Orange
Páginas: 2 (302 palabras)
Publicado: 4 de diciembre de 2012
Lipids Set 1
1. Define lipid. – Organic compounds : water insoluble
2. What are the 4 major categories of lipids and list an example of each. – Fatty acids (simplest);Triglyceride (also called “fat”-solid or oil); Phospholipid (lecithin); Sterol (cholesterol)
3. List, and be able to recognize, the 3 parts of a fatty acid. – Omega end, Fatty acid backbone,alpha end
4. How many carbons are in fatty acids and what is the typical number found? – 8 or 16 (16 is most common)
5. Be able to recognize and describe, the structures of saturated,monounsaturated and polyunsaturated fatty acids. – Single Carbon bond; Double bond; >2 Double bonds)
6. What are the 2 families of polyunsaturated fatty acids (PUF)?
7. What arethe health effects of the 3 fatty acids above. – High blood cholesterol, high risk of CVD; Lowers total cholesterol, LDL and blood TG;
8. Be able to rank and list the top 6 sourcesof saturated fat. -
9. List the 5 main sources of monounsaturated fat given in class. – Canola oil, Olive oil, Peanut oil, Avocados, Olives
10. What are the 6 sources of omega 6-poly’s given in class? – Safflower oil, Sunflower oil, Corn oil, Soybean oil, Cottonseed oil, Sesame oil
11. What is the hydrogenation? It’s effects (chemical and physical) onpolyunsaturated fats?
12. Describe and be able to recognize the structures of cis and trans fatty acids. – Cis (Hydrogens are on the same side); trans (Hydrogens are on opposite sides)
13.How much trans-fat should we eat each day? What foods are they found in? – None; Margarine, restaurant fried foods, bakery foods, packaged foods (brownie mixes, frosting, cookies)
14.What are the health problems linked with trans fatty acid intake? – Increased risk for heart disease, raises LDL, lowers HDL, increases inflammation, increases risk of breast cancer.
1. Define lipid. – Organic compounds : water insoluble
2. What are the 4 major categories of lipids and list an example of each. – Fatty acids (simplest);Triglyceride (also called “fat”-solid or oil); Phospholipid (lecithin); Sterol (cholesterol)
3. List, and be able to recognize, the 3 parts of a fatty acid. – Omega end, Fatty acid backbone,alpha end
4. How many carbons are in fatty acids and what is the typical number found? – 8 or 16 (16 is most common)
5. Be able to recognize and describe, the structures of saturated,monounsaturated and polyunsaturated fatty acids. – Single Carbon bond; Double bond; >2 Double bonds)
6. What are the 2 families of polyunsaturated fatty acids (PUF)?
7. What arethe health effects of the 3 fatty acids above. – High blood cholesterol, high risk of CVD; Lowers total cholesterol, LDL and blood TG;
8. Be able to rank and list the top 6 sourcesof saturated fat. -
9. List the 5 main sources of monounsaturated fat given in class. – Canola oil, Olive oil, Peanut oil, Avocados, Olives
10. What are the 6 sources of omega 6-poly’s given in class? – Safflower oil, Sunflower oil, Corn oil, Soybean oil, Cottonseed oil, Sesame oil
11. What is the hydrogenation? It’s effects (chemical and physical) onpolyunsaturated fats?
12. Describe and be able to recognize the structures of cis and trans fatty acids. – Cis (Hydrogens are on the same side); trans (Hydrogens are on opposite sides)
13.How much trans-fat should we eat each day? What foods are they found in? – None; Margarine, restaurant fried foods, bakery foods, packaged foods (brownie mixes, frosting, cookies)
14.What are the health problems linked with trans fatty acid intake? – Increased risk for heart disease, raises LDL, lowers HDL, increases inflammation, increases risk of breast cancer.
Leer documento completo
Regístrate para leer el documento completo.