BIOL 1F90 Lecture Notes - Lecture 7: Amine, Monomer, Chief Operating Officer

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Fats are a mixture of triglycerides, also known as triacylglycerols: consist of glycerol bonded to three fatty acids. Glycerol is a polyrol with 3 hydrogen on the sides: fatty acid= a chain of carbon and hydrogen atoms with a carboxyl group at the end, joined by a dehydration reaction thus forming an ester bond. A glycerol and three fatty acids= ester bonds. Saturated fatty acid: all carbons in the fatty acid are linked by single covalent bonds: every carbon has a single-bond. (no double bond) Unsaturated fatty acid: a fatty acid containing one or more carbon-carbon double bonds: one double bond= monounsaturated, two or more double bonds= polyunsaturated. A lot of carbon, lot of hydrogen usually 16 or 18 carbons in a fatty acid. Hydrogenation adds hydrogen to liquid vegetable oils to increase saturation and harden the fat to a solid or semi-solid.

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