lecture12

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

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
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?
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/10/2012 for the course LS 15 taught by Professor Phelan during the Spring '08 term at UCLA.

Page1 / 3

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

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online