. carboxylated lipids, then hydroxylated lipids, then aminated lipids C triglycerides, then phosphatidyl-choline then phosphatidyl-inositol D. triglycerides, then phosphatidyl-inositol, then phosphatidyl-choline E. phosphatidyl-choline, then triglycerides, then phosphatidyl-inositol8. Which of the following fatty acids is an essential omega-3-fatty acids? * 11 14 17 9 10 1213 15 16 18 3 omega Option 1 Он 12 CH3 O Option 2
- 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. Why are cellulose strands better as a structural carbohydrate? 2. Why is tertiary structure important when describing the function of proteins? 3. What are some nutrition choices recommended by Health Canada when comparing two similar food products?9) HO Part B. Carbohydrate, lipid, protein, or nucleic acid? Name that structure! Based on the rules you developed in Part A, identify the compounds below (and on the following page) as carbohydrates, lipids, amino acids, polypeptides, or nucleic acids. In addition, indicate whether each is likely to be polar or nonpolar, hydrophilic or hydrophobic. NH₂ ОН H 1) H-6-OH I H - C - OH I CH₂OH H - C - OH I Н CH₂ 2) HN-C-C-о- I II но -0. HC-N ОН = H C-N || CH H HH нн H OH H нн H CH H | | II I I 3) H-N-C- C - N- C - C - N— C - C - OH I II | II | || но но HO CH₂OH 0=C17H35 ОН о 0 || 0=C₁7H35 → H-C-0-C-C₁7H35 0 || H-C-0-C-C17H35 НО НО 8) NH2-C-NH-CH2-CH2-CH2-CH ОН 0 НО 6) HgC-CH2-CH2—СН2—СН2-СН2-СН2-СН2-CH2-C C-C17H35 OH CH3 0- C=0 I H || H - C - O - C-CH35 I CH₂ I NH3 I Н // 0 OH 0 I 7) HO-P-0-СН2,0- ОН Н Н. H-N 0 Н CH₂OH CH₂OH -0. ОН OH ОН 5.338-K ОН ОН Н N Н ОН ОН нянн H | | | | 10) H-C-C-с-с-с | | | | \! он он он он