HSS 2342 Chapter 5: Textbook notes
7 Feb 2017
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Chapter 5: the lipids, triglycerides, phospholipids, and sterols. Triglycerides (fats solid at room temp and oils liquid at room temp), phospholipids, and sterols lipid family: triglycerides are the most abundant in food and body. 5. 1 the chemist"s view of fatty acids and triglycerides. Composed most of carbon, hydrogen and oxygen: have much more carbon and hydrogen, compared to oxygen, can supply more energy per gram compared to carbs. Triglyceride: contains one molecule of glycerol and three fatty acids (basically, chains of carbon atoms: fatty acids may be 4-24 (has to be an even number) number of carbons long, with. Length of the carbon chain: even number of carbons; up to 24, 18 carbon fatty acid chain is abundant in food. Degree of unsaturation: steric acid saturated fatty acid. Fully loaded with hydrogen atoms and contain only single bonds between its carbon atoms. No double bonds: unsaturated fatty acid. Double bond is the point of saturation.
