Nutrition chpt 3 fats

Fats that consist of a larger content of saturates fats, tend to have a higher melting point and are solid at room temperature

• animal fats

• plant derived fats

fats that are normally in the form of oils, having a lower melting point and comprising of more unsaturated fats

• animal fats

• plant-derived fats

What elements are fats(lipids) composed of

• carbon, hydrogen, oxygen

• Nitrogen, sulfur, phosphorus

• Magnesium, calcium, sodium

• Iron, zinc, copper

lipids are insoluble in water and are greasy to the touch

• true

• false

name for true fats and oils as well as related fatlike compounds such as lipoids and sterols

• lipids

• Carbohydrates

• Proteins

• Vitamins

backbone of a fat molecule

• glycerol

• Carbon

• Hydrogen

• Oxygen

single fatty acid is joined to a glycerol molecule

• monoglyceride

• diglyceride

• triglyceride

formed when two fatty acids are joined to a glycerol molecule

• monoglyceride

• diglyceride

• triglycerides

formed when three fatty acids are joined to a glycerol molecule. most of the fat found in our diets and in the body is in this form.

• triglycerides

• diglycerides

• monoglycerides

A _______ is composed of a chain of carbon atoms with hydrogen and a few oxygen atoms attached.

• fatty acid

• Amino acid

• Protein