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✓ lipids fatty acid v cholesterol emulsifier sterols polyunsaturated fatty acid v bile saturated fatty acid monounsaturated fatty acid unsaturated fatty acid ✓ monoglycerides ✓ glycerol ✓triglycerides blood pressure ✓ hypertension C. one of three main classes of dietary lipids; these lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids D. blood pressure consistently elevated to 140/90millimeters of mercury (mm Hg) ore greater E. a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion F. a fatty acid with two or more points of unsaturation G. lipids that are solid at room temperature (70 degrees Fahrenheit or 21 degrees Celsius); commonly used to refer to all lipids or specifically to triglycerides H. lipids which are liquid at room temperature; I. a fatty acid carrying the maximum possible number of hydrogen atoms and therefore has no double bonds present J. a family of organic compounds soluble in organic solvents but do not dissolve in water. They include fatty acids, triglycerides, phospholipids and sterols K, a member of the group of lipids known as sterols; a soft wa substance made in the body for a variety of purposes and also made only by animal cells L. one of the three main classes of dietary lipids, with a structure similar to that of cholesterol

✓ lipids fatty acid v cholesterol emulsifier sterols polyunsaturated fatty acid v bile saturated fatty acid monounsaturated fatty acid unsaturated fatty acid ✓ monoglycerides ✓ glycerol ✓triglycerides blood pressure ✓ hypertension C. one of three main classes of dietary lipids; these lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids D. blood pressure consistently elevated to 140/90millimeters of mercury (mm Hg) ore greater E. a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion F. a fatty acid with two or more points of unsaturation G. lipids that are solid at room temperature (70 degrees Fahrenheit or 21 degrees Celsius); commonly used to refer to all lipids or specifically to triglycerides H. lipids which are liquid at room temperature; I. a fatty acid carrying the maximum possible number of hydrogen atoms and therefore has no double bonds present J. a family of organic compounds soluble in organic solvents but do not dissolve in water. They include fatty acids, triglycerides, phospholipids and sterols K, a member of the group of lipids known as sterols; a soft wa substance made in the body for a variety of purposes and also made only by animal cells L. one of the three main classes of dietary lipids, with a structure similar to that of cholesterol

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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Match the words with their description and/or meaning ✓phospholipids . fats voils ✓ lipids ✓ fatty acid v cholesterol ✓emulsifier ✓sterols polyunsaturated fatty acid v bile saturated fatty acid ✓ monounsaturated fatty acid ✓ unsaturated fatty acid ✓ monoglycerides ✓ glycerol ✓ triglycerides blood pressure ✓ hypertension A, one of the three main classes of dietary lipids and the chief form of fat in foods and in the human body;; consists of three fatty acids attached to a glycerol molecule B. an organic compound, three carbons long, of interest because it serves as the backbone for triglycerides C. one of three main classes of dietary lipids; these lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids D. blood pressure consistently elevated to 140/90millimeters of mercury (mm Hg) ore greater E, a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion F. a fatty acid with two or more points of unsaturation G. lipids that are solid at room temperature (70 degrees Fahrenheit or 21 degrees Celsius); commonly used to refer to all lipids or specifically to triglycerides H. lipids which are liquid at room temperature; La fatty acid carrying the maximum possible number of hydrogen atoms and therefore has no double bonds present J. a family of organic compounds soluble in organic solvents but do not dissolve in water. They include fatty acids, triglycerides, phospholipids and sterols K a member of the group of lipids known as sterols; a soft waxy substance made in the body for a variety of purposes and also made only by animal cells L. one of the three main classes of dietary lipids, with a structure similar to that of cholesterol
Transcribed Image Text:Match the words with their description and/or meaning ✓phospholipids . fats voils ✓ lipids ✓ fatty acid v cholesterol ✓emulsifier ✓sterols polyunsaturated fatty acid v bile saturated fatty acid ✓ monounsaturated fatty acid ✓ unsaturated fatty acid ✓ monoglycerides ✓ glycerol ✓ triglycerides blood pressure ✓ hypertension A, one of the three main classes of dietary lipids and the chief form of fat in foods and in the human body;; consists of three fatty acids attached to a glycerol molecule B. an organic compound, three carbons long, of interest because it serves as the backbone for triglycerides C. one of three main classes of dietary lipids; these lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids D. blood pressure consistently elevated to 140/90millimeters of mercury (mm Hg) ore greater E, a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion F. a fatty acid with two or more points of unsaturation G. lipids that are solid at room temperature (70 degrees Fahrenheit or 21 degrees Celsius); commonly used to refer to all lipids or specifically to triglycerides H. lipids which are liquid at room temperature; La fatty acid carrying the maximum possible number of hydrogen atoms and therefore has no double bonds present J. a family of organic compounds soluble in organic solvents but do not dissolve in water. They include fatty acids, triglycerides, phospholipids and sterols K a member of the group of lipids known as sterols; a soft waxy substance made in the body for a variety of purposes and also made only by animal cells L. one of the three main classes of dietary lipids, with a structure similar to that of cholesterol
M. a fatty acid containing one point of unsaturation N. a molecule of glycerol with one fatty acid attached; product of the digestion of lipids O, an organic molecule made up of a chain of carbons linked to hydrogen atoms with an acid group at one end P. a fatty acid that lacks some hydrogen atoms and has one or more points of unsaturation Q. an emulsifier made by the liver from cholesterol and stored in the gallbladder R. the amount of force exerted by the blood against the artery walls
Transcribed Image Text:M. a fatty acid containing one point of unsaturation N. a molecule of glycerol with one fatty acid attached; product of the digestion of lipids O, an organic molecule made up of a chain of carbons linked to hydrogen atoms with an acid group at one end P. a fatty acid that lacks some hydrogen atoms and has one or more points of unsaturation Q. an emulsifier made by the liver from cholesterol and stored in the gallbladder R. the amount of force exerted by the blood against the artery walls
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