NUTR 1010 Lecture Notes - Lecture 9: Corn Oil, Margarine, Trans Fat

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Lipids organic molecules do not dissolve in water. What makes things soluble in water: fatty acids are not compatible with water, a large group of molecules that are insoluble in water, chemical structures must be compatible (e. g. water and glucose) We"re usually talking about this when we say (cid:498)fat(cid:499) Triglycerides 95% of dietary lipids: lipids in the diet consist of. What lipids do we eat: phospholipids, sterols. Triglycerides: we eat triglycerides and store our body fat as triglycerides, made of: Long hydrophobic chains of carbon and hydrogen. Different fatty acids give triglycerides different properties: fatty acids can be different. Fatty acids of different lengths: short chain fatty acids, medium chain fatty acids fat, long chain fatty acids. 8-12 carbon atoms (e. g. coconut oil lauric acid saturated. 12 or more carbon atoms (e. g. lard) Fatty acid length affects: how it is digested and stored in the body, its function in the body, its state before/when you eat it, example.

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