questions

Question 1

devise a method to investigate how the length of the fatty acids and the degree of saturation of the fatty acids affect the melting point of triglycerides

Answer 1

• heat (solid) samples (of the fatty acids) and measure the temperature
  at which they melt
• use fatty acids of the same chain length but with different {numbers of
  C C double bonds / degrees of saturation}
• use fatty acids of different chain length but the same {number of C C
  double bonds / saturation}
• repeat (for each fatty acid) and calculate the mean

Question 2

explain how the primary structure of a peptide hormone determines its properties

Answer 2

• (primary structure is) sequence of amino acids that determines the
  tertiary structure
• because the {amino acids / R groups} determine the {type /
  position} of the bonds - ionic, hydrogen
• polar {amino acids / R groups} need to be on the outside of the
  hormone so that it can dissolve in the (blood) plasma

Question 3

explain why the DNA base sequences coding for these three nonapeptides more variable than their amino acids sequences

Answer 3

• there are more (triplet) codes than there are amino acids
• so the code is degenerate
• therefore the same amino acids may have a different code

Question 4

devise an investigation to confirm the relative sweetness of the sugars listed in the table

Answer 4

• same concentration of sugar used
• (solution of) each sugar should be tasted by same person
• sweetness compared with sucrose solution