Question

mplete the following paragraph to describe fats and oils.
one _______ molecule attaches to three _____ molecules to form a _______, more commonly known as a fat molecule.
the more double bonds within a _______ tail, the _______ the melting temperature.
oils, such as canola oil, are _______ at room temperature because they contain primarily _______ fatty acids.
these oils are produced mostly in _________.
fats, such as lard, are _______ at room temperature because they contain primarily _______ fatty acids.
these fats are produced mostly in _________.

Explanation:

1. For the first blank: A fat molecule (triglyceride) is formed when one glycerol molecule attaches to three fatty acid molecules. So first blank: glycerol; second: fatty acid; third: triglyceride.
2. For the second sentence: The more double bonds in a fatty acid tail, the lower the melting temperature (unsaturated fatty acids have more double bonds and lower melting points). So first blank: fatty acid; second: lower.
3. For oils: Oils are liquids at room temperature and contain primarily unsaturated fatty acids, produced mostly in plants. So first blank: liquids; second: unsaturated; third: plants.
4. For fats: Fats are solids at room temperature, contain primarily saturated fatty acids, produced mostly in animals. So first blank: solids; second: saturated; third: animals.

Answer:

1. One \(\boldsymbol{\text{glycerol}}\) molecule attaches to three \(\boldsymbol{\text{fatty acid}}\) molecules to form a \(\boldsymbol{\text{triglyceride}}\), more commonly known as a fat molecule.
2. The more double bonds within a \(\boldsymbol{\text{fatty acid}}\) tail, the \(\boldsymbol{\text{lower}}\) the melting temperature.
3. Oils, such as canola oil, are \(\boldsymbol{\text{liquids}}\) at room temperature because they contain primarily \(\boldsymbol{\text{unsaturated}}\) fatty acids. These oils are produced mostly in \(\boldsymbol{\text{plants}}\).
4. Fats, such as lard, are \(\boldsymbol{\text{solids}}\) at room temperature because they contain primarily \(\boldsymbol{\text{saturated}}\) fatty acids. These fats are produced mostly in \(\boldsymbol{\text{animals}}\).