Biology
5th Edition
ISBN: 9781260487947
Author: BROOKER
Publisher: MCG
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
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.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
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?
Which lipid will be most likely to exist as hard 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…
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
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Unlike saturated fats, the fatty acid tails of unsaturated fats incorporate one or more ________. a. phosphate group c. double bonds b. glycerols d. single bondsarrow_forwardWhat are the chemical and physical differences between fats and oils?arrow_forwardWhy is cellulose considered “fiber” in your diet but starch is not? In your answer, refer specifically to the structures of cellulose, amylose, and amylopectin.arrow_forward
- What bonds link the monomers of lipids together to form a fat (triglyceride)?arrow_forwardStarch, cellulose, and glycogen are all made up of the same repeating unit. In what way do these three substances differ from one another?arrow_forwardAbundant trans bonds make partially hydrogenated vegetable oil a very unhealthy food choice. Vegetable oil can also be hydrogenated until it becomes fully saturated with hydrogen atoms. Would the physical properties of the hydrogenated and partially hydrogenated oils differ? If so, how and why would the differences occur? Do you think that full hydrogenation makes vegetable oil more or less healthy to eat, or does it have no effect?arrow_forward
- What are the five different types of fats and what are their functions?arrow_forwardHow do fats and oils compare with respect to each of the following features? a. identity and number of functional groups present b. number of carbon–carbon double bonds present c. melting point d. natural sourcearrow_forwardWhat does bile salts do to fats in the body?arrow_forward
arrow_back_ios
arrow_forward_ios
Recommended textbooks for you