[NSC 170C1] - Final Exam Guide - Ultimate 91 pages long Study Guide!
29 Nov 2016
School
Department
Course
Professor
Document Summary
Carbohydrate and fat knowledge (for discussion on friday) Double bonds: caused fatty acids to be liquid at room temperature. Chain length: shorter fatty acid makes it more towards the liquid side. Essential fatty acids: essential fatty acids. Omega-3 fatty acid (double bond is on 3rd carbon) Omega-6 fatty acid (double bond is on 6th carbon) Trans fats: in the food industry, they are manufactured and not natural, naturally occurring (milk, milk products, butter, and meat, processed foods, creates solid from unsaturated fats, problem: leads to cardiovascular disease, hydrogenation. Conversion of cis fatty acid into trans fatty acid. Cell membrane, vitamin d, hormones, and bile: dietary sources. Lipid digestion: digestion in the small intestine. Very little digestion occurs for fat until it enters the small intestine: liver/gallbladder. Chylomicrons- made in small intestines, deliver tf to cells. Very low density lipoproteins (vldl)- made in liver, deliver tg to cells. Low density lipoprotein (ldl)- vldl turns into ldl when most of.
