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Asked Mar 2, 2020
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Which of these fatty acids is considered a "good fat"?

1. Which of these fatty acids is considered a "good fat"?
ОН
ОН
A
Он
ОН
HO.
a. None because all fats are bad
b. All of them because all fats taste good
B and E because the higher the molecular weight, the better the fat is
d. C and B because these molecules contain cis double bonds
e. A, D, andE because these molecules do not contain any double bonds
C.
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1. Which of these fatty acids is considered a "good fat"? ОН ОН A Он ОН HO. a. None because all fats are bad b. All of them because all fats taste good B and E because the higher the molecular weight, the better the fat is d. C and B because these molecules contain cis double bonds e. A, D, andE because these molecules do not contain any double bonds C.

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Step 1

Fats are one of the essential nutrient to our body.

Fats are obtained through food.

They provide energy to our body.

 

Fats contain mainly two parts : 

1) Glycerol and

2) Three fatty acid molecules having long chain of hydrocarbons.

Chemistry homework question answer, step 1, image 1

 

Fats are of three types based on the structure of hydrocarbon long chain present in the fatty acids:

1) Trans fat (the groups attached to the double bond in the hydrocarbon chain are in trans position).

2) Poly and mono unsaturated fats (cis double bonds)

3) Saturated fats (without double bond).

 

Step 2

1) Trans fats are bad for health. 

They are no health benefits of trans fats.

 

2) Saturated fats (without double bond) are somewhere in between them.

 

3) Poly and mono unsaturated fats (haing cis double bonds in the hydrocarbon chain) are good for health.

They are available in vegetables,nuts,sedds, fish etc.

 

 

 

 

 

 

 

Step 3

Among the given molecules:

Option a. None because all fats are bad is a wrong statement.

Since fats are one of the essential nutrients in our diet.

Option b. All of them because all taste good is also a wrong statement.

Option c. Higher the molecular weight, better the fat is also a wrong statement.

Molecular weight of th...

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