Chapter 5 - THE LIPIDS Fats, Oils, Phospholipids &...

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    THE LIPIDS Chapter 5
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    Outline Functions Food sources Classification Fatty acids types and sources Hydrogenation
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    . Need for fat Fat & other health concerns
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    Functions of lipids energy source shock absorber insulation cell membrane component carrier & storage of fat-soluble vitamins
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    Fat in food essential fatty acids Linolenic acid Linoleic acid energy source absorption of fat soluble vitamins enhances taste, smell, texture
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    Classification Triglycerides Phospholipids lecithin Sterols
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    Cholesterol Normal functions: bile steroid hormones Disease roles Heart disease: atherosclerotic plaques
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    Triglycerides 3 fatty acids glycerol
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    Triglyceride structure
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    Fatty acids chain length short, medium, long chain degree of saturation
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    Degree of saturation saturated fatty acids monounsaturated fatty acids polyunsaturated fatty acids
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    Saturated fatty acids all carbons saturated with hydrogen
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    Saturated fatty acid structure
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    Monounsaturated fatty acids 2 carbons missing hydrogen 1 double bond present
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    Monounsaturated fatty acid  structure
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    Polyunsaturated fatty acids 4 or more carbons missing hydrogen
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    Polyunsaturated fatty acid  structure
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    Consequences differences in structure differences in behavior
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  Melting temperature polyunsaturated fat:. saturated fat:.
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Chapter 5 - THE LIPIDS Fats, Oils, Phospholipids &...

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