Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Chapter 5, Problem 13SC
Summary Introduction
Introduction:
There are basically only few fatty acids which are essential. They are omega-3 or alpha linoleic acid and omega-6 or linoleic acid. Fatty acids are basically required to manage inflammation in the body and also provide building blocks to the body fat.
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Unsaturated fatty acids are commonly esterified at the hydroxyl substituent of glycerol at what carbon number?
1st carbon
2nd carbon
3rd carbon
All carbons
TRUE OR FALSE
PROPERTIES OF FATTY ACIDS
Contains polar hydrocarbon and non-polar carboxyl groups
Carboxyl portion undergoes halogenation
Forms ester bond on the hydrocarbon chain
PROPERTIES OF POLYUNSATURATED FATS
Forms single bonds and double bonds with hydrogen
Undergo hydrogenation on bonds saturated with hydrogen
Hardens when saturated with hydrogen
Foods rich in unsaturated fatty acids tend to be liquid at room temperature.
True
False
Chapter 5 Solutions
Nutrition: Concepts and Controversies
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- Fats to include: · The dietary role of fat · The structure of fats and the difference between saturated, unsaturated (mono and poly) and trans-fats · Sources of dietary fat · Cholesterol and the difference between low-density lipoproteins (LDLs) and high-density lipoproteins (HDLs) · Amount of energy provided by a gram of fat · Healthy eating guidelines with reference to type and kcalarrow_forwardRank the following fatty acids from lowest melting temperature to highest melting temperature. A -0-c B-0-c -0-2 D-0-84 OBarrow_forwardConsidering TAGS, which of the following is false?arrow_forwardWhich of the following fatty acids is oleic acid (18:1, cis A9) Barrow_forwardDifferentiate between the types of essential fatty acids and their functions.arrow_forwardWhen natural monounsaturated fats generally undergo the chemical process of partial hydrogenation, their fatty acid chains are converted into the following two forms: trans and saturated. O True Falsearrow_forwardA process called hydrogenation creates most trans fatty acids. True Falsearrow_forwardWhich of the following statements regarding trans fatty acids is FALSE? Trans fatty acids increase the shelf-life of processed foods. Trans fatty acids were saturated fatty acids prior to hydrogenation. A diet that is rich in trans fatty acids increases the risk of heart disease, and therefore trans fatty acids in foods must be labeled. Trans fatty acids are a byproduct of hydrogenating fats.arrow_forwardSelect the FALSE answer regarding lipids and diet (there is only one). olive and avocado oil are examples of monounsaturated fatty acids humans in countries like the USA currently eat an excess of omega 6 fatty acids relative to omega 3 fatty acids algae-based supplements of omega 3s are an option for those avoiding animal-based foods or potential mercury contamination. hemp and flax seeds, dark leafy greens, and walnuts are all good sources of omega 3 fatty acids transfats are saturated fats that have been made to behave as unsaturated fats Imbalance in consumption of omega 3 and 6 fatty acids contributes to the abundance of inflammatory disorders, such as rheumatoid arthritis and heart disease, in the USA.arrow_forwardSaturated fatty acids are so named because they are saturated with (a) hydrogen (b) water (c) hydroxyl groups (d) glycerol (e) double bondsarrow_forwardChoose the incorrect statement about fatty acids out of the following: The membrane lipids contain mostly unsaturated fatty acids The melting point of fatty acids decreases with increasing degree of unsaturation Naturally ocurring unsaturated long chain fatty acids are nearly all trans Lipids in tissues that are subject to cooling are more unsaturatedarrow_forwardTrans-fatty acids are synthetic forms of fatty acids made from altered unsaturated fatty acids. Trans-fatty acids are denser, solid at room temperature, and store more energy in the same unit of volume than unsaturated fatty acids. The production of trans-fatty acids involves the reorientation of one of the hydrogen atoms attached to a double-bonded car- bon atom, as illustrated in the figure below. unsaturated fatty acid OHHHHH HOC CCCC-c II I I HHHH trans-fatty acid |||| Molecular model of an unsaturated and trans-fatty acid Based on the structures shown above, H -C-C-C-C-C-H HHHHH TTTTT !!!!! HHHHH OHHHHH | ! ! ! ! ! HO-C-C-C-C-c-c IIII HHHH H HHHHH H HH III C-C-C-H I (a) Identify one property of all fatty acids. (b) Describe one of the functions of fatty acids in living systems. (c) Explain how the reorientation of the hydrogen atom as shown in the image allows the trans- fatty acids to be denser and solid at room temperature. Respond to each part in 3 to 5 complete sentences.arrow_forwardarrow_back_iosSEE MORE QUESTIONSarrow_forward_ios
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