22. The Lipids: Triglycerides, Phospholipids and Sterols
23.
24.
25. The Length of the Carbon Chain Short-chain Fatty Acid (less than 6 carbons) Medium-chain Fatty Acid (6-10 carbons) Long-chain Fatty Acid (12 or more carbons)
32. Cis-fatty acid : H’s on same side of the double bond; fold into a U-like formation; naturally occurring; Trans-fatty acid : H’s on opposite side of double bond; more linear; occur in partially hydrogenated foods;
33.
34.
35. 1. Shortening 2. Cube margarine: vegetable oil blend (partially hydrogenated soybean oil and liquid soybean oil), water, whey, etc 1 Tbsp: 9 g fat; 2 g SFA; 2 g PUFA; 2.5 g MUFA; 3. Light Tub Margarine: water, liquid and partially hydro- genated soybean oil, maltodextrin, etc. 1 Tbsp: 6 g fat; 1 g SFA;
44. Eicosanoids: made from EFA --derivatives of 20-carbon fatty acids; --affect cells where they are made; --have different effects in different cells --cause muscles to contract and muscles to relax; -- help regulate blood pressure, blood clot formation, blood lipids, and immune response; --participate in immune response to injury and infection, producing fever, inflammation, and pain; --include:prostaglandins, thromboxanes, leukotrienes
45.
46. Triglycerides : lipids composed of three fatty acids attached to a glycerol
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