Table of Contents
Why do oils melt at a lower temperature than fats?
The poorer packing in oils makes London dispersion forces between the oil molecules weaker than between fat molecules. Less heat energy is needed to separate oil molecules, so oils have lower melting points than fats.
Which amino acid would when incorporated into a polypeptide chain not at the N or C terminus make the charge of the polypeptide more positive?
Which of the following amino acids would, when incorporated into a polypeptide chain (not at the N or C terminus), make the charge of the polypeptide more positive? Arginine.
What class of biological macromolecules does cholesterol most likely belong to?
MacromoleculeBasic Formula, key featuresExamplesLipidsC:H:O Greater than 2:1 H:O (carboxyl group)Butter, oil, cholesterol, beeswaxCarbohydratesC:H:O 1:2:1Glucose, Fructose, Starch, Glycogen, CelluloseNucleic AcidsCHONP pentose, nitrogenous base, phosphateDNA, RNA1 more row
Why are the melting points of oils lower than those of fats?
The intermolecular interactions are much weaker than saturated molecules. As a result, the melting points are much lower for unsaturated fatty acids.
Which has higher melting point oil or fat?
Oils generally have melting point than saturated fats, hence remain at room temperature. Video Solution: Oils generally have melting point than saturated fats, hence remain at room temperature.
Why do oils and fats melt over a range of temperatures?
Why do oils and fats melt over a range of temperatures? Oils and fats are both made up of lipid molecules. Their differences in melting temperature arise from their structural differences. Lipid molecules have a polar, carboxylic head and a nonpolar hydrocarbon tail.
Does fat melt at low temperature?
The melting point of visceral fat was 30xb0 Cu201335xb0 C. In the more peripheric parts the melting points were lower. At the foot melting points of from 0xb0 Cu201310xb0 C were often found, in 11 out of 15 persons the melting point was below 10xb0 C. Measurements of the temperatures at men’s feet show that low temperatures often occur.
What does N and C-terminal determine in a polypeptide chain?
A peptide has two ends: the end with a free amino group is called the N-terminal amino acid residue.The end with a free carboxyl group is called the C-terminal amino acid residue. Peptides are named from the N-terminal acid residue to the C-terminal amino acid.
Do amino acids add to N-terminus or C-terminus?
This correlates the translation direction to the text direction, because when a protein is translated from messenger RNA, it is created from the N-terminus to the C-terminus, as amino acids are added to the carboxyl end of the protein.
What does an amino acid need to be incorporated into a polypeptide?
To form polypeptides and proteins, amino acids are joined together by peptide bonds, in which the amino or NH2 of one amino acid bonds to the carboxyl (acid) or COOH group of another amino acid.
What functional groups are found at the N-terminus and the C-terminus of a polypeptide?
A protein may be composed of more than one polypeptide. What functional groups are found at the N-terminus and the C-terminus of a polypeptide? A carboxyl group is at the C-terminus.An amino group is at the N-terminus.
In which group of macromolecules do fats oils and cholesterol belong?
7Fats and Other Lipids. Lipids are compounds that are insoluble in water but are soluble in organic solvents such as ether and chloroform. Lipids that are important to our discussion include fats and oils (triglycerides or triacyglycerols), fatty acids, phospholipids, and cholesterol.
What are the 4 macromolecules?
A large, organic molecule such as carbohydrates, lipids, proteins, and nucleic acids.
What is a biological macromolecule?
Biological macromolecules are large cellular components abundantly obtained naturally and are responsible for varieties of essential functions for the growth and survival of living organisms. There are four important classes of biological macromolecules, viz., carbohydrates, lipids, proteins, and nucleic acids.
What class of molecules does cholesterol belong to is it a hydrophobic or hydrophilic molecule?
Cholesterol, in contrast, consists of four hydrocarbon rings rather than linear hydrocarbon chains (Figure 2.9). The hydrocarbon rings are strongly hydrophobic, but the hydroxyl (OH) group attached to one end of cholesterol is weakly hydrophilic, so cholesterol is also amphipathic.
Why oils have lower melting points than fats?
The poorer packing in oils makes London dispersion forces between the oil molecules weaker than between fat molecules. Less heat energy is needed to separate oil molecules, so oils have lower melting points than fats.
Why do fats have a higher melting point?
Oils generally have melting point than saturated fats, hence remain at room temperature. Video Solution: Oils generally have melting point than saturated fats, hence remain at room temperature.
Why does oil have a lower melting point than butter?
The answer is: Mostly how saturated the chemical bonds in the fat molecule are in hydrogen atoms. The more hydrogen atoms a fatty acid has, the more u201csaturatedu201d it is, and the higher its melting temperature will be.
Which has low melting point oil or fat?
oils have lower melting point(gingely oil) hence remain as oil in winters. please explain it. Saturated fats have high melting points and they are solid at room temperature.
What is the melting point of fat and oil?
Type of FatMelting PointCoconut fat32.5xb0C-34.5xb0C (90.5xb0F-4.1xb0F)Regular margarine34xb0C (93xb0F)Butter38xb0C (100xb0F)Regular shortenings44xb0C-47xb0C (111xb0F-116xb0F)2 more rowsx26bull;10-May-2022
Does oil have the highest melting point?
FatMelt/Freeze Point TemperatureSaturated Fat %Peanut Oil37F (3C)18Palm Kernel Oil75F (24C)86Coconut Oil77F (25C)92Cocoa Butter93-100F (34 to 38C)57 to 6414 more rows
Does fat have high melting point?
Some oils and fats are liquid at room temperature, and even when kept in the fridge, like olive oil and soybean oil. By contrast, other fats have higher melting temperatures: Butter, margarine and animal fats are solid in the fridge. They become soft solids at room temperature, and melt while cooking.
Why do fats have a melting range rather than a melting point?
Answer and Explanation: A) Fats and oils melt at a range of temperatures due to the presence of double or single bonds, as well as, the length of the carbon backbone.
Why do fats have a melting range?
The answer is: Mostly how saturated the chemical bonds in the fat molecule are in hydrogen atoms. The more hydrogen atoms a fatty acid has, the more u201csaturatedu201d it is, and the higher its melting temperature will be.
What happens to fat and oil at room temperature?
Type of FatMelting PointCoconut fat32.5xb0C-34.5xb0C (90.5xb0F-4.1xb0F)Regular margarine34xb0C (93xb0F)Butter38xb0C (100xb0F)Regular shortenings44xb0C-47xb0C (111xb0F-116xb0F)2 more rowsx26bull;10-May-2022
