CHM 111 Lecture Notes - Lecture 22: Thermal Insulation, Triglyceride, Sucrose

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CHM 111: Tuesday, May 8th
Day 22 Notes
Chemistry in Modern Society
Maintaining the Balance
Food provides us with the following essentials to keep out bodies functioning
o Water, energy sources, raw materials, metabolic regulators
Macronutrients: provide essentially all of the energy and most of the material for body
repair
o Fats, carbohydrates, and proteins
Micronutrients: only needed in very small amounts, but essential to life
o Vitamins and minerals
Basal Metabolism Rate (BMR)
o Minimum amount of energy required daily to support basic body functions
What are our Dietary Needs?
Malnutrition
o Caused by a diet lacking in the proper mix of nutrients, even though the energy
content of the food eaten may be adequate.
Undernourishment
o Experienced when the daily caloric intake is sufficient to meet the metabolic
needs of a person
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CHM 111: Tuesday, May 8th
Day 22 Notes
o Although there are cases of malnutrition and undernutrition people in the US,
68% of the adult population is classified as overweight with almost half of the
population classified as obese
Obese
o Its related adverse health effects are overtaking smoking as the number 1 cause
of death in the United States
Fats in Food
Fats are greasy, slippery, soft, low melting, water-insoluble solids
Fatty acids are characterized by two structural features
o A long hydrocarbon chain generally containing an even number of carbon atoms
(typically 12 or 24)
o A carboxylic acid group (-COOH, or CO2H) at the end of the chain
Triglycerides
Triglycerides belong to the lipid family, a class of compounds that include cholesterol
and other steroids
Fats are triglycerides that are solid at room temperature
Oils are triglycerides that are liquid are room temperature
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CHM 111: Tuesday, May 8th
Day 22 Notes
Good vs. Bad Fats
Fats can be good
o Provide and store energy
o Thermal insulation
o Dissolve essential fat-soluble vitamins
o Protect internal organs
o Taste good!
“Bad Fats”
o Trans fats: easy to use, inexpensive to produce, and last a long
o Saturated fats: mainly from animal products
o Raise low density lipoprotein (LDL) levels lower high density lipoprotein (HDL)
levels
Saturated vs. Unsaturated
Saturated
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Document Summary

Day 22 notes: although there are cases of malnutrition and undernutrition people in the us, 68% of the adult population is classified as overweight with almost half of the population classified as obese: obese. Its related adverse health effects are overtaking smoking as the number 1 cause of death in the united states. Triglycerides: triglycerides belong to the lipid family, a class of compounds that include cholesterol and other steroids, fats are triglycerides that are solid at room temperature, oils are triglycerides that are liquid are room temperature. More doubles bonds= lower melting point: oils. Partially hydrogenated fats: the c-to-c bonds in unsaturated fats (oils) are susceptible to a reaction with oxygen. This creates an off-flavor taste/rancid odor: to improve shelf life, some oils are treated to increase saturation, hydrogenation reduces c=c bonds; h2 is added across the double bond. Day 22 notes: good for packing, but not as good for you.

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