1. Describe the structure of fatty acids (in general) 2. Olive oil and margarine
ID: 190337 • Letter: 1
Question
1. Describe the structure of fatty acids (in general) 2. Olive oil and margarine are both lipid-based food products. Why is olive oil liquid at room temperature and margarine solid? 3. Why are phospholipids amphipathic? 4. Which cell organelles have a double membrane? 5. What is SIMILAR between the structure of phosphoglycerides and sphingolipids? 6. What is DIFFERENT between the structure of phosphoglycerides and sphingolipids? 7. What is SIMILAR beteeen the structure of sphingolipids and glycolipids? 8. What is DIFFERENT between the structure of sphingolipids and glycolipids? 9. Are sterols amphipathic? Why or why not?Explanation / Answer
1.
Fatty acids are amphipathic molecules.
They contain a non-polar tail and a polar head.
2.
The melting point of a fatty acid depends upon its saturation/unsaturation extent.
Saturated fatty acids are solid at room temperature because they can pack closely together.
Unsaturated fatty acids are liquids at room temperature because they contain kink in their structures due to the presence of double bonds which prevent their close packing.
Olive oil contains unsaturated fatty acids.
Margarine contains saturated fatty acids.
3.
Phospholipids contain fatty acids, phosphate group attached to the glycerol moiety.
They are amphipathic in nature as they contain both no-polar as well as polar groups in the same molecule.
4.
Organelles with double membranes
1. Chloroplast
2. Mitochondria
3. Nucleus
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