12:43 PM lackboard biology 115 ch 4 exam1 Draw Design Transitions Animations Sli

Question

12:43 PM lackboard biology 115 ch 4 exam1 Draw Design Transitions Animations Slide Show Review Ruenk to Shnaw with Touch A Fishy Dilemma - Homework You are a scientist working for a new vitamin company. You have been tasked with finding a new source for omega-3 fatty acids from fish. You received the data shown below that summarizes the fatty acid content in 4 populations of fish. 22.2 Cold-adapted Marine Fish Warm-adapted Marine Fish 14.8 0 Cold-adapted Freshwater Fish 7. Warm-adapted Freshwater Fish 0.0 Stearic EPA Acid Fatty acids Dey et al. 1993. PNASs lide 18 of 52

Explanation / Answer

1.ANSWER: Unsaturated fatty acids are produced by the fish in lower temperatures when compared to the fish grown in high temperature habitats.

Stearic acid concentrations in both the cold adapted marine fish and cold adapted freshwater fish are low suggesting the evidence from the graph that Stearic acid is a saturated fatty acid. Stearic acid is utilized as fuel for energy production rather than being cell component, hence it is seen in lesser proportion in high temperature habitats as there is no need of insulation of body. Hence, Stearic acid is saturated fatty acid.

Lower temperatures favor the production of essential fatty acids. Hence, EPA(Eicosapentaenoid acid) is an unsaturated fatty acid. Cold temperatures or cold adaptation is facilitated by insulation of cell membranes. As the essential fatty acids are components on cell membrane and not metabolized for energy, it clearly indicates that cold fish have more production of EPA and it is an unsaturated fatty acid

Chemical evidence: Stearic acid is chemically octadecanoic acid with the chemical formula CH3 (CH2)16 COOH clearly indicating that it is a saturated fatty acid.

EPA (Eicosapentaenoid acid) is having a chemical formula of CH3CH2(CH=CHCH2)5(CH2)2COOH with double bonds at carbon 5, 8, 11, 14, 17 clearly suggesting that it is a poly unsaturated fatty acid.

2. ANSWER: Yes, salt will have a prominent effect on the presence of fatty acids in the fish. It can be known from the graph by comparing the cold adaptation in freshwater and marine water fishes, where the EPA levels are way higher than the stearic acid in cold adapted marine water fish. On the other hand, this difference is only small in cold adapted freshwater fish, suggesting that increased osmolarity in the marine waters along with reduced cold temperatures induces the production of EPA (essential fatty acids) and thereby protect the cell integrity against the osmotic stress accompanied by thermal stress. This fact is also evident from the very small difference existing between the warm adapted freshwater and marine water fish.

3. ANSWER: The best location of harvesting omega 3 fatty acids (EPA in this example) is cold marine waters.

The order of high productivity of omega 3 fatty acids is as follows (from high to low):

Cold marine waters (Highest)> Cold freshwaters (moderate)> Warm marine waters (moderate)> Warm freshwaters (lowest)

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