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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After you feel comfortable with your counting method and identifying cells in the various stages of mitosis, use the four images below of whitefish blastula to count the cells in each stage until you reach 100 total cells, recording your data below in Data Table 1. (You may not need to use all four images. Stop counting when you reach 100 total cells.) After totaling the cells in each stage, calculate the percent of cells in each stage. (Divide total of stage by overall total of 100 and then multiply by 100 to obtain percentage.) Data Table 1Stage Totals PercentInterphase Mitosis: Prophase Metaphase Anaphase Telophase Cytokinesis Totals 100 100% To find the length of time whitefish blastula cells spend in each stage, multiply the percent (recorded as a decimal, in other words take the percent number and divide by 100) by 24 hours. (Example: If percent is 20%, then Time in Hours = .2 * 24 = 4.8) Record your data in Data…

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.

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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.