BIO152H5 Lecture Notes - Lecture 4: Unsaturated Fat, Fish Oil, Phospholipid

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4 Nov 2016
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Bio 152: lipids and cell membranes, lecture 4, september 20th. Lipids: carbon containing compounds that are largely non polar and hydrophobic. Recognize lipids: steroids and phospholipids c) fats (3 fatty acid chains) Fats: large molecules assembled from smaller molecules (dehydration) Linear shape of fatty acids allows them to stack easily. Solid at room temperature, butter ex. animal fats. Less than the maximum number of hydrogen atoms. Bent shape (more room, able to flow) Liquid shape at room temperature ex. plant oils, fish oil. Fats: important source of nutrients, long term energy storage, insulation. Start off with unsaturated fat making it saturated by adding hydrogen. Converts unsaturated c=c bonds into c-c single bonds. Under high temperature and pressure, add hydrogen atoms to unsaturated fat, eliminating double bonds and making unsaturated fat partially or completely saturate fat. Complete hydrogenation converts unsaturated or particularly saturated fat into saturated hard fat.

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