Transue-Lecture5

Transue-Lecture5 - unsaturated fats become similar to...

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Why do we eat? Digestion more important to reproduction conservation of self Energy o Thermodynamics Need energy to do work Laws Conservation of energy Transfer energy from one for to another lose energy entrophy increases o Energy yield: which provides most energy/gram? Lipids 9 kcal Proteins 4 kcal Carbs 4 kcal Biosynthesis o Carbohydrates Monosaccharides Disaccharides Polysaccharides Cellulose – don’t have digestive enzymes to break down bonds between beta 1-4 linkage Store extra as adipose tissue (fat) Extra sugar as glycogen (polysaccharide) in muscle and liver o Lipids Fats o Saturated fatty acids – made by animals (solid at room temperature) All are single covalent saturated with hydrogen straight chains cause it to be solid Effect on blood cholesterol o Unsaturated o Hydrogentation Partially, fully – produces trans-fat, makes
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Unformatted text preview: unsaturated fats become similar to saturated fats Trans- fats Cis hydrogen bonds same side Trans hydrogen bonds opposing sides Oilts o Unsaturated fatty acids made from plants Double bond causes kink Trigycerides (triacylglycerol) o Glycerol + 3 fatty acids P. 51,52 and start of 53 Steriods Lipoproteins o LDL (bad) package of lipid molecules o HDL (good) Proteins amino acids Protein quality High animals vs. low plants o What do we eat? o Essential nutriatls Macromolecules 3 fatty acids 9 amino acids (no carbohydrates) Vitamins organic compounds necessary in samall amounts that we can not make ourselves o Cofactors and co-enzymes o Fat soluble A, D, E, K Too much = liver damage Can store too much of it o Water soluble: C, B complex (11) Too much will be excreted through urine...
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This note was uploaded on 04/08/2011 for the course BIOLOGY 109:102 taught by Professor Martin during the Spring '11 term at Rutgers.

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Transue-Lecture5 - unsaturated fats become similar to...

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