1) Research to determine which fats YOU should avoid and which ones you should c
ID: 490903 • Letter: 1
Question
1) Research to determine which fats YOU should avoid and which ones you should consume. Discuss cis vs trans structure, saturated vs unsaturated long chains, and mono vs polyunsaturated fats Include in this discussion a brief properties comparison (melting point, polarity, etc.) Use scientific reasoning to defend your choice. Include references and be sure your discussion is chemistry oriented. (This should be a lengthy paragraph including as many aspects of fatty acids you can find. Your conclusion isn't what is being graded. Your method for forming that conclusion is (10pts)Explanation / Answer
Cis vs Trans- We should avoid Trans fats, because they are the unhealthiest type of fat. They increase low-density lipoprotein (bad cholesterol). This increases risk for heart disease. Trans fats are found in many processed foods.
Cis fat is good for health unless consumed in high quantities.
In cis fat the chains of carbon atoms are on the same side of the double bond, resulting in a kink.
In trans fat hydrogen atoms are on the opposite side of the double bonds of the carbon chain, making the fat molecule straight.
Melting Point of cis fat is usually low. Some cis fats are liquid at room temperature.
Melting Point of trans fat is usually high. Trans fats, are solid at room temperature.
Saturated fat vs unsaturated fat- We should avoid saturated fat, because they are bad for health. While unsaturated fat provides health benefits. Saturated fat is found in butter, lard, cheese, meat and poultry. Unsaturated fats are found in nuts and vegetable oils. Saturated fatty acids do not contain double bonds between the individual carbon atoms, while in unsaturated fatty acids there is at least one double bond present.
Saturated fats are solid at room temperature, because their melting point is high. Unsaturated fats are liquid at room temperature, due to low melting point.
Monounsaturated vs Polyunsaturated- We should eat both. Monounsaturated fats are made up of a chain of carbon with one pair of carbon molecules joined by a double bond. Monounsaturated fats are generally liquid at room temperature. Polyunsaturated fats have two or more double bonds between carbon atoms in the carbon chain. They are more solid than monounsaturated fats but less than saturated fats. They are also liquid at room temperature. Monounsaturated fats are found in olive oil, avocados, nuts peanut oil, canola oil and seeds. Polyunsaturated fats are found in many vegetable oils. Omega-6 and omega-3 are 18-carbon polyunsaturated fatty acids that differ in the number and position of their double bonds The omega-3 fatty acids can be found in flaxseeds, walnuts and some fatty fish, such as salmon and herring, while omega-6 fatty acids found in pecans, Brazil nuts and sesame oil. Both omega-3 and omega-6 fatty acids contribute to brain function. Monounsaturated fats have low melting point than polyunsaturated fats.
Related Questions
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.