This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: these fatty acids tend to be liquid at room temperature because each double bond produces a bend in the hydrocarbon chain that prevents it from aligning closely with an adjacent chain. This means less of van deer Waals interactions. Food manufacturers hydrogenate cooking oils by converting unsaturated fatty acids to saturated ones. This can make the double bonds to become rearranged, resulting in a trans configuration. These are unsaturated but mimic properties of saturated ones. These artifical fatty acids do not produce a bend so they are more solid. Linoleic acid and arachidonic acid are two important unsaturated fatty acids for essential nutrients. Phospholipids They belong to a group of lipids called amphipathic lipids, in which one end of each molecule is hydrophilic and the other end is hydrophobic. Each end differs physically and chemically....
View Full Document
- Fall '09