HUN 2201 Chapter Notes - Chapter 5: Triglyceride, Glycerol, Hydrogenation
20 Jan 2016
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Document Summary
Typical american diet contains about 34% of calories from fat. Some is naturally present in food: whole milk, cheese, avocados and nuts. Types of lipids: triglycerides- majority of lipids in our food and bodies (what fat usually refers to) Each one has 3 fatty acids and a glycerol backbone that determine the physical properties and health effects of the triglycerides. Fatty acid is a chain of carbon atoms with an acid group at one end, the other end is called the omega or methyl end and has a carbon atom attached to 3 hydrogen atoms. The more unsaturated bonds a fatty acid contains the more likely it is to be liquid at room temp. Cis versus trans double bonds: cis configuration- most unsaturated fatty acids found in nature have both hydrogen atoms on the same side of the double bond. Triglycerides can pack tightly like saturated fatty acids and so have a higher melting point that cis configurations.
