A:Match Each Term with the Appropriate Definition

question 9

Multiple Choice

A:Match each term with the appropriate definition.
-trans fats​

• A)compounds that are insoluble in water and soluble in fat
• B)molecules of fat in which adjacent carbons are linked by one or more double bonds
• C)fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
• D)fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
• E)fats in which the glycerol molecule has three fatty acids attached to it
• F)addition of hydrogen to unsaturated fatty acids
• G)molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
• H)type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
• I)fat in which the glycerol molecule has one fatty acid attached to it
• J)fat in which the glycerol molecule has two fatty acids attached to it
• K)syrupy,colorless liquid component of fats that is soluble in water
• L)fat-soluble,colorless liquid found primarily in animals
• M)carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
• N)hormone produced by fat cells involved in the regulation of energy balance and body weight
• O)components of fats required in the diet
• P)connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
• Q)fat cell
• R)hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation

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