Modified Mastering Biology With Pearson Etext -- Standalone Access Card -- For Biological Science (7th Edition)
7th Edition
ISBN: 9780135276556
Author: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Greg Podgorski, Emily Taylor, Jeff Carmichael
Publisher: PEARSON
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Chapter 6, Problem 11PIAT
Summary Introduction
To review:
If person cook meat on a grill, the product will have less saturated fat than if person were to eat the same meat raw. Determine the process that occurs during cooking of the meat on a grill with explanation.
Introduction:
When you cook meat on a grill, direct heat is applied to the surface of food leading to many chemical and physical changes in a meat, which affects the taste and texture and appearance of meat.
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Most animal fats are solid at room temperature, whereas plant and fish oils tend to be liquid. Both contain fatty acids. Can you predict which type of fat contains saturated fatty acids, and which type contains unsaturated fatty acids?
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18:3 and 20:3
16:0 and 16:1
Match the following descriptions with the correct lipid-based compounds:
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Chapter 6 Solutions
Modified Mastering Biology With Pearson Etext -- Standalone Access Card -- For Biological Science (7th Edition)
Ch. 6 - 1. How do the phospholipids in archaea differ from...Ch. 6 - If a solution surrounding a cell is hypertonic...Ch. 6 - Prob. 3TYKCh. 6 - 4. Integral membrane proteins are anchored in...Ch. 6 - 5. Cooking oil lipids consist of long, unsaturated...Ch. 6 - Prob. 6TYUCh. 6 - 7. In terms of structure, how do channel proteins...Ch. 6 - 9. PROCESS OF SCIENCE In an experiment, you create...Ch. 6 - Prob. 11PIATCh. 6 - Prob. 12PIAT
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- Effects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of LDL (bad cholesterol) highest?arrow_forwardEffects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. Figure 2.23 Effect of diet on lipoprotein levels. Researchers placed 59 men and women on a diet in which 10 percent of their daily energy intake consisted of cis fatty acids, trans fatty acids, or saturated fats. Blood LDL and HDL levels were measured after three weeks on the diet; averaged results are shown in mg/dL (milligrams per deciliter of blood). All subjects were tested on each of the diets. The ratio of LDL to HDL is also shown. Source, Mensink RP, Katan MB, Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. NEJM 323(7):43945. An elevated risk of heart disease has been correlated with increasing LDL-to-HDL ratios. Rank the three diets according to their predicted effect on cardiovascular health.arrow_forwardA mixed triglyceride contains: O A. three similar fatty acids esterified with glycerol B. two similar fatty acids esterified with glycerol O C. three different fatty acids esterified with glycerol all of the above 35arrow_forward
- Why is hydrogenation so appealing that companies will continue to include hydrogenated oils in their products despite the social stigma that trans fats have acquired? If hydrogenation is supposed to produce saturated fats, then why do its byproducts include these undesirable trans unsaturated fats? Eliminating fat from the diet to decrease health risks, yet many nutrition arguments are being made about the importance and value of fats in a balanced diet. Discuss these points and how you feel fats can be incorporated into a healthy diet, if at all.arrow_forwardWhich of the following statement/s is/are true? 1. Oil is a mixture of tricylgylcerols that is solid because it contains high proportions of unsaturated fatty acids. 2. Oil is a mixture of tricylglycerol that is liquid because it contains a high proportions of unsaturated fatty acids. 3. Fat is a mixture of triacygycerols that is solid because it contains a high proportions of saturated fatty acids. 4. Fat is a mixture of triacyglycerols that is liquid because it contains a high proportions of saturated fatty acids.arrow_forwardWhich of the following statements are true about lipids? There may be more than one correct answer so make sure to check all answers that are true. Fats tend to be liquid at room temperature while oils tend to be solid. A saturated fat contains fatty acids that only have single bonds between each carbon in the carbon chain. The presence of multiple double bonds in a fatty acid make it more likely that the overall lipid will be a liquid at room temperature. Phospholipids are able to form a phospholipid bilayer due to the fact that they contain a polar component at the "head" of the molecule, and a long and relatively straight non-polar component at the "tail" of the molecule Fats, lipids, and steroids all have the same general structure involving a glycerol molecule and fatty acids.arrow_forward
- Fats and oils are both triglycerides. Which description(s) below are true regarding the difference(s) between fats and oils? Fats and oils are both triglycerides. Which description(s) below are true regarding the difference(s) between fats and oils? Steroid All statements are true except A. Fats are solid at room temperature because they are saturated triglycerides. Fats are produced by animals and oils by plants. Oils are liquid at room temperature because they are unsaturated triglycerides. Fats and oils have the same properties and characteristics and are not different from one another.arrow_forwardLipoproteins are relatively large, spherical clumps of protein and lipid molecules that circulate in the blood of mammals. They are like suitcases that move cholesterol, fatty acid remnants, triglycerides, and phospholipids from one place to another in the body. Given what you know about the insolubility of lipids in water, which of the four kinds of lipids would you predict to be on the outside of a lipoprotein clump, bathed in the fluid portion of blood?arrow_forwardList several functions of lipids in living organism. What kind of organic compound involved in fat formation contains carboxyl group.arrow_forward
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