Biology: The Unity and Diversity of Life (MindTap Course List)
Biology: The Unity and Diversity of Life (MindTap Course List)
15th Edition
ISBN: 9781337408332
Author: Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Publisher: Cengage Learning
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Chapter 3, Problem 1CT
Summary Introduction

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

To explain: Whether the physical properties of the hydrogenated and partially hydrogenated oils differ.

Summary Introduction

To explain: The way in which the differences between the fully and partially hydrogenated oils occur.

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

Summary Introduction

To explain: Whether fully hydrogenated vegetable oil is more or less healthy to eat or it has no effect

Concept introduction: Hydrogenation is a process in food industry, where vegetable oils containing unsaturated fatty acids are added with additional hydrogen atoms, which result in trans bonds. The trans-containing unsaturated fatty acids can be packed together in the lipid bilayer.

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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…
Most animal fats are solid at room temperature, whereas plant and fish oils tend to be liquid. Both contain fatty acids. Can you predict which type of fat contains saturated fatty acids, and which type contains unsaturated fatty acids?
Oils can be converted to fats by a commercial process catalyzed bynickel which is called partial hydrogenation. In relatively mild conditions (180ºC and pressures of about 1.33 atm) a sufficient number of double bonds are hydrogenated and solidify liquid oils. This solid material, margarine, has a consistency similar to butter. Come up with a practical reason why oils don'tthey are completely hydrogenated during commercial hydrogenation processes.
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