BSC 2010C Lecture Notes - Polyunsaturated Fat, Monounsaturated Fat, Saturated Fat
Document Summary
Fats, also known as triglycerides, are a type of lipid that are used by the body as a source of energy, as well as for insulation and cushioning of organs. They are composed of three fatty acid molecules that are linked to a glycerol molecule. Fatty acids are long chains of hydrocarbons with a carboxyl group at one end. They can be either saturated or unsaturated, depending on the presence or absence of double bonds between carbon atoms in the chain. Saturated fatty acids have no double bonds and are solid at room temperature, while unsaturated fatty acids have one or more double bonds and are liquid at room temperature. Fats can be classified into two main types: saturated fats and unsaturated fats. Saturated fats are found mainly in animal products such as meat, butter, and cheese. They are solid at room temperature and can contribute to health problems such as heart disease when consumed in excess.
