CHARISMA J.

ANTONIO PROF: ANGELICA GOMEZ

BS – PHARMACY 2-1

LESSON 2 LIPIDS AND ITS METABOLISM

ASSIGNMENT # 2
REVIEW QUESTIONS:

1.Explain the difference between saturated and unsaturated fats.

- Saturated fatty acids lack double bonds between the individual carbon atoms, while in unsaturated
fatty acids there is at least one double bond in the fatty acid chain. Saturated fats tend to be solid at
room temperature and from animal sources, while unsaturated fats are usually liquid and from plant
sources.

2. What is the difference between a monounsaturated and a

polyunsaturated fat?

- Monounsaturated fats: This type of unsaturated fat contains only one double bond in its structure.
Monounsaturated fats are typically liquid at room temperature and include canola oil and olive oil.
Polyunsaturated fats: This type of unsaturated fat contains two or more double bonds in its structure

3. Why are unsaturated fats considered healthier?

- Unsaturated fats, which are liquid at room temperature, are considered beneficial fats because they
can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number
of other beneficial roles.

4. What is “partially hydrogenated vegetable oil”?

- Vegetable oil, usually a liquid, can be made into a semi-solid shortening by reacting it with hydrogen.
Partial hydrogenation reduces the levels of polyunsaturated oils – and also creates trans fats, which
promote heart disease.

5. Compare the energy content of fats, carbohydrates, and proteins.

- Carbohydrates, proteins, and fats supply 90% of the dry weight of the diet and 100% of its energy. All
three provide energy (measured in calories), but the amount of energy in 1 gram (1/28 ounce) differs:
4 calories in a gram of carbohydrate or protein. 9 calories in a gram of fat.

-It uses a single factor for each of the energy-yielding substrates (protein, fat, carbohydrate),
regardless of the food in which it is found. The energy values are 17 kJ/g (4.0 kcal/g) for protein, 37
kJ/g (9.0 kcal/g) for fat and 17 kJ/g (4.0 kcal/g) for carbohydrates.