BIOL 233 Chapter Notes - Chapter 5: Saturated Fat, Trans Fat, Double Bond
22 Sep 2020
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Straightens the chain, and the fatty acid becomes more solid: hydrogenation, adds hydrogen to an unsaturated fatty acid making it more saturated. Most of the lipids in food and in our bodies are triglycerides. Your body at rest uses a mix of fatty acids and glucose to produce atp. Plants (and plant foods) do not have any cholesterol. Dietary guidelines for americans recommends that 20-35% of calories be from fat, with a limited consumption of saturated fat, cholesterol, and trans fatty acids. Relationships b/w a fatty acid"s chain length and melting point, and saturation and melting point. Foods with more unsaturated fatty acids have lower melting points and are more likely to be liquid at room temperature. Foods rich in saturated fatty acids tend to be solid at room temperature and have higher melting points. Hydrogenation is a process in which a liquid unsaturated fat is turned into a solid by adding hydrogen.
