lecture 28

Question 1

complex lipids

Answer 1

lipids that contain fatty acids

Question 2

lipids that do not contain fatty acids

Answer 2

cholesterol, vitamins, pigments, etc

Question 3

how do trans fatty acids form

Answer 3

partial dehyfrogenation of unsaturated fatty acids

Question 4

why trans fatty acids formed

Answer 4

increase shelf life or stability at high temperature of oils used in cooking

Question 5

do trans or cis fa have higher melting points

Answer 5

trans

Question 6

soild at room temp

Answer 6

saturated fa
medium + long chain fatty acids

Question 7

liquid at room temp

Answer 7

short chain fatty acids
unsaturated fatty acids (MUFA + PUFA)

Question 8

zero value for trans fat

Answer 8

less than 0.5 grams per serving

Question 9

cholesterol-free

Answer 9

less than 2 milligrams of cholesterol
no more than 2 grams of saturated fat per serving

Question 10

sugar free

Answer 10

less than 0.5 g of sugar per serving

Question 11

essential fatty acids

Answer 11

omega 3 and omega 6

Question 12

omega 3 FA

Answer 12

• alpha linolenic acid
• eicosapentaenoic acid (EPA)
• docosahexaenoic acid (DHA)

Question 13

omega 6 FA

Answer 13

• linoleic acid
  arachidonic acid