Lesson 3 Fats Video 1 Notes Fats contain carbon hydrogen and oxygen Just those

Lesson 3 fats video 1 notes fats contain carbon

This preview shows page 69 - 74 out of 349 pages.

-Instead of seeing lens with white background, you see with yellow background.Lesson 3: FatsVideo 1 Notes:Fats:-contain carbon, hydrogen and oxygen. Just those 3 elements.-good for stored energy, insulationand buoyancy(fat molecules float on water) -women, who are bigger, have an advantage in long distance swimming in cold water. -also good for paddingand hormone productionVideo 2 Notes:Chemical structure of fats can be broken down into 4 pieces-3 carbons linked together each linked to an oxygen atom (c=o) then these are in turned attached to carbon atoms and these distinguish one fat from another.-each angular junction is a carbon with 2 hydrogens.Tisterain:-saturated solid fat with 18 carbons in each chain. Those chains can vary as further length, -saturated: all possible hydrogen atoms that can be there are there.-chemical structures are sometimes linear because carbon atoms associate with each other. -more likely in a jumbled form-18 chain vs 16 chain, 2 carbon atoms difference in bottom chainSaturated solid fat- chains can vary in length and structure -chains can align wellEx: saturated fats solids at room temp -chains can be bonded differently-if doubly bonded, the shape will then change --> UN SATURATED
Image of page 69
FATS. -not "good" fats
Image of page 70
Video 3 Notes:Unsaturated fat:-bottom chain has two bonds between two carbon atoms aka double bond, each C only has one H attached to it. (DOUBLE BOND)-often liquid. Remove left part, and just lose chain, 2 saturated chains and 1 fatty acid unsaturated chains.-more than one double bond, it is polyunsaturated.-all fats have 9cal/g.-all proteins have 4cal/g (Also carbs)-canola oil with monosaturated fat the most and polyunsaturated.Video 4 Notes:Some Key Products:-Lard (beeftallow) -Butter -Margarine-Cooking in Mongolia: stir in noodles or rice and consume - often twice a day --> lots of fats and meat consumed.-Real butter making in Mongolia from the yak-Crisco: mostly saturated fat and 20% water-Margarine: plant fats make this up --> 20-60% water (invented in 1869, not as expensive as butter)Becel light: mostly 60% water.Video 5 Notes:-Margarine: soya oil, partially hydrogenated soya oil, water, etc…Video 6 Notes:How margarines are made?-Smart Beat, Trans fat free….-Double bond…. unsaturated linked, hydrogens on same side of double bond…do not rotate…so it is CIS (same side).-Trans double bonds…. hydrogens on opposite side. No rotation about the C=C bond. (fixed and locked in).
Image of page 71
-Singe bond can be rotated…
Image of page 72
-To prepare a margarine it is usually necessary to hydrogenate many of the doublebonds to single bonds. (add elemental hydrogen (H2) to many of the double bonds inthe liquid oil and make it a higher % of saturated fat that will give a spreadablematerial overall)-Process of hydrogenation:there is a partial reorganization of the bonding to give some trans double bonds.-Catalyst does not change product but alters speed. (Palladium, also embedded on surface isH2 and then both get transferred is a saturated fat). H not added same time, added one at a time.-Sometimes alternative opportunity to engage in…double bond associated with
Image of page 73
Image of page 74

You've reached the end of your free preview.

Want to read all 349 pages?

  • Spring '11
  • Multiple
  • Vitamin

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture