fats and lipids

3. This fatty acid has all the hydrogen atoms their molecular structure can hold
8. they include important compounds like bile acids and certain hormones that performs vital functions
9. the temperature at which a fat produces smoke
10. has a structure that enables them to dissolve in both fat and water
13. Lacks 2 hydrogen which makes 1 double bond
18. manmade fat formed whena liquid vegetable oil is made into solid fat
20. Linoleic and linolenic acids that have to be obtained from foods like vegetables, grain, nuts, seeds, and soybeans.
22. Dissolves aromatic molecules in foods and distribute their essence through-out the recipe
23. promotes heart health in 2 ways, makes it difficult for plaque to form and less sticky and less likely to collect in the arteries
24. makes up the largest class of lipids
25. Used for baked goods as for example, fats coat the flour particles in baked product, creating a flaky, lighter texture

1. mound of lipid material mixed with calcium and smooth muscle cells
2. contains carbon bonded to oxygen by a double covalent bond, and to a hydroxyl group with a single bond
4. They add air or gas to the batters and doughs
5. Loose connective tissue of fat-storing cells
6. Lipids has 2 roles to creating it as it could be part of it or they could influence one to form
7. fatty alcohol made from glucose or saturated fatty acids
11. chemical process which hydrogen is added to unsaturated fat molecules, breaking some double bonds and replacing them with single bonds
12. This fatty acid has no hydrogen atoms
14. large, complex molecules of lipids and protein that carry lipids in the blood
15. Occurs when the surface of foods react with oxygen
16. Contains 2 or more bonds between carbons and lacks 4 or more hydrogen atoms
17. buildup of plaque along the inner walls of the arteries
19. Term that describes the unpleasant flavors that develop as fats oxidize
21. family of chemical compounds that are a main component in every living cell