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1. A 50-years-old man consumes daily about 90 g of fat of animal origin (fatty meat, butter, cheese), another man of the same age-50 g of fat ofanimal origin and 30 g of plant oil. Which food is healthier? For the answer: a) name the differences in fatty acid composition of these TAGS; b) draw the structures of the TAG molecules specific to animal fat solid at room temperature and to olive oil liquid at the same temperature; c) explain which TAGS are more useful.

1. A 50-years-old man consumes daily about 90 g of fat of animal origin (fatty meat, butter, cheese), another man of the same age-50 g of fat ofanimal origin and 30 g of plant oil. Which food is healthier? For the answer: a) name the differences in fatty acid composition of these TAGS; b) draw the structures of the TAG molecules specific to animal fat solid at room temperature and to olive oil liquid at the same temperature; c) explain which TAGS are more useful.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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1. A 50-years-old man consumes daily about 90 g of fat of animal origin (fatty meat, butter, chcese), another man of the same age- 50 g of fat of animal origin and 30 g of plant oil. Which food is healthier? For the answer: a) name the differences in fatty acid composition of these TAGS; b) draw the structures of the TAG molecules specific to animal fat solid at room temperature and to olive oil liquid at the same temperature; c) explain which TAGS are more useful.
Transcribed Image Text:1. A 50-years-old man consumes daily about 90 g of fat of animal origin (fatty meat, butter, chcese), another man of the same age- 50 g of fat of animal origin and 30 g of plant oil. Which food is healthier? For the answer: a) name the differences in fatty acid composition of these TAGS; b) draw the structures of the TAG molecules specific to animal fat solid at room temperature and to olive oil liquid at the same temperature; c) explain which TAGS are more useful.
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