Vocabulary Terminology for Chapter 4 in Friendly Biology
Help!
|
|
||||
|---|---|---|---|---|---|
| Lipids, like carbohydrates, are formed from 3 elements and they are | Carbon, Hydrogen, Oxygen
🗑
|
||||
| The two main portions of a lipid are | glycerol portion & the fatty acid portion
🗑
|
||||
| glycerol portion consists of | 3 carbon atoms each with an attached Oxygen atom and the necessary hydrogen atoms to make carbon's desired 4 bonds
🗑
|
||||
| Fatty Acid chains consists of | carbon atoms raging from 4-24 carbons in length
🗑
|
||||
| There are three classifications of lipids based on the number of fatty acid chains present and they are | monoglyceride, diglyceride, triglyceride
🗑
|
||||
| At room temperature, saturated fatty acids (originate from animal source) are | solid
🗑
|
||||
| At room temperature, unsaturated fatty acids (originate from plant source) are | liquid
🗑
|
||||
| saturated fatty acids have what kind of bond present in the fatty acid chain | only single carbon bonds
🗑
|
||||
| Unsaturated fatty acids have what kind of band present in the fatty acid chain | double bond
🗑
|
||||
| Hydro | water
🗑
|
||||
| phobic | resisting or fearing
🗑
|
||||
| philic | attracting or loving
🗑
|
||||
| hydrophilic | water soluble = miscible
🗑
|
||||
| hydrophobic = Lipids | water insoluble = immiscible
🗑
|
||||
| Lipids can be converted into fuel (glucose) for living things through the work of | enzymes
🗑
|
||||
| 1 cup of lipid is equal to how many cups of carbohydrate or glucose | 9
🗑
|
||||
| enzymes that breaks down lipids | lipases
🗑
|
||||
| Homo | same
🗑
|
||||
| genize | to make or create; generate
🗑
|
||||
| homogenize | to make the same throughout
🗑
|
||||
| Milk that has had all its fat content removed is known as | 0% or skim
🗑
|
||||
| Milk straight from the cow is known as | Raw whole milk 3-6%
🗑
|
||||
| Milk that has all its fat content is known as | whole milk or 3-6%
🗑
|
||||
| Homogenization | Process whereby the fat portion of the milk (cream) is made to remain equally distributed throughout the watery portion of the milk
🗑
|
||||
| What is made from the fat or lipid portion of milk | Butter
🗑
|
||||
| water portion of milk after the fat content has been removed is known | Buttermilk
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
CDM2KK
Popular Biology sets