NUTR 1010 Chapter 5: Textbook chapter 5 notes
Document Summary
Lipids: diverse group of organic substances that are insoluble (can t be dissolved) in water; triglycerides, phospholipids and sterols are all lipids. Triglyceride: molecule that has 3 fatty acids attached to a 3-carbon glycerol backbone. Fatty acids: long chains of carbon atoms bound together, along with hydrogen atoms. Glycerol: an alcohol made up of 3 carbon atoms (backbone of a triglyceride) Short-chain fatty acids: fewer than 6 carbon atoms in length. Medium-chain fatty acids: 6 to 12 carbon atoms in length. Long-chain fatty acids: 14 or more carbon atoms in length. Saturated fatty acids (sfa): no carbons joined together with a double bond; generally solid at room temperature. Monounsaturated fatty acids (mufa): 2 carbons bound together with one double bond; generally liquid at room temperature. Polyunsaturated fatty acids (pufa): more than 1 double bond in the chain; generally liquid at room temperature. Hydrogenation: adding hydrogen to unsaturated fatty acids; making them more saturated and more solid at room temperature.