Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
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. • Terminal carbon of a fat is called the omega carbon.
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.
Omega-6 Fatty Acids • Lower LDL (Bad Cholesterol) – We’ll discuss this soon. • Reduce inflamation • Involved in heart health as well.
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.
Cholesterol • An essential component of cell membranes. • Steroid precursor
Cholesterol • http://watchlearnlive.heart.org/CVML_Player.php?moduleSelect=hdlldl
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.