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(a)What is an -amino acid? (b) How do amino acids react to

Chemistry: The Central Science | 12th Edition | ISBN: 9780321696724 | Authors: Theodore E. Brown; H. Eugene LeMay; Bruce E. Bursten; Catherine Murphy; Patrick Woodward ISBN: 9780321696724 27

Solution for problem 59E Chapter 24

Chemistry: The Central Science | 12th Edition

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Chemistry: The Central Science | 12th Edition | ISBN: 9780321696724 | Authors: Theodore E. Brown; H. Eugene LeMay; Bruce E. Bursten; Catherine Murphy; Patrick Woodward

Chemistry: The Central Science | 12th Edition

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Problem 59E

Problem 59E

(a)What is an -amino acid? (b) How do amino acids react to form proteins? (c) Draw the bond that links amino acids together in proteins. What is this called?

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Unit 3 - Macromolecules: Lipids & NucleicAcids Macromolecules: Lipids • Lipids - large molecules (not truly polymers) that don’t mix well with water. • Most heterogenous class of molecules. • Major component of cell membranes. • 3 major classes of lipids: fats, phospholipids, steroids Lipids: Fats • Fat - made from glycerol and fatty acids. Hydrophobic due to the non polar C and H bonds in the hydrocarbon chain, water molecules don’t bond with fat. • Glycerol: an alcohol with 3 carbons with a hydroxyl group each. • Fatty acids: made of a long carbon skeleton with a carboxyl group at one end with the rest being a hydrocarbon chain. • To make a fat, 3 fatty acid molecules (can be same or different) are joined to glycerol through ester linkage, creating triacylglycerol, which is non polar. • Functions: • Energy storage. • 1 gram of fat is twice as much energy as 1 gram of a polysaccharide like starch. Saturated v.s unsaturated fat • Saturated or unsaturated refers to the fatty acid’s hydrocarbon chain structure. • Saturated fat - saturated with hydrogen, no double bonds between carbon atoms to allow maximum flexibility of the molecule. • Most animal fats are saturated (e.g lard, butter) • The lack of double bonds allow the molecules to pack together. • Usually solid at room temperature. • Unsaturated fat - has double bonds with less hydrogen, often creating a “bend” or kink in the hydrocarbon chain. • Fats of plants, fish. • Referred to as oils (e.g olive oil

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Chapter 24, Problem 59E is Solved
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Textbook: Chemistry: The Central Science
Edition: 12
Author: Theodore E. Brown; H. Eugene LeMay; Bruce E. Bursten; Catherine Murphy; Patrick Woodward
ISBN: 9780321696724

This full solution covers the following key subjects: amino, Proteins, acids, draw, called. This expansive textbook survival guide covers 49 chapters, and 5471 solutions. The full step-by-step solution to problem: 59E from chapter: 24 was answered by , our top Chemistry solution expert on 04/03/17, 07:58AM. Since the solution to 59E from 24 chapter was answered, more than 329 students have viewed the full step-by-step answer. The answer to “(a)What is an -amino acid? (b) How do amino acids react to form proteins? (c) Draw the bond that links amino acids together in proteins. What is this called?” is broken down into a number of easy to follow steps, and 29 words. This textbook survival guide was created for the textbook: Chemistry: The Central Science, edition: 12. Chemistry: The Central Science was written by and is associated to the ISBN: 9780321696724.

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(a)What is an -amino acid? (b) How do amino acids react to