Question

1.What are trans fats and how do they differ from other kinds of fats?

2. What are the major sources of artificial trans fats in our diet today? What was the first manufactured food product to contain artificial trans fats? Why did the popularity of products containing artificial trans fats grow in the 1950s-1980s? Why did Canada and other countries recently ban these substances, and why does one of doctors interviewed in that occasion call them “a real tragic story of the American diet” (Christensen 2018)?

3. What are cellulose, amylose, and glycogen? How are they similar? How do they differ?

Answer 1

O Toans fat is also known as trans upsatuaated fattej auds oIt is a type of fat found in some foods. Aotificial trans fat is made cuben hydaagen is added to lquid vegeable oil aA to make it moe solid.4 Taans fat can found en commeacially baked and foied foods makes with vegetables shotering such as foes and doneds 14s also in haad stick margrire and shoaterng and sone Gnack and convenience foods It is found cn diaay paoduck beef and aob and some oils food is small Some This type of fet occuos bakraally anounts But taars fat ase made foom, oils thoach afood method called postial bydrogenadion . These paatially poocessing hydoogenated tans fat can IDeease total blood cholestrol LDL cholestol and taiglyceride. It is found in baked gods Mast cakes Cokies pie crusts and crackeas contun stotening uhich is usally made froom porofally bydoogenaled vegelable oil . Ready mode of taane fat faostuing The Vegetable shotenng food product to contaio taans fat cwas tbe fiast manufactıned

Arti fical taans fat were officalky bamed foonm canada food supply because, oil ane used b the pooduchion of pasteries, other bakod goode and some Packaged goods levels o Order to extend shelf life: But Ihey ako daise PL og bad chdestool in the blood , while loueang leve of bigh cersaty upo pooteun or good chdestoo) cellulose consists long stoaght cenbaanched chains forom H bonds uulb the adjascent chauns and are ibsdlub. in waler. lose 1s water aolule and amylopeckn is water cnsoluble. 920 Jus au Glyogen is oluble to small extent they bigbly branched

Glycogen is the main storage carbohydrate Cellulose is the main Starch is the main structural component storage carbohydrate source in plants of the cell wall of energy source of fungi and animals plants Found in animals Found in plants Found in plants and fungi Occurs in small Occurs in fibers Occurs in grains granules Its monomer is alpha Its monomer is beta Its monomer is alpha glucose glucose glucose 1,4 and 1,6 1,4 glycosidic bonds in amylose and 1,4 and 1,6 glycosidic bond in amylopectin 1,4 glycosidic bonds glycosidic bonds occur between the occur between the monomers monomers occur between monomers A short, many A straight, long, Amylose is an branched chains of unbranched chain, unbranched, coiled which some chains are chain; amylopectin is a long branched chain, of which some which forms H-bonds coiled with adjacent chains are coiled Molar mass of Molar mass of Molar mass of glycogen is 666.5777 g/mol cellulose is starch is variable 162.1406 g/mol