BIO 201 Lecture Notes - Lecture 5: Saturated Fat, Trans Fat, Olive Oil
19 Feb 2017
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Not considered biological polymers: they are not made of biologically unique monomers, the monomers are 2 carbons long, chemical polymers. Introduces a kink inside of the molecule: it is l-shaped, you can no longer rotate it around, melting point overview. Increasing the hydrocarbon chain length increases the melting temperature of fatty acids: decreasing it decreases the melting temperature. Introducing just one degree of unsaturation has a much more profound effect than changing chain length: more saturated leads to a higher melting point ix. Cis bonds: when you create a double bond, and that double bond causes a bend in the hydrocarbon chain, that double bond is referred to as a cis bond. In living organisms, all naturally occurring unsaturated fatty acids use cis double bonds. Trans bonds: when you create double bond in such a way that the structure remains linear, the double bond is referred to as a trans bond xiii.
