Chapter 7 - Lipids (Fats and Oils)

Question 1

lipid

Answer 1

chemical term for fat

Question 2

are lipids organic or inorganic?

Answer 2

organic compounds

Question 3

fats and oils contain __kcal/g

Answer 3

9

Question 4

4 main classes of lipids

Answer 4

1) triglyceride
2) phospholipids
3) sterols
4) lipoproteins

Question 5

what are the 3 classes of lipids that are in foods and in the body?

Answer 5

triglyceride, phospholipids, and sterols

Question 6

what is the class of lipids that is only found in the body?

Answer 6

lipoproteins

Question 7

fatty acids are chains of ______ atoms

Answer 7

carbon

Question 8

COOH = ______

Answer 8

carboxyl group

Question 9

CH3 = ______

Answer 9

methyl group

Question 10

why is chain length of fatty acids important?

Answer 10

chain length determines:

• absorption
• function

Question 11

short chain fatty acids have ____ carbon atoms

Answer 11

<6

Question 12

medium chain fatty acids have ____ carbon atoms

Answer 12

6-10

Question 13

long chain fatty acids have ____ carbon atoms

Answer 13

> 12

Question 14

3 places saturated fatty acids are found?

Answer 14

• animal products
• coconut and palm oils
• chocolate

Question 15

saturated fatty acids are ______ at room temperature

Answer 15

solid

Question 16

2 places saturated fatty acids are found

Answer 16

• plant oils

- seafood

Question 17

true or false: the bonds in saturated fatty acids are single bonds

Answer 17

true

Question 18

true or false: the bonds in unsaturated fatty acids are single bonds

Answer 18

FALSE: the bonds in unsaturated fatty acids are single or double bonds

Question 19

unsaturated fatty acids are ______ at room temperature

Answer 19

liquid

Question 20

what is the shape of saturated fatty acids?

Answer 20

straight

Question 21

what is the shape of unsaturated fatty acids?

Answer 21

bent

Question 22

cis double bonds

Answer 22

both hydrogen atoms on the same side of the double bond

Question 23

trans double bonds

Answer 23

hydrogen atoms on the opposite side of the double bond

Question 24

where do most trans-fat come from?

Answer 24

• hydrogenation

Question 25

hydrogenation

Answer 25

a chemical process that turns unsaturated fatty acids into saturated fatty acids

Question 26

why does the food industry use hydrogenated fats?

Answer 26

• easier to use than liquid oils in food production

- more stable and less susceptible to rancidity

Question 27

what is the problem with hydrogenated fats?

Answer 27

trans fats increase risk of heart disease

Question 28

what is the most common lipid in food and in our bodies?

Answer 28

triglycerides

Question 29

functions of cholesterol

Answer 29

• cell membrane integrity

Question 30

which other compounds is cholesterol a precursor for?

Answer 30

• vitamin D
• bile acids
• sex hormones

Question 31

4 enzymes that lipids come into contact with through digestion

Answer 31

lingual lipase, gastric lipase, CCK/Secretin, CCK/SEcretin

Question 32

lingual lipase

Answer 32

location: mouth
function: digests triglycerides

Question 33

gastric lipase

Answer 33

location: stomach
function: digests triglycerides

Question 34

CCK/Secretin

Answer 34

location: gallbladder
Function: bile to emulsify fat

Question 35

CCK/Secretin

Answer 35

location: smal intestine
function: bicarbonate & pancreatic enzymes