HNFE 1004 Lecture Notes - Lecture 6: Digestion, Chyme, Adipose Tissue

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magentafrog738

13 Nov 2017

School

Virginia Tech

Department

Human Nutrition, Foods and Exercise

Course

HNFE 1004

Professor

M D Lewis

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Document Summary

Native greenlanders with a diet high in fat. The longer the chain, the greater the need for bile. The most abundant lipid in our diet and storage form of fat in our bodies. Hydrogenation flips the side where the hydrogens are. Less hydrogen atoms and one double bond or point of unsaturated. More than one point of unsaturation or more than one double bond. A three-carbon glycerol molecule with three fatty acids attached. A three-carbon glycerol molecule with two fatty acids and a phosphate group on the third carbon. Cholesterol (polar) makes it so phospholipids do not collapse in. Transport fats across membrane and into cell. Complex lipid with four carbon rings and a hydrocarbon side chain. Cholesterol is produced in the liver in amounts to meet our body"s needs. More lipases and absorption into the lymph. Lipoproteins made in intestinal cells or enterocytes. Triglycerides are reformed within the intestinal cell. They are packed with cholesterol, phospholipids, and identifying proteins.

Related Questions

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

HNFE 1004 Lecture Notes - Lecture 6: Digestion, Chyme, Adipose Tissue

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