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NTR301 QUESTIONS AND CORRECT
DETAILED ANSWERS |ALREADY
GRADED A+ LATEST UPDATE | 2024-
2025
define lipid
Ans
✓ generally insoluble in H2O, always soluble in organic solvents
describe basic structure of triglyceride and how they differ from eachother.
Ans
✓ All TGs have a backbone of glycerol w/ 3 fatty acids attached, one to each to TGs 3 carbon
atoms. They differ by differences in the fatty acids that each contain.
list three ways in which fatty acids can differ from eachother
Ans
✓ * The # of carbon atoms (4-22)
✓ *# of double bonds (degree of saturation)
✓ * The position of the 1st double bond (only applies to polyunsaturated fats)
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explain what it means for a fatty acid to be saturated, monounsaturated, and
polyunsaturated.
Ans
✓ Saturated-full of hydrogen atoms (no double bonds)
✓ Monosaturated-has 1 double bond
✓ Polyunsaturated- has 2-6 double bonds
identify the structural ways in which the fatty acids in fish oil and breast milk
are different from those in other food sources.
Ans
✓ Fatty acids for fish oil and breast milk are called omega 3/n-3 where the first double bond is
on carbon 3
predict how the degree of fatty acid saturation affects the physical
characteristics of the triglycerides in which they're found
Ans
✓ The more unsaturated fatty acids a triglyceride has, the more likely it is to be an oil @ room
temp...The more saturated fatty acids a TG has, the more likely it is to be a fat at room
temp (stacking occurs)
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explain what it means for a triglyceride to be saturated, monounsaturated, and
polyunsaturated, give examples of each type and provide the technical
difference between a "fat" and an "oil"
Ans
✓ Saturated-full of hydrogen atoms (no double bonds) ( lard, palm oil, beef tallow, butter fat,
palm kernel, & coconut oil)
✓ Monosaturated-has 1 double bond (canola (rapeseed) olive, and peanut oil)
✓ Polyunsaturated- has 2-6 double bonds (safflower, sunflower, corn, & soybean (veggie) oil)
✓
✓ more likely to be a fat if it has more saturated fatty acids
✓ more likely to be an oil if it has more unsaturated fatty acids
define hydrogenation and explain why food manufactures hydrogenate oils
Ans
✓ Turns a double bond into a single bond by adding hydrogens. Why: to make a liquid/oil a
solid, to increase the shelf life of an oil (double bonds more likely to be attacked by O2
causing bad flavor)
describe the structure and characteristics of trans fatty acids and identify their
potential dietary sources.
Ans
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© 2024 TestTrackers Your Success is Our Mission!
Customer Support: [+254707240657]
NTR301 QUESTIONS AND CORRECT
DETAILED ANSWERS |ALREADY
GRADED A+ LATEST UPDATE | 2024-
2025
define lipid
Ans
✓ generally insoluble in H2O, always soluble in organic solvents
describe basic structure of triglyceride and how they differ from eachother.
Ans
✓ All TGs have a backbone of glycerol w/ 3 fatty acids attached, one to each to TGs 3 carbon
atoms. They differ by differences in the fatty acids that each contain.
list three ways in which fatty acids can differ from eachother
Ans
✓ * The # of carbon atoms (4-22)
✓ *# of double bonds (degree of saturation)
✓ * The position of the 1st double bond (only applies to polyunsaturated fats)
TestTrackers: Unlock Your Exam Potential! | Quality Practice Materials | Boost Your Confidence
Today!
,Thank You for Choosing Us! Resources & Updates: [Testtrackers - Stuvia US]
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Customer Support: [+254707240657]
explain what it means for a fatty acid to be saturated, monounsaturated, and
polyunsaturated.
Ans
✓ Saturated-full of hydrogen atoms (no double bonds)
✓ Monosaturated-has 1 double bond
✓ Polyunsaturated- has 2-6 double bonds
identify the structural ways in which the fatty acids in fish oil and breast milk
are different from those in other food sources.
Ans
✓ Fatty acids for fish oil and breast milk are called omega 3/n-3 where the first double bond is
on carbon 3
predict how the degree of fatty acid saturation affects the physical
characteristics of the triglycerides in which they're found
Ans
✓ The more unsaturated fatty acids a triglyceride has, the more likely it is to be an oil @ room
temp...The more saturated fatty acids a TG has, the more likely it is to be a fat at room
temp (stacking occurs)
TestTrackers: Unlock Your Exam Potential! | Quality Practice Materials | Boost Your Confidence
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Customer Support: [+254707240657]
explain what it means for a triglyceride to be saturated, monounsaturated, and
polyunsaturated, give examples of each type and provide the technical
difference between a "fat" and an "oil"
Ans
✓ Saturated-full of hydrogen atoms (no double bonds) ( lard, palm oil, beef tallow, butter fat,
palm kernel, & coconut oil)
✓ Monosaturated-has 1 double bond (canola (rapeseed) olive, and peanut oil)
✓ Polyunsaturated- has 2-6 double bonds (safflower, sunflower, corn, & soybean (veggie) oil)
✓
✓ more likely to be a fat if it has more saturated fatty acids
✓ more likely to be an oil if it has more unsaturated fatty acids
define hydrogenation and explain why food manufactures hydrogenate oils
Ans
✓ Turns a double bond into a single bond by adding hydrogens. Why: to make a liquid/oil a
solid, to increase the shelf life of an oil (double bonds more likely to be attacked by O2
causing bad flavor)
describe the structure and characteristics of trans fatty acids and identify their
potential dietary sources.
Ans
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