Mang kanor
Sorry this was the whole question but it wouldn't fit.Calculate the mass of H2O produced by metabolism of 1.6 kg of fat, assuming the fat consists entirely of tristearin C57H110O6, a typical animal fat, and assuming that during metabolism, tristearin reacts with O2 to form only CO2 and H2O.
The functional groups of furfural are an aldehyde group and an aromatic ring.
A kenopentose has a ketone functional group attatched to a monosaccharide that contains all hydroxyl functional groups.
The functional groups attached to novestrol are:AlcoholMethylAlkyne
There are several functional groups in Taxol, including ester, benzene ring, hydroxyl, and amide groups.
The molecular formula for tristearin is C57H110O6. Another name for tristearin is glycerol tristearate. This is an odorless powder that is insoluble in water.
Tristearin is a type of triglyceride which is found in hard fat deposits. The chemical equation for the action of pancreatin on tristearin is triglyceride + 2H2O --> 2HO(O=C)C17H35 + monoglyceride.
Functional
there are two functional groups in an aldoheptose: hydroxyl and aldehyde.
Vanillin contain as functional groups ether, hydoxyl and aldehyde.
The functional groups of furfural are an aldehyde group and an aromatic ring.
Sorry this was the whole question but it wouldn't fit.Calculate the mass of H2O produced by metabolism of 1.6 kg of fat, assuming the fat consists entirely of tristearin C57H110O6, a typical animal fat, and assuming that during metabolism, tristearin reacts with O2 to form only CO2 and H2O.
A kenopentose has a ketone functional group attatched to a monosaccharide that contains all hydroxyl functional groups.
The functional groups attached to novestrol are:AlcoholMethylAlkyne
There are several functional groups in Taxol, including ester, benzene ring, hydroxyl, and amide groups.
The main functional groups in butter are esters (found in triglycerides, which make up the majority of the fat content), hydroxyl groups (from glycerol), and carboxyl groups (found in fatty acids). Butter also contains small amounts of other functional groups such as alcohols and aldehydes, contributing to its flavor and aroma.
The functional groups involved in forming disulfide bonds are sulfhydral (-SH) groups.