1. The three major components of food are carbohydrates, proteins, and fats (tri
ID: 1036283 • Letter: 1
Question
1. The three major components of food are carbohydrates, proteins, and fats (triacylglycerols, phospholipids, and sterols mostly). After digestion, some are broken down into component molecules with the result just before entering the bloodstream being: carbohydrates -> monosaccharides, proteins ? amino acids, and fats (triacylglycerols and sterols) ? glycerol, fatty acids, triacylglycerols, and sterols. Which of these component parts are readily soluble in the bloodstream and which are not? Explain and be specific. [0.25 pts per box] Component MoleculeBloodstream solubilityExplanation monosaccharides amino acids glycerolExplanation / Answer
Biochemistry
Monosaccarides : soluble in blood stream
These are highly polar molecules (-OH groups) and thus in blood stream which is a polar aqueous medium, the compounds are soluble.
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amino acids : soluble in blood stream
These are highly polar molecules (-NH2 and -COOH groups) and thus in blood stream which is a polar aqueous medium, the compounds are soluble
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glycerol : soluble in blood stream
These are highly polar molecules (-OH groups) and thus in blood stream which is a polar aqueous medium, the compounds are soluble
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fatty acids : minimal solubility
These are having large hydrocarbon chain, which makes it non-polar and therefore are minimally soluble.
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triacylglycerols : not soluble in blood stream
These are having large hydrocarbon chain and ester functionality, which makes it non-polar and therefore are not-soluble.
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sterols : not soluble in blood stream
These are having large hydrocarbon chain, which makes it non-polar and therefore are not soluble.
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Solubility rules : polar compound dissolves in polar solvent. Non-polar compounds dissolve in non-polar solvents
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