'Unsaturated fatty acids' presentation slideshows

The Science of Nutrition

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Chapter 3 Molecules of Life

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Lipid Structure and Function

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Lipid Structure and Metabolism

Lipid Structure and Metabolism. Introduction and Classification Nomenclature and Structure Biological Membrane Metabolism Oxidation of Fatty Acids Ketone Body Formation Biosynthesis of Fatty Acids Lipogenesis and Lipolysis. Introduction.

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CH 5: The Lipids

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Food Biotechnology Dr. Kamal E. M. Elkahlout Food Biochemistry 2 Lipids

Food Biotechnology Dr. Kamal E. M. Elkahlout Food Biochemistry 2 Lipids. Lipids: Fats & Oils . Characteristics of Lipids . Lipids are composed of C, H, O long hydrocarbon chain Do not form polymers big molecules made of smaller subunits not a continuing chain. fat.

874 views • 51 slides

Macromolecules

Macromolecules . Building Complex Molecules That Comprise Living Things. Comparison of Terms . Four types of organic macromolecules are important in living systems. . Macromolecules: Polymers Made of Repeating Monomers. Organic Macromolecules Contain Carbon.

657 views • 46 slides

Lipids and Membranes

Lipids and Membranes. Functions Of Lipids. Functions of Lipids. Source of energy Cellular membranes Excellent insulators Thermal insulators Electrical insulators (in membranes) Special roles: Signals Hormones, Mediators, or growth factors. Coenzymes Vitamins. Lipids.

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Carbohydrates

587 views • 43 slides

Carbon Compounds

Carbon Compounds. Section 2.3. Carbon Compounds. Organic Compounds. All compounds are either organic , containing carbon bonded to hydrogen and oxygen, or inorganic . The chemistry of carbon is the chemistry of life. Carbon Bonding:. Carbon has four valence electrons

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Principles of Organic and Biochemistry

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Announcements & Agenda (04/13/07)

Announcements & Agenda (04/13/07). Extra Credit Assignment Due Monday Quiz Today Exam Fri 04/20 (Ch 13,14,15) Today Polysaccaharides Lipids (15.1-15.3). Last Time: Oxidation & Reduction of Mono (and Di) Saccharides.

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Lipids

Lipids. Introduction : The lipids are a heterogeneous group of compounds, including fats, oils, steroids, waxes, and related compounds, that are related more by their physical than by their chemical properties. They have the common property of being (1) relatively insoluble in water and

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Fats and Oils

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The Good, the FAT, & the Ugly

The Good, the FAT, & the Ugly. Pauline Williams, MPA, RD, CD. Nutrition and Food Science Workshop 2008. The body needs fat. Insulation Protection Energy Storage Muscle fuel Hormone Synthesis Nerves Cell Membranes. Fats look and act different in the body. Number of carbons in chain

441 views • 30 slides

LIPID : Struktur dan fungsi

LIPID : Struktur dan fungsi. Lipid. Def: compounds which are relatively insoluble in water, but freely soluble in non polar organic solvents like benzene, ether, chloforom etc. Function. Storage form of energy Structure component of biomembranes Insolution Shape and contour of body

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Chapter 6 Fats

Chapter 6 Fats. A Concentrated Energy Source. Time for the nitty gritty. There are three types of lipids(fats): 1. Triglycerides- Fats found in the body 2. Phospholipids- Lipids such as lecithin(made by the liver). These phospholipids are emulsifiers. Eggs are an example of an emulsifier.

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Lipids

Lipids. Types of Lipids Fatty Acids Fats, and Oils Chemical Properties of Triglycerides. Types of Lipids. Lipids with fatty acids Waxes Fats and oils (trigycerides) Phospholipids Sphingolipids Lipids without fatty acids Steroids. Fatty Acids. Long-chain carboxylic acids

2.28k views • 21 slides

Carbohydrates

Carbohydrates. We get most of our carbohydrates from the GRAINS group. FRUITS and VEGETABLES are also a good source of carbohydrates. Almost all of our carbohydrates come from PLANT food sources.

459 views • 16 slides

Carbohydrates

Carbohydrates. Carbohydrates. We get most of our carbohydrates from the GRAINS group. FRUITS and VEGETABLES are also a good source of carbohydrates. Almost all of our carbohydrates come from PLANT food sources. The main function of carbohydrates is to PROVIDE ENERGY . .

543 views • 15 slides