Lecture 11 - Fat

Question 1

Fats at room temperature?

Answer 1

Saturated are solid, unsaturated liquid

Question 2

Saturated fat spoilage?

Answer 2

Poly more susceptible

Question 3

Hydrogenation?

Answer 3

Protects against oxidation, prolonging shelf life - alters texture

Question 4

Sterols?

Answer 4

material for bile acids, hormones, plant based sterols interfere w cholesterol absorption

Question 5

Fat Digestion - Mouth?

Answer 5

Saliva contains linguinal lipase that breaks down the food, not the fats!

Question 6

Fat Digestion - Stomach?

Answer 6

Acid stable linguinal lipase from salive initiates lipid digestion, contractions disperse fat into droplets, fat exposed to gastric lipase

Question 7

Fat Digestion - Duodenum?

Answer 7

Cholecystokinin signals gallbladder to release bile which breaks fats into emulsified fats, as well as pancreatic and intestinal lipase release which breaks down emulsified fats into monglycerides, glycerol, fatty acids

Question 8

Emulsified fat detour?

Answer 8

bile reabsorbed into blood to liver, where cholesterol is converted into bile and sent back to gallbladder

Question 9

Glycerol absorption?

Answer 9

Transported as Micelles, diffuse into enterocyte and converted into chylomicrons, which travel into the lacteal (lymph) and then into the blood

Question 10

Short and medium chain fatty acid absorption?

Answer 10

Directly into venules of the villi

Question 11

Lipoprotein types big to small and their primary component?

Answer 11

Chylomicrons (lipoprotien), VLDL (triglycerides), LDL (cholesterol), HDL (protein)