Match the description with the correct fatty acid. D These have some double bonds Triglycerides with these are liquid at room temperature. Triglycerides with these are solid at room temperature. These only have single bonds. 1. Saturated fatty acid 2. Unsaturated fatty acid
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- If you were suddenly very frightened, what would happen to your FFA (i.e., free fatty acid) level and why?Arrange the fatty acids from highest melting point to lowest melting point.Match the following descriptions with the correct lipid-based compounds: Cholesterol Sphingolipids Phosphoacylgycerol Glycerophospholipids Fatty acyls…
- Which of the following is/are NOT (an) essential fatty acids? A. arachidonic acid B. linoleic acid C. palmitic D. oleic acidMyristic, lauric and palmitic acids are fatty acids of, respectively: A) 13, 14, 15 carbons B) 12, 14, 16 carbons C) 14, 18, 20 carbons D) 14, 12, 16 carbons E) 16, 14, 12 carbonsTriglycerides contain: a. fatty acids only b. phosphate only c. glycerol and fatty acids d. glycerol only e. fatty acids and phosphate
- For each of the structures listed below identify the class of lipids to which it belongs (fatty acid type Triacylglycerol, phospholipid, cholesterol, cholesterylester, bileacid) Identify teh hydrophobic and hydophylic portions of each structure by drawing circle. finally identify one food item (not a food group) that likely to contain these lipids.Name and describe the four different categories of lipids including their structures and functions; be sure to discuss both saturated and unsaturated fatty acidsWhich of the following statements about trans-fatty acids is/are FALSE? a.Healthier than saturated FA. b.Formed from the hydrogenation of C=C. c.May be present in butter substitutes. d.Properties are similar to saturated FA.
- Rank the fatty acids in each group in order of increasing melting point. A<C<B B<C<A B>C>A A>C>BRecently it has been suggested that using oils with more monounsaturated fatty acids (e.g., oleic acid) is better for our health than those with polyunsaturated fatty acids or saturated fatty acids. What are good sources of oils with predominantly monounsaturated fatty acids? (Hint: See Table 23.2.)Circle and label the hemiacetal functional group and the acetal functional group in each of thefollowing carbohydrates:
