FSHN 101 Lecture Notes - Lecture 18: Geometric Shape, Triglyceride, Glycerol

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Lecture 18/19 lipids, structure, properties, types and uses: lipi classification free fatty acids. For saturated solid at room temp, high melting point:fat. Short chain; less than 10: medium: 10-14. Structural notation used for identifying fatty acids: delta- carbons are numbered from carboxylic acid end of the fa, ex: linoleic. 9,12 = location of first carbon in a double bond when counting from the carboxylic acid end: omega: carbons numbered from methyl end of the fa. Triglycerides: contains 2 organic structures, glycerol backbone : water soluble alc, 3 fatty acids fa* Fatty acids can be the same or different. Location of fatty acids on the glycerol backbone influence triglyceride functionality: monoglycerides and diglycerides, mono- glycerol with one fatty acid attached, di- glycerol with 2 fatty acid. ****location of fatty acids on glycerol backbone influence mono or di function: phospholipids, one glycerol + 2 fatty acids + phosphate, sterols.