wingwangs

* Many of the compounds in crude oil are hydrocarbons – they contain only hydrogen and carbon.

When fatty acids are joined with glycerol, it loses water which is called the condensation reaction. However, when lipids contain a full amount of hydrogen, which then becomes saturated fat; this is a bad form of bad fatty acid. This form of lipids leads arteries being blocked, and then leads on to heart attacks.

A monosaccharide is a carbohydrate that doesn’t hydrolize. A disaccharide is a group of that yield monosaccharides on hydrolosis. Lastly, polysaccharide is a carbohydrate that contains more than three monosaccharide units per molecule.

Unsaturated fatty acid not filled with all the hydrogen it can hold. Because of that, it's less thick and less dense like liquid oil. Monounsaturated fat has one empty spot. Examples of monounsaturated fat include plants base liquid oil which contains olive oil and peanut oil

c)Lipids monomer(s) are called fatty acid and glycerol. The functional group is called ester. The linkage type of lipids is non polar bonds or sometimes called ester bonds. The primary function of lipids is energy, hormone production and insulation of the body.

The concept does not rely on the actual existence of such an interest rate, so A and C are false. By definition, it is a constant so B is false. 4. Which of the following statements about bonds is true? a) A zero-coupon

17.At home, the student is cooking with butter and lard. While the fats sit on the counter, it is noticed that the butter begins to melt, but the lard doesn't. Based on what the student knows about fats, which product most likely contains the most

(TCO 5) ________ are the major form of fat in both food and the body.

This section will dealt with the main organic molecules in living things: carbohydrates, fats ( lipids ), proteins and nucleic acids.

Triglyceride concentrations in the liver are much higher than the heart and kidney. The differences between triglyceride and glycerol concentrations were triglyceride includes the free glycerol plus the glycerol. Pure glycerol concentrations were not determined because of reagent availability. The triglyceride concentrations were assumed to be proportional to glycerol concentrations. (Figure 2)

The fatty acids are then purified by distillation and neutralized with an alkali to produce soap and water. The fats and oils used in soap-making come from animal or plant sources. The four basic soaps used in this procedure were made using olive oil, vegetable oil, vegetable shortening, and lard. Each fat or oil is made up of a distinctive mixture of several different triglycerides. In a triglyceride molecule, three fatty acid molecules are attached to one molecule of glycerin. There are many types of triglycerides; each type consists of its own particular combination of fatty acids. They are weak acids composed of two parts: A carboxylic acid group consisting of one hydrogen (H) atom, two oxygen (O) atoms, and one carbon (C) atom, plus a hydrocarbon chain attached to the carboxylic acid group. Generally, it is made up of a long straight chain of carbon (C) atoms each carrying two hydrogen (H) atoms. The carboxylate end of the soap molecule is attracted to water. It is called the hydrophilic end; this end of the fatty acid chain prefers water. The hydrocarbon chain is attracted to oil and grease and is the hydrophobic end. However, when soap is presented to hard water which is water containing minerals, such as calcium, magnesium, and seldom minerals like iron. Soap produces what is known as soap scum, or residue from the

Diacylglycerol is a glyceride with two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerol acts as a second messenger signaling lipid. Diacylglycerol

For the risk-free rate (rRF) we used the yield for a 20-year treasury bond in 2002:

A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified as saturated or unsaturateddepending on the detailed structure of the fatty acids involved. Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds). Furthermore, depending on the location of the double-bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and in foods from natural sources; they are typically created

1) Monosacchrides: Mono means single and saccharides refer to sugar. These are the simple form of carbohydrates that consists carbon, hydrogen and oxygen in the ratio of 1:2:1 (Ahmed 2014).