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This graphic shows two amino acids being transformed by a dehydration synthesis reaction to form a covalent peptide bond plus 1 water molecule(s).
This graphic shows two amino acids being transformed by a dehydration synthesis reaction to form a covalent peptide bond plus 1 water molecule(s).
Match the amino acid to its unique properties.
Match the amino acid to its unique properties.
methionine = is the first amino acid in any newly-made protein glycine = Smallest -R group tryptophan = Largest -R group
Match the amino acid to its unique properties.
Match the amino acid to its unique properties.
tyrosine = carries iodine to the thyriod where it is made into thyriod hormone cysteine = forms disulfide bonds
=
Below are some fatty acids commonly found in foods. Classify each fatty acid as saturated, monounsaturated, or polyunsaturated.
Below are some fatty acids commonly found in foods. Classify each fatty acid as saturated, monounsaturated, or polyunsaturated.
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Below are some fatty acids commonly found in foods. Classify each fatty acid as saturated, monounsaturated, or polyunsaturated.
Below are some fatty acids commonly found in foods. Classify each fatty acid as saturated, monounsaturated, or polyunsaturated.
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Coconut oil is about 48% lauric acid, 16% myristic acid, and 10% palmitic acid. All of these acids are 1_____. and therefore we expect that coconut oil will be a
2_____. at room temperature.
Coconut oil is about 48% lauric acid, 16% myristic acid, and 10% palmitic acid. All of these acids are 1_____. and therefore we expect that coconut oil will be a 2_____. at room temperature.
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Butterfat is about 31% palmitic acid. Therefore, butter is high in 1____. fat.
Butterfat is about 24% oleic acid. Oleic acid is a
2____.fat.
Butterfat is about 31% palmitic acid. Therefore, butter is high in 1____. fat. Butterfat is about 24% oleic acid. Oleic acid is a 2____.fat.
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Oleic acid is a 1_____.fatty acid.
Palmitic acid is a 2____. fatty acid.
Linoleic acid is a 3____.fatty acid.
Oleic acid is a 1_____.fatty acid.
Palmitic acid is a 2____. fatty acid.
Linoleic acid is a 3____.fatty acid.
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Refer to the diagrams of fatty acids in foods in question 1.
Which fatty acid has the highest degree of unsaturation?
Refer to the diagrams of fatty acids in foods in question 1.
Which fatty acid has the highest degree of unsaturation?
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Which of the fatty acids are saturated?
Which of the fatty acids are saturated?
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This reaction scheme shows an example of glycerol and three fatty acids being transformed by a 1____. reaction which results in the creation of a triglyceride and 2_____. water molecules.
This reaction scheme shows an example of glycerol and three fatty acids being transformed by a 1____. reaction which results in the creation of a triglyceride and 2_____. water molecules.
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The formula for N-acetylglucosamine is C8H15NO6. The formula for N-acetylgalactosamine is C8H15NO6. Therefore, N-acetylglucosamine and N-acetylgalactosamine are ______.of each other.
The formula for N-acetylglucosamine is C8H15NO6. The formula for N-acetylgalactosamine is C8H15NO6. Therefore, N-acetylglucosamine and N-acetylgalactosamine are ______.of each other.
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All the hexoses (L to R: fructose, galactose, glucose) have the formula C6H12O6. Therefore, the hexoses are _______ of each other.
All the hexoses (L to R: fructose, galactose, glucose) have the formula C6H12O6. Therefore, the hexoses are _______ of each other.
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Classify these monosaccharides as pentoses (five carbon sugars) or hexoses (six carbon sugars).
Classify these monosaccharides as pentoses (five carbon sugars) or hexoses (six carbon sugars).
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Classify these monosaccharides as pentoses (five carbon sugars) or hexoses (six carbon sugars).
Classify these monosaccharides as pentoses (five carbon sugars) or hexoses (six carbon sugars).
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Match the monosaccharide with its unique properties.
Match the monosaccharide with its unique properties.
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Match the monosaccharide with its unique properties.
Match the monosaccharide with its unique properties.
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Study Notes
Amino Acids and Peptide Bonds
- Dehydration synthesis creates a covalent peptide bond between amino acids, releasing one water molecule.
- Understanding the unique properties of each amino acid is crucial when studying their roles in proteins.
Fatty Acids Classification
- Fatty acids are classified as saturated, monounsaturated, or polyunsaturated based on their chemical structure.
- Coconut oil consists of approximately 48% lauric acid, 16% myristic acid, and 10% palmitic acid; all these acids are saturated fats, thus coconut oil remains solid at room temperature.
- Butterfat is about 31% palmitic acid, indicating it is high in saturated fat.
- Butterfat, with around 24% oleic acid, identifies oleic acid as a monounsaturated fat.
- Palmitic acid is categorized as a saturated fatty acid.
- Linoleic acid is classified as a polyunsaturated fatty acid, important for human health.
Unsaturation in Fatty Acids
- The fatty acid with the highest degree of unsaturation is typically expected among polyunsaturated fatty acids, such as linoleic acid.
- Saturated fatty acids do not have double bonds between carbon atoms; examples include palmitic, myristic, and lauric acids.
Triglyceride Formation
- Glycerol and three fatty acids undergo a condensation reaction, resulting in the formation of a triglyceride and three water molecules.
Structural Similarities in Carbohydrates
- N-acetylglucosamine and N-acetylgalactosamine share the same molecular formula (C8H15NO6), making them isomers of each other.
- All hexoses, including fructose, galactose, and glucose, have the same molecular formula (C6H12O6), indicating they are also isomers.
Classification of Monosaccharides
- Monosaccharides can be classified into pentoses (five carbon sugars) and hexoses (six carbon sugars) based on their carbon count.
- Identifying the unique properties of each monosaccharide helps in understanding their biological roles.
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Description
This quiz explores the process of dehydration synthesis in the formation of peptide bonds between amino acids. Understand how the reaction occurs and the significance of the water molecule produced during this critical biochemical reaction. Test your knowledge of protein synthesis and structure.
