To compare: The chemical structure of a trans-fat and a non-trans fat. Introduction: Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food. Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat. Fig.1: Chemical structure of trans fat and non-trans fat.

Question

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Answer 1

Question

Chapter 3, Problem 1NS.1QC

Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Fig.1: Chemical structure of trans fat and non-trans fat.

Expert Solution & Answer

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat	Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process.	Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils.	These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood.	These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases.	Non-trans fat reduces the risk of cardiovascular diseases.

Conclusion

Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.

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Answer 2

Question

Chapter 3, Problem 1NS.1QC

Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Fig.1: Chemical structure of trans fat and non-trans fat.

Expert Solution & Answer

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat	Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process.	Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils.	These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood.	These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases.	Non-trans fat reduces the risk of cardiovascular diseases.

Conclusion

Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.

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Answer 3

Question

Chapter 3, Problem 1NS.1QC

Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Fig.1: Chemical structure of trans fat and non-trans fat.

Expert Solution & Answer

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat	Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process.	Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils.	These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood.	These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases.	Non-trans fat reduces the risk of cardiovascular diseases.

Conclusion

Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.

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Answer 4

Question

Chapter 3, Problem 1NS.1QC

Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Fig.1: Chemical structure of trans fat and non-trans fat.

Expert Solution & Answer

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat	Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process.	Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils.	These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood.	These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases.	Non-trans fat reduces the risk of cardiovascular diseases.

Conclusion

Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.

Want to see more full solutions like this?

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Answer 5

Chapter 3, Problem 1NS.1QC

Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Fig.1: Chemical structure of trans fat and non-trans fat.

Expert Solution & Answer

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat	Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process.	Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils.	These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood.	These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases.	Non-trans fat reduces the risk of cardiovascular diseases.

Conclusion

Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.

Answer 6

Chapter 3, Problem 1NS.1QC

Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Fig.1: Chemical structure of trans fat and non-trans fat.

Expert Solution & Answer

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat	Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process.	Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils.	These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood.	These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases.	Non-trans fat reduces the risk of cardiovascular diseases.

Conclusion

Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.

Answer 7

Chapter 3, Problem 1NS.1QC

Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Fig.1: Chemical structure of trans fat and non-trans fat.

Answer 8

Expert Solution & Answer

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat	Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process.	Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils.	These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood.	These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases.	Non-trans fat reduces the risk of cardiovascular diseases.