FDSC 200 Lecture Notes - Lecture 11: Lard, Intramuscular Injection, Adipose Tissue

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

Chemical structure of lipids: organic compounds that are insoluble in water and have greasy feel. Differ from carbs in chemical structure and function in foods products: 3 types of lipids found in food and in human body. Base is a glycerol molecule with 3 hydroxyl groups easy interactions with other. Fas c chains with carboxyl group (cooh) at 1 end: carboxyl group of fa react with hydroxyl group of a glycerol lipid + water, glycerol can join with a. Mg, dg, tg: +ve carboxyl group on fa joins with ve hydroxyl group on a glycerol. Polar ends combine nonpolar lipid: mg and dg partially soluble in water and soluble in fat. Added to processed foods to keep mixtures of water and fats stable. Pls: glycerol base with 2 fa + phosphorus-containing acid attached. Fas dissolve in fat and the phosphorus-containing acid dissolved in water: pls important. Part of cell membranes + help transport fats in and out of cells.