Biological Science, Books a la Carte Plus Mastering Biology with Pearson eText -- Access Card Package (6th Edition)
6th Edition
ISBN: 9780134296029
Author: Scott Freeman, Kim Quillin, Lizabeth Allison, Michael Black, Greg Podgorski, Emily Taylor, Jeff Carmichael
Publisher: PEARSON
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Chapter 6, Problem 11PIAT
Summary Introduction
To review:
If person cook meat on a grill, the product will have less saturated fat than if person were to eat the same meat raw. Determine the process that occurs during cooking of the meat on a grill with explanation.
Introduction:
When you cook meat on a grill, direct heat is applied to the surface of food leading to many chemical and physical changes in a meat, which affects the taste and texture and appearance of meat.
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Students have asked these similar questions
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?
The following are pairs of fatty acids. Select the fatty acid that has the
HIGHER MELTING POINT. FA 1 is the first FA of the pair; FA 2 is the second
FA of the pair. Example: A and B (A is FA 1; B is FA 2) *
FA 1
FA 2
14:0 and 18:0
20:4 and 20:5
18:3 and 20:3
16:0 and 16:1
Match the following descriptions with the correct lipid-based compounds:
Cholesterol
Sphingolipids
Phosphoacylgycerol
Glycerophospholipids
Fatty acyls…
Chapter 6 Solutions
Biological Science, Books a la Carte Plus Mastering Biology with Pearson eText -- Access Card Package (6th Edition)
Ch. 6 - 1. How do the phospholipids in archaea differ from...Ch. 6 - If a solution surrounding a cell is hypertonic...Ch. 6 - Prob. 3TYKCh. 6 - 4. Integral membrane proteins are anchored in...Ch. 6 - 5. Cooking oil lipids consist of long, unsaturated...Ch. 6 - Prob. 6TYUCh. 6 - 7. In terms of structure, how do channel proteins...Ch. 6 - 8. Suppose a cell is placed in a solution with a...Ch. 6 - 9. PROCESS OF SCIENCE In an experiment, you create...Ch. 6 - Prob. 10TYPSS
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- Effects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of LDL (bad cholesterol) highest?arrow_forwardEffects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. Figure 2.23 Effect of diet on lipoprotein levels. Researchers placed 59 men and women on a diet in which 10 percent of their daily energy intake consisted of cis fatty acids, trans fatty acids, or saturated fats. Blood LDL and HDL levels were measured after three weeks on the diet; averaged results are shown in mg/dL (milligrams per deciliter of blood). All subjects were tested on each of the diets. The ratio of LDL to HDL is also shown. Source, Mensink RP, Katan MB, Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. NEJM 323(7):43945. An elevated risk of heart disease has been correlated with increasing LDL-to-HDL ratios. Rank the three diets according to their predicted effect on cardiovascular health.arrow_forwardWhich of the following statements are true about lipids? There may be more than one correct answer so make sure to check all answers that are true. Fats tend to be liquid at room temperature while oils tend to be solid. A saturated fat contains fatty acids that only have single bonds between each carbon in the carbon chain. The presence of multiple double bonds in a fatty acid make it more likely that the overall lipid will be a liquid at room temperature. Phospholipids are able to form a phospholipid bilayer due to the fact that they contain a polar component at the "head" of the molecule, and a long and relatively straight non-polar component at the "tail" of the molecule Fats, lipids, and steroids all have the same general structure involving a glycerol molecule and fatty acids.arrow_forward
- Fats and oils are both triglycerides. Which description(s) below are true regarding the difference(s) between fats and oils? Fats and oils are both triglycerides. Which description(s) below are true regarding the difference(s) between fats and oils? Steroid All statements are true except A. Fats are solid at room temperature because they are saturated triglycerides. Fats are produced by animals and oils by plants. Oils are liquid at room temperature because they are unsaturated triglycerides. Fats and oils have the same properties and characteristics and are not different from one another.arrow_forwardLipoproteins are relatively large, spherical clumps of protein and lipid molecules that circulate in the blood of mammals. They are like suitcases that move cholesterol, fatty acid remnants, triglycerides, and phospholipids from one place to another in the body. Given what you know about the insolubility of lipids in water, which of the four kinds of lipids would you predict to be on the outside of a lipoprotein clump, bathed in the fluid portion of blood?arrow_forwardList several functions of lipids in living organism. What kind of organic compound involved in fat formation contains carboxyl group.arrow_forward
- TRUE OR FALSE Lipids are insoluble in water but soluble in ether TAG mean triacylglycerol Phospholipids function as membrane lipids TAG contains fatty acids and glycerol Fatty acids contains even number of carbon atoms Saturated fatty acids have low melting points Butyric acid usually comes from coconut oil Unsaturated fatty acids contain single bonds only in their structure Arachidonic acid contains 3 double bonds Theobroma oil is a liquid fatarrow_forwardWhile not a lipid, cholesterol is often found associated with membranes. Explain how a cholesterol molecule is able to be held in place, and which parts of the cholesterol associate with which parts of the lipds. Animals like caribou (a.k.a. reindeer) that live in cold arctic regions such as the north pole often have more cholesterol in their legs than the rest of their bodies. Suggest a reason this may occur (cholesterol does not help with flight).arrow_forwardWhich of the following is the distinguishing characteristic between fats and oils? O A. Identity of the alcohol component present ○ B. Number of structural subunits present O c. Physical state at room temperature D. Number of fatty acids residue present 43arrow_forward
- Which of the following is/are NOT a common characteristic of lipids? A. all lipids are insoluble in water B. all lipids contain fatty acids and glycerol C. all lipids are soluble in nonpolar solvents D. all lipids are found in biological systems E. none of thesearrow_forwardDuring 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…arrow_forwardAll of the following pairs are well-match, except one: O Oleic fatty acid is : unsaturated fatty acids O Saturated fatty acids : solid at room tempreture Ceramide : simplest glycerolipid O TGs: stored in adipose tissuearrow_forward
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