You are studying the fat content of different types of seeds. You have discovered that some
types of seeds have a much higher percentage of saturated fatty acids than others. You
know the property difference (solid versus liquid) and the structural difference (more
hydrogen versus less) between saturated and unsaturated fatty acids. How might these
fatty acid differences correlate with the climate (tropical compared to temperate), the size
of seeds (small compared to large), and environmental conditions for germination
(favorable compared to unfavorable). Answer
You are investigating molecules that inhibit a bacterial enzyme. You discovered that the
addition of several phosphate groups to an inhibitor improves its effectiveness. Why would
knowledge of the three-dimensional structure of the bacterial enzyme help you understand
why the phosphate groups improve the inhibitory effectiveness? Answer
