A:Match Each Term with the Appropriate Definition

A:Match each term with the appropriate definition.
-​unsaturated fats

A) compounds that are insoluble in water and soluble in fat
B) molecules of fat in which adjacent carbons are linked by one or more double bonds
C) fats that contain a fatty acid in which two or more carbon-carbon bonds are not saturated with hydrogen
D) fats that contain a fatty acid in which one carbon-carbon bond is not saturated with hydrogen
E) fats in which the glycerol molecule has three fatty acids attached to it
F) addition of hydrogen to unsaturated fatty acids
G) molecules of fat in which the adjacent carbons within fatty acids are linked by single bonds
H) type of unsaturated fatty acid produced by the addition of hydrogen to liquid vegetable oils to make them more solid
I) fat in which the glycerol molecule has one fatty acid attached to it
J) fat in which the glycerol molecule has two fatty acids attached to it
K) syrupy,colorless liquid component of fats that is soluble in water
L) fat-soluble,colorless liquid found primarily in animals
M) carbohydrate-containing foods that have been processed to remove most or all of the bran coating and germ from the grain
N) hormone produced by fat cells involved in the regulation of energy balance and body weight
O) components of fats required in the diet
P) connective tissue that primarily contains adipocytes that store fat in the form of triglycerides
Q) fat cell
R) hormone produced by fat cells that increases insulin sensitivity and utilization of fat stores,and decreases inflammation