Question

question 34 (3 points)
describe, in detail, how a glycosidic linkage is formed.

question 35 (2 points)
why do polyunsaturated fatty acids tend to be liquid at room temperature?

question 36 (2 points)
protein performs more function than either carbohydrate and lipids. what structural characteristics enables proteins to be so varied

question 37 (3 points)
write three factors which affect enzyme activities.

Explanation:

Question 34

A glycosidic linkage is formed through a condensation reaction between the anomeric carbon of a monosaccharide (either aldose or ketose) and the hydroxyl group of another molecule (which can be another monosaccharide or a non - carbohydrate molecule). A water molecule is eliminated in the process, and the bond formed is an O - glycosidic bond if oxygen is involved in linking the two groups.

Polyunsaturated fatty acids have multiple double bonds in their hydrocarbon chains. These double bonds create kinks in the chains, preventing them from packing tightly together. As a result, less energy is required to separate the molecules, leading to a lower melting point and making them liquid at room temperature.

Proteins have a complex structure with four levels: primary (amino - acid sequence), secondary (alpha - helices and beta - sheets), tertiary (3D folding), and quaternary (association of multiple polypeptide chains). The variety of amino acids with different R - groups, along with the ability to fold into diverse 3D shapes, enables proteins to have a wide range of functions.

Answer:

A glycosidic linkage is formed via a condensation reaction where the anomeric carbon of a monosaccharide reacts with a hydroxyl group of another molecule, eliminating a water molecule and creating an O - glycosidic bond.

Question 35