✓ lipids fatty acid v cholesterol emulsifier sterols polyunsaturated fatty acid v bile saturated fatty acid monounsaturated fatty acid unsaturated fatty acid ✓ monoglycerides ✓ glycerol ✓triglycerides blood pressure ✓ hypertension C. one of three main classes of dietary lipids; these lipids are similar to triglycerides, but each has a phosphorus-containing acid in place of one of the fatty acids D. blood pressure consistently elevated to 140/90millimeters of mercury (mm Hg) ore greater E. a substance that mixes with both fat and water and permanently disperses the fat in the water, forming an emulsion F. a fatty acid with two or more points of unsaturation G. lipids that are solid at room temperature (70 degrees Fahrenheit or 21 degrees Celsius); commonly used to refer to all lipids or specifically to triglycerides H. lipids which are liquid at room temperature; I. a fatty acid carrying the maximum possible number of hydrogen atoms and therefore has no double bonds present J. a family of organic compounds soluble in organic solvents but do not dissolve in water. They include fatty acids, triglycerides, phospholipids and sterols K, a member of the group of lipids known as sterols; a soft wa substance made in the body for a variety of purposes and also made only by animal cells L. one of the three main classes of dietary lipids, with a structure similar to that of cholesterol

14. What type of lipid contains two fatty acids in its structure? A. Wax B. Sphingolipid C. Steroid D. Glycerophospholipid E. Triglyceride

2. Identify whether the following fatty acids are saturated or unsaturated. a. CH3(CH2)5CH=CH(CH2)7COOH b. CH3(CH2)7CH-CH(CH₂)7COOH C. CH3(CH2) 10COOH d. CH3(CH2) 16COOH e. CH3CH2(CH=CHCH2) 3(CH2)6COOH

1. What is the chemical formula for palmitic acid and oleic acid? Which one is a saturated fat and which one is an unsaturated fat? How do you know? 2. What functional groups are involved in dehydration synthesis reactions to form a triglyceride? What is the waste product? 3. Compare the overall acidity of the molecules before and after the formation of a triglyceride. Proteins 1. What gives each amino R group its key characteristics to make it polar, non-polar, or ionic? 2. What functional groups are involved in dehydration synthesis? 3. How might the solubility of peptides be influenced by the size of the peptides? How might the R group of the amino acid influence it? 4. Would you consider the formation of a peptide bond to be an example of a neutralization reaction? Explain your reasoning.

The following triacylglycerols (Tag) contain different percentages of unsaturated fatty acids. What would be the order of melting points going from highest to lowest?   Tag 1: 25% Tag 2: 50% Tag 3: 75%     a. highest 2-3-1 lowest b. highest 3-2-1 lowest c. the melting points are all the same d. highest 1-2-3 lowest

D. C3H,O3 4. Which of the following formulae of fatty acids represents saturated fatty acid? (i) Palmitic acid, C15H3,COOH (ii) Oleic acid, C ,H3,COOH (iii) Linoleic acid, C17H3 COOH A. (i), (ii) and (ii) B. Only (i) and (ii) C. Only (ii) and (ii) D. Only (i)