HBIO 202 Lab Final Exam Questions With 100%
Verified Answers!!
lipids
composed of carbon, hydrogen, and oxygen, serve various functions such as storing energy,
insulating, transporting proteins in the blood, and structuring cell membranes
fat
most common lipid, give flaky texture to baked goods, make meats tender, provide flavor and
aromas, contribute to satiety
three types of lipids
triglycerides (fats), phospholipids, and sterols
fatty acids
chain of carbon and hydrogen atoms with acid group, over 20 variations by length double or
single bonds and number of double bonds
short chain fatty acids
up to 5 carbons
medium chain fatty acids
6-12 carbons
long chain fatty acids
13-21 carbons
very long chain fatty acid
more than 21 carbons
saturated fatty acids
all carbons are saturated with as many hydrogen atoms as possible, solid at room temperature
,monounsaturated/trans fatty acids
one double bond, liquid at room temperature, ex: oleic acid (olive oil)
polyunsaturated/cis fatty acids
more than one double bond, ex: essential fatty acids linoleic and alpha-linolenic acids
saturated fats
no double bonds, solid at room temperature, straight shape, less healthy, animal origin
unsaturated fats
contain double bonds, liquid at room temperature, bent shape, more healthy, higher amounts in
plant products
trans fats
created in hydrogenation, make vegetable oils solid, increase shelf life, and produces trans fatty
acid isomers that are not naturally occurring
which one of the following is the unhealthy fatty acid?
unsaturated trans fatty acid
triglyceride
three fatty acids connected to glycerol, most common lipid found in foods and body,
phospholipids
two fatty acids a phosphorus group and a glycerol backbone, hydrophobic tail
lecithin
phospholipid in cell membrane, emulsifier in foods
sterols
cholesterol, composed mainly of four connecting rings of carbon and hydrogen, important role in
cell membrane structure, precursor of important compounds in body, not required in diet since
body makes all cholesterol needed
, lipid absorption
micelles break apart in the small intestine so they can be absorbed in the enterocyte (cells of the
small intestine), in the enterocyte new aggregates of triglycerides and other lipids are formed
energy in fat
9 kcal/g
how does the body use fat
needed for absorption of fat soluble vitamins (A, D, E, K) and carotenoids, insulates body to
maintain body temp, cushions bones, organs, nerves
lipoproteins
transport fat through the lymph and blood
chylomicrons
mostly triglycerides, carry digested fat from the mean through lymph into the bloodstream
very low-density lipoproteins (VLDL)
mostly triglycerides, deliver triglycerides from the liver to the cells
low-density lipoproteins (LDL)
bad cholesterol, mostly cholesterol, deliver cholesterol to the tissues, deposit cholesterol on the
walls of arteries
high-density lipoproteins (HDL)
good cholesterol, mostly protein, remove cholesterol from body and deliver to liver for excretion
which lipoproteins following is mostly made of cholesterol
LDL
which lipoprotein is mad mostly of triglycerides?
chylomicrons
Verified Answers!!
lipids
composed of carbon, hydrogen, and oxygen, serve various functions such as storing energy,
insulating, transporting proteins in the blood, and structuring cell membranes
fat
most common lipid, give flaky texture to baked goods, make meats tender, provide flavor and
aromas, contribute to satiety
three types of lipids
triglycerides (fats), phospholipids, and sterols
fatty acids
chain of carbon and hydrogen atoms with acid group, over 20 variations by length double or
single bonds and number of double bonds
short chain fatty acids
up to 5 carbons
medium chain fatty acids
6-12 carbons
long chain fatty acids
13-21 carbons
very long chain fatty acid
more than 21 carbons
saturated fatty acids
all carbons are saturated with as many hydrogen atoms as possible, solid at room temperature
,monounsaturated/trans fatty acids
one double bond, liquid at room temperature, ex: oleic acid (olive oil)
polyunsaturated/cis fatty acids
more than one double bond, ex: essential fatty acids linoleic and alpha-linolenic acids
saturated fats
no double bonds, solid at room temperature, straight shape, less healthy, animal origin
unsaturated fats
contain double bonds, liquid at room temperature, bent shape, more healthy, higher amounts in
plant products
trans fats
created in hydrogenation, make vegetable oils solid, increase shelf life, and produces trans fatty
acid isomers that are not naturally occurring
which one of the following is the unhealthy fatty acid?
unsaturated trans fatty acid
triglyceride
three fatty acids connected to glycerol, most common lipid found in foods and body,
phospholipids
two fatty acids a phosphorus group and a glycerol backbone, hydrophobic tail
lecithin
phospholipid in cell membrane, emulsifier in foods
sterols
cholesterol, composed mainly of four connecting rings of carbon and hydrogen, important role in
cell membrane structure, precursor of important compounds in body, not required in diet since
body makes all cholesterol needed
, lipid absorption
micelles break apart in the small intestine so they can be absorbed in the enterocyte (cells of the
small intestine), in the enterocyte new aggregates of triglycerides and other lipids are formed
energy in fat
9 kcal/g
how does the body use fat
needed for absorption of fat soluble vitamins (A, D, E, K) and carotenoids, insulates body to
maintain body temp, cushions bones, organs, nerves
lipoproteins
transport fat through the lymph and blood
chylomicrons
mostly triglycerides, carry digested fat from the mean through lymph into the bloodstream
very low-density lipoproteins (VLDL)
mostly triglycerides, deliver triglycerides from the liver to the cells
low-density lipoproteins (LDL)
bad cholesterol, mostly cholesterol, deliver cholesterol to the tissues, deposit cholesterol on the
walls of arteries
high-density lipoproteins (HDL)
good cholesterol, mostly protein, remove cholesterol from body and deliver to liver for excretion
which lipoproteins following is mostly made of cholesterol
LDL
which lipoprotein is mad mostly of triglycerides?
chylomicrons
