Nutrition: Concepts and Controversies -  Standalone book (MindTap Course List)
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
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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
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