Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

2. Water

Properties of Water

Biochemistry

2. Water

Properties of Water

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Multiple Choice

Which of the following contributes the most to making simple sugars highly soluble in water?

The ability of sugars to form ionic bonds with water

The presence of multiple hydroxyl (–OH) groups that form hydrogen bonds with water

The nonpolar carbon backbone of the sugar molecules

The high molecular weight of simple sugars

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Verified step by step guidance

Understand the concept of solubility: Solubility in water is influenced by the ability of a molecule to interact with water molecules. Polar groups, such as hydroxyl (–OH) groups, can form hydrogen bonds with water, enhancing solubility.

Analyze the options provided: Evaluate each option to determine its relevance to the solubility of simple sugars. For example, ionic bonds are not typically formed between sugars and water, and the nonpolar carbon backbone does not contribute significantly to solubility.

Focus on the correct answer: Simple sugars contain multiple hydroxyl (–OH) groups. These groups are polar and can form hydrogen bonds with water molecules, which is the primary reason for their high solubility.

Explain hydrogen bonding: Hydrogen bonds occur when a hydrogen atom covalently bonded to an electronegative atom (like oxygen in –OH groups) interacts with another electronegative atom (like oxygen in water). This interaction increases the solubility of sugars in water.

Conclude the reasoning: The presence of multiple hydroxyl (–OH) groups in simple sugars is the key factor that makes them highly soluble in water, as these groups enable extensive hydrogen bonding with water molecules.