5. Arrange the following fatty acids in order from lowest melting point to highest: myristic acid, arachidonic acid, linolenic acid, stearic acid, oleic acid. What do the highest have in common? What do the lowest have in common?
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- 1. What is animal oil/fat used for?2. Why are animal fat not used in cooking?3. What is the difference between fats and oils?4. What are essential fatty acids? Give examples.5. What is the implication of inadequate essential fatty acids in a person’s diet?6. Explain the health risks and benefits of saturated, monounsaturated, polyunsaturated fatty acids and trans fat.1. Explain why some natural starches are chemically modified. 2. What is birefringence? What does its presence or absence tell you about the starch? 3. new premium creamy salad dressing contains 70 % fat. How can you test if it is an oil-in-water or water-in-oil emulsion1. Describe the physical properties of the isolated gluten. What does it look like (i.e., color, structure)? How does it feel like (i.e., texture)? Color Structure Texture 2. What is the purpose of kneading? 3. What is the test for the presence of starch? 4. What proteins comprise gluten? 5. What makes dough elastic and firm?
- 1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids? 3. What are the benefits derived from omega-3 polyunsaturated fats? 4. Which is better, butter or margarine? Why?1. Using the amino acids glyceric acid and aspartic acid show how a peptide bond is formed showing the stearic hinderance. 2. Outline 2 biological uses for lipids. make sure to explain them 3. See the picture attached1. Melting point: what happens when the carbon chain length of fatty acids become shorter? increased melting point decrease melting point no change 2. Why do lipids with long chain fatty acids have lower saponification value? they are linear in structure, thus it is difficult to saponify they have lower number of carboxyl group per 1 gram of sample they require less amount of KOH during titration they require less HCL during back titration 3. Halogenation depends on which concept? presence of double bond in the glycerol portion presence of double bond in the fatty acid portion presence of carboxylic acid groups reactivity of potassium ions
- 8. Which of the following fatty acids is an essential omega-3-fatty acids? * 11 14 17 9 10 1213 15 16 18 3 omega Option 1 Он 12 CH3 O Option 21. draw the structures (linear and cyclical) of the common carbohydrates. 2. draw the structure of the DNA/RNA nucleotides 3.write the averages for UV absorption for both nucleus acids and proteins 4. write the difference between nucleotide and nucleoside1. Name the process by which rice can become porridge or congee. Give details of the process in relation to the example. 2.(a) What is the name of the fat after hydrogenation? Draw a hydrogenated fatty acid. (Please include the atoms involved in the molecule) 2.(b) Give an example of hydrogenated fats from vegetable oil. How are these fats harmful to our health? 4. Briefly describe the digestion of this form of carbohydrate described in (iv) in mouth and small intestine before absorption. 6. Part Stomach secretes a chemical that makes it to have a low pH. Name this chemical and give TWO functions of this chemical. 6.e One structural feature in F facilitates absorption of nutrients. Name this structure.
- 5. Which compound is NOT a substrate or product of lipin? 1.diacylglycerol 2.phosphatidic acid 3.water 4.lysophosphatidic acid 5.inorganic phosphate1.After a meal, most dietary fat is transported to the bloodstream in particles known as -chylomicrons -high-density lipoproteins - low density lipoproteins -very-low-density lipoprotein 2.All of the following statements about linolenic acid are correct EXCEPT: -It is found in a wide variety of -foods. It is 18 carbons in length. -It is an omega-3 fatty acid. -It is essential. 3.Triglycerides perform which of the following functions in the body? -All answers are correct Provide -energy Insulation -Shock absorption 4.Which of the following is a benefit of consuming omega-3 fatty acids? -They may play a role in the prevention and treatment of heart disease. -They may decrease the risk of constipation. -Omega-3 fatty acids have less kcalories than saturated fats. -All of the answers are benefits of omega-3 fatty acids. 5.Which of the following is true about the digestion and absorption of protein? -Amino acids travel to the liver via -the portal vein. Protein digestion begins in the…1. A topping for ice cream contains fructose, hydrogenated soybean oil, salt, and cellulose. What types of chemicals are in it? Rank them from the healthiest/most nutritious to the least and explain your reasoning.