MCQ Detailed View

Natural fats and oils are organic compounds that belong to a group of nutrients called lipids, which are essential for energy storage, insulation, and cellular structure in living organisms. The fundamental chemical composition of natural fats and oils includes Carbon (C), Hydrogen (H), and Oxygen (O) atoms. These three elements combine to form molecules known as triglycerides.

Structure of Fats and Oils:

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  Triglycerides: The basic unit of fats and oils, made up of:

  
  
  
  
  1. 
     

     Glycerol: A three-carbon alcohol molecule.

     
     
  
  
  2. 
     

     Fatty Acids: Long chains of carbon and hydrogen atoms with a carboxyl (-COOH) group at one end.

     
     
  
  
  
  


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  When three fatty acid molecules bond with one glycerol molecule through an ester linkage, they form a triglyceride.

  
  

Key Characteristics:

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  Fats: Typically solid at room temperature due to a high proportion of saturated fatty acids.

  
  


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  Oils: Usually liquid at room temperature because they contain more unsaturated fatty acids with double bonds.

  
  


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  Both fats and oils are hydrophobic, meaning they do not mix well with water.

  
  

Importance of Composition:

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  Energy Storage: Fats and oils provide about 9 kcal per gram, making them high-energy molecules.

  
  


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  Insulation & Protection: Help maintain body temperature and protect internal organs.

  
  


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  Cell Membrane Formation: Components of phospholipids and other essential biomolecules.

  
  

Why Other Options Are Incorrect:

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  Nitrogen: Found mainly in proteins and nucleic acids, not in pure fats and oils.

  
  


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  Combinations with Nitrogen: Do not represent the natural composition of dietary fats.

  
  

Therefore, the correct answer is Option A: Carbon, Hydrogen, and Oxygen, as these are the primary elements that make up all natural fats and oils in plants and animals.