FOOD SCI 120 Study Guide - Phospholipid, Hydrophile, Flax
30 Oct 2014
School
Department
Course
Professor
Document Summary
Lesson 4: lipids: description and biological function. Lipids- organic, fat-soluable molecules not soluable in water (ex: fats, oils, cholesterol) Lipids from plants: soy, corn, peanut and canola oils. Lipids from animals: butter (cows), lard (hogs), tallow (sheep) Energy storage (9 cal/gm), structural components of cell membranes, store/transport nutrients, insulation and cushioning of vital organs: triglyceride (fat) structure. Triacylglycerol -composed of one glycerol molecule and 3 fatty acids. As double bonds go up melting point goes down: features of fatty acids. Chain of carbon atoms w carboxylic acid group. Saturated- one carbon double bonded (solid)- full of h atoms. Unsaturated- 2 carbons double bonded (liquid)- lacking h atoms. Fatty acid w 1 double bond=mufa (monounsaturated fatty acid) Fatty acid w +1 double bond=pufa (poly polyunsaturated fatty acid) What does it have to do with geometry? carbons want to move: configuration of the double bond.
