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12. It's what makes food taste so good. Lipids or fats are relatively large molecules that pack a high-calorie wallop (over 9 kilocalories per gram, compared with about 4 kilocalories per gram for either carbohydrates or proteins). While that's great if your body's storing fat to make it through food shortage (imagine how much more you'd weigh if your body had to store an equivalent amount of energy in the form of carbohydrates!) it's not so great if you're consuming a half gallon of ice cream and trying to watch your weight at the same time. 12.1. List at least three types of lipids have you learned about. 12.2. What is a primary characteristic of all lipids? 12.3. Based on this characteristic, would you predict they are hydrophilic or hydrophobic? Hint: Think about what happens when you put a greasy pan into a sink of water without detergent.

12. It's what makes food taste so good. Lipids or fats are relatively large molecules that pack a high-calorie wallop (over 9 kilocalories per gram, compared with about 4 kilocalories per gram for either carbohydrates or proteins). While that's great if your body's storing fat to make it through food shortage (imagine how much more you'd weigh if your body had to store an equivalent amount of energy in the form of carbohydrates!) it's not so great if you're consuming a half gallon of ice cream and trying to watch your weight at the same time. 12.1. List at least three types of lipids have you learned about. 12.2. What is a primary characteristic of all lipids? 12.3. Based on this characteristic, would you predict they are hydrophilic or hydrophobic? Hint: Think about what happens when you put a greasy pan into a sink of water without detergent.

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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11.5. Based on your observations, would you predict carbohydrates are hydrophilic or hydrophobic? 11.6. Plants store glucose in a long-chained molecule called Your liver stores glucose in a similar, long-chained molecule, but the molecule has many branches to it. What's this molecule called? 12. It's what makes food taste so good. Lipids or fats are relatively large molecules that pack a high-calorie wallop (over 9 kilocalories per gram, compared with about 4 kilocalories per gram for either carbohydrates or proteins). While that's great if your body's storing fat to make it through food shortage (imagine how much more you'd weigh if your body had to store an equivalent amount of energy in the form of carbohydrates!) it's not so great if you're consuming a half gallon of ice cream and trying to watch your weight at the same time. 12.1. List at least three types of lipids have you learned about. 12.2. What is a primary characteristic of all lipids? 12.3. Based on this characteristic, would you predict they are hydrophilic or hydrophobic? Hint: Think about what happens when you put a greasy pan into a sink of water without detergent. 12.4. What's the key difference between a saturated fat and an unsaturated fat (see figure 3.15 & 3.15 for help)?
Transcribed Image Text:11.5. Based on your observations, would you predict carbohydrates are hydrophilic or hydrophobic? 11.6. Plants store glucose in a long-chained molecule called Your liver stores glucose in a similar, long-chained molecule, but the molecule has many branches to it. What's this molecule called? 12. It's what makes food taste so good. Lipids or fats are relatively large molecules that pack a high-calorie wallop (over 9 kilocalories per gram, compared with about 4 kilocalories per gram for either carbohydrates or proteins). While that's great if your body's storing fat to make it through food shortage (imagine how much more you'd weigh if your body had to store an equivalent amount of energy in the form of carbohydrates!) it's not so great if you're consuming a half gallon of ice cream and trying to watch your weight at the same time. 12.1. List at least three types of lipids have you learned about. 12.2. What is a primary characteristic of all lipids? 12.3. Based on this characteristic, would you predict they are hydrophilic or hydrophobic? Hint: Think about what happens when you put a greasy pan into a sink of water without detergent. 12.4. What's the key difference between a saturated fat and an unsaturated fat (see figure 3.15 & 3.15 for help)?
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