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Phosphoric acid , 2 fatty acids and a molecule of glycerol .
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∙ 12y ago
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What are 2 common phospholipids?
Phosphoglycerides andSphingolipids
What is the function of phosphoglycerides in digestion?
The function of phosphoglycerides in digestion is to consume fatty acids. They are similar to triglycerides but only eat two types of fatty acids, phosphoric acid and glycerol.
It is also known as phosphoglycerides?
glycerophospholipids- glycerol based phospholipids
What is phosphoglycerides?
if you mean the structure, then its two fatty acids, glycerol , and phosphorylated alcohol.
What has the author Arend Jan Slotboom written?
Arend Jan Slotboom has written: 'Application of lipolytic enzymes in the synthesis of monoacyl phosphoglycerides and plasmalogens' -- subject(s): Lipolytic enzymes, Phospholipids
What is a cell membrane made off and why?
It is made of phospholipids (phosphoglycerides, sphingolipids), cholesterol and it can contain a lot of membrane-associated proteins.Phospholipides (phosphoglycerides, sphingolipids) form a lipid bi-layer, where non-polar moieties (long hydrophobic "tails") are faced inwards, whereas polar "heads" (mostly phosphates, alcohol derivatives or other polar components) are turned outwards. Main components of cell membrane are Phosphatidylserine PS and Phosphatidylcholine PC. Membranes with lots of PS are generally thicker compared to those of PC. Cholesterol can increase the thickness of membrane too and it also causes it to be less fragile.Membrane can have membrane proteins on its surface (lipid or GPI anchored) or other proteins going through it (transmembrane). These proteins are unequally distributed on a membrane, thus forming membrane microdomains of variable composition or forming an "polarity" of a membrane - some proteins or lipids are specific to cytoplasmic or extracellular surface of a membrane.
Can ozone remove insecticide and pesticide from our food?
Depending on how you apply the ozone, ozone does destroy most insecticides and pesticides, colors, fats, vitamins, proteins, amino acids... basically any useful consitituents of food. If applied as a surface treatment, to is fine for decontamination, since it decays back to oxygen. But if this stuff is deep in the food, say uptaken by plant roots, or ingested by the animal whose tissue is food, you are stuck with it. Your best hope is cooking, which will break down these compounds to something more benign... and with it some of the nutrition in the food. It is the price of having a population 10 - 100 times more than Nature can support without use of these or similar chemicals.
What is a lipid composed of?
Without simplification, lipids are composed of One acid head and One hydrocarbon tail. Lipids are found in two main classes: Oils are from Plant sources and are liquid at room temperature [dog-legged unsaturated lipids - they stack like broken toothpicks] while Fats are from animal sources and are solid at room temperature [straight chained saturated lipids - they stack easily and solidly like straight toothpicks]. With Elemental simplification; Carbon and Oxygen are in the Acid, with Carbon and Hydrogen [and the occasional C=C double unsaturated double bond or two] are in the Tail. Tail monomers are -CH2- there may be anywhere from 13 of these monomers up to 28 of them!
