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3/26/21

[Answer] Which of the following statements concerning unsaturated fats is true?

Answer: They have double bonds in the carbon chains of their fatty acids.




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Which of the following statements concerning unsaturated fats is true? Because of their effects in the diet unsaturated fats (monounsaturated and polyunsaturated) are often referred to as good fats; while saturated fats are sometimes referred to as bad fats. Some fat is needed in the diet but it is usually considered that fats should not be consumed excessively unsaturated fats should be preferred and saturated fats in particular should be limited. Stearic acid is a saturated fatty acid (with only single bonds) found in animal fats and is the intended product in full hydrogenation. Oleic acid has a double bond (thus being " unsaturated ") with cis geometry about midway in the chain; it makes up 55–80% of olive oil.. Elaidic acid is its trans isomer; it may be present in partially hydrogenated vegetable oils and also occurs in the fat ... Saturated fatty acids have no double bonds in the hydrocarbon chain and the maximum amount of hydrogen. The absence of double bonds decreases fluidity making the membrane very strong and stacked tightly. Unsaturated fatty acids have at least one double bond creating a "kink" in the chain. The double bond increases fluidity. Mon Aug 13 2001 · In chemistry particularly in biochemistry a fatty acid is a carboxylic acid with a long aliphatic chain which is either saturated or unsaturated .Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms from 4 to 28. Fatty acids are usually not found in organisms in their standalone form but instead exist as three main classes of esters: triglycerides ... Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae) a traditional tree crop of the Mediterranean Basin produced by pressing whole olives and extracting the oil.Olive oil is the most common vegetable oil.It is commonly used in cooking for frying f...


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