Exam 3: Fatty Acids, Triglyceride Chemistry

All fatty acids are essential fatty acids.

False

The group of cells, that is the tissue that stores fat in the body is called adipose tissue.

True

Whole milk, cream, butter, and cheese are major sources of saturated fats.

True

Which are major sources of trans fats?

deep fried foods, cakes, imitation cheese

Lipids differ in their degree of saturation or unsaturation due to their number of _____

double bonds

phospholipids are used by the food industry as ________

emulsifiers

Each Triglyceride is made up of one _____ and three _____

glycerol, fatty acids

A major cause of rancidity of lipids in foods is exposure to ________

heat and oxygen

One advantage of hydrogenation is that it _____ oxidation, and improves shelf life.

inhibits

A family of compounds that includes triglycerides, phospholipids and sterols is referred to as _______

lipids

A fatty acid that lacks two hydrogen atoms and has one double bond between carbons is called a ______ fatty acid.

monounsaturated

The easiest way to increase intake of oleic acid is to consume more _________

olive oil

Which type of fat is the most susceptible to rancidity?

polyunsaturated

A fatty acid carrying the maximum number of hydrogens is called a ___________ fatty acid.

saturated

In general, the more saturated the fat, the more ______ it is at room temperature.

solid

An omega-3 fatty acid has its first double bond on the ________

third carbon from the methyl end

A compound composed of carbon, hydrogen, and oxygen with three fatty acids attached to a molecule of a glycol is a ___________

triglyceride

The most predominant lipids both in foods and in the body are ___________

triglycerides

How many double bonds are present in stearic acid?

0

How many hydrogen atoms are attached to each carbon adjacent to a double bond?

2

Approximately how many carbons are contained in a medium-chain fatty acid?

6-10

What is the simplest 18-carbon fatty acid?

Stearic Acid