KINE 1020 Study Guide - Midterm Guide: Coronary Artery Disease, Monoglyceride, Emulsion

• School: York University
• Department: Kinesiology & Health Science
• Course: KINE 1020
• Professor: Heather Edgell

Document Summary

Hydrogenation conversion of unsaturated fatty acids to saturated ones with h atoms: straightens chains, solidifies tighter packing, not usually carried to completion (normally partially hydrogenated) Hydrogenated vegetable oils: baked goods, produces more desirable texture in the baked product, less expensive, longer shelf life. Digestion and absorption of lipids: must be broken down physically (by enzymes) Smaller product easily absorbed, diffused into vessels: must be held in suspension. Enzymes: pancreatic lipase breaks fat into monoglyceride + 2 free fatty acids, other lipases breaks fat into glycerol + 3 free fatty acids. Emulsifiers (bile acids/salts: produced by liver stored in gall bladder, added to beginning of small intestine (duodenum, mixes w/ chime coming from stomach. Phospholipids: 2 fatty acid tails, head group consist of. Additional smaller groups may be attached to phosphate group (usually polar: head is hydrophilic (soluble), tails are hydrophobic (insoluble) Long fatty acid chains bound to long chain alcohols. Lanolin protective coat for hair and skin.