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DIT 121 - EXAM 2 WITH 100% CORRECT ANSWERS { GRADED A+}

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DIT 121 - EXAM 2 WITH 100% CORRECT ANSWERS { GRADED A+} What are the 3 main classes of lipids? - triglycerides: the most common type of lipid in food and the body phospholipids: for example, in cell membranes sterols: include cholesterol, vitamin D, some hormones. what is the main form ...

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  • May 27, 2024
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DIT 121 - EXAM 2 WITH 100% CORRECT

ANSWERS { GRADED A+}




What are the 3 main classes of lipids? - ✔✔triglycerides: the most common type

of lipid in food and the body


phospholipids: for example, in cell membranes


sterols: include cholesterol, vitamin D, some hormones.


what is the main form of fat in the diet and the major storage form of fat in the

body? - ✔✔triglycerides


what 2 types of molecules (and how many of each) join together to forma

triglyceride? - ✔✔glycerol + 3 fatty acids


explain what is meant by saturated, monounsaturated, and polyunsaturated when

referring to fatty acids. - ✔✔monounsaturated: fatty acids have 1 double bond

between carbons


polyunsaturated: fatty acids have 2 or more double bonds between carbons

, saturated: no double bonds


omega-3 fatty acids - ✔✔have the 1st double bond after the 3rd carbon, counting

from the methyl (CH3) group


omega-6 fatty acid - ✔✔have the 1st double bond after 6th carbon, counting from

the methyl group


which type of fatty acids (saturated or unsaturated) tend to make fats solid at room

temperature? - ✔✔saturated: saturated with hydrogens


unsaturated: not saturated with hydrogen, can hold more hydrogen


which types of fatty acids (saturated/unsaturated) tend to make fats liquid soft at

room temperature - ✔✔saturated fatty acids stack together, make fats solid at

room temperature: animal fat, bacon grease, lard, chicken fat, butter


unsaturated fatty acids: dont stack neatly, making fats soft or liquid at room

temperature: avocado, fatty fish, nuts and seeds, olives, vegetable oils.


what is hydrogenation, and why is this done to the oils in processed foods? -

✔✔hydrogenation produces trans-fatty acids; "trans-fat" are oils to which H

atoms have been added.

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