Friendly Bio. Ch 4 Word Scramble
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| Question or Term | Answer or Definition |
| Lipids, like carbohydrates, are formed from 3 elements and they are | Carbon, Hydrogen, Oxygen |
| The two main portions of a lipid are | glycerol portion & the fatty acid portion |
| glycerol portion consists of | 3 carbon atoms each with an attached Oxygen atom and the necessary hydrogen atoms to make carbon's desired 4 bonds |
| Fatty Acid chains consists of | carbon atoms raging from 4-24 carbons in length |
| There are three classifications of lipids based on the number of fatty acid chains present and they are | monoglyceride, diglyceride, triglyceride |
| At room temperature, saturated fatty acids (originate from animal source) are | solid |
| At room temperature, unsaturated fatty acids (originate from plant source) are | liquid |
| saturated fatty acids have what kind of bond present in the fatty acid chain | only single carbon bonds |
| Unsaturated fatty acids have what kind of band present in the fatty acid chain | double bond |
| Hydro | water |
| phobic | resisting or fearing |
| philic | attracting or loving |
| hydrophilic | water soluble = miscible |
| hydrophobic = Lipids | water insoluble = immiscible |
| Lipids can be converted into fuel (glucose) for living things through the work of | enzymes |
| 1 cup of lipid is equal to how many cups of carbohydrate or glucose | 9 |
| enzymes that breaks down lipids | lipases |
| Homo | same |
| genize | to make or create; generate |
| homogenize | to make the same throughout |
| Milk that has had all its fat content removed is known as | 0% or skim |
| Milk straight from the cow is known as | Raw whole milk 3-6% |
| Milk that has all its fat content is known as | whole milk or 3-6% |
| Homogenization | Process whereby the fat portion of the milk (cream) is made to remain equally distributed throughout the watery portion of the milk |
| What is made from the fat or lipid portion of milk | Butter |
| water portion of milk after the fat content has been removed is known | Buttermilk |
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