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