How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food. Introduction: Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

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Answer 1

Question

Chapter 3, Problem 1NS.3QC

Summary Introduction

To determine:

How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.

Introduction:

Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

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Answer 2

Question

Chapter 3, Problem 1NS.3QC

Summary Introduction

To determine:

How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.

Introduction:

Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

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Answer 3

Question

Chapter 3, Problem 1NS.3QC

Summary Introduction

To determine:

How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.

Introduction:

Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

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Answer 4

Question

Chapter 3, Problem 1NS.3QC

Summary Introduction

To determine:

How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.

Introduction:

Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

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Answer 5

Chapter 3, Problem 1NS.3QC

Summary Introduction

To determine:

How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.

Introduction:

Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

Answer 6

Chapter 3, Problem 1NS.3QC

Summary Introduction

To determine:

How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.

Introduction:

Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

Answer 7

Chapter 3, Problem 1NS.3QC

Summary Introduction

To determine:

How to balance the needs of food industry with the health risks associated with changing the chemical composition of a food.

Introduction:

Fatty acids are long aliphatic hydrocarbon chains with carboxylic group (-COOH) at one end. Most of the fatty acids are unbranched in structure. These are generally derived from phospholipids and triglycerides. Fatty acids are either saturated or unsaturated. Saturated fatty acids contain only single covalent bonds, while unsaturated fatty acids contain carbon-carbon double bonds.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 3.1 - Describe the properties of a carbon atom that make...Ch. 3.1 - Explain why the substitution of a carboxyl group...Ch. 3.1 - Prob. 3CYP Ch. 3.2 - Summarize the general characteristics of...Ch. 3.2 - Describe how monosaccharides are combined to form...Ch. 3.2 - Explain why humans cannot utilize the glucose in...Ch. 3.3 - List the functions of triglycerides,...Ch. 3.3 - Prob. 2CYP Ch. 3.3 - Prob. 3CYP Ch. 3.4 - Prob. 1CYP

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Chapter 3 Solutions