PPT-Fats Dr. Nasim AP Biochem

Fatty Acid Fatty acids exist free in the body Also found as fatty acyl esters such as triacylglycerols Low levels of free fatty acids occur in all tissues Plasma free fatty acids transported by serum albumin are in route from their point of origin triacylglycerol of adipose tissue or circulating lipoproteins to their site of consumption most tissues. Traditional stick margarine and vegetable shortening Vegetable oils olive canola peanut and sesame Avocados and olives Many nuts and seeds almonds and peanuts peanut butter High in Omega6 and Omega3 ALA vegetable oils soybean corn and saf64258owe . 2003-2004. Lipids. 2003-2004. Large biomolecules that are made mostly of carbon and hydrogen with a small amount of oxygen (sometimes Phosphorous).. Lipids . Monomer subunits . Glycerol and 3 fatty acids. Department of Chemistry, Yale University. 225 Prospect St., New Haven, CT 06520 USA. Microsolvation and the effects of noncovalent interactions on intramolecular dynamics. 6-Hydroxy-2-Formylfulvene . Jennifer Day, Tyler Kallevig, Adam Vandenhouten, Duke McGhee, Shelby Stehn, and Alexander Jamow. Domino’s Childhood. -Born Antoine Domino February 26, 1928 as the youngest of eight children.. -Raised in New Orleans, Louisiana in the Lower Ninth Ward - one of the poorer areas.. List the role/function of fats/oils in the body. Describe digestion and how the body uses fats/oils. Distinguish between saturated, monounsaturated, polyunsaturated and trans fats. List the food sources of various types of fat. 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. Food Fact. Fats protect internal organs from shock and injury, insulate the body, and promote healthy skin. .. Fats provide 9 calories per gram.. Definitions. Fat:. A nutrient that is essential for body energy, insulation and . properties in food products . Fatty a. cids. Fats are composed of fatty acids and glycerol. . A . fatty acid is made up of a chain of carbon atoms, with a methyl group at one end and an acid group at the . Learn about the characteristic properties of fats and oils and study how they are formed by a condensation reaction of glycerol with fatty acids.. Fats in the Diet. Fats provide . more energy per gram . Departmentsof*MedicalBiochemistryandImmunology,Pharmacology,TherapeuticsandToxicology,Hematology,UniversityofWalesCollegeofMedicine,Cardiff,UnitedKingdom;and treatedwith2.5mMdisopropyluorophosphatefor ovarusdeformationoffeet.Motoractivityinupperlimbswasdisturbedbybizarreposturesandburstsofmovementspredom-inatingonextensors.TheDenverDevelopmentalTestaver-aged8mo.Despiteaseveremotordisability,shecans To outline the nutritive and dietetic value of fats, spreads and oils. To explain how fats and vegetable oils are processed. To compare and contrast dairy spreads. To state the guidelines for selecting, storing and cooking fats and oils. 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.