Fatty acids are a component of fats but have a distinct chemical difference apart from fats that would allow them to travel fairly freely in the aqueous environment of the bloodstream. They don’t, however, and are transported with serum albumin. What about the chemistry of fatty acids makes it so that it might not be good to have a lot of them traveling freely in the bloodstream

Fatty acids are a component of fats but have a distinct chemical difference apart from fats that would allow them to travel fairly freely in the aqueous environment of the bloodstream. They don’t, however, and are transported with serum albumin. What about the chemistry of fatty acids makes it so that it might not be good to have a lot of them traveling freely in the bloodstream

Biology: The Unity and Diversity of Life (MindTap Course List)

14th Edition

ISBN:9781305073951

Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Publisher:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr

Chapter39: Digestion And Nutrition

Section: Chapter Questions

Problem 2CT: A python can survive by eating a large meal once or twice a year. When it does eat, microvilli in...

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Fatty acids are a component of fats but have distinct chemical difference apart from fats that would allow them to travel fairly freely in the aqueous environment of the blood stream. They don’t, however, and are transported with serum albumin. What about the chemistry of fatty acids makes it so that it might not be good to have a lot of them traveling freely in the bloodstream?
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1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids?
Scientists isolate the lymph fluid from the right thoracic duct of a fasted ( ~24 hours) experimental animal 20 minutes after a meal. After chemical analysis, they find a high concentration of fatty acid ( ~2% of total volume) and no detectable amounts a free carbohydrates: what does such data indicate about the composition of the meal? 1.The meal contained carbohydrates but not fats 2.No conclusions can be drawn regarding the fat or carbohydrate content of the meal from this data 3. The meal contained fats, but no conclusion about carbohydrates is warranted from the data 4. The meal contained fats but no carbohydrates
Q. Fatty acids are a component of fats but have a distinct chemical difference apart from fats that would allow them to travel fairly freely in the aqueous environment of the bloodstream. They don’t, however, and are transported with serum albumin. What about the chemistry of fatty acids makes it so that it might not be good to have a lot of them traveling freely in the bloodstream?
1 A) What kind of bond would have to be broken down in order for humans to be able to digest this food entirely? 1 B) Do you think humans have the ability to break it down? Why or why not? [This is an opinion question and the logic of reasoning will be used to evaluate the response]
1)What is the chemical structure of a trans fat compared to that of a non-trans fat? 2)How much trans fat do you consume daily? 3)How would you balance the needs of the food industry with the health risks associated with changing the chemical composition of a food ?
Compared to olive oil, beef fat is has a higher proportion of A. long-chain unsaturated fatty acids. B. long-chain saturated fatty acids. C. short-chain unsaturated fatty acids. D. short-chain saturated fatty acids.
A python can survive by eating a large meal once or twice a year. When it does eat, microvilli in its small intestine lengthen fourfold and its stomach pH drops from 7 to 1. Explain the benefits or these changes.
1. What are the two main functions of lipids in humans? 2. Why are lipids “waterproof”? 3. Give an example that illustrates lipids being waterproof?
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