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.

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What are Clathrin coated vesicles and what is their function?

Answer 1

Question

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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Answer 2

Question

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.

Expert Solution & Answer

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Answer 3

Question

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.

Expert Solution & Answer

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Answer 4

Question

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.

Expert Solution & Answer

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Answer 5

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.

Answer 6

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.

Answer 7

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.

Answer 8

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.

Answer 9

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.

Answer 10

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.

Answer 11

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.

Answer 12

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Answer 23

Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Effects of Dietary Fats on Lipoprotein Levels...Ch. 3 - Organic molecules consist mainly of ______ atoms....Ch. 3 - Prob. 2SQ Ch. 3 - _______ groups are the acid part of amino acids...Ch. 3 - _________ is a simple sugar (a monosaccharide). a....Ch. 3 - Name three carbohydrates that can be built using...Ch. 3 - Unlike saturated fats, the fatty acid tails of...

Solution Summary: The author explains that 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.

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