FSHN 101 Lecture Notes - Lecture 18: Monounsaturated Fat, Glycerol, Triglyceride

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Lecture 18 & 19: lipids: structure, properties, types, and uses. Free fatty acids: classified by number of double bonds: What is the different between monounsaturated and polyunsaturated free fatty acids: number of carbon atoms: Long chain: > 14 carbon atoms: geometric shape: The r-groups bonded to the carbons in a double bond can exhibit one of two configurations: Cis = r-groups are positioned on the same side of the double bonds; puts kink in molecule; common configuration in biological system. Train = r-groups are positioned on the opposite side of the double bond. Lipid classification and structure: structural notation used for identifying fatty acids. Delta (omega): the carbons are numbered from the carboxylic acid (-cooh) end of the fa. 9,12 = location of the first carbon in a double bond when counting from the carboxylic acid end. Fatty acids can be the same or different. Location of the fatty acids on the glycerol backbone influence triglyceride functionality.