LIFESCI 15 Study Guide - Midterm Guide: Unsaturated Fat, Saturated Fat, Corn Oil
Document Summary
Macromolecule: lipids, why do we have taste prefs?, carbs, proteins, fiber, metabolism. Lipids are important in energy storage, in membranes, and as hormones. What are characteristics of lipids: not water soluble, major store houses of energy, good insulators. *hydrogen = knocks out double bonds, makes food more saturated. It makes food more saturated, which means less and less solid at room temperature, and it makes food last longer. Hydrogen gets added in weird places and creates trans fats, which are hard for our body to digest so we store that fat. Thm: evolution has shaped our food preferences to make us love energetically rich fats. Ancestrally speaking, humans with fat preferences as food preferences are: less likely to stave, leave more offspring, and are our ancestors. Monosaccharides (sugars) & starch and polysaccharides (complex carbohydrates). Total carbohydrates are better than simple sugars because simple sugars are more quickly digested and make you hungrier sooner.
