Lipids_F09_Student - The Lipids Chapter 5 Lipids...

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Unformatted text preview: The Lipids Chapter 5 Lipids Triglycerides Fats Oils Whats the difference between fats & oils? Phospholipids Sterols Acetic acid Length of carbon chain 4-24 carbons long (even numbers) _18_-carbon chains common Ex: stearic acid (in animal fats) Chain length**** Long-chain FA _12-24_carbons Meat, fish, & vegetable oils Medium-chain FA _6-10_carbons Mostly in dairy products Short-chain FA _<6_ carbons Mostly in dairy products Degree of unsaturation Saturated FA _all carbons_saturated with hydrogen atoms Ex: Stearic acid Monounsaturated FA _2_carbons lack hydrogen double bond Ex: Oleic acid Polyunsaturated FA Lacks _4 or more hydrogens_ 2 or more double bonds Ex: Linoleic acid Oleic acid In olive oil and canola oil Linoleic acid In sunflower, safflower, corn, and soybean oils Location of double bonds Position of double bond counted starting at _methyl end_of chain (omega number) Omega-3 FA Omega-6 FA Omega-3 vs. Omega-6 Triglycerides (TG) Fatty acids rarely found free in nature Typically as part of TG _Glycerol + 3_fatty acids__ glycerol Condensation reaction Firmness More saturated firmer_ Often solid fats have _animal_origin Cocoa butter, palm oil, palm kernel oil, and coconut oil are _saturated_ firmer than other vegetable oils Shorter FA chains are typically _softer_ Stacking of SFAs Stability...
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Lipids_F09_Student - The Lipids Chapter 5 Lipids...

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