BIO 111 Lecture Notes - Lecture 10: Very Low-Density Lipoprotein, Yolk, Monounsaturated Fat
Document Summary
Short chain fatty acids are softer and melt more readily at room temp. Tend to be solid at room temp. Monosaturated fatty acid (mufa): 1 point of unsaturation. Polyunsaturated fatty acid (pufa): 2 or more pts of unsat. The more unsaturated the fat, the more liquid it tends to be at room temp. Animal fats are generally most saturate and hardest. Sat fat can increase you bad blood cholesterol ldl. Trans fat can increase your ldl and decrease you hdl (good) Hydrogenation- process where hydrogen is added to an unsat fatty acid. The acid become more sat and harder at room temp. Are more vulnerable to oxidation, therefore, the hydrogenated fats are more resistant to oxidation. Hydrogenation affects not only the fatty acid in fats but also decreases vitamin efficiency. When unsat fats are hydrogenated, some change shape instead of becoming sat which creates weird shaped unsat fatty acids that look like sat. fatty acids.
