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which of the following options correctly describe oils and fats?
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Terms in this set (59)
which of the following options correctly describe oils and fats?
many oils are of plant origin

oils and fats have similar chemical structures

most oils are liquids at room temperature
Carbohydrates, proteins, and fats are all considered to be _____, because these substances supply both the energy and most of the raw material necessary for body repair and synthesis
macronutrients
Triglycerides are formed in a chemical reaction between which two species?
three fatty acids

glycerol
match each dietary term to the correct description
malnutrition-> caused by a diet lacking in proper nutrients

undernourishment-> caused by the consumption of insufficient calories to meet metabolic needs
triglycerides and related compounds such as cholesterol and other steroids are classified as _____
lipids
which of the following techniques result in processed foods?
adding preservatives
freezing
canning
cooking
adding thickener
which statements describe a fat?
they are mostly derived from animal sources

they are solid at room temp
which of the following options correctly describe macronutrients?
macronutrients supply all of the energy and most of the raw material for body repair and synthesis

carbohydrates are comnutre
glycerol reacts with three molecules of fatty acids to produce
triglycerides
triglycerides always contain three _____ functional group
ester
Lipids include _____oils steroids triglycerides fatswhich of the following options correctly describe the two important structural features of fatty acids?a hydrocarbon chain that is typically made of 12-24 carbon atoms a carboxylic acid group at the end of the hydrocarbon chainglycerolis used in manufacturing soaps and lotions is an alcohol combines with fatty acids to produce triglyceridescarbohydrates, proteins and fats are all considered to be _____, because these substances supply both the energy and most of the raw material necessary for body repair and synthesismacronutrientsmolecules that are made from the reaction of three fatty acids and glycerol molecule always contain three ester functional groups. these molecules are known as _____triglyceridestriglycerides and related compounds such as cholesterol and other steroids are classified aslipidsfatty acids include a non-polar _____ chain and a polar _____ grouphydrocarbon; carboxylic acidthese compound shown here, named _____, is a component of all triglycerodesglycerolwhich of the following options correctly describe the structural make-up of triglycerides?the three fatty acids that are used to make a triglyceride may all be different the 3 fatty acids that are you used to make a triglyceride may be saturated or unsaturatedmatch each type of fatty acids to the correct descriptionsaturated fatty acid-> contains only single bonds between carbon atoms in the hydrocarbon chain unsaturated fatty acids-> contains at least one C=C bond between carbon atoms in the hydrocarbon chainmonounsaturated fatty acids contain _____ double bond(s) in the hydrocarbon chain, whereas _____ fatty acids contain two or more double bonds in the hydrocarbon chainone; polyunsaturatedwhich of the structures shown represent fatty acids?A Dwhich of the structures shown represent fatty acids?A & Cthe molecule shown here is _____a triglyceridewhich of the following options correctly describe saturated fatty acids?the hydrocarbon chain contains only single bonds between the carbon atoms saturated fatty acids possess a CO2H group at the end of the hydrocarbon chainthe compound shown here, named _____ is a component of all triglyceridesglycerolconsider the diagram shown below. match each fatty acid to its appropriate descriptionB-> saturated fatty acid A-> monounsaturated fatty acid C-> polyunsaturated fatty acidmatch the type of fatty acid given below with its appropriate descriptionsaturated-> contains only single bonds between carbon atoms in the hydrocarbon chain monounsaturated-> contains one C=C bond in the hydrocarbon chain polyunsaturated-> contains two or more C=C bonds in the hydrocarbon chainthe molecule shown in the diagram is a _____ fatty acidpolyunsaturated O> OHwhich of the following options correctly relate the melting points of fatty acids to their molecular structure?Increasing the number of C atoms in the hydrocarbon chain raises the melting point Saturated fatty acids have higher melting points than unsaturated fatty acids containing the same number of C atoms in the hydrocarbon chainwhich of the following options describe saturated fatty acids?the hydrocarbon chain contains only single bonds between the carbon atoms saturated fatty acids possess a CO2H group at the end of the hydrocarbon chainour bodies can synthesize almost all fatty acids from the foods we eat. the exceptions are _____ and _____ acids.linoleic; linolenicwhich substance listed would you have the highest melting point based on its structure?stearic acidwhich of the following options correctly describe the relationship between the degree of unsaturation of an oil and its shelf life?increasing the degree of saturation of an oil improves its shelf life C=C bonds are more susceptible to reaction with oxygen in the air than are C-C single bondswhich of the following foods are rich sources of linoleic and linolenic acids?leafy vegetables plant oils fishwhich of the following options correctly describe the hydrogenation of C=C double bonds in the fatty acids?One or more C=C double bonds are converted into C-C single bonds Hydrogenation occurs in the presence of a metallic catalystwhich of the following would be predicted to have the longest shelf life based on its structure?capric acidin most natural fatty acids the hydrogen atoms attached to the two carbons of the C=C double bond are on _____ side(s). this bonding arrangement is called _____the same; cisour bodies can synthesize almost all fatty acids from the foods we eat. the exceptions are _____ and _____ acidslinoleic; linolenichydrogenation of an oil _____ its degree of saturation and _____ its melting pointincreases; raisestrans _____ are triglycerides that are composed of one or more trans fatty acidsfatswhich of the following options correctly describe the relationship between the degree of unsaturation of an oil and its shelf life?increasing the degree of saturation of an oil improves its shelf life C=C bonds are most susceptible to reaction with oxygen in the air than the C-C single bondsmatch each type of bonding arrangement with its correct descriptioncis isomer-> H atoms attached to the carbon atoms are on the same side of the C=C bond trans isomer-> H atoms attached to the carbon atoms are on opposite sides of the C=C bondwhich type of unsaturated fats are likely to pack well together and thus have a higher melting points?trans fatwhich of the following options correctly describe the hydrogenation of C=C double bonds in fatty acids?hydrogenation occurs in the presence of a metallic catalyst one or more C=C double bonds are converted into C-C single bondstrans fat are _____ that are made from the reaction of three trans fatty acids and a molecule of glyceroltriacylglycerols or lipidstrans fat are formed by _____ hydrogenation of natural oilspartialin most natural fatty acids the hydrogen atoms attached to the two carbons of the C=C double bond are on _____ side(s). this bonding agreement is called _____.the same; ciswhich of the following options correctly describe the properties of cis and trans fatty acids?trans fatty acids are similar in shape to saturated fatty acids and behave in a similar manner in the body trans fatty acids are solids at room temperatureduring the process of hydrogenation, some of the _____ double bonds in fat molecules are converted to the _____ configurationcis; transthe two fatty acids shown in the diagram are both _____ isomerstranswhy must labeling indicate the quantity of trans fat in a particular food?eating trans fats has been found to increase the risk of heart dieasea process where two fatty acids on two or more triglycerides are scrambled to produce a set of new triglycerides is known asinteresterificationmatch the structure of the monounsaturated fatty acid with the correct bonding arrangementA-> cis isomer B-> trans isomerwhich of the following options correctly describe the cis and trans fatty acids?trans fatty acids are similar in shape to saturated fatty acids and behave in a similar manner in the body trans fatty acids are solids at room temperaturefood labels in many countries must list the amount of _____ fats present in foods as these fats have been shown to increase the risk of heart diseasetranswhich of the following is a green chemistry approach to the interesterification of fatty acids?the use of enzymeswhich of the following options correctly describe the process of interesterification?the use of an enzyme for interesterification may reduce the BOD of the aqueous waste streams produced when using other catalysts. interesterification may be carried out using a case as catalystwhich of the following options correctly describe carbohydrates?