FSN 101 Lecture Notes - Lecture 8: Margarine, Glycerol, Cream Cheese
17 Oct 2016
School
Department
Course
Professor
Document Summary
Properties of lipids composed of hydrogen and carbon. Energy dense(9 kcal/gm) fats are solid at room temp. Major form of lipid in the body and in food (95%) Composed of 3 fatty acids and a glycerol. The simplest form of lipids (omega end)methyl group (alpha end)acid group. Zero double bonds solid at room temp monounsaturated. One double bond liquid at room temp. Polyunsaturated two or more double bonds liquid at room temp. Body can only make double bonds after the 9th carbon from the omega end. Needed for immune function, vision, cell membrane, and production of hormone-like compounds essential fatty acid: omega 3. 1st double bond is located on the 3rd carbon from the omega end. 1st double bond is located on the 6th carbon from the omega end. Built on a glycerol backbone like tgs. Has at least one fatty acid replaced with phosphorus compound.
