Why is the stepwise oxidation of fatty acids called ββ oxidation? Why is the stepwise oxidation of fatty acids called oxidation? Stepwise oxidation of fatty acids is known as ββ oxidation because the carbon ββ to the end of the fatty acid (one carbon away from the last carbon in the chain) is oxidized in the process. Stepwise oxidation of fatty acids is known as ββ oxidation because in this process the fatty acid is gradually oxidized to ββ-hydroxy propionic acid Stepwise oxidation of fatty acids is known as ββ oxidation because the carbon ββ to the end of the fatty acid (two carbons away from the last carbon in the chain) is oxidized in the process. Stepwise oxidation of fatty acids is known as ββ oxidation because the carbon ββ to the thioester group (two carbons away from the thioester group) is oxidized in the process.

What pressure will be exerted by 0.675 moles of a gas at 25*c if it is in a 0.750-l container?

Write the empirical chemical formula of calcium with a mass percent of 38.8, phosphorus with a mass percent of 20.0, and oxygen with a mass percent of 41.3.

Actual ingredients of lab (the cookies i am actually making) 1/2 cup sugar 1/2 cup brown sugar 1 1/3 stick margarine 1 egg 1/2 tsp salt 1 tsp vanilla 1/2 tsp baking soda 1 1/2 cup flour 1 1/3 cup chocolate chip can you answer the questions below ? discussion 1. suppose you are given the following amounts of ingredients: 1 dozen eggs 24 tsp. of vanilla 1 lb. (82 tsp.) of salt 1 lb. (84 tsp.) of baking soda 3 cups of chocolate chips 5 lb. (11 cups) of sugar 2 lb. (4 cups) of brown sugar 1 lb. (4 sticks) of margarine a. for each ingredient, calculate how many cookies could be prepared if all of that ingredient were consumed. (for example, the recipe shows that using 1 egg- with the right amounts of the other ingredients- yields 24 cookies. how many cookies can you make if the recipe is increased proportionately for 12 eggs? ) b. to determine the limiting reactant for the new ingredients list, identify which ingredient will result in the fewest number of cookies. c. what is the maximum number of cookies that can be produced from the new amounts of ingredients?