CHM138H1 Chapter all: Lipids

110 views10 pages

grayraven524

1 Dec 2016

School

Department

Course

Professor

For unlimited access to Textbook Notes, a Class+ subscription is required.

skyelephant476 and 39509 others unlocked

CHM136H1 Full Course Notes

Verified Note

34 documents

Document Summary

Occur in nature and can be extracted from cells with nonpolar solvents. Complex lipids: contain one or more ester groups and during hydrolysis carboxylic acid and alcohol are formed. Esters that are formed from carboxylic acids and alcohols. Have high melting point because of the london dispersion forces between hydrocarbon chains. Formed when glycerol reacts with three long-chain carboxylic acids fatty acids. Mammals and plants store long-term energy in triglycerides. Carboxylic acids that contain 12-20 carbon atoms. The melting points of saturated acids increase with increasing molecular weight. The presence of cis double bond loose packing in solid phase weak intermolecular forces lower melting point. The melting point depends on the carbon number, the quality of fatty acid and the presence of unsaturation. Triglycerides with unsaturated fatty acids have lower melting points than those with saturated fatty acids. Fats: triglycerides, which are solid in room temperature. Oils: exist in liquid state in room temperature.

Related Questions

64. Which of these statements about fatty acids are false? A. The physical state of a triglyceride with three unsaturated fatty acid tails would be a clear liquid. B. Complex lipids that contain mainly unsaturated fatty acids are liquids (oils) at room temperature C. Its best to use fats with high melting points in our diet. D. A disadvantage of the ability of saturated fats to pack tightly is that tightly packed, saturated fats clog arteries as atherosclerosis 65. Trans fatty acids A. are formed when vegetable oil is hydrogenated (for solidification). B. are found in fried foods C. have an atypical shape that affects their chemical activity D. are not flexible and can adhere to surfaces E. should be avoided because they are composed of partially hydrogenated (partially hardened) oils F. are all of the above 66 Which of these statements about fatty acids are false? A. When plants and animals build fatty acids they make the trans forms. B. Food manufacturers found that foods like chips with the trans form have a longer "shelf life" C Natural cis fatty acids tend to turn rancid and spoil D Although natural cis fatty acids turn rancid and spoil, it is the cis form that is used by the body. E.The process of hydrogenation, in which hydrogens are added to unsaturated fats, produces a mixture of saturated fatty acids and standard and trans forms of unsaturated fatty acids 67. Good tips for reducing dietary fats are to A. use non-fat or low-fat dairy products and other products B use low-fat cooking methods C bake, roast, steam, broil, stir fry, microwave D. seldom have fried foods E choose lean cuts of meat, trim fat F. do all the above 68. Which of these statements about the properties of fatty acids are true? A. Melting point of all fatty acids increases with increasing hydrocarbon chain length (i.e increasing size) B cis double bonds prevent good alignment of molecules in unsaturated fatty acids leading to C Melting point of unsaturated fatty acid are lower than that of a saturated fatty acid with the D. The melting point of a saturated fatty acid is greater than that of an unsaturated fatty acid of poor packing same number of carbon atoms due to the presence of their double bonds the same chain length, because saturated fatty acid chains tend to be fully extended and to stack in a regular structure, thereby causing increased intermolecular attraction. E. all of the above 69. Freebie 70 Freebie

CHM138H1 Chapter all: Lipids

CHM136H1 Full Course Notes

Document Summary

Get access

Related Documents

CHMC47H3 Chapter Notes - Chapter 26: Dimethylallyl Pyrophosphate, Egg Cell, Vitamin A

LSCI 211 Lecture Notes - Lecture 14: Trans Fat, Vitamin K, Triglyceride

BIOC 2580 Study Guide - Phospholipid, Methyl Group, Glycerol

Related Questions