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Chapter 2: Problem 11

In an unusually detailed dissection of your dinner, you isolate an unknown fatty acid. It is a liquid at room temperature (that is, has a low melting point) and contains carbon-carbon double bonds. What are you most likely to be eating? a) a plant b) a cow c) a pig d) a chicken e) a lamb

Short Answer

Expert verified
a) a plant

Step by step solution

01

Understanding the Properties of Fatty Acids

The problem describes the fatty acid as having carbon-carbon double bonds and being liquid at room temperature. Fatty acids with these characteristics are unsaturated fatty acids, typically occurring as oils.
02

Analyzing Unsaturated Fatty Acid Sources

Unsaturated fatty acids are primarily found in plant oils and are less common in animal fats, which are generally saturated and solid at room temperature. While some animals have unsaturated fats, they are less likely to be liquids at room temperature.
03

Identifying Likely Sources

Given that unsaturated fatty acids are typically found in plants and are liquid at room temperature, it is most likely that the unknown fatty acid comes from a plant source.

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Key Concepts

These are the key concepts you need to understand to accurately answer the question.

Plant Oils
Plant oils are derived from seeds, nuts, or fruits of various plants. Examples of common plant oils include:
  • Olive oil
  • Canola oil
  • Sunflower oil
  • Soybean oil
  • Coconut oil
These oils are rich in unsaturated fatty acids, which are beneficial for health.
They are liquid at room temperature, distinguishing them from many animal fats that are solid. Plant oils are also used in cooking for their flavors and health benefits.
They're a key component in various diets looking to reduce the intake of saturated fats.
Carbon-Carbon Double Bonds
Carbon-carbon double bonds are found in the structure of unsaturated fatty acids. These bonds indicate the presence of one or more double bonds between carbon atoms in the hydrocarbon chain.
Identifying these double bonds is critical as they introduce kinks in the fatty acid chains, which prevent the molecules from packing closely together.
As a result:
  • Fatty acids with these bonds tend to be liquid at room temperature.
  • The double bonds contribute to the fatty acid's ability to remain fluid.
  • This is why unsaturated fatty acids are often found as oils.
The presence of carbon-carbon double bonds is a striking feature distinguishing unsaturated from saturated fatty acids.
Lipids
Lipids are a broad group of naturally-occurring molecules which includes fats, oils, waxes, and certain vitamins. They are essential for storing energy, signaling, and acting as structural components of cell membranes.
Fatty acids are a key component of lipids. Lipids can be classified based on the saturation level of the fatty acids:
  • Saturated lipids have no double bonds and are solid at room temperature.
  • Unsaturated lipids contain one or more double bonds, making them usually liquid as oils.
This property affects how they behave in biological processes and their influence on health. Unsaturated lipids, like those from plant oils, are more fluid and often considered healthier for the heart.
Fatty Acids
Fatty acids are vital compounds made up of chains of carbon atoms with a carboxyl group at one end. They vary in length and in the presence of double bonds.
  1. Saturated fatty acids 鈥� have no double bonds, are solid at room temperature.
  2. Monounsaturated fatty acids 鈥� contain one double bond, typically liquid at room temperature.
  3. Polyunsaturated fatty acids 鈥� have multiple double bonds, also liquid at room temperature.
Fatty acids play a crucial role in body metabolism, energy storage, and making up cell membranes.
Plant oils are abundant in unsaturated fatty acids and are part of healthy diets. They support cardiovascular health by helping manage cholesterol and reducing inflammation.

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Most popular questions from this chapter

The second orbital shell of an atom can hold electrons. ________. a) 2 b) 3 c) 4 d) 6 e) 8

Proteins are an essential component of a healthy diet for humans (and other animals). Their most common purpose is to serve as: a) raw material for growth. b) fuel for running the body. c) organic precursors for enzyme construction. d) Iong-term energy storage. e) inorganic precursors for enzyme construction.

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Which of the following statements about enzymes is incorrect? a) Enzymes can initiate chemical reactions. b) Enzymes speed up chemical reactions. c) Enzymes often induce conformational changes in the substrates that they bind. d) Enzymes contain an active site for binding of particular substrates. e) Enzymes undergo a permanent change during the reactions they promote.

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