Is cholesterol an inherently "bad" biomolecule? Select the correct response: Yes, because it increases the risk for cardiovascular diseases. Yes, because it can cause infectious diseases.
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- 1. Melting point: what happens when the carbon chain length of fatty acids become shorter? increased melting point decrease melting point no change 2. Why do lipids with long chain fatty acids have lower saponification value? they are linear in structure, thus it is difficult to saponify they have lower number of carboxyl group per 1 gram of sample they require less amount of KOH during titration they require less HCL during back titration 3. Halogenation depends on which concept? presence of double bond in the glycerol portion presence of double bond in the fatty acid portion presence of carboxylic acid groups reactivity of potassium ionsNutrition has been one of the major problems that our country is facing most specially in this time of pandemic. As one of the trusted chemists of the Local Government Unit you were tasked to make an ideal meal plan that will serve as a “meal guide’ for families in preparing their daily meals. Your food pyramid must show the BIOMOLECULES of life for each level (GO, GROW, GLOW and FLOW foods). You must also show sample computations of carbohydrates that will take place once the specific food in the food group is digested, this is to show your audience an evidence on how important your food pyramid is. You must present your work using a multimedia presentation. In line with this task, the following must be prepared: list of biomolecules in your meal plan; (TEST 1) computation of chemical reaction that will take place once digestion happened; (TEST 2) narrative/description that will explain and convince your reader on the importance of your food pyramid. (PRESENTATION –…1. Heat enhances hydrogen bonds, ionic interaction and hydrophobic bonds among the amino residues in a protein.* 1 point The statement is CORRECT. The statement is INCORRECT. 2. Which of the following statements is TRUE for fats and oils?* Fats need more volume of bromine to reach endpoint due to higher degree of unsaturation. Oils need more volume of bromine to reach endpoint due to higher degree of unsaturation. Fats and oils need the same volume to reach endpoint due to same degree of unsaturation. None of the choices
- 5. How would the following fatty acid be characterized? HO A. short chain, saturated B. medium chain, saturated C. long chain, saturated D. short chain, unsaturated E. medium chain, unsaturated F. long chain, unsaturated1.After a meal, most dietary fat is transported to the bloodstream in particles known as -chylomicrons -high-density lipoproteins - low density lipoproteins -very-low-density lipoprotein 2.All of the following statements about linolenic acid are correct EXCEPT: -It is found in a wide variety of -foods. It is 18 carbons in length. -It is an omega-3 fatty acid. -It is essential. 3.Triglycerides perform which of the following functions in the body? -All answers are correct Provide -energy Insulation -Shock absorption 4.Which of the following is a benefit of consuming omega-3 fatty acids? -They may play a role in the prevention and treatment of heart disease. -They may decrease the risk of constipation. -Omega-3 fatty acids have less kcalories than saturated fats. -All of the answers are benefits of omega-3 fatty acids. 5.Which of the following is true about the digestion and absorption of protein? -Amino acids travel to the liver via -the portal vein. Protein digestion begins in the…1. Why is cholesterol an important steroid?
- Sphingolipids may contain Group of answer choices 1. glucose 2. glycerol 3. inositol 4. alanine 5. steroid please explainIdentify the functional groups of Statins and their derivatives, and explain the importance of these groups in treating cholesterol. I want handwritten solution....i will up vote15. Rank the solubility of the following fatty acids in water. A. C<E<B<D<F<A B. A<F<D<B<E<C C. C<E<B<F<D<A D. A<D<F<B<E<C 16. Using the same information in no. 15, rank the solubility of the fatty acids in hexane.* A. C<E<B<D<F<A B. A<F<D<B<E<C C. C<E<B<F<D<A D. A<D<F<B<E<C
- 27. Which of the following statements correctly describes the structure of a triacylglycerol? Group of answer choices a lipid that makes up much of the plasma membrane a protein with tertiary structure a molecule formed from three alcohols by dehydration reactions a lipid made with three fatty acids and glycerolIs cholesterol an inherently "bad" biomolecule? Select the correct response: A. Yes, because it increases the risk for cardiovascular diseases. B. Yes, as it can damage the nervous system, C. Yes, because it can cause infectious diseases. D. No, as it is the precursor of steroids and vitamin D. E. No, as it is the storage form of fatty acids in the body. F. No, as it is an essential major component of the cell mebrane.1. What are the differences between unsaturated and saturated fatty acids? 2. What is Biological Value (protein)? 3. What is Chemical Score (protein)? 4. What temperature is your beverage optimal for rehydration?