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LIPIDS

LIPIDS. FATS. PHOSPHOLIPIDS. STEROIDS . CHARACTERISTICS OF FATS. General Structure Not polymers Function. Types of Fats. Saturated Fats Unsaturated Fats cis vs. trans fats. Essential Fatty Acids. Acids our body needs, but cannot synthesize.

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LIPIDS

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  1. LIPIDS

  2. FATS

  3. PHOSPHOLIPIDS

  4. STEROIDS

  5. CHARACTERISTICS OF FATS • General Structure • Not polymers • Function

  6. Types of Fats • Saturated Fats • Unsaturated Fats • cis vs. trans fats

  7. Essential Fatty Acids • Acids our body needs, but cannot synthesize. • Terminal carbon of a fat is called the omega carbon.

  8. Omega-3 Fatty Acids • Needed for blood clotting • Required for making cell membranes of some neurons • Possibly involved in the prevention of heart disease and stroke.

  9. Omega-6 Fatty Acids • Lower LDL (Bad Cholesterol) – We’ll discuss this soon. • Reduce inflamation • Involved in heart health as well.

  10. Determining the degree of unsaturation in fats • Degree of unsaturation = number of H’s that must be added to fully saturate a fat. • Iodine react with the double bonds found in fats. • Iodine number = the number of moles of iodine needed to fully react with one mole of fat or fatty acid.

  11. Cholesterol • An essential component of cell membranes. • Steroid precursor

  12. Cholesterol • http://watchlearnlive.heart.org/CVML_Player.php?moduleSelect=hdlldl

  13. Cholesterol

  14. Nutritional Importance of Fats • Oxidation of hydrocarbons releases energy. • The more reduced a hydrocarbon is, the more energy it can release when it is oxidized. • Compare the oxidation states of C in sugar v. fats. • Fats store 2-3 time the amount of energy per gram as do carbohydrates.

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