HUN2201 Lipids Lecture Outline

HUN2201 Lipids Lecture Outline - Appendix O (Lipids) I....

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Appendix O (Lipids) I. INTRODUCTION What are lipids? __________, _______________________, _______________________ -Types of lipids _________________________ = tri(lipid)- ________________ _________________________ = phosphate- ______________ _________________________ = chole- ________________ II. FATTY ACIDS A. Chemistry 1. Composition and _____________________ _________________________ chain ______ to ______ carbon atoms o Short chain: _______________ o Medium chain: _______________ o Long chain: ________________ ______________ group at one end (_______________) ______________ group at one end (________________) 2. Saturation = _____________ vs. _______________ bond a. Saturated Fatty Acids (________) All _____________ bonds between _____________ atoms (C-C-C-C-C-C-C-C-C-C) Typically ____________ at room temperature Foods __________ in SFAs o _____________ fats o _____________ oil o ____________ kernel oil o _____________ oil b. Monounsaturated Fatty Acids (___________) One __________ bond in ___________ (C-C-C-C-C=C-C-C) Typically _____________ at room temperature Foods __________ in MUFAs o _____________ oil o _____________ oil o _____________ oil Formation and Structure of Triglycerides . A triglyceride (triacylglycerol) is formed when three fatty acids bind to a molecule of glycerol. As each bond is formed, a hydrogen atom (H) from the glycerol and a hydroxyl group (OH) from the acid end of the fatty acid combine to form a molecule of water.
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Appendix O (Lipids) c. Polyunsaturated Fatty Acids (__________) More than one __________ bond in ___________ (C-C=C-C-C=C-C-C) Typically _____________ at room temperature Foods __________ in PUFAs o _____________ oil o _____________ oil o _____________ oils o ________ and ____________ 3. Nomenclature (_______________) a. _____________________ Names C16:0 = __________________ carbons, ________ double bonds C18:2 = __________________ carbons, ________ double bonds C22:3 = __________________ carbons, ________ double bonds b. _____________ designation ( ω ) _________ carbon = carbon in ___________ group Name by ______________ of 1 st ________ bond from ________ carbon 4. Stability ________________ of fats due to _______________________ o ______________ formed produce _____________/_________ Factors that ________________ oxidation Presence of _____________ bonds o Double _________ are less _____________ than single bonds b. Factors That _________________ Oxidation Limited _______________ to _______ o e.g. tightly ______________ containers ___________ temperatures o e.g. ____________________ ____________________ o e.g. vitamin ____ and other food ____________________ Partial ________________________ c. Hydrogenation and trans Fatty Acids Addition of ________________ under ____________________ o Breaks some ___________________________ o Makes _____________ fat more ______________ Some ____________ change ___________________ o __________ ____________
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This note was uploaded on 11/27/2011 for the course HUN 2201 taught by Professor Sitren during the Fall '08 term at University of Florida.

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HUN2201 Lipids Lecture Outline - Appendix O (Lipids) I....

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