201 Lecture notes Autumn 2008_Part24

201 Lecture notes - Fats and Oils II Definitions A Lipid = substance which will not dissolve in water = dissolves in"non-polar solvent =

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116 Fats and Oils II. Definitions A. Lipid = substance which will not dissolve in water = " " dissolves in "non-polar" solvent = hydrophobic = "fears water" non-polar solvents = alcohols, other oils or fats, gasoline, etc. 1. Types of lipids in foods a. Fats and oils b. steroids (cholesterol, etc.) c. "fat soluble" vitamins (A,D,E,K) d. many pigments (Chlorophyll, Carotenoids) B. Fat = special type of lipid (triglyceride) which is solid at 72 degrees fahrenheit (room temp.) C. Oils = triglycerides which are liquid at room temperature Fats are associated with animal tissues Oils " " " plant tissues III. Triglycerides A. Basic structure 1. 3 fatty acids attached to a glycerol backbone
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117 B. Properties of a triglyceride 1. Determined by the fatty acids which it contains 2. Fatty acids vary in two main ways a. length (how many carbons are contained in chain) b. saturation (how many carbon-carbon double bonds are present in the fatty acid) (1) 0 double bonds = saturated (2) 1 double bond = unsaturated
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes - Fats and Oils II Definitions A Lipid = substance which will not dissolve in water = dissolves in"non-polar solvent =

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