BIO 111 Lecture Notes - Lecture 31: Saturated Fat, Essential Fatty Acid, Low-Density Lipoprotein
24 Dec 2020
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Regulated by us public health service, every 6 months. Quality milk produced under rigid sanitary conditions. Raw milk is not available in nj. Never pour leftover milk back into container. Food fats are chemically known as lipids. Difference between fat and oil is the physical state at room temperature. Glycerol 3 carbon backbone of fats. Monoglyceride glycerol + one fatty acid. Diglyceride glycerol + two fatty acids. Mono and diglycerides are fda classified as fat free additives and are used in food processing. Fatty acids attach to mono and diglycerides. Triglyceride glycerol + three fatty acids. Fatty acid molecule of carbon and hydrogen atoms bonded in a chain. Combined through two groups to form glycerides: Saturated - all bonds of c satisfied by a different atom. 51% or more of fatty acids present are saturated. Monounsaturated all bonds of c satisfied by a different atom, except one; one double bond between carbons (two hydrogen bonds are removed)
