BIOB38H3 Lecture Notes - Lecture 11: Rancidification, Canola, Trans Fat
Document Summary
Plants the world thirsts after: plant oils and fats, plant lipids, olives, canola, alcohol. Plant lipids: alcohol 101, societal setting of drinking, bear 101, oil and fat contents vary in different plants. Saturated vs unsaturated fats/oils: unsaturated fats need more space due to the kinks. Cis vs trans saturation: depends on orientation where h is inserted or where c chain continues, cis = face same direction; much more chaotic, trans = h face opposite of each other; more straight triglycerides easier to stack. Longer triglycerides pack better than shorter ones and therefore are generally more solid. Rancidification: oxidative rancidification: triglycerides undergo hydrolysis + oxidation and disintegrate into esters of 3 fatty acids, this process occurs during different durations with different shelf lives. Bad to consume rancid oils (gone bad: fully saturated oils have low risk of rancidification and have longer shelf lives.
