Chapter 9: Lesson 4

Question 1

Lipids

Answer 1

Group of fats/fatty acids and their derivatives, including triglycerides, phospholipids, and sterols.

Question 2

Triglycerides

Answer 2

The chemical or substrate form in which most fat exists in food as well as in the body.

Question 3

Phospholipids

Answer 3

Type of lipid (fat) comprised of glycerol, two fatty acid chains, and a phosphate group.

Question 4

Sterols

Answer 4

A group of lipids with a ringlike structure. Cholesterol is a type of sterol.

Question 5

Unsaturated fats

Answer 5

Fatty acids with one or more points of unsaturation (double bond) in their chemical structure.

Question 6

Saturated fat

Answer 6

A type of triglyceride; chemical structure has no double bonds (points of unsaturation); usually solid at room temperature. Examples: butter, lard, whole milk, beef, processed meats, and tropical oils.

Question 7

Pancreatic enzymes

Answer 7

Digestive enzymes produced by the body to help digest fats, starches, and proteins.

Question 8

Lingual lipase

Answer 8

Digestive enzymes produced by the body to help digest fats, starches, and proteins.

Question 9

Lipase

Answer 9

Enzyme that digests lipids.

Question 10

Chylomicrons

Answer 10

Molecules of fat that contain triglycerides, phospholipids, cholesterol, fat-soluble vitamins, and protein. They are formed by intestinal cells after the digestion of lipid-containing foods.

Question 11

Lipoprotein

Answer 11

A group of soluble proteins that combine with and transport fat or other lipids in the blood plasma.

Question 12

Lipoprotein lipase (LPL)

Answer 12

An enzyme that breaks down triglycerides into fatty acids.

Question 13

Metabolites

Answer 13

The formation of a substance required for metabolism.