NUTR 1010 Study Guide - Midterm Guide: Essential Amino Acid, Polyunsaturated Fat, Low-Density Lipoprotein
12 Oct 2016
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Document Summary
Chemical term for what we refer to as fat. Organic molecules that are insoluble in water. Three types of lpids: triglycerides, phospholipids, sterols. 95% of dietary fat and body fat is made up of triglyerides. Usually what we"re talking about when we say fat . Made of: 1 glycerol molecule glycerol backbone , with three fatty acids. Long hydrophobic chains of carbon and hydrogen. Why are fatty acids acids : contain an acid group at the end of the chain harmless. Different fatty acids give triglycerides different functions. Classified by their: length, saturation, shape. Length refers to number of carbon atoms: short 4 7c, medium 8 12c, long 13+ Saturation refers to the carbons being saturated with hydrogen. Saturated fatty acid: no double bonds. Unsaturated fatty acids = 1 or more double bonds: monounsaturated fatty acid 1 double bond, polyunsaturated fatty acd 2 or more double bonds. Affects if it will be solid or liquid at room temperature.
