molecules gained within the body trough digestion of food. Triglycerides‚ a type of lipid that serve as storage units for energy have 3 fatty acid chain tails made up of carboxylic acid and a fatty carbon chain attached to a glycerol backbone. These molecules can be saturated or unsaturated contingent on the bond types and hydrogen number in the molecule. Anytime a fatty acid is removed from a glyceride molecule‚ dehydration synthesis occurs and a water molecule is taken away. This helps to break the bonds
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described as substances which are insoluble in water but soluble in fat solvents. [5] Lipids are compounds that share properties based on their structural similarities mainly a preponderance of nonpolar groups. [4] It includes compounds such as fatty acids‚ glycerolipids‚ sphingolipids‚ terpenes‚ steroids and carotenoids. [7] Lipids can be classified as: saponifiable lipids and unsaponifiable lipids. Saponifiable lipids are open-chain compounds containing polar heads and long nonpolar chains. Among
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and Technology‚ Calcutta University‚ Calcutta - 700 009‚ India ABSTRACT: An attempt was made to use high-melting lowdigestible fat palmstearin as a vanaspati substitute by blending it with polyunsaturated fatty acid-rich liquid oils. This blending produced fat products of zero-trans fatty acid content and melting points below the human body temperature‚ so that they can be digested easily. The new blended products were fed to male albino rats (Charles Foster strain); the coefficients of digestibilities
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water but dissolve in organic solvents. There are several classes of lipids‚ including: fatty acids‚ waxes‚ triacylglycerols (fats and oils)‚ phospholipids and steroids. The fatty acids are usually not free in nature‚ but are components of triacylglycerols‚ waxes and phospholipids. Animal fats or vegetable oils (especially palm oil) are used to make soap. You prepared soap in an earlier experiment. Fatty acids are classified as saturated or unsaturated‚ according to whether they have carbon-carbon
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a. SATURATED FATS FROM NONSATURATED FATS An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond‚ and polyunsaturated if it contains more than one double bond. Where double bonds are formed‚ hydrogen atoms are eliminated. Thus‚ asaturated fat has no double bonds‚ has the maximum number of hydrogens bonded to the carbons‚ and therefore is "saturated" with hydrogen atoms. In cellularmetabolism
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and stearic acids (C14:0‚ C16:0‚ and C18:0)‚ than those fed olive‚ sunflower‚ or linseed oil. Birds fed with olive oil had a substitution of these SFA (mainly stearic acid) by oleic acid. Thus‚ birds fed olive oil presented the lowest values of stearic acid in all tissues. Birds fed sunflower oil showed higher values of linoleic acid (C18:2 n6) than those fed tallow‚ olive‚ or linseed oil‚ and compared with birds fed tallow‚ linoleic acid replaced myristic‚ palmitic‚ and oleic acids in all tissues
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from fall to winter‚ the makeup of the plasma membrane of winter wheat changes. Unsaturated fatty acids replace saturated fatty acids in the phospholipids of the membrane. Why would colder weather select for the different lipid makeup in the plasma membrane? An abstract in the Canadian Journal of Botany found at www.nrcresearchpress.com/doi/abs/10.1139/672-308 states‚ "The changes in total lipid‚ fatty acid‚ and lipid phosphorus contents were followed during germination and early growth of Rideau
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in our food. However‚ if the food is left untreated‚ oxidative deterioration of the flavor and odor of fats and fatty constituents in it will be resulted. Hence‚ antioxidant are used widely in the production of food which fats and oils are used as raw materials and in the marketing of foods containing fats under modern conditions. The major factor in quality degradation of fats and fatty portions of foods is oxidation. In the oxidative deterioration of fats and fat-like substances‚ off-flavors and
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and microbial membranes A fatty or waxy are organic compound that is readily soluble in nonpolar solvent (e.g. ether) but not in polar solvent . Its major biological functions involve energy storage‚ structural component of cell membrane‚ and cell signaling. Classification of Lipids according to their CHEMICAL NATURE Fatty acids- are amphipathic compounds because the carboxyl group is hydrophilic and the hydrocarbon tail is hydrophobic. ->Fatty acid that occurs in a living system
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Experiment #5: Acid Burn!!! Introduction The goal of this lab was to correctly prepare a 0.2M solution of NaOH‚ identify highly acidic household cleaning chemicals‚ and determine their concentration (molarity) through titrations using the previously prepared 0.2M NaOH solution. Experimental First‚ to create 0.5L of 0.2M solution of NaOH‚ standard 3M NaOH solution was obtained. Next‚ calculations were performed to determine the amount 3M NaOH necessary to create 0.5L of the 0.2M solution and‚ as
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