Biology
5th Edition
ISBN: 9781260487947
Author: BROOKER
Publisher: MCG
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Chapter 3.5, Problem 1CC
Summary Introduction
To determine: The way in which hydrogenation affects the melting point of the resulting fat.
Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.
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Certain fats are important components of a healthy diet. But trans-fats are associated with increased risk of heart disease. Are trans-fats saturated or unsaturated fatty acids? What is the difference in chemical structure between a trans-fat versus a cis-fat?
During hydrogenation, cis double bonds are converted to trans double bonds. In the lab, we compare three fats, each of which has fatty acid chains that are exactly the same length (number of carbons) and observe the following:
Fat 1 contains only saturated fatty acids 16 carbons long, and has a melting point of 65 degrees C.
Fat 2 contains only cis unsaturated fatty acids 16 carbons long, and has a melting point of 35 degrees C.
Fat 3 contains only trans fatty acids 16 carbons long, and has a melting point of 65 degrees C.
Both Fat 2 and Fat 3 contain fatty acids with a single double bond; fat 1 has no double bonds. Why do Fat 3 and Fat 1 have more similar melting points than Fat 3 and Fat 2?
Group of answer choices
The number of hydrogen atoms in the fatty acids of fats 1 & 3 is higher, and having more hydrogen atoms raises the melting point of the fat.
The fatty acids in fats 1 & 3 have a linear shape, so they pack tightly together and have lots of hydrophobic…
Which lipid will be most likely to exist as hard fat?
Chapter 3 Solutions
Biology
Ch. 3.4 - Prob. 1CCCh. 3.4 - What type of reaction is the reverse of the one...Ch. 3.4 - Prob. 1CSCh. 3.5 - Prob. 1CCCh. 3.5 - Prob. 1CSCh. 3.6 - How many water molecules would be produced during...Ch. 3.6 - Prob. 2CCCh. 3.6 - Prob. 1EQCh. 3.6 - Prob. 2EQCh. 3.6 - CoreSKILL Explain the result that was crucial to...
Ch. 3.7 - Prob. 1CCCh. 3 - Molecules that are found in living cells and...Ch. 3 - The versatility of carbon that allows it to serve...Ch. 3 - Prob. 3TYCh. 3 - Prob. 4TYCh. 3 - Prob. 5TYCh. 3 - In contrast to other fatty acids, essential fatty...Ch. 3 - Prob. 7TYCh. 3 - The monomers of proteins are ___________, and...Ch. 3 - Prob. 9TYCh. 3 - Prob. 10TYCh. 3 - Explain the similarities and differences between...Ch. 3 - Prob. 2CQCh. 3 - Prob. 3CQCh. 3 - Discuss the differences between the various types...Ch. 3 - Prob. 2COQ
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