PDF-Cis and Trans Saturated and Unsaturated

What does it all mean Don Mercer Associate Professor Department of Food Science University of Guelph It seems like everywhere we turn were being bombarded with technical terms that are over. There are two types of trans fat Naturally occurring trans fats are caused by the way that some animals such a s cattle Artificial synthetic industrial or manufactured trans fats are caused by the way some fats and oils are processed Why is trans fa Lipids-II. Fatty Acids . can be classified to:. A-. S. aturated Fatty Acids:. Fatty . acids . have . no double bonds ,side . chain . are (alkane. ).. 1)Short chain:. From 4 to 10 Carbon atoms ,and present as liquid in room Temp. . and their uses. What is an emulsifier? Describe it’s structure. . Give one . advantage . and one disadvantage of using pressing rather than distillation to extract vegetable oil. . Advantage. Disadvantage . Prepared by. Don Hall, DrPH, CHES and. Gerard McLane, DrPH, CHES. Week 3:. Choose Healthy Fats. © 2013, LifeLong Health. All rights reserved.. 2. What is a Healthy Fat?. There are basically two kinds of fats. Differences in fats . Unsaturated Fat. Unsaturated- preferred type of fat in diet. 2/3’s of fat in diet.. Liquid at room temperature. Two type of unsaturated fats. Dependent on how cool it can get before it becomes solid. Types of Solutions and Solubility Curves. Mrs. Wilson. Objectives. Distinguish between solutions, colloids, and suspensions; electrolytes and non-electrolytes; and strong / weak electrolytes.. Distinguish between solutions based on their degree of saturation: saturated, supersaturated, and unsaturated solutions.. Learning Objective. To be able to describe the advantage and . disadvanatages. of different slimming tablets. Key words. : . Saturated Fats, Unsaturated Fats, Cholesterol, Statins, Cholesterol blockers. Triacylglycerols. Many soft margarines, stick margarines, and solid shortenings are produced by the partial hydrogenation of vegetable oils.. Learning . Goal . Draw . the condensed or line-angle structural formula for the products of a triacylglycerol that undergoes hydrogenation, hydrolysis, or saponification.. Organic Chemistry. Organic Chemistry. Historically the distinction between inorganic and organic substances was based on whether or not they were produced by living systems. It was believed that some sort of “life force” was needed to synthesize them.. Differences in fats . Unsaturated Fat. Unsaturated- preferred type of fat in diet. 2/3’s of fat in diet.. Liquid at room temperature. Two type of unsaturated fats. Dependent on how cool it can get before it becomes solid. Percent of Saturated Fat Choose Less Often e OftenChoose Mor Canola Oil Safflower Oil Sesame Oil Sunflower Oil Corn Oil Olive Oil Soybean Oil Margarine (tub) Peanut Oil Margarine (stick) Cottonseed O Composition - . how fats are made. Classification -. how fats are classified. Sources -. how much we need and where we can get it. Functions - . what they do in our bodies . Omega-3 - . why we need it and where we can get it . Unsaturated Fats . Trans Fats . Fats. Help the body absorb vitamins A, D, E, and K. Serve as an energy reserve. Cushion and protect the heart and other vital organs. Protect bones from injury. Provide insulation and warmth. John Sherwood. U3A. November 2022. Outline. Some introductory chemistry. Nature of Fats and oils – saturated and unsaturated. Animal and Plant fats - Butter and margarine. “Good” and “bad” fats - omega numbers, cis/trans.