Question 4-2Palmitic acid and oleic acid result from the degradation of more complex lipids, which areparticularly abundant in milk. One such lipid is di-palmityl, 2-oleyl glycerol.b) What is the major function of this family of lipids?

Answered: Question 4-2 Palmitic acid and oleic…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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The fat content of milk is of economic importance because milk is sold on the basis of fat. Milk fatty acids originate either from microbial activity in the rumen, and transported to the secretory cells via the blood and lymph, or from synthesis in the secretory cells. The main milk lipids are a class called triglycerides which are comprised of a glycerol backbone binding up to three different fatty acids.

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