Biology 1001A Study Guide - Canola, Mayonnaise, Amphiphile

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11 Jul 2014
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The first two ingredients in mayonnaise are canola oil and water. What is the third major ingredient in mayo? (eggs : provides phospholipid provides hydrophilic and hydrophobic- polar parts in water, and nonpolar parts in oil. This ingredient contains molecules that are amphiphilic", having both hydrophobic and hydrophilic regions. Fatty acids are non-polar and insoluble in water: hydrocarbon are not polar. Stearic acid?-comes from fats (prime: animal, solid at room temp, packs very tightly, not fluid) Oleic acid?-comes from plant (unsaturated fats have kins so they pack less well. At room temp, they are liquid. they are fluid) Linking three fatty acids to glycerol yields a triglyceride. Small, uncharged, polar molecules cross membranes easily. (fig 5. 12) Over evolutionary time, membrane structure became very complex. Bacteris, archaea (prokaryotes that do not have nucleus) and eukarya have common ancestor. Which of the following organisms likely contains mitochondria? (1. Bacteria prokaryotic do not have mitochondria.

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