Lipids

Lipids

elemental composition
1. carbon hyrogen oxegon
chemical structure
1. triglyceride
  1. 3 faty acid molecules , 1 glyceride
classification
1. saturated
  1. full quota of hydrogen
  2. no double bond
  3. animal sources-butyric acid -butter
  4. solid at room temp
  5. increase blood cholesterol levels
2. mono unsaturated
  1. only some are saturated with hydrogen
  2. liquid at room temp
  3. one double bond
  4. plant sources-oleic acid (olive oil)
3. polyunsaturated
  1. none are saturated with hyrogen
  2. more than one double bond
  3. soft/liquid at room temp
  4. plant sources -linoleic acid(two double bonds)
essential fatty acids
1. cannot be made in body
2. linoleic + arachidonic
3. cell membranes
  1. essential for growth
4. counteract hardening of cholestorol in artieries so reduce conary heart disease
cis /tans fatty acids
1. cis fatty acids
  1. polyunsaturated
    1. hydrogen above or below carbon chain
2. trans fatty acid
  1. polyunsaturated
    1. hydrogen either side of double bond -opposite side of carbon chain
cis/trans fatty acids in diet
1. reduce cholestorol
2. heat changes cis to trans
3. trans-bad-increase CHD
classification
1. animal
  1. meat cream butter cheese
2. plant
  1. cereals,veg oils,soya beans,margarine
3. marine
  1. salmon mackeral herring trout
properties
1. melting point
  1. solid fats melt when heated
    1. 30-40
2. smoke point
  1. decompose when overheated
    1. glycerol changes to acrolein
      1. solid fats-200
        oil-250
      2. blue haze-acrid smell
3. flash point
  1. overheated-vapour rises which can burst into flames
    1. solid fats-310
    2. oils-325
4. solubility
  1. insoluble water-soluble organic solvents
5. rancidity
  1. oxidative
    1. more common
    2. unpleasant rancid smell
    3. oxegon combines with carbon atom at double bond
  2. hydrochloric
    1. unpleasant smell
    2. in freezer-enzymes
    3. enzymes hrolose lipids changing to fatty acid and glycerol
6. absorb flavour quickly
7. emulsions
  1. oil and water mixed-seperate layer
    1. immiscibile
  2. shaken vigourously-oil go in water for short time
    1. seperate gagain
  3. pernament emulsion
    1. 3rd substanc
      1. emulsifying agent
  4. lowers surface tension-oil and water
  5. hydrophilic head and hydrophobic tail
    1. hydrophobic-oil
    2. hydrophilic-water
    3. stabilises mixture
fatty acid
1. organic compund
omega 3 fatty acid
1. prevent conarary heart disease,stroke,lower blood pressure
functions
1. heat,energy
2. adipose tissue-insulation
3. proctect organs
4. supple fat solouble vitiamins a d e k
5. provide essential fatty acids
digestion
1. hydrolysis-breaks down triglyceride
  1. liver-bile slats-emulsify lipid
  2. pancras-lipase-hydrolysis
  3. intenstinal lipase continues breakdown
absorbtion
1. large molecules-cant go into blood
2. lacteals absorb fatty acid and glycerol
3. lacteals carry fatty acid and glycerol to thoracic duct and empty into blood
utilisation
1. oxidise in liver-heat and energy
2. energy reserve-adipose tissue
3. adipose tissue protect orgas

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	Created by ciarahughes09 over 11 years ago