BIOLOGY
5th Edition
ISBN: 9781264104680
Author: BROOKER
Publisher: MCG
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Chapter 3.5, Problem 1CC
Summary Introduction
To determine: The way in which hydrogenation affects the melting point of the resulting fat.
Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.
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Certain fats are important components of a healthy diet. But trans-fats are associated with increased risk of heart disease. Are trans-fats saturated or unsaturated fatty acids? What is the difference in chemical structure between a trans-fat versus a cis-fat?
What are the chemical and physical differences between fats and oils?
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…
Chapter 3 Solutions
BIOLOGY
Ch. 3.4 - Prob. 1CCCh. 3.4 - What type of reaction is the reverse of the one...Ch. 3.4 - Prob. 1CSCh. 3.5 - Prob. 1CCCh. 3.5 - Prob. 1CSCh. 3.6 - How many water molecules would be produced during...Ch. 3.6 - Prob. 2CCCh. 3.6 - Prob. 1EQCh. 3.6 - Prob. 2EQCh. 3.6 - CoreSKILL Explain the result that was crucial to...
Ch. 3.7 - Prob. 1CCCh. 3 - Molecules that are found in living cells and...Ch. 3 - The versatility of carbon that allows it to serve...Ch. 3 - Prob. 3TYCh. 3 - Prob. 4TYCh. 3 - Prob. 5TYCh. 3 - In contrast to other fatty acids, essential fatty...Ch. 3 - Prob. 7TYCh. 3 - The monomers of proteins are ___________, and...Ch. 3 - Prob. 9TYCh. 3 - Prob. 10TYCh. 3 - Explain the similarities and differences between...Ch. 3 - Prob. 2CQCh. 3 - Prob. 3CQCh. 3 - Discuss the differences between the various types...Ch. 3 - Prob. 2COQ
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- Why is cellulose considered “fiber” in your diet but starch is not? In your answer, refer specifically to the structures of cellulose, amylose, and amylopectin.arrow_forwardHow do fats and oils compare with respect to each of the following features? a. identity and number of functional groups present b. number of carbon–carbon double bonds present c. melting point d. natural sourcearrow_forwardSaturated fatty acids are called "saturated" because they are saturated with what component? C, H, or double bonds?arrow_forward
- what is the difference between good cholesterol and bad cholesterol?arrow_forwardIf both cellulose and starch are just polymers of glucose, why can we only get glucose from starch, while cellulose cannot be digested by our bodies? What is missing for cellulose?arrow_forwardWhich of the following is a key difference between amylose and cellulose? O amylose is a branched polymer, cellulose is linear amylose contains a(1,4) glycosidic bonds, cellulose contains B(1,4) bonds O amylose contains D-glucose, cellulose contains L-glucose O amylose contains fructose, cellulose contains glucosearrow_forward
- list the physical properties of fats and oils and explain why they are different.arrow_forwardYou have just isolated a pure lipid that contains only sphingosine and a fatty acid. To what class of lipids does it belong?arrow_forwardLipoproteins are relatively large, spherical clumps of protein and lipid molecules that circulate in the blood of mammals. They are like suitcases that move cholesterol, fatty acid remnants, triglycerides, and phospholipids from one place to another in the body. Given what you know about the insolubility of lipids in water, which of the four kinds of lipids would you predict to be on the outside of a lipoprotein clump, bathed in the fluid portion of blood?arrow_forward
- As the smallest unit of lipids is a glycerol, whereas, the amino acid is the smallest unit for protein, there are two questions (1) identify which molecule connects together two amino acids and (2) explain if there is a need to connect two different lipids, explain why.arrow_forwardExplain why some fats are solid at room temperature, and othersare liquid.arrow_forwardA peanut butter and jelly sandwich contains 10 grams of protein, 42 grams of carbohydrate, and 14 grams of fat. What percentage of calories in the sandwich comes from fat?arrow_forward
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