If this protective function fails the lens blurs and the patient develops

If this protective function fails, the lens blurs and the patient develops cataracts  Claude Monet – suffered from cataracts, but operations at this time were not available o Even 35 years ago, an individual had to remain motionless for days after a cataract operation

29 Chemistry 181 – Lecture Notes Winter 2019 o Now, it’s easy peasy Lesson 3: Fats Intro  Important molecules that contain only carbon, hydrogen and oxygen  Good for stored energy  Buoyancy o Women who are not unusually thin have a much better advantage in open water  And for necessary hormone production Chemical Structure  Three carbons linked together that are each in turn attached to an oxygen atom  If these 3 C double-bond O groups were attached to hydrogens, this would be glycerol  The 3 C double-bond O are attached to 3 carbon chains, which distinguish from oone fat to another  Tristearin: A saturated solid fat, 18 carbons in each chain o Saturated: Because all the carbon items that could be there, are there  Carbon atoms like to associate with one another, so could be a linear structure  But more likely: Would be in a jumbled form  Percentage difference between the chains will determine what kind of fat we get  I.e. the difference between chains of 18s and 16s carbon items are 2 different kinds of saturated solid fats  Chains can vary in length and structure  Chains align well  Saturated fats solid at room temperature – i.e. butter  Chains can be bonded differently  If they are doubly bounded, then we get an unsaturated fat Unsaturated Fats  When there are 2 bonds between 2 of the carbon items = double bond  And each carbon item has just one hydrogen attached to it  When we remove the glycerol part and have nothing but loose chains, this fat would have two saturated chain and one unsaturated chain  If more than one double bond, it is a polyunsaturated fat  All fats have a caloric value of about 9 cals/gram  Canola oil: Very little saturated fat, some polysaturated fat and a lot of monosaturated fat  Coconut oil: Almost all saturated fat o When you cook popcorn in coconut oil, the residual oil that maintains is all saturated fat  Sunflower oil: Mostly polyunsaturated fat – means that a high percentage of chains have more than 1 double bond in them  Olive oil: Very small amount of polyunsaturates and high amoung of monosaturates (only one double bond in them) Products that are mostly fat and some water  Lard: 100% pig fat (has 60% unsaturated fat and 40% saturated)  Beef tallow: Has more saturated fat than unsaturated  Butter – mostly saturated  Margarine