Answer to Question 1
True
Answer to Question 2
Trans-fatty acids form during hydrogenation. When polyunsaturated oils are hardened by hydrogenation, some of the unsaturated fatty acids end up changing their shapes instead of becoming saturated. This change in chemical structure creates trans unsaturated fatty acids that are similar in shape to saturated fatty acids. The change in shape changes their effects in the body. Consuming manufactured trans fat poses a risk to the heart and arteries by raising blood LDL cholesterol, worsening atherosclerosis, causing heart cell toxicity, and increasing tissue inflammation. In addition, when hydrogenation changes essential fatty acids into their saturated or trans counterparts, the consumer loses the health benefits of the original raw oil. The risk to health from trans fat is similar to or slightly greater than that from saturated fat, so guidelines suggest that people avoid trans fats as much as possible. A small amount of naturally occurring trans fat also comes from animal sources, such as milk and lean beef, but these trans fats have little effect on blood lipids and are under study for potential health benefits.
Titration of an amino acid
Cell Weapon
The cell membrane is a lipid bilayer with signal proteins and channel proteins embedded in it.
Single-Cell Model
The cell wall of a Gram-negative bacterium, E. coli
Stearic acid