Ch 5 Lipids

2. a component of fat; derived from a water soluble carbohydrate
3. fats whose carbon atoms contain only limited amounts of hydrogen
8. a component of fat that determines the classification of fat
9. fats that are not immediately noticeable, such as those in egg yolk, cheese, cream, and salad dressings.
10. fats in foods that are purchased and used as fats, such as butter or margarine
11. produced by adding hydrogen atoms to a liquid fat, making it solid.
12. fatlike substance that is a constituent of body cells, is synthesized in the liver, also available in animal foods
13. carriers of fat in blood
14. fats whose carbon atoms contain all of the hydrogen atoms they can: considered a contributory factor in atherosclerosis.

1. fats that are neither satured nor polyunsaturated and thought to play little part in atherosclerosis
4. help lower risk of heart disease
5. fatty deposit on interior of artery walls
6. three fatty acids attached to a framework of glycerol
7. the largest lipoprotein; transport the lipis after digestion into the body