7/17/25, 8:55
AM
NTR301 EXAM QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS VERIFIED GRADED A++
2025/2026
Terms in this set (52)
define lipid generally insoluble in H2O, always soluble in
organic solvents
describe basic All TGs have a backbone of glycerol w/ 3
structure of fatty acids attached, one to each to TGs 3
triglyceride and how carbon atoms. They differ by differences
they differ from in the fatty acids that each contain.
eachother.
list three ways in * The # of carbon atoms (4-22)
which fatty acids can *# of double bonds (degree of saturation)
differ from eachother * The position of the 1st double bond (only
applies to polyunsaturated fats)
explain what it means Saturated-full of
for a fatty acid to be hydrogen atoms (no
saturated, double bonds)
monounsaturated, Monosaturated-has 1
and double bond
1/
16
,7/17/25, 8:55
AM
polyunsaturated. Polyunsaturated- has 2-6 double bonds
identify the Fatty acids for fish oil and breast milk are
structural ways in called omega 3/n-3 where the first double
which the fatty acids bond is on carbon 3
in fish oil and breast
milk are different
from those in other
food sources.
predict how the The more unsaturated fatty acids a
degree of fatty triglyceride has, the more likely it is to be
acid saturation an oil @ room temp...The more saturated
affects the fatty acids a TG has, the more likely it is to
physical be a fat at room temp (stacking occurs)
characteristics of the
triglycerides in which
they're found
Saturated-full of hydrogen atoms (no
double bonds) ( lard, palm oil, beef
explain what it tallow, butter fat, palm kernel, &
means for a coconut oil)
triglyceride to be Monosaturated-has 1 double bond
saturated, (canola (rapeseed) olive, and peanut
monounsaturated, oil) Polyunsaturated- has 2-6 double
and bonds (safflower, sunflower, corn, &
polyunsaturated, soybean (veggie) oil)
give examples of
2/
16
, 7/17/25, 8:55
AM
each type and
provide the technical more likely to be a fat if it has more saturated
difference between fatty acids
a "fat" and an "oil" more likely to be an oil if it has more
unsaturated fatty acids
define Turns a double bond into a single
hydrogenation and bond by adding hydrogens. Why: to
explain why food make a liquid/oil a solid, to increase the
manufactures shelf life of an oil (double bonds more
hydrogenate oils likely to be attacked by O2 causing
bad flavor)
describe the Trans FA- made of unsaturated fatty acids
structure and where the Hydrogen atoms are across
characteristics of from each other rather than on the
trans fatty acids same side of the double bond (straight
and identify their molecule), it can stack Hydrogens w/ in
potential dietary the TG molecule just like sat'd FA can.
sources. Dietary sources: hydrogenated veggie
oils, stick margarine.
describe the current Palm oil (naturally harder ingredient),
alternatives to trans canola oil, & soybean oil (have less
fat-containing fats double bonds/more Hydrogen atoms to
and oils for food prevent rancidity)
manufacturers.
3/
16
AM
NTR301 EXAM QUESTIONS AND ANSWERS WITH
COMPLETE SOLUTIONS VERIFIED GRADED A++
2025/2026
Terms in this set (52)
define lipid generally insoluble in H2O, always soluble in
organic solvents
describe basic All TGs have a backbone of glycerol w/ 3
structure of fatty acids attached, one to each to TGs 3
triglyceride and how carbon atoms. They differ by differences
they differ from in the fatty acids that each contain.
eachother.
list three ways in * The # of carbon atoms (4-22)
which fatty acids can *# of double bonds (degree of saturation)
differ from eachother * The position of the 1st double bond (only
applies to polyunsaturated fats)
explain what it means Saturated-full of
for a fatty acid to be hydrogen atoms (no
saturated, double bonds)
monounsaturated, Monosaturated-has 1
and double bond
1/
16
,7/17/25, 8:55
AM
polyunsaturated. Polyunsaturated- has 2-6 double bonds
identify the Fatty acids for fish oil and breast milk are
structural ways in called omega 3/n-3 where the first double
which the fatty acids bond is on carbon 3
in fish oil and breast
milk are different
from those in other
food sources.
predict how the The more unsaturated fatty acids a
degree of fatty triglyceride has, the more likely it is to be
acid saturation an oil @ room temp...The more saturated
affects the fatty acids a TG has, the more likely it is to
physical be a fat at room temp (stacking occurs)
characteristics of the
triglycerides in which
they're found
Saturated-full of hydrogen atoms (no
double bonds) ( lard, palm oil, beef
explain what it tallow, butter fat, palm kernel, &
means for a coconut oil)
triglyceride to be Monosaturated-has 1 double bond
saturated, (canola (rapeseed) olive, and peanut
monounsaturated, oil) Polyunsaturated- has 2-6 double
and bonds (safflower, sunflower, corn, &
polyunsaturated, soybean (veggie) oil)
give examples of
2/
16
, 7/17/25, 8:55
AM
each type and
provide the technical more likely to be a fat if it has more saturated
difference between fatty acids
a "fat" and an "oil" more likely to be an oil if it has more
unsaturated fatty acids
define Turns a double bond into a single
hydrogenation and bond by adding hydrogens. Why: to
explain why food make a liquid/oil a solid, to increase the
manufactures shelf life of an oil (double bonds more
hydrogenate oils likely to be attacked by O2 causing
bad flavor)
describe the Trans FA- made of unsaturated fatty acids
structure and where the Hydrogen atoms are across
characteristics of from each other rather than on the
trans fatty acids same side of the double bond (straight
and identify their molecule), it can stack Hydrogens w/ in
potential dietary the TG molecule just like sat'd FA can.
sources. Dietary sources: hydrogenated veggie
oils, stick margarine.
describe the current Palm oil (naturally harder ingredient),
alternatives to trans canola oil, & soybean oil (have less
fat-containing fats double bonds/more Hydrogen atoms to
and oils for food prevent rancidity)
manufacturers.
3/
16
