KINE 4020 Study Guide - Lard, Hydrophile, Lecithin

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What are lipids: lipids: diverse class of molecules that are insoluble in water. Three types of lipids are found in foods: (i)triglycerides (ii) phospholipids (iii)sterols (i) triglyceride (ii) phospholipids (iii) sterols. Essential for cell membranes and hormones (i) triglyceride. 3 fatty acid + glycerol molecule (very short chain sugar molecule) Make up almost 95% of fats in the body other 5% is phospholipids and sterols. Fatty acids ( long chains of carbon surrounded by h atoms) Long chain of carbon , tend to range up to 16-24 in the most dominant type. Attach the fatty acid to the glycerol (process called dehydration. Same as when you converted glucose molecules and made them into g. Most are even numbered carbons in our body. (no double bonds hence, called saturated). Level of saturation(instead of single bonds(saturated fat), there wil be one or more double bonds(unsaturated bonds)) Have hydrogen atoms surrounding every carbon in the chain.

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