BKP CH 16 | Quizlet

One mole of sucrose, C12H22O11, contains _________________ molecules of sucrose.

Under anaerobic conditions, lactate is produced from _________________.

As a result of digestion, carbohydrates fall apart and form ___________________. a.) monosaccharides b.) fatty acids c.) polysaccharides d.) starch e.)   amino acids

Jordan Rubin states that _______ essential oil is the superstar for aiding _______. Choose one answer. a. clove, depression b. cinnamon, diabetes c. turmeric, depression d. wintergreen, diabetes

aining Time: 1 hour, 59 minutes, 51 seconds. estion Completion Status: Moving to another question will save this response. Question 1 esc is the only common disaccharide that is not a reducing sugar. A Moving to another question will save this response. F1 C F2 ㅁㅁ #C F3 000 000 $ F4 1: % F5 5

Patients with ____________________ will exhibit photosensitivity, red urine, fluorescent teeth and neurological symptoms.   Question 7 options:   Cushing's syndrome   porphyria   iron deficiency anemia   Kallman's disorder

Rank the 3 compounds from lowest to highest melting point and explain this ranking  (in 2 – 3 sentences) in terms of bonds and intermolecular forces: C6H12O6, KI, C19H19N7O6. I am stuck on explaining the intermolecular forces. Please help.              ______fructose_________  <__folic acid____< _____potassium

PROCEDURES 1. Search at least five food products at home. 2. Determine the major fat component (Saturated or Unsaturated) RESULTS FOOD PRODUCTS French Fries fried using vegetable oil French Fries fried using Types of Fats Unsaturated Advantages/Disadvantages It has health benefits/It is costlier Saturated It is much cheaper/ Not healthy – fats will be deposited in veins derived from animal oil -- CONCLUSIONS

Question 20 Draw a diastereomer for the following monosaccharide. Upload your answer in the last question. ÇH,OH H- -HO- HO H H- -O- ČH,OH Edit View Insert Format Tools Table Paragraph v B IUA 12pt v O words MacBook Pro

I. Enzymes are globular proteins II. Enzymes react with specific substrate. III. Enzymes are biodegradable substances. O All statements are correct O All statements are wrong O Statements I & II are correct. O Statements I & III are correct O Statemnets II & III are correct Dietary proteins yield amino acids and are deposited in the nitrogen pool. O True O False

Shown below is the structure of the fatty acid, lauric acid: The boxed portion is considered to be both _____ . a. hydrophilic and hydrophobic b. nonpolar and hydrophylic c. polar and hydrophobic d. polar and hydrophilic

Question 19 Draw a diastereomer for the following monosaccharide. Upload your answer in the last question. сно H- HO- H- HO- ČH2OH Edit View Insert Format Tools Table 12pt v Paragraph v I U Av D. MacBook Pro Search or type URL li #3 & 3 4 7 E Y U * 00 < CO O LO

___________ can react with ammonia to form _____________, a reaction that acts as a "gateway" for entry of nitrogen into the body.   glutamine; glutamate urea; glutamine urea; glutamate       glutamate; glutamine

Anaerobic respiration occurs in the _____________ of oxygen and produces _____________ energy (ATP) for the cell than aerobic respiration. A. absence, more B. absence, less C. presence, more D. presence, less

The role of base in hydrolysis of carboxylic acid derivatives is to: Select one: a. Provide a nucleophile b. Make the acyl carbon more electrophilic C. Abstraction of acidic proton d. None of the above

1. The base used in the saponification reaction must always contain a hydroxide ion. Why? 2. During lab section, why did the saponification reaction require the long period of stirring? 3. Do you think that the type of fat used will make a difference in the product? Why or why not?

What is a triglyceride made up of? Select one: a. Glycerol and three fatty acids. The fatty acids can all be the same or they can be different. b. Glycerol and three fatty acids. The fatty acids must all be the same. c. Glycerol and three carbohydrates. The carbohydrates must all be the same. d. Glycerol and three carbohydrates. The carbohydrates can all be the same or they can be different.

Activity 1. Carbohydrates Study the structure and answer the question below. 重重重 H. CH2OH C=0 H-C-OH H-C-OH но-с-н но-с-н но-с—н н-с-ОН H-C-OH но-с-н н-с-он н-с-он н-с-он ČH2OH ČH2OH ČH2OH Glucose Galactose Fructose 1. What are the elements you notice in the structures? 2. What do you notice with the carbon: hydrogen: oxygen (C: H: O) ratio in each structure? (Note: To answer these count the number of C, H, and O in the structure. 3. Now, look at the structure below. a. Did you see any similarities with the three structures? b. Do they have same kind of elements? c. What differences did you noticed with their structures? A. В. CH,OH ÇHOH ÇHOH 0- O. H H. OH Но H. H H он OH H H но OH H OH H OH H. OH C. CH2OH CH2OH CH2OH OH OH OH ÓH ÓH

When two molecules of monosaccharides react with each other, the products are a disaccharide and O A. a lipid O B. water O C. starch O D. CO2 O E. a polysaccharide Reset Selection P Type here to search OVO

Sucrose (cane sugar) is a disaccharide. One molecule of sucrose on hydrolysis gives _________.

A 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 M

Saponification of fats needs a strong ______ to proceed to completion.  A. Halogen B. Catalyst C. Acid D. Base

5. The monomer of a carbohydrate? _________; polymer example of a carbohydrate? ______________ 6. How many rings are in a monosaccharide? _____ disaccharide? _____ polysaccharide? _____What is the most common monosaccharide? _________What is the most common polysaccharide in plants? _________; in animals? _________

1 pts Question 17 Draw the enantiomer for the following monosaccharide. Upload your answer in the last question. ҫно HOH ČH,OH Edit View Insert Format Tools Table 12pt v Paragraph v B Italic O words Question 18 1 pts MacBook Pro G Search or type URL +, #3 2$ & ( ) 3 4 7 8.

A monosaccharide is __________. a. a simple sugar containing three or more carbons b. a carbohydrate with higher molecular weight than a disaccharide c. made from amine (−NH2) and carboxylic acid (−COOH) functional groups d. a large biological molecule consisting of one or more chains of amino acids

For the disaccharide shown below answer the following questions. CH,OH H H H OH H НО H ОН HOCH, OH CH2OH H OH H a. Identify this disaccharide. Do not worry about alpha, beta, D or L notation. b. What type of glycosidic bond links the monosaccharide units together? Be sure to include alpha, beta, and numbers if appropriate and in the correct order. c. Write the names of the two monosaccharide units produced by hydrolysis of this disaccharide. Be sure to include alpha, beta, and D appropriately in the names and in the correct order.

II. Analysis 1. Answer the following questions based on the given tables. % Fatty acid by weight Fat or oil Palmitic Stearic Oleic Linoleic Lard 24.6 15.0 50.4 10.0 Olive 14.6 75.4 10.0 Peanut 8.5 6.00 51.6 26.0 Corn 6.0 2.0 44.0 48.0 1. has the highest iodine number? 2. has the lowest melting point? 3. requires the least number of moles hydrogen for complete hydrogenation? 4. would likely be solid at room temperature? 5-6. Arrange based on melting temperature (highest to lowest). _7-8. Arrange based on tendency to solidify first as temperature is decreased (slowest to fastest). _9-10. Arrange based on degree of unsaturation (highest to lowest).

Draw the structure of the major organic product(s) of the reaction CI HO You do not have to consider stereochemistry. • All carboxyl and amino groups should be drawn in the neutral form. Draw one structure per sketcher Add additional sketchers using the drop-down menu in the bottom right corner. Separate multiple products using the + sign from the drop-down menu. C. Adoi 000• [F

diabetes is a disease the body cannot maintain blood sugar (glucose) levels causing them to be high. Our bodies digest foods and breaks them down into simpler molecules, like glucose. As we know, different foods cause different glucose levels in our blood. What effect do the following have on our blood glucose levels, and why? - added sugars in foods - carbs (think starchy foods)

Q1- Describe micro and macro nutrients with examples.  Q2- Write short note for any two of Carbohydrate rich foods  Q3-  Define any three of the followings: - each one worth two points  a. Food and their role in human health. b. Food safety and food security.c. Nutrients and their main classification. d. Calories.

D. Test for Proteins 1. Place a small amounts of the food samples stated above in 11 separate test tubes. 2. To each tube, add 2 mL of water and 3 mL of Biurers reagent Lavender to blue-violet color formation indicates the presence of proteins. Tabulate your result and indicate it by a positive sign (+) for the nutrients found in each food sample and a negative (-) if absent. Food Sample Test for Polysaccharide Glucose Proteins Fats Ripe Banana Unripe Banana Carrots Egg White Egg yolk Butter Potato Cheese Fruit Juice Dried Fish (Dilis) Cooked Rice Guide Questions: 1. What is the indicator reagent for each of the following organic compounds and what color change will tell you that the organic compound is present? a. ) Monosaccharides (Glucose/Fructose): b. ) Starch c.) Protein: