Ch. 5 key terms

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Across
  1. 1. a component of fat, derived from a water-soluable carbohydrate
  2. 5. Fats in foods that are purchased and used as fats, such as butter or margarine
  3. 7. fatty substance found in plant and animal foods
  4. 8. fats whose carbon atoms contain all of theb hydrogen atoms they can
  5. 11. carriers of fat in the blood
  6. 14. a component of fat that determines the classification of the fat
  7. 15. Fats
  8. 18. fatty acid, essential for humans and cannot be synthesized by the body
  9. 20. unusually high levels of cholesterol in blood
  10. 21. fatty acid, essential for humans and cannot be synthesized by the body
Down
  1. 2. the largest lipoprotein that transports the lipids
  2. 3. fatlike substance that is a constituent of body cells
  3. 4. Feeling of satisfaction
  4. 6. help lower the risks of heart disease
  5. 9. produced by adding hydrogen atoms to a lipid fat, making it solid
  6. 10. the combining of fat with hydrogen, thereby making it a saturated fat
  7. 12. fats that are not immediately noticebale
  8. 13. fats that are neither saturated nor polyunsaturated
  9. 16. three fatty acids attached to a framework of glycerol
  10. 17. fats whose carbon atoms contain only limited amounts of hydrogen
  11. 19. fatty deposit on interior of artery walls