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  • 1. Lipids
  • 2. Draw this• There are three types of lipids: triglycerides, phospholipids, and phospholipids steroids. steroids• Fats consist of one glycerol molecule and three fatty acid molecules
  • 3. • When these molecules combine in a chemical reaction called dehydration they form one molecule of triglyceride.• Define lipid:• A lipid is a triglyceride, steroid, or phospholipid.• triglyceride:• A triglyceride is a fat that consists of a glycerol molecule and 3 fatty acids
  • 4. • Fatty acids can be very long (many carbons). They also dislike water (hydrophobic); that is why fats will not mix with water. water• Oil is a fat with three of these fatty acids that make it nonpolar.• Water is polar. Polar and nonpolar will not stay mixed.• A fatty acid is considered saturated when it contains no double bonds between the carbon atoms.• When there is at least one double bond between the carbons a fat is said to be unsaturated. unsaturated• The more double bonds there are, the more unsaturated a fat is. A polyunsaturated fat is considered the healthiest for you.
  • 5. • saturated:• A fatty acid with no double bonds between the carbons.• unsaturated:• A fatty acid with one double bond between two carbons.• polyunsaturated:• A fatty acid with two or more double bonds between carbons.• Animal fats are solids at room temperature and are saturated.• Give three examples:• Butter, lard, bacon grease
  • 6. • Plant fats are liquids at room temperature and are unsaturated. unsaturated• Give three examples:• Corn oil, olive oil, peanut oil
  • 7. Observe the fats provided and record your observations in the chart below: Name of fat Ingredients on observations Rank from 1-4 observed label with 1 being the most saturated
  • 8. Taste a sample of each cake provided. Record your observations. Predictwhich fat from the above table was used to make each cake. Observations PredictedCake height of cake, texture, tenderness, flavor, and fatsample moistness
  • 9. Draw the structural formula for the following: Chemical formula Structural formulanamePalmitic HOOC(CH2)14CH3acidOleic acid HOOC(CH2)7(CH)2(CH2)7CH3Linoleic HOOC(CH2)7(CH)2CH2(CH)2(CH2)4acid CH3