lecture12 - Life Science 15 Concepts and Issues Lecture 12...

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Life Science 15: Concepts and Issues Lecture 12: Proteins, carbs, and fats: nutrition and health 2/16/12 Macromolecule 1: Lipids Features: o not water soluble o major storehouses of energy o good insulators Major Types: o fats/triglycerides o phospholipids Fats/Triglycerides: glycerol, 3 fatty acids: two molecules bonded together, the bonds released energy when broken/reformed What is the difference between saturated and unsaturated fats? Depends on whether there are double bonds in the hydrocarbon tail (share more electrons, don’t have as many hydrogens) Unsaturated fats- less stable, easier to release energy and not store energy away o At room temperature, unsaturated fats are liquid, whereas saturated fats are solid Many snack foods contain “partially hydrogenated” vegetable oils. Why? Why might it be desirable to add hydrogen atoms to a vegetable oil? Why might there also be some less desirable consequences?
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