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LIPIDS

A study guide
Across
Fats and Oils are abundant in nature and provide "blank" to living organisms, insulate body organs, and transport fat-soluble vitamins through the blood
a type of unsaturated fat that occurs in small amounts in nature, but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, packaged baked goods, and for frying fast food; stacks well because it doesn't have bends in its structure
the chemical breakdown of a compound due to reaction with water
"Blank" fats and oils are colorless, odorless, and tasteless
Fats and oils are "Blank" than water
the hydrolysis of an ester under basic conditions; The direct products are a carboxylic acid salt and an alcohol; used to make soaps
The loss of electrons and cleavage of bonds that results in rancidity of many products and is a big concern for producers
converts liquid vegetable oils into solid or semi-solid fats, such as those present in margarine; Changing the degree of saturation of the fat changes some important physical properties
The " blank" blood levels can be raised from high intake of saturated fats resulting in clogged arteries
a type of fat in which the fatty acid chains have all or predominantly single bonds.
Down
Some "blank" lipids can't be synthesized by the body and must be obtained from the diet; required
a fat or fatty acid in which there is at least one double bond within the fatty acid chain
Lipids are generally "blank", that is they repel water
A triglyceride is called a "Blank" if it is a solid at 25°C
Standard classification name for fats, or lipids, found in our blood and stored in fat cells; three fatty acids attached to a glycerol
The chemical compound derived from an acid with at least one hydroxyl group replaced by an –O–alkyl (alkoxy) group; lipids are these attached to fatty acid units
Number of fatty acids attached to a glycerol
A triglyceride is called a "Blank" if it is a liquid at 25°C
Lipids are soluble in "blank" solvents; typically hydrocarbons used to dissolve other naturally occurring hydrocarbon lipid molecules that do not dissolve in water
If all three OH groups on the glycerol molecule are esterified with the same fatty acid, the resulting ester is called a "Blank" triglyceride. Although "blank" triglycerides have been synthesized in the laboratory, they rarely occur in nature