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lipids - Coggle Diagram
lipids
chemical composition of triglyceride
every fatty acid-carboxyl group COOH
hydroxyl and carboxyl group-condensation reaction-3 water molecules lost
glycerol molecule-3 hydroxyl groups OH
end product-triglyceride
lipids-3 fatty acids and glycerol
hydrolysis(the reverse)happens in digestion
properties
plasticity
hydrogenation
solubility
heat
smoke point
flash point
an emulsion
temorary
permanent
rancidity
Hydrolytic.
Oxidative
classify fatty acids by degree of saturation
saturated fatty acids
solid at room temp
from animal sources eg butyric acid in butter
no double bond in carbon chain
monounsaturated fatty acid
liquid at room temp
comes from plant sources eg oleic acid in olive oil
1 double bond in carbon chain
polyunsaturated fatty acids
usually liquid at room temp
from plant or fish sources eg linoleic acid
2 or more double bonds in carbon chain
essential fatty acids
form part of cell membrane-needed for growth
help lower cholesterol levels in blood-help prevent heart disease
cannot be made in body-got from food
3 essential fatty acids
linoleic
corn oil
linolenic
arachidonic
cis and trans fatty acids
cis fatty acids
have hydrogen atoms on same side of double bond
occur naturally
trans fatty acids
oily fish
mackerel
salmon
raise LDL cholesterol decreases HDL cholesterol in blood
heart disease
linked with cancer
double bond occurs between 3rd/4th carbon atoms
omega 3 fatty acids
oily fish
mackeral
salmon
reduces cholesterol levels in blood preventing heart disease
double bond occurs between 3rd/4th carbon bond
what are the biological functions of fat in body
energy
fat oxidized produce heat and energy
insulation
excess fat layer of insulation and energy reserve
protect delicate body organs
fat builds up around kidneys
source of fat soluble vitamins
ADEK
essential fatty acids
growth of lipo protein layer around every body cell
degree of saturation
fewer double bonds greater degree of saturation
high saturation more solid at room temp
variety of fatty acids eg monounsaturated,saturated,polyunsaturated
combo of fatty acids determine taste consistency and texture of food
elemental composition
hydrogen
oxygen
carbon
classify fats
cis or trans fatty acids
essential or non essential fatty acids
saturated or unsaturated
classify lipids
plant
olive oil
veg oil
cereals
marine
salmon
mackerel
trout
animal
butter
meat
egg yoke
bile
made by liver
this emulsifies the fat-breaks large fat globules into fine droplets
emulsified fats-easier to digest
how are lipids absorbed
lacteals absorb glycerol and 3 fatty acids
carried to the neck and entres subclavian vein
villi in small intestine has lactales
how are lipids used
excess stored for layer of energy and layer of insulation
too much fat-obesity
oxidised to produce heat and energy