Biology 3602A/B Lecture Notes - Lecture 21: Saturated Fat, Polyunsaturated Fat, Monounsaturated Fat

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One of the most important roles is supplying energy. Getting glucose to supply atp is good, but not as good as lipids. If you look at the energy density of carbohydrates like glucose/fructose and compare it to palmitate, a fatty acid, there is way more energy in fats than carbs. Can get this value by taking a gram of mixed carbohydrates/palmitic acid, put it in a calorimeter and burn it: we see way more in palmitic acid. Proteins are good as well but not as good as lipids. Lipids (e. g. palmitic acid) is more reduced: lots of hydrogens on it, which determines the energy content. Whereas in carbs, a lot of hydroxyl groups so not as much energy. Fatty acids are acidic, carboxyl group at end, and usually long chains of carbons bound together with some hydrogens on there (amt of h differs) This is stearic acid, and chemists and nutritionists differ in the way they name them.

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