Lipids - Lipids

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FNB/CC/LR UNIT 1 :Food Components Topic 4 : Lipids
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FNB/CC/LR 1: Lipids F F Formed by adding fatty acid chains onto glycerol to form triglycerides
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FNB/CC/LR Fatty acids can be saturated or Unsaturated or Polyunsaturated 2:
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FNB/CC/LR 3: Saturated Fatty acids 4 to 28 carbon chains No. Carbons Name M.P. °C 4 Butyric -8 6 Caproic -3 8 Caprylic 17 10 Capric 32 12 Lauric 44 14 Myristic 54 16 Palmitic 63 18 Stearic 67
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FNB/CC/LR 4: Unsaturated Fatty acids C D/B Name M.P °C 18 1 Oleic 10 18 2 Linoleic -5 18 3 Linolenic -11 20 4 Arachidonic -50 unsaturation at n=3, 6 or 9 carbon
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FNB/CC/LR
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FNB/CC/LR 5: Uses of Lipid F Energy, efficient reserve in plants and animals. F Energy density 2.2 x that of CHO or protein. F Important flavours F Carry lipid soluble flavour compounds F Characteristic texture F Lubrication, ball bearing effect from lipid micelles F Difficulty of producing fat mimetics F Essential fatty acids
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6: Essential Fatty Acids F Animals cannot synthesis polyunsaturated fatty acids longer than 16 carbons F Linoleic (n-3) & linolenic (n-6) acid are essential precursors for synthesis of eicosanoids F Cyclooxygenase (COX) F key enzyme at start of metabolic pathway for eicosanoid synthesis. F
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Lipids - Lipids

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