FD SC 2140 Lecture Notes - Lecture 8: Beeswax, Chloroform, Hexane

• School: Clemson University
• Department: Food Science
• Course: FD SC 2140
• Professor: Paul Dawson

Document Summary

Lipids: the term fat has gained a bad reputation related to food. However, fats are an essential part of a proper diet and important constituent in many foods. Lipids are a primary source of energy and fat-soluble vitamins a, d, e, and k. fats and oils also add function, taste and palatability to many foods. Fat facts: fas are the building blocks of lipids comprising approximately 90% of food fats, fas are the focus when reporting lipid food content (nutritional labeling), fa are given numerical classification (x:x), example: linoleic acid 18:2. Lipid categories: simple lipids waxes are also simple lipids, they are a combination of a long alcohol and a fatty acid. Beeswax, candle wax and other waxes are all waxes: complex lipids phospholipids are very important to human life. Tay sach;"s and fabry"s diseases are genetic diseases caused by the body"s inability to catabolize phospholipids: derived lipids cholesterol, carotene are better known examples of derived lipids.