LIFESCI 2N03 Lecture Notes - Lecture 4: Carboxylic Acid, Infectious Mononucleosis, Hydrophile
6 Nov 2017
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Document Summary
Fat refers to the class of nutrients known as lipids. Lipid = triglycerides (fats and oils), phospholipids and sterols. 95% of lipids in foods are fats. 99% of lipids in the body are triglycerides. Triglycerides are made up of glycerol and 3 fatty acids. Composed of c (could have 4-24 carbons), hydrogens and oxygens. More carbons and hydrogen, therefore provide more kcal per gram. Fats stored via triglycerides and examples are found in phospholipids and sterols. Fatty acid characteristics: variable length with methyl end and acid end, degree of unsaturation, carbon has 4 bonds, if hydrogen taken away then then carbon has to compensate by forming a double bond. Influences firmness (solid vs liquid), oxidation (spoilage: single bonds allows packing more tightly together, double bonds forms kinds (unsaturated, location of double bonds. The type of bond is changed to create a trans bond, more linear. Orientation is similar to saturated fatty acids (not as kinked)
