(a) Interpretation: The food that is high in unsaturated triacylglycerols should be determined. Concept Introduction: Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

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Answer 1

Question

Chapter 19, Problem 19.45P

Interpretation Introduction

(a)

Interpretation:

The food that is high in unsaturated triacylglycerols should be determined.

Concept Introduction:

Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(b)

Interpretation:

The food which is high in saturated fat should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(c)

Interpretation:

The food which is likely to contain trans fats should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

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Answer 2

Question

Chapter 19, Problem 19.45P

Interpretation Introduction

(a)

Interpretation:

The food that is high in unsaturated triacylglycerols should be determined.

Concept Introduction:

Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(b)

Interpretation:

The food which is high in saturated fat should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(c)

Interpretation:

The food which is likely to contain trans fats should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

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Answer 3

Question

Chapter 19, Problem 19.45P

Interpretation Introduction

(a)

Interpretation:

The food that is high in unsaturated triacylglycerols should be determined.

Concept Introduction:

Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(b)

Interpretation:

The food which is high in saturated fat should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(c)

Interpretation:

The food which is likely to contain trans fats should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

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Answer 4

Question

Chapter 19, Problem 19.45P

Interpretation Introduction

(a)

Interpretation:

The food that is high in unsaturated triacylglycerols should be determined.

Concept Introduction:

Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(b)

Interpretation:

The food which is high in saturated fat should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(c)

Interpretation:

The food which is likely to contain trans fats should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

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Answer 5

Chapter 19, Problem 19.45P

Interpretation Introduction

(a)

Interpretation:

The food that is high in unsaturated triacylglycerols should be determined.

Concept Introduction:

Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(b)

Interpretation:

The food which is high in saturated fat should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Interpretation Introduction

(c)

Interpretation:

The food which is likely to contain trans fats should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Answer 6

Chapter 19, Problem 19.45P

Interpretation Introduction

(a)

Interpretation:

The food that is high in unsaturated triacylglycerols should be determined.

Concept Introduction:

Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Answer 7

Chapter 19, Problem 19.45P

Interpretation Introduction

(a)

Interpretation:

The food that is high in unsaturated triacylglycerols should be determined.

Concept Introduction:

Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Answer 8

Interpretation Introduction

(b)

Interpretation:

The food which is high in saturated fat should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Answer 9

Interpretation Introduction

(b)

Interpretation:

The food which is high in saturated fat should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Answer 10

Interpretation Introduction

(c)

Interpretation:

The food which is likely to contain trans fats should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Answer 11

Interpretation Introduction

(c)

Interpretation:

The food which is likely to contain trans fats should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule of glycerol. If all the three fatty acids are identical it is called a simple triacylglycerol and if there are two or more different fatty acids, it is called a mixed triacylglycerol. Depending on whether the fatty acids involved are saturated or unsaturated, there are two types of triacylglycerols.

Answer 12

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Answer 13

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Answer 14

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Answer 15

Ch. 19.1 - Prob. 19.1P Ch. 19.1 - Prob. 19.2P Ch. 19.2 - Prob. 19.3P Ch. 19.2 - Prob. 19.4P Ch. 19.2 - Prob. 19.5P Ch. 19.3 - Prob. 19.6P Ch. 19.3 - Prob. 19.7P Ch. 19.3 - Prob. 19.8P Ch. 19.3 - Prob. 19.9P Ch. 19.4 - Prob. 19.10P

Solution Summary: The author explains that triacylglycerols are esters that are formed by reacting three molecules of fatty acids with one molecule

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