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Chapter 26: Problem 23

Identify the hydrophobic and hydrophilic region(s) of a triglyceride.

Short Answer

Expert verified
Answer: The hydrophilic regions of a triglyceride molecule are the glycerol backbone and the ester linkages, due to their ability to form hydrogen bonds with water molecules. The hydrophobic regions are the long hydrocarbon chains of the fatty acids, which do not interact with water molecules due to their non-polar nature.

Step by step solution

01

Identify the molecular structure of a triglyceride

A triglyceride molecule has a glycerol (3-carbon) backbone, with each carbon atom bonded to a fatty acid chain through an ester linkage (oxygen atom double bonded to a carbon atom, which is also bonded to an oxygen atom connecting it to the glycerol backbone). The fatty acid chains are long hydrocarbon chains with varying lengths and varying degrees of saturation (presence of double bonds).
02

Assess the polar and non-polar regions of the molecule

In a triglyceride, the glycerol molecule and the ester linkage form the polar (hydrophilic) region due to the presence of oxygen atoms. Oxygen atoms are highly electronegative, therefore creating polar covalent bonds when connected with hydrogen or carbon atoms in the glycerol backbone. This polar region would interact with water molecules through hydrogen bonding. The three fatty acid chains, on the other hand, are composed of long hydrocarbon chains, which are non-polar (hydrophobic) regions. These chains won't interact with water due to their lack of polarity, which results in a repulsive force between the hydrophobic chains and water molecules.
03

Identify the hydrophilic regions of a triglyceride

The hydrophilic regions of a triglyceride are the glycerol backbone and the ester linkage. These regions can form hydrogen bonds with water molecules due to the presence of polar covalent bonds involving oxygen atoms.
04

Identify the hydrophobic regions of a triglyceride

The hydrophobic regions of a triglyceride are the long hydrocarbon chains of the fatty acids. These hydrocarbon chains do not interact with water molecules due to their non-polar nature, which makes them hydrophobic. The length and saturation of these chains can affect their hydrophobic properties, with longer and more saturated chains being more hydrophobic.

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Most popular questions from this chapter

Palmitic acid (hexadecanoic acid) is the source of the hexadecyl (cetyl) group in the following compounds. Each is a mild surface-acting germicide and fungicide and is used as a topical antiseptic and disinfectant. They are examples of quaternary ammonium detergents, commonly called "quats." Cetylpyridinium chloride Benzylcetyldimethylammonium chloride (a) Cetylpyridinium chloride is prepared by treating pyridine with 1-chlorohexadecane (cetyl chloride). Show how to convert palmitic acid to cetyl chloride. (b) Benzylcetyldimethylammonium chloride is prepared by treating benzyl chloride with \(N, N\)-dimethyl-1-hexadecanamine. Show how this tertiary amine can be prepared from palmitic acid.

Draw the structural formula of a lecithin containing one molecule each of palmitic acid and linoleic acid.

Vitamin A occurs only in the animal world. \- The carotenes of the plant world are tetraterpenes \(\left(\mathrm{C}_{40}\right)\) and are cleaved, after ingestion, into vitamin \(\mathrm{A}\). \- The best-understood role of vitamin \(A\) is its participation in the visual cycle where it is used to make the photoactive component of rhodopsin, the lightsensitive pigment in our eyes.

Steroids are a group of plant and animal lipids that have a characteristic tetracyclic structure composed of three six-membered rings and one five- membered ring. \- The steroid skeleton is rigid and relatively flat owing to a common trans- antitrans-anti-trans orientation of ring fusions.

Lecithins can act as emulsifying agents. The lecithin of egg yolk, for example, is used to make mayonnaise. Identify the hydrophobic part(s) and the hydrophilic part(s) of a lecithin. Which parts interact with the oils used in making mayonnaise? Which parts interact with the water? Fat-Soluble Vitamins
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