Compare and contrast the firmness and stability of saturated, monounsaturated, and polyunsaturated fats
Firmness increases as you increase saturation, so the fewer the number of double bonds, the firmer the fat is at room temperature. Therefore, saturated fatty acids, which do not have any double bonds, are most firm at room temperature, followed by monounsaturated fats with a single double bond, and then polyunsaturated fats with multiple double bonds, which are usually oils at room temperature. Double bonds, however, are not as stable, and as such, polyunsaturated fats, with multiple double bonds, are the most likely to spoil, and saturated fats are the least likely to spoil.?
You might also like to view...
Risk factors for osteoporosis include
A. overweight and obesity. B. amenorrhea. C. high levels of physical activity. D. African American race.
Preliminary research studies suggest that a Calorie-restricted (CR) diet can improve metabolic
measures of health in humans and, therefore, may be able to extend the human life span. Indicate whether the statement is true or false
Which best describes an advantage of a percutaneous endoscopic gastrostomy (PEG) tube?
A. The tube can be inserted at the bedside. B. The tube is used for short-term feedings. C. It allows for bolus feedings. D. There is little risk of infection. E. The tube can be used for IV fluids.
All of the following are criteria for the selection of candidates for home parenteral and enteral nutrition except:
a. the cleanliness of the home environment. b. the client's financial resources. c. the ability of the patient or caregiver to learn the necessary procedures. d. the client's expected lifespan.