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DHN Exam 2 - chapter 6 questions fully solved $14.99   Add to cart

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DHN Exam 2 - chapter 6 questions fully solved

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DHN Exam 2 - chapter 6 questions fully solved

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  • August 3, 2024
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  • Exam (elaborations)
  • Questions & answers
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BRAINBOOSTERS
DHN Exam 2 -
chapter 6
questions fully
solved
Why are fats important in cooking? - answer
flavor, texture, appearance, mouthfeel, emulsifier
(allows lipids and water to interact - like egg yolk)


Why are fats important in the body? - answer
energy source, insulation (adipose), cushion, part
of cell membrane (phospholipids), and can be
made into other substances - bile


Are lipids organic? - answer YES - the contain C


What are the three general categories of lipids? -
answer triglycerides (common), phospholipids, and
sterols

, Parts of a triglyceride and what % - answer
glycerol + 3 fatty acids attached (95% of the fat
you eat every day)


Saturated Fatty acids & health effects - answer no
double bonds, # of H atoms that a fatty acid is
holding/ double bonds are part of saturation/
contributes to heart disease (creme cheese, whole
milk) solids at room temp


Unsaturated Fatty acids & health effects - answer
increase double bonds so H disappear, oils, lowers
risk for heart disease


monounsaturated fatty acids nutritional standpoint
- answer 1 double bond, may reduce risk for heart
disease, liquid at room temp. best for us from a
nutritional standpoint


polyunsaturated fatty acids - answer more than 2
double bonds/ liquid/ also good for us from a
nutritional standpoint, omega 3 fatty acids are
good for us

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