BIOL1001 Lecture Notes - Lecture 16: Monounsaturated Fat, Canola, Unsaturated Fat

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9 Aug 2016
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Lecture 16
Fats have important functions, and many vitamins are fat
soluble.
Fats serve as a long-term storage form of fatty acids and
act as a source of energy.
A fat molecule consists of two main components: glycerol
and fatty acids.
Glycerol is an alcohol with three carbons, five hydrogens,
and three hydroxyl groups.
Fatty acids have a long chain of hydrocarbons with a
carboxyl group attached and may have 4-36 carbons;
however, most of them have 12-18.
In a fat molecule, the fatty acids are attached to each of
the three carbons of the glycerol molecule with an ester
bond through the oxygen atom.
During the ester bond formation, three molecules are
released.
Since fats consist of three fatty acids and a glycerol, they
are also called triacylglycerols or triglycerides.
Triacylglycerol is formed by the joining of three fatty
acids to a glycerol backbone in a dehydration reaction.
Three molecules of water are released in the process.
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