Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans -containing unsaturated fatty acids can be packed together in the lipid bilayer. To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Question

Abundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can also be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so, how and why would the differences occur? Do you think that full hydrogenation makes vegetable oil more or less healthy to eat, or does it have no effect?

Answer 1

Question

Chapter 3, Problem 1CT

Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

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Abundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can also be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so, how and why would the differences occur? Do you think that full hydrogenation makes vegetable oil more or less healthy to eat, or does it have no effect?

Abundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so how and why would the differences occur? Do you think that full hydrogenation makes vegetable oil more or less healthy to eat, or does it have not effect?

During hydrogenation, cis double bonds are converted to trans double bonds. In the lab, we compare three fats, each of which has fatty acid chains that are exactly the same length (number of carbons) and observe the following: Fat 1 contains only saturated fatty acids 16 carbons long, and has a melting point of 65 degrees C. Fat 2 contains only cis unsaturated fatty acids 16 carbons long, and has a melting point of 35 degrees C. Fat 3 contains only trans fatty acids 16 carbons long, and has a melting point of 65 degrees C. Both Fat 2 and Fat 3 contain fatty acids with a single double bond; fat 1 has no double bonds. Why do Fat 3 and Fat 1 have more similar melting points than Fat 3 and Fat 2? Group of answer choices The number of hydrogen atoms in the fatty acids of fats 1 & 3 is higher, and having more hydrogen atoms raises the melting point of the fat. The fatty acids in fats 1 & 3 have a linear shape, so they pack tightly together and have lots of hydrophobic…

Answer 2

Question

Chapter 3, Problem 1CT

Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

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Answer 3

Question

Chapter 3, Problem 1CT

Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

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Answer 4

Question

Chapter 3, Problem 1CT

Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

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Answer 5

Chapter 3, Problem 1CT

Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Answer 6

Chapter 3, Problem 1CT

Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Answer 7

Chapter 3, Problem 1CT

Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Answer 8

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Answer 9

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Answer 10

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Answer 11

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Answer 12

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Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Organic molecules consist mainly of ______ atoms....Ch. 3 - Prob. 2SQ Ch. 3 - _______ groups are the acid part of amino acids...Ch. 3 - _________ is a simple sugar (a monosaccharide). a....Ch. 3 - Name three carbohydrates that can be built using...Ch. 3 - Unlike saturated fats, the fatty acid tails of...

Solution Summary: The author explains that hydrogenation is a process in food industry where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds.

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