NFS 100 Lecture Notes - Lecture 5: Peanut Oil, Palm Kernel Oil, Monosaccharide
6 Feb 2016
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Document Summary
What are fats? fats are a form of lipids disperse in water: lipids: organic substances insoluble in water; don"t, three types: triglycerides, phospholipids, and sterols, fats: solid at room temperature, oils: liquid at room temperature. Most common food based fat, form of fat, form of which most of our body fat is stored: adipose tissue (body fat) A molecule consisting of 3 fatty acids attached to a three-carbon glycerol backbone: fatty acids: long chains of carbon atoms bound to eachother as well as hydrogen atoms, glycerol: backbone of a triglyceride. 3 fatty acid attached to 1 three-carbon glycerol molecule = Can be classified by: triglyceride: chain length (# of carbons in each fatty acid, saturation (how much hydrogen is attached to each, shape (how they are commercially processed) carbon) Short chain length: fatty acids fewer than 6 carbon atoms in length.
