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lipid
| Question | Answer |
|---|---|
| Serve as a major source of energy for the animal body. | Energy supply |
| Provide heat, insulation, and protection for the body. | Source of heat, insulation, and protection |
| Must be supplied in the diet since animals cannot synthesize them sufficiently. | Essential fatty acids |
| Can be synthesized from linoleic acid if it is present in the diet. | Arachidonic acid |
| Carry and aid in the absorption of fat-soluble vitamins. | Carrier of fat-soluble vitamins |
| Compact energy storage substance containing no water and twice the energy of carbohydrates. | Storage fuel |
| Used for the production of chemical messengers in the body. | Hormone production |
| Component of nerve fiber coverings. | Myelin sheath |
| Aid in fat digestion in the small intestine. | Bile salts |
| Provide body insulation and protection from injury. | |
| Precursor for hormone involved in calcium metabolism. | Vitamin D synthesis |
| Required for normal coagulation of blood. | Production of blood clotting factors |
| Deficiency results in skin lesions, hair loss, and reduced growth rate. | Deficiency signs |
| Catabolism of body fat due to imbalance in metabolism. | Ketosis |
| Abnormal accumulation of fat in the liver due to improper metabolism. | Fatty liver |
| Organic molecules consisting of long hydrocarbon chains ending with a carboxyl group. | Fatty acids |
| Fatty acids with all carbon atoms filled with hydrogen; solid at room temperature. | Saturated fatty acids |
| Fatty acids containing one or more double bonds; liquid at room temperature. | Unsaturated fatty acids |
| Process of adding hydrogen to double bonds to make fat more solid. | Hydrogenation |
| Process of adding halogens such as iodine or chlorine to double bonds. | Halogenation |
| Term describing decomposition of fats resulting in bad odor and taste. | Rancidity |
| Prevention of fat oxidation through antioxidants like BHA and proper storage. | Rancidity prevention |
| Process that increases melting temperature and stability of unsaturated fats. | Hydrogenation (Hardening) |
| Combination of fatty acids with alkali to form soap. | Saponification |
| Process where fats or oils are evenly dispersed in water for digestion. | Emulsification |
| Small fat droplets formed in the duodenum to increase enzyme action area. | Fat emulsions |
| Made up of fatty acids attached to glycerol molecules. | Glycerides |
| Contain one, two, or three fatty acids attached to glycerol. | Mono-, di-, and triglycerides |
| Stored form of fat in the body and main component of adipose tissue. | Triglycerides |
| Solid fats at room temperature found in animals. | Animal fat |
| Liquid fats at room temperature found in plants; also called oils. | Plant fat |
| Contain phosphate groups and form cell membranes due to hydrophilic and hydrophobic regions. | Phospholipids |
| Hydrocarbon ring molecules including cholesterol and hormones. | Steroids |
| Used as hormones and components of cell membranes. | Function of steroids |
| Include waxes and certain pigments in the lipid family. | Other lipids |
| Ester of fatty acids and alcohol forming neutral fats and waxes. | Simple lipids |
| Fatlike compounds containing phosphorus and nitrogen base (lecithin, cephalin). | Phospholipids |
| Compounds containing fatty acid and carbohydrate but no phosphorus. | Glycolipids |
| Combination of fatty acids and alcohol with other compounds such as proteins. | Compound lipids |
| Combination of simple and compound lipids including fatty acids and steroids. | Derived lipids |
| Lipids forming cholesterol, estrogen, and testosterone. | Steroids |
| Deposits found under the skin and around organs in animals. | Animal fat location |
| Natural sources containing less than 10% fat except oil seeds with 20%. | Sources of dietary fats |
| Form of lipid composed of fatty acids and glycerol forming membranes and stored energy. | Glycerides |
| Suffix used to indicate no double bonds in fatty acids. | Anoic |
| Suffix used to indicate one double bond in fatty acids. | Enoic |
| Suffix used to indicate two double bonds in fatty acids. | Dienoic |
| Suffix used to indicate three double bonds in fatty acids. | Trienoic |
| Suffix used to indicate four double bonds in fatty acids. | Tetraenoic |
| Suffix used to indicate five double bonds in fatty acids. | Pentaenoic |
| Made up of four rings; examples include cholesterol and sex hormones. | Steroid structure |
| Short-chain saturated fatty acid found in butter. | Butyric acid |
| Medium-chain saturated fatty acid found in coconut oil. | Caprylic acid |
| Long-chain saturated fatty acid found in palm oil and lard. | Palmitic acid |
| Saturated fatty acid found in tallow. | Stearic acid |
| Unsaturated fatty acid found in olive oil. | Oleic acid |
| Unsaturated fatty acid found in corn oil. | Linoleic acid |
| Unsaturated fatty acid found in linseed oil. | Linolenic acid |
| Unsaturated fatty acid found in lecithin and cephalin. | Arachidonic acid |
| Unsaturated fatty acid found in fish oil. | Clupanodonic acid |
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