FNH 250 Chapter 5: Ch. 5 Lipids

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rosescorpion41

26 Sep 2011

School

UBC

Department

Food, Nutrition and Health

Course

FNH 250

Professor

Gail Hammond

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Document Summary

Lipids-organic, insoluble in h2o, 2-24 carbons (18c most common) Made up of 3fas with a glycerol backbone, 95% of the fat we eat, how fat is. 1 fa hydrolyzed -> diglyceride (dg) and if 2 fa hydrolyzed -> monoglyceride: triglycerides stored (mg) Saturation peanut oil, avocado hemp, flaxseed oil, nut. Scfa=less than 6c (dairy), mcfa=6-12c (coconut oil), lcfa=14-24c (meat) Saturated fa (sfa) -> cream, coconut/tropical oil, chocolate, milk fats. Mufa-omega-9 family (double bond 9 cs from methyl end) -> olive, canola, Pufa-omega-6 family -> corn, soybean, sesame oil and omega-3 -> fish, canola, Use ratio of # cs to # double bonds to name them (eg. 18:1 is monounsaturated. If unsaturated, either cis (more kinked) or trans (more straight and like saturated. Double bonds affected by o2, uv light, chemicals -> rancidity. Prevents rancidity by saturating double bonds, changing cis to trans. Saturated fats increase blood cholesterol + risk of heart disease (and trans too,

Related Questions

Which of the following statements are true?

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

Which of the following is a false statement about the fats we consume? Choose all that apply.

		Saturated fats have no carbon-carbon double bonds in their carbon chains.
		Saturated fats are not as healthy as unsaturated fats due to the fact that saturated fats are not easily broken down by the body.
		The double bonds in naturally occurring unsaturated fats are all in the trans form.

FNH 250 Chapter 5: Ch. 5 Lipids

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