Nutrition And Health Unit 3

Front 1

Lipids

Back 1

- compounds that include triglycerides (fats and oils), phospholipids, and sterols

Front 2

Fats

Back 2

- lipids that are solid at room temperature

Front 3

Oils

Back 3

- lipids that are liquid at room temperature

Front 4

What are soft fats?(3)

Back 4

- fats with:
1 Shorter chains
2 more unsaturated
3 melts readily

Front 5

What are polyunsaturated fats? (4)

Back 5

- less stable
- can turn rancid
- susceptible to microbial growth
- multiple double bonds

Front 6

What are hard fats? (3)

Back 6

- saturated, hydrogenated
- more stable
- more resistant to oxidation

Front 7

How do you prevent rancidity in lipids?(3)

Back 7

- seal air-tight and refrigerate
- add antioxidants
- add hydrogen (hydrogenate)

Front 8

What are the roles of fat? (4)

Back 8

- NRG
- Nourishes scalp, hair and complexion
- Insulates body from temperature extremes
- cushions vital organs
- phospholipids and sterols maintain structure and health of cells

Front 9

What is a simple lipid? (3)

Back 9

- fatty acid esterfied with alcohols
- fats (fatty acids esterfied with glycerol
- waxes (sterol esters, Vitamin A and D esters)

Front 10

What is a complex lipid? (4)

Back 10

- fatty acids esterfied with alcohols plus other
- phospholipids
- glycolipids
- lipoproteins

Front 11

What are tryglycerides? (3)

Back 11

- three fatty acids
- glycerol backbone
- formed via series of condensation reactions

Front 12

What are fatty acids? (2)

Back 12

- organic acid
- methyl group at one end, acid at the other end
- usually number of carbons
- can be either saturated with hydrogens or unsaturated

Front 13

How is fatty acid nomenclature work (the numbers)?

Back 13

( # (how many carbons) : #2 (how many double bonds, #3 (where is the first double bond) )
- E.g. (18 :2, 6)