FNN 111 Lecture Notes - Lecture 5: Sterol, Glycerol, Phospholipid

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Lipids diverse class of molecules that are insoluble in water. 3 types of lipids are found in foods: triglycerides, phospholipids, sterols. 3 fatty acid molecules: fatty acids: long chains of carbon atoms surrounded by hydrogen atoms. 1 glycerol molecule: glycerol: a 1-carbon alcohol that is the backbone of a triglyceride. Fatty acids can differ in: length of their carbon chain, short (<6), medium (6-12), or long (>14, level of saturation, saturation refers to how many hydrogen atoms surround each carbon, shape. Saturated fatty acids have hydrogen atoms surrounding every carbon in the chain; they have no double bonds. Monounsaturated fatty acids lack hydrogen atoms in one region, they have one double bond. Polyunsaturated fatty acids lack hydrogen atoms in multiple locations; they have two or more double bonds (note: each double bond causes the loss of two hydrogen atoms) Shape of a triglyceride is determined by the saturation of the carbon chains.

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