BIO152H5 Lecture Notes - Lecture 3: Conjugated Linoleic Acid, Unsaturated Fat, Saturated Fat

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4 Oct 2016
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Macromolecules: all living organisms contain large molecules such as protein, carbohydrates, nucleic acids, lipids. Carbon-containing compounds that are largely non-polar (non-ionic substance) and hydrophobic (afraid of water). Large molecules assembled from smaller molecules (dehydration: removing water) Lipids are made up of the same elements as carbohydrates (carbon, hydrogen, and oxygen). Saturated fats are simply fat molecules that have no double bonds between carbon molecules because they are saturated with hydrogen molecules. Fatty acid tails that have single carbon bonds. Linear shape of fatty acids allows them to stack easily. Solid at room temperature: butter is solid at room temperature, but melts at a higher temperature, bacon grease is solid at room temperature, but melts at a higher temperature. Example of foods that contain saturated fat: lamb, pork, butter, cheese. Functions of fats: great source of energy (long-term energy storage, insulation (if you are in cold water, you need insulation), cushion organs.

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