The five senses are eyesight, hearing, taste, touch and smell. We all use those five senses just about everyday. We use are eyesight to see around us. We use are hearing to hear any noise that is near us. We use are taste everyday normally also and we use it to eat or drink and when we do we can feel how it taste and sense how it taste. We use and touch to feel things around or near us. We touch things all the time, not just with are hands. We smell things all the time also it never stops, we can smell food, flowers anything that has a sent.
Answer:
(1) glycerophospholipids ⟶ (C) lipids with phosphate-containing head groups
(2) cerebrosides ⟶ (D) fatty acid linked through an amide bond to the sphingosine C(2)-amine
(3) gangliosides ⟶ (B) anionic sphingolipids containing one or more sialic acid residues
(4) sphingolipids ⟶ (A) built on sphingosine
Explanation:
1) Choline (Fig. 1) is a glycerophospholipid. It is a glycerol-based lipid with a phosphate-containing head group.
(2) Galactosylceramide (Fig. 2) is a cerebroside. It contains a fatty acid linked through an amide bond to the sphingosine C(2)-amine
(3) Gangliosides are glycosphingolipids that contain sialic acid. GQ1b (Fig. 3) is one of the most abundant gangliosides in the human brain. The carboxyl group of the sialic acid is in the ionic form.
(4) Sphingomyelin (Fig. 4) is a sphingolipid. It is based on sphingosine, with a phosphocholine head and a fatty acid chain.
Answer:
Species C.
Explanation:
The bands of the unknown species most closely align with those in the Species C column.