Quiz 4 Chapter 5 Flashcards
(29 cards)
What is the common property that all lipid compounds share
readily dissolve inH2O
What are the 4 possible structural forms of lipid
glycerol, phospholipids, sterds, cholesterol
In what ways do fatty acids differ from one another
each food has its unique taste and smell
What is the difference between saturated and unsaturated
saturated- single bonds, solid at room temp
unsaturated- double bonds, liquid at room temp
What is the difference between omega-3 and omega-6
3- 1st double bond starts 3 carbons from the methyl (alpha-linoleic)
6- 6 from omega end (linoleic)
which fatty acids are essential
omega-6, omega-3
how do triglycerides differ from phospholipids
tri- form 3-carbon alcohol, glycerol, can remove 1 or 2
ph- 1 or more fatty acid is replaced with compound containing phosphorus
what are the main functions of cholesterol in the body
form certain hormones, bile acids and incorporated into cell structures
which foods are most fat dense
salad oils, spreads (butter, margarine, mayo), nuts, bacon, peanut butter, cheddar cheese
where is cholesterol found in the food supply
only in animal foods (egg yolk, meats, whole milk)
which types of fat are used as emulsifiers and what is their function in food
peanuts, egg yolk, soy beans, organ meat
function- keep mixtures of lipids and h2o from separating
what are some strategies used to produce reduced fat foods
add sugar, replace with h2o, protein, starch, fiber, engineered fats
who do fats become rancid and how can it be prevented
the break down of double bonds in unsaturated fatty acids, antioxidants (vitamin E) guard against fat breakdown (add synthetic antioxidants BHA, BHT, vitamin C
what happens to unsaturated fats during the process of hydrogenation
they bend in the carbon chain
what regulations are in place to educate and protect the public from trans fats in foods
disclose on food packages, products free of trans fat, ban in food service establishments
What enzyme is responsible for digestion of triglycerides
Lipase (in stomach)
What are the end products of fat digestion
glycerol, fatty acids, phosphorus
what are the differences between the absorption of long versus short chain fatty acids
short- h2o soluble, travel through portal vein
long- reformed into triglyceride
how do lipids move through the bloodstream
lipoproteins
how are dietary fats packaged in the small intestine and transported
from triglycerides and go into chylomicrons which enter the lymphatic system and bloodstream
where are VLDL’s made and what do they contain
(very-low-density-lipoproteins)- liver; cholesterol and triglycerides
where do the LDLs originate and what is their destination
(low-density-lipoproteins) form VLDLs remaining cholesterol; tissues
why are HDLs considered good cholesterol
transfer cholesterol back to liver
what are the functions of triglycerides in the body
energy storage, insulation, transportation of fay soluble vitamins
