NUTR 119 Study Guide - Midterm Guide: Trans Fat, Monounsaturated Fat, Emulsion

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7 Jun 2018

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Fats and Oils

· What are the building blocks of fats/lipids?

Fatty acids are the key building blocks of lipids

· What is the difference between saturated, monounsaturated and

polyunsaturated fats? How many double bonds are present (and/or lacking in

each of the fats)?

Saturated fats → there are no double bonds between carbons

Monounsaturated → when one double bond is present

Polyunsaturated → when two or more double bonds are present

· What are “good” fats, “bad” fats?

Good fat → helps lower cholesterol, reduces risk of CVD

Bad fat → raises cholesterol, increases risk of CVD

· What is a phospholipid? What do eggs contain that make it a good

emulsifier?

Phospholipid → egg yolks

· What is the process of hydrogenation? What is an example of a

hydrogenated fat?

Process in which hydrogen molecules are added to liquid oils to reduce the

number of double bonds, improves the ability to spread, trans fat

· What are trans fats? What is the difference between a “trans” vs. “cis” fatty

acid?

THE UGLY contains double bond, “cis” more common than “trans” “cis”=naturally

occurring form

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Document Summary

Fatty acids are the key building blocks of lipids. What is the difference between saturated, monounsaturated and. Saturated fats there are no double bonds between carbons. Monounsaturated when one double bond is present. Polyunsaturated when two or more double bonds are present. What are good fats, bad fats? (cid:3247)good(cid:3248) fat helps lower cholesterol, reduces risk of cvd (cid:3247)bad(cid:3248) fat raises cholesterol, increases risk of cvd. Process in which hydrogen molecules are added to liquid oils to reduce the. What is an example of a hydrogenated fat? number of double bonds, improves the ability to spread, trans fat acid? occurring form. What is the difference between a trans vs. cis fatty.

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

1. What is an organic molecule?

2.Name three hydrocarbons and be able to draw their structural formulas.

3. What is an isomer? List and describe the three types (structural, geometric, and enantiomers).

4. Be able to recognize and describe the properties of these functional groups: aldehyde, ketone, hydroxyl, sulfhydryl, carboxyl, amino, and phosphate groups.

5. What is a monosaccharide? Give two examples of these molecules and their functions.

6. Describe these chemical reactions: dehydration synthesis (condensation reaction) and hydrolysis (rehydration).

7. What is a disaccharide? List two and give their functions.

8. What is a polysaccharide? List two storage forms and two structural forms. How are they formed and what is their specific function?

9. How do the pancreatic hormones insulin and glucagon regulate blood sugar levels?

10. What is molting and why is it necessary in certain animals?

11. What four molecules are bonded together to form a triglyceride or fat? Why are fats nonpolar? What are some functions of fats as well as other lipids such as oils and waxes?

12. How do saturated and unsaturated fats differ? Discuss bonding patterns and possible sources of these fats. Which type is healthier for you? Why?

13. Why do animals store most of their excess glucose as fats or oils rather than as glycogen or protein? Give two reasons.

14. What are phospholipids? Identify parts of the phospholipid bilayer that are hydrophobic or hydrophilic? What important cell structure do these molecules help create?

15. Describe the structure of a steroid. How is cholesterol used in beneficial ways in your body?

16. What are LDLs and HDLs? Which is considered good or bad cholesterol? What condition could result from high blood pressure?

17. What are four ways to either reduce high blood cholesterol or maintain a safe level?

18. What is the composition of an amino acid? Why would they be considered nonpolar, polar, acidic, or basic?

19. Define dipeptides and polypeptides.

20. Describe the primary structure of a protein. What type of bonding creates it?

21. What is the secondary structure of a protein? Name two types of secondary structure and indicate what type of bonding holds them together. List three fibrous proteins.

22. What is the tertiary structure of a protein? What types of bonds or chemical interactions allow a protein to maintain this structure? List three globular proteins.

23. What is the quaternary structure of a protein? Describe a hemoglobin molecule.

24. What are the subunits of nucleic acids and what is their composition? How are these subunits bonded together? What is DNS's basic shape?

25. List three differences between DNA and RNA.

NUTR 119 Study Guide - Midterm Guide: Trans Fat, Monounsaturated Fat, Emulsion

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