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Lipids - Coggle Diagram
Lipids
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The elemental composition of lipids: carbon, hydrogen and oxygen.
Polyunsaturated fatty acids originate from plant and marine sources, E.g Linoleic acid from corn oil. There is more than one double bond.
Saturated fatty acids are bad as they cause a build up of cholesterol in the arteries. They are generally from animal sources. E.g. Butyric acid in butter. There is no double bonds present.
Properties of lipids: solubility, plasticity, hydrogenation and rancidity.
Omega 3 fatty acids: E.g salmon, soya beans, nuts. Increases HDL cholesterol levels and healthy brain activity.
Rancidity: Oxidative rancidity, occurs when oxygen is forced through the double bond of an unsaturated fatty acid. Results in unpleasant taste and smell.
Fatty acids are classified in three groups: saturated fats, monounsaturated fats and polyunsaturated fats.
A triglyceride forms when a glycerol joins with three fatty acids, producing a triglyceride and water
Monounsaturated fatty acids originate from plant sources, E.g. Oleic acid in olive oil. There is one double bond present.
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Functions of essential fatty acids: Counteracts the hardening effects of cholesterol in the arteries, and helps build cell membranes which is essential for growth.
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Rancidity: Hydrolytic rancidity, occurs when enzymes or bacteria break down lipids, changing them to fatty acids and glycerol. Results in unpleasant taste and smell.
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An emulsifier has two parts: the hydrophilic head attaches to the water and the hydrophobic tail attaches to the oil.
Fat soluble vitamins= A, D, E, K
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