lipids page 69-79

Question 1

FAts have to be emulsified to be digested t or f

Answer 1

true

Question 2

After absorption of fat in _____, resynthesized as TG and
packaged with other fat soluble compounds as
chylomicron (lipoprotein) – chylomicron made in intestine – fed state

Answer 2

SI

Question 3

Chylomicrons deliver FA to the body via lipoprotein
lipase – especially in __________ _______

Answer 3

muscle and adipose

Question 4

glycolysis generates CO2, H2O, and ATP t or f

Answer 4

true

Question 5

Where do extra FA go

Answer 5

to adipose tissue

Question 6

where does extra glucose go?

Answer 6

fill glycogen stores then makes FA

Question 7

What is the RDA for fat intake?

Answer 7

there is no RDA

Question 8

What is olestra?

Answer 8

Synthetic, non-caloric fat replacement, excreted in feces, no calories

Question 9

What FA chain takes the longest to absorb?

Answer 9

long chain FA

Question 10

Linolenic acid – 18:3n3 – chain length, total
number of double bonds, first double bond
from methyl end is at position __

Answer 10

3

Question 11

Chain length, degree of unsaturation – affect
water solubility, melting point, whether _________

Answer 11

liquid or solid

Question 12

_C – acetic
_C - propionic

Answer 12

2 and 3

Question 13

4C – _______

Answer 13

butyric

Question 14

_C, _C, __C – Caproic, Caprylic, Capric in goat milk

Answer 14

6, 8 and 10

Question 15

12C -_____

Answer 15

lauric

Question 16

__C – myristic

Answer 16

14

Question 17

16C – ________

Answer 17

palmitic

Question 18

18C – ________ – beef, chocolate – studies find
little effect on cholesterol

Answer 18

stearic

Question 19

Linoleic – 18:2 – omega _

Answer 19

6

Question 20

Linolenic – 18:3 – omega _

Answer 20

3

Question 21

Most prevalent saturated fatty aids in the
Western diet are ______(16C) and _________
(18C)

Answer 21

palmitic and stearic

Question 22

– most prevalent unsaturated fats
are __________ and __________ (18:2). These
fatty acids account for 90% of the fatty
acids in the diet

Answer 22

oleic (18:1) and linoleic

Question 23

Fats and oils contain ____ kcalories per gram

Answer 23

9

Question 24

The typical American diet contains about
______ of its energy from fat

Answer 24

34%

Question 25

What is the major form of lipid in food and in the body?

Answer 25

triglycerides

Question 26

when would it be called a monoglyceride?

Answer 26

only one fatty acid is attached to he glycerol

Question 27

when would it be a diglyceride?

Answer 27

two fatty acids are attached to the glycerol

Question 28

mono and diglycerides are often used as emulsifiers

Answer 28

true

Question 29

Short-chain fatty acids have fewer than 6 carbons
and remain________at colder temperatures
What is an example?

Answer 29

liquid and milk