NTR301 STUDY GUIDE WITH
COMPLETE SOLUTION
Define lipid - ANSWER generally insoluble in H2O, always soluble in organic
solvents
describe basic structure of triglyceride and how they differ from eachother. -
ANSWER 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 - ANSWER * The
# of carbon atoms (4-22)
*# of double bonds (degree of saturation)
* The position of the 1st double bond (only applies to polyunsaturated fats)
explain what it means for a fatty acid to be saturated, monounsaturated, and
polyunsaturated. - ANSWER 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. - ANSWER 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 - ANSWER 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)
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" - ANSWER 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 -
ANSWER 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)
COMPLETE SOLUTION
Define lipid - ANSWER generally insoluble in H2O, always soluble in organic
solvents
describe basic structure of triglyceride and how they differ from eachother. -
ANSWER 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 - ANSWER * The
# of carbon atoms (4-22)
*# of double bonds (degree of saturation)
* The position of the 1st double bond (only applies to polyunsaturated fats)
explain what it means for a fatty acid to be saturated, monounsaturated, and
polyunsaturated. - ANSWER 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. - ANSWER 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 - ANSWER 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)
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" - ANSWER 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 -
ANSWER 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)
