SBI4U-0
AFL – Lipids
1.
Distinguish between a saturated and an unsaturated fatty acid.
2.
Why do polyunsaturated fatty acids tend to be liquids (oils) at room temperature?
3.
(a) What is the shiny material on the surface of an apple (Figure 26)?
(b) What is its purpose?
(c) How do the material’s properties suit its function?
Making Connections
4.
(a) What process is used to produce vegetable oil margarine?
(b) Why do producers usually add yellow food colouring to margarine?
5.
Why do physicians recommend that people not eat diets rich in cholesterol and/or saturated fats?