Melting Points of Lipids The melting points of a series of 18-carbon fatty acids are: stearic acid, 69.6 8C; oleic acid, 13.4 8C; linoleic acid, 25 8C; and linolenic acid, 211 8C.(a) What structural aspect of these 18-carbon fatty acids can be correlated with the melting point?(b) Draw all the possible triacylglycerols that can be con-structed from glycerol, palmitic acid, and oleic acid. Rank them in order of increasing melting point.(c) Branched-chain fatty acids are found in some bacterial membrane lipids. Would their presence increase or decrease the fluidity of the membrane (that is, give the lipids a lower or higher melting point)? Why?

What is the formula that this ionic compounds could form sr2+p3-o2-

For a patient with the following pes statement and interventions, which would be the most appropriate monitoring and evaluating data? pes statement: inadequate calcium intake related to food and nutrition related knowledge deficit as evidenced by statements that the only dietary source of calcium is milk and she believes that she is lactose intolerant. patient’s nutrition prescription is for a diet providing 1200 mg calcium per day. patient was provided with in-depth nutrition education on alternative dietary and supplement sources of calcium. a. calcium intake (at subsequent visit) b. knowledge assessment by asking patient to identify food sources from menus and shopping list (at the end of the current visit) c. serum calcium (at next visit) d. both a and b e. both a and c

Asolution contains 180 g of glucose (c6h12o6) and 162 g of water. what is the mole fraction of glucose?