BIO 111 Lecture Notes - Lecture 9: Polyunsaturated Fatty Acid, Trans Fat, Safflower
24 Dec 2020
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Document Summary
Diverse group of compounds that are structurally different, but share the characteristics that they cannot be dissolved in water. Fatty acid: chain of carbon atoms flanked by hydrogen atoms and an acid group at one end. Saturated fatty acid (steric acid)- 18 single carbon bonds. Monounsaturated fatty acid (oleic acid)- 1 double bond in chain (omega 9. Polyunsaturated fatty acid (alpha-linolenic acid)- multiple carbon double fatty acid) bonds in chain (omega 3 fatty acid) Essential fatty acids (omega 3 and 6) Physical properties of triglycerides (tg) depends on the make up of the fatty acids. Fatty acids with short chain lengths and/or a lower degree of saturation tend to cause the tg to be an oil. Fatty acids with long chain lengths and/or a higher degree of saturation tend to cause the tg to be fat. Saturated fatty acids- coconut oil, butter, palm oil, lard or beef fat. Monounsaturated fatty acids- olive oil, canola oil, peanut oil.
