Lect+29+Fall+2011

Lect+29+Fall+2011 - 11/11/2011 1 Chapter 11: Nutrition Food...

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Unformatted text preview: 11/11/2011 1 Chapter 11: Nutrition Food for Though Food for Thought (continued) Nov. 14/2011 Review from Last Lecture 3 fatty acids + 1 glycerol fat + 3 H 2 O Saturated vs. unsaturated (mono and poly) Omega 3 Hydrogenation reaction? 2 Myristic acid (in butter fat) Elaidic acid (in hydrogenated veg oils) Oleic acid (in olive oil) Linolenic (in flaxseeds) Which chemical structure is shown below? 1. Saturated fatty acid 2. Trans fatty acid 3. Polyunsaturated fatty acid 4 4. Omega 3 fatty acid 5. Cis fatty acid 6. Polyunsaturated, cis fatty acid 11/11/2011 2 Macronutrients: Carbohydrates Provides all of our cells with the energy they need (structural component too) Best known? Sugar (simple carbohydrate, sweet taste, easily digested) Starch (complex carbohydrate, found in nearly all plant based foods, not sweet, takes longer to digest) Chemically? C x H y O z (H:O is 2:1) 5 Mono saccharides Means single sugars Fruct ose and gluc ose have the same formula (C 6 H 12 O 6 ) but different structures; single ring consisting of 4 (fructose) or 5 (glucose) carbon...
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This note was uploaded on 12/15/2011 for the course CHM 111 taught by Professor Unknown during the Fall '08 term at Miami University.

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Lect+29+Fall+2011 - 11/11/2011 1 Chapter 11: Nutrition Food...

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