NSE-12B Lecture Notes - Lecture 5: Palm Kernel Oil, Canola, Coconut Oil

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21 Mar 2020

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Fats and oils are two types of lipids found in foods: fats are solid at room temperature whereas oils are liquid at room temperature, the three types of fats commonly found in foods are, triglycerides, phospholipids, sterols. Instead they travel through the bloodstream bound by either a transport protein or a phospholipid. Fat energy at rest: at rest, we are able to deliver plenty of oxygen to our cells, so that metabolic fucntions can occur, our cells need oxygen to burn fat for energy. Atp: being more physically fit it means you can deliver more oxygen to the muscles to use the fat that is delivered there. Fats enable the transport of fat-soluble vitamin: dietary fat enable the transport of the fat soluble vitamins (a,d,e, and k) our body needs for many essential metabolic function, e. g. vitamin a important for normal vision.

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64. Which of these statements about fatty acids are false? A. The physical state of a triglyceride with three unsaturated fatty acid tails would be a clear liquid. B. Complex lipids that contain mainly unsaturated fatty acids are liquids (oils) at room temperature C. Its best to use fats with high melting points in our diet. D. A disadvantage of the ability of saturated fats to pack tightly is that tightly packed, saturated fats clog arteries as atherosclerosis 65. Trans fatty acids A. are formed when vegetable oil is hydrogenated (for solidification). B. are found in fried foods C. have an atypical shape that affects their chemical activity D. are not flexible and can adhere to surfaces E. should be avoided because they are composed of partially hydrogenated (partially hardened) oils F. are all of the above 66 Which of these statements about fatty acids are false? A. When plants and animals build fatty acids they make the trans forms. B. Food manufacturers found that foods like chips with the trans form have a longer "shelf life" C Natural cis fatty acids tend to turn rancid and spoil D Although natural cis fatty acids turn rancid and spoil, it is the cis form that is used by the body. E.The process of hydrogenation, in which hydrogens are added to unsaturated fats, produces a mixture of saturated fatty acids and standard and trans forms of unsaturated fatty acids 67. Good tips for reducing dietary fats are to A. use non-fat or low-fat dairy products and other products B use low-fat cooking methods C bake, roast, steam, broil, stir fry, microwave D. seldom have fried foods E choose lean cuts of meat, trim fat F. do all the above 68. Which of these statements about the properties of fatty acids are true? A. Melting point of all fatty acids increases with increasing hydrocarbon chain length (i.e increasing size) B cis double bonds prevent good alignment of molecules in unsaturated fatty acids leading to C Melting point of unsaturated fatty acid are lower than that of a saturated fatty acid with the D. The melting point of a saturated fatty acid is greater than that of an unsaturated fatty acid of poor packing same number of carbon atoms due to the presence of their double bonds the same chain length, because saturated fatty acid chains tend to be fully extended and to stack in a regular structure, thereby causing increased intermolecular attraction. E. all of the above 69. Freebie 70 Freebie

Jim, the research assistant, has taken a job in Tasmania. He is working with a group of scientists who are monitoring a colony of Short-tailed Shearwaters (Puffinus tenuirostris) in the north west wilderness. These birds are also called âmutton birdsâ. These birds nest in 1m long burrows set in the sand dunes.The team is interested in the biological organisms impacting the birds and their environment.

The team initially spent some time studying the birds themselves. The birds produce a lot of oil which has some commercial value. Jim studied the composition of the oil. There was considerable amounts of a lipid that was found to be glycerol molecules attached to three long chain fatty acids and were therefore identified as __________ The purified oil was solid at room temperature (~20^oC) and therefore it was not surprising that the fatty acids chains were highly _________________. The oil also contained other lipids e.g. ___________

Fill in the blanks with following options

-Polysaccharides
-Triglycerides
-carbohydrates
-glucose
-glycine
-cholesterol
-cellulose
-unsaturated
-saturated

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NSE-12B Lecture Notes - Lecture 5: Palm Kernel Oil, Canola, Coconut Oil

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