AVS 101 Lecture Notes - Lecture 4: Arginine, Tryptophan, Threonine
11 Feb 2017
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Document Summary
Fats, oils, and related compounds i. e. sterol= complex alcohol in plants and animals. Fats and oils are different; fats are solid at room temperature and oils are liquid at room temperature. Fats and oils are mixture of mono-, di- , tri- glycerides. Saturated fats: typically 12 c; saturated with h, contains mostly saturated fatty acids, comes from animals (not marine/fish) Unsaturated fats: not completely saturated , comes from plants. Polyunsaturated fats: less hydrogen, more double bonds. Fat use in diet: energy, essential fatty acids. Essential fatty acids: linoleic, linolenic, arachidonic acids, dietary essential, taste palatability, carriers for fat soluble vitamins: a, d, e, k, deficiencies: Proteins: consist of amino acids joined together, contain c, h, o and n (can have iron, phosphorus, sulfur, only nutrient class with n, have distinct structure alteration to structure yields problems (disease, mutation and death) Structure of an amino acid: amino group and carboxyl group.
