Some fats like olive oil spoil rapidly when exposed to air, whereas other fats like solid shortening remain unchanged. Why?

Recently it has been suggested that using oils with more monounsaturated fatty acids (e.g., oleic acid) is better for our health than those with polyunsaturated fatty acids or saturated fatty acids. What are good sources of oils with predominantly monounsaturated fatty acids? (Hint: See Table 23.2.)

Based on what you know about trans fats, do you think there are hydrogenated oils in this product? Explain.

Explain the affect on the structure and physical properties of a fatty acid when increasing the unsaturation level. What affect would having more unsaturated phospholipids have on a cell membrane?

What process is used to put fats together? Group of answer choices   A. anhydric fusion B. chemical awesomeness C. dehydration synthesis D. glycolysis E. hydrolysis

In collagen, what is the greatest level of protein structure?

Infant formulas contain mixes of dextrins and maltose rather than starch because they are easier to digest. Why are they easier to digest than starch?

Females with curly hair usually use hot iron to straighten it for style. Explain how the hair becomes straighten and the possible effect of excess heat can leave on the proteins in the body.

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…