Camel’s hump

Camel s hump. Compare the H2O yield from the complete oxidation of 1 g of glucose with that of 1 g of tripalmitoylglycerol. Relate these values to the evolutionary selection of the contents of a camel s hump. 

The fat stored in a camel s hump is a source of both eneigy and water. Calculate the mass of H2O produced by metabolism of 1.0 kg of fat, assuming the fat consists entirely of tristearin (CsyHiioOg), a typical animal fat, and assuming that during metabolism, tristearin reacts with O2 to firrm only CO2 and H2O. 

By far the greatest damage has been observed at Camels Hump in Vermont s Green Mountains, where 50% of the red spruce have died and the number of spruce seedlings declined by at least 50% since 1965. (See Plate I.) A recent survey failed to find a single healthy seedling.Maples and beeches, while less dramatically affected, have also declined. The spruce forest at Camels Hump spends about one third of its existence shrouded in fog and mist which is often highly acidic. 

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