BPK 110 Chapter Notes - Chapter 5: Trans Fat, Yolk, Saturated Fat
11 Aug 2012
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Kin110 chapter 5 lipids: fats, phospholipids & sterols. Hidden dietary fat-french fries, pizza, pasta dishes, baked goods, salad dressings. Lipids-a class of nutrients that is commonly called fats. Chemically they contain carbon, hydrogen, and oxygen, and most of them dissolve poorly in aqueous solutions. Triglycerides (90% of our dietary fats)-the major type of lipid in food and the body, consisting of three fatty acids attached to a glycerol molecule. Phospholipids-the type of lipid whose structure includes a phosphorous atom. Sterols (cholesterol & plant sterols)-the type of lipid with a structure composed of multiple chemical rings. Consist of three carbon molecule glycerol with three fatty acids attached to it. A chain of carbon and hydrogen molecules with a methyl group at one end and an acid group at the other end. Degree of saturation-number of hydrogen atoms to carbon atoms. Most common in food are 18 carbon fatty acids. Shorter chains typically have more liquid than longer chains.
