Lab Manual for Biology
Lab Manual for Biology
12th Edition
ISBN: 9781259298516
Author: Sylvia S. Mader Dr.
Publisher: McGraw-Hill Education
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Chapter 3, Problem 1NS.1QC
Summary Introduction

To compare:

The chemical structure of a trans-fat and a non-trans fat.

Introduction:

Trans-fats are basically unsaturated fats found in minute amounts in nature. These are widely produced by the hydrogenation of unsaturated fatty acids. Industrial production of trans-fats takes place from vegetable fats and are used in snack food, margarine, and frying fast food.

Pictorial representation: Fig.1: Chemical structure of trans fat and non-trans fat.

Lab Manual for Biology, Chapter 3, Problem 1NS.1QC

Fig.1: Chemical structure of trans fat and non-trans fat.

Expert Solution & Answer
Check Mark

Explanation of Solution

The saturated fats are also called non-trans fats. The major differences between trans and non-trans fats are as follows:

Trans fat Non-trans fat
Trans fat is made up of unsaturated fatty acids through partial hydrogenation process. Non-trans fats consist of saturated fatty acids that do not contain double bonds.
These are produced in industries through partial hydrogenation of vegetable oils. These occur naturally in animal food sources.
These fats increase LDL (low density lipoproteins) levels and decrease HDL (high density lipoproteins) levels in the blood. These fats increase both HDL and LDL levels in the blood.
Trans fat increases the risk of cardiovascular diseases. Non-trans fat reduces the risk of cardiovascular diseases.
Conclusion

Trans fat increase the risk of cardiovascular diseases and should not be consumed more than 1% in the diet.

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