In terms of their fatty acid composition, how do fats and oils differ from each other? 2. In relation to #1, explain why fats remain solids at room temperature while oils are liquids at room temperature.
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- In terms of their fatty acid composition, how do fats and oils differ from each other?
2. In relation to #1, explain why fats remain solids at room temperature while oils are liquids at room temperature.
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- Why is fat said to be 4 times energy dense than the carbohydrates?70 degree Celcious is the melting point of stearic acid, and 4 degree Celcius is the melting point of oleic acid. Explain using the concept of lipids why their melting point is so different.1. What are the differences between unsaturated and saturated fatty acids? 2. What is Biological Value (protein)? 3. What is Chemical Score (protein)? 4. What temperature is your beverage optimal for rehydration?
- Most animal fats are solid at room temperature, whereas plant and fish oils tend to be liquid. Both contain fatty acids. Can you predict which type of fat contains saturated fatty acids, and which type contains unsaturated fatty acids?1. What type of lipid does a bile salt belong to? 2. What is the main function of bile salts? 3. Draw the structure of bile salts.In which of the following pairs of fatty acids does the first listed acid have a higher solubility in water than the second listed acid? A. 18:0 acid and 18:3 acid B. 14:3 acid and 20:0 acid C. 12:0 acid and 22:0 acid D. 16:2 acid and 16:0 acid
- Describe two conditions when it is more advantageous to use carbohydrates as a metabolic fuel rather than lipids, and explain why . Why might lipids be more advantageous under the opposite condition?Answer numbers 1 and 2 1. Which of the following best describes the chemical composition of lipids? a. It is composed mostly of hydrocarbons and soluble in non-polar organic solvents. b. It is either an aldehyde or ketone, and has more than one hydroxyl group. c. It is composed of amino group and carboxylic group bonded to a carbon skeleton. d. It is composed of a nitrogen base linked to a phosphorylated sugar. 2. Enzyme methylmalonyl-CoA mutase converts methylmalonyl-CoA to succinyl-CoA in the presence of vitamin B12. In patients with B12 deficiency, methylmalonic acid (MMA) levels will accumulate, as it cannot be converted to succinyl-CoA. It is hypothesized that elevated levels of MMA, along with elevated levels of homocysteine, contribute to myelin damage, accounting for the neurologic deficits, such as neuropathy and ataxia, seen in these patients. Under conditions of vitamin B12 deficiency, when methylmalonyl-CoA mutase may lack vitamin B12, the enzyme would be referred…How does the degree of unsaturation and structure of fats affects its functionality, for example in the case of trans fats? Explain for 6 sentences
- A food contains organic molecules with the elements C, H, and O in a ratio of 1:2:1. What class of com- pounds do these molecules represent, and what are their major functions in the body?Which are true of saturated fats? Group of answer choices Saturated fats are solid at room temperature. At the same temperature, saturated fats are more densely packed than unsaturated fats. Saturated fats have single bonds between the carbons in the fatty acid tails. Saturated fats have an least one double bonds between the carbons in the fatty acid tails.Based on the building blocks how do the following lipids differ; i) Fats ii) waxes iii) Phospholipids iv) Glycolipids v) Sulfolipids vi) Lipoproteins