HSCI 1105 Lecture Notes - Lecture 10: Unsaturated Fat, Trans Fat, Lipid Bilayer
18 Oct 2016
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Document Summary
A broad range of organic molecules that dissolve poorly in water. Hydrophobic and lipophilic: water fearing and far loving iii. Dietary nutrient made in liver: component of cell membranes, necessary for synthesis of sex hormones, adrenal hormones, vitamin d and bile acids, key building blocks of lipids i. Hydrogenation: addition of hydrogen atoms to double bonds. Increased the number of double bonds a: makes the bonds more saturated, taking an unsaturated fat and adding double bonds of hydrogen to that, produce artificial trans fats, cis vs trans i. ii. Cis fats: cause a bend in the chain. Nonessential and essential fatty acids: linolenic acids, three categories broken down i. Triglycerides: major lipid in diet and the body, add flavor, texture and calories to food, functions, efficient source of calories (and storage) b. Improves sensory qualities of food: food sources, added fats, dairy, nuts and seeds ii.
