Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
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Question
Chapter 5, Problem 17SC
Summary Introduction
To analyze:
Trans-fatty acids arise when unsaturated fats are
a) Used for deep frying
b) Hydrogenated
c) Baked
d) Used as preservatives
Introduction:
Trans-fats are fatty acids that have trans chemical structure. They have some altered properties when compared to the saturated fats i.e. they are more solid at room temperature and have longer shelf life.
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Which of the following is/are NOT (an) essential fatty acids?
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Unsaturated fatty acids are commonly esterified at the hydroxyl substituent of glycerol at what carbon number?
1st carbon
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Ketone bodies are a byproduct of metabolism.
lipid
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amino acid
carbohydrate
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