NFS284H1 Lecture Notes - Lecture 10: Saturated Fat, Triglyceride, Monounsaturated Fat
13 Mar 2018
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What are lipids: diverse class of molecules that do not dissolve in water, 3 types, triglycerides, phospholipids, sterols. Triglycerides: major form of lipid in food and in the body, consist of, 3 fatty acids- long chains of carbon atoms surrounded by hydrogen atoms, 1 glycerol- 3-carbon alcohol that is the backbone of a triglyceride. Fatty acids can differ in: length of carbon chain. Shorter the chain: the more liquid fats are at room temp, the more soluble they are in water. Short chain < 6 c: ex. vinegar, medium chain = 6-12 c, ex. tropical oils, milk. Long chain > 14 c: ex. most common fats, level of saturation, how many h atoms surround each c. Saturated fatty acids- have h atoms around every c in the chain: c16:0, monounsaturated fatty acids- lack h atoms at one c (have one double bond, c18:1, polyunsaturated fatty acids- have >1 double bonds, c18:2.
