- Of the molecules we’ve seen in chapter 3, what kind of molecule is an “omega-3”?
- Is the contents of the capsule shown solid or liquid at room temperature? Why?
- Is an “omega-3” soluble in water?
- Where in the body is it found after some after ingestion? Why does that make sense based on what you know about the kind of molecule it is?
Recently, trans fats, which were a common ingredient in margarines and shortenings, have received a lot of negative attention. An example of a trans fat is show above.
- What kind of molecule is this?
- Is it saturated or unsaturated? How can you tell?
- Why might it allow or help margarine to be (more) solid at room temperature?