Questions and Answers
What is the primary structural characteristic of all fatty acids?
Which type of fatty acid does NOT require special dietary intake because the body can synthesize it?
What distinguishes polyunsaturated fatty acids from monounsaturated fatty acids?
Which fatty acid is noted for being one of the most common in foods and particularly important in nutrition?
Signup and view all the answers
What is a defining characteristic of omega-3 fatty acids?
Signup and view all the answers
What distinguishes polyunsaturated fatty acids from monounsaturated fatty acids?
Signup and view all the answers
Which of the following correctly describes stearic acid?
Signup and view all the answers
What is the primary role of triglycerides in the body?
Signup and view all the answers
How is the presence of double bonds in fatty acids identified?
Signup and view all the answers
What impact does the degree of unsaturation have on fats at room temperature?
Signup and view all the answers
Study Notes
Triglycerides and Fatty Acids
- Composed of one glycerol molecule and three fatty acids.
- Fatty acids can range from 4 to 24 carbon atoms; 18-carbons are most prevalent in foods.
Types of Fatty Acids
- Saturated fatty acids: Fully loaded with hydrogen and contain only single carbon bonds (e.g., stearic acid).
- Unsaturated fatty acids: Have one or more double carbon bonds; classified as:
- Monounsaturated (MUFA): One double bond (e.g., oleic acid, palmitoleic acid).
- Polyunsaturated (PUFA): Two or more double bonds (e.g., linoleic acid with two and linolenic acid with three).
Essential Fatty Acids
- Omega-3 and Omega-6 fatty acids are crucial for health, cannot be synthesized by the body.
- Linolenic acid (omega-3): Essential for health.
- Linoleic acid (omega-6): Common in vegetable oils.
Lipid Structures
- Lipids include triglycerides, phospholipids, and sterols; characterized by insolubility in water.
- All fatty acids feature a chain of carbon and hydrogen atoms capped with a carboxylic acid group (COOH) and a methyl group (CH3).
Degree of Saturation & Chain Length
- Almost all natural fatty acids possess an even number of carbon atoms.
- The position of double bonds in fatty acids is crucial; identified using omega numbering:
- Omega-3: Double bond three carbons from the methyl end.
- Omega-9: Monounsaturated fatty acids with the double bond nine carbons from the methyl end.
Triglyceride Formation
- Chief dietary fat, serves as the body’s main fat storage.
- Formed by condensing glycerol with three fatty acids, releasing water.
- Most triglycerides contain a mix of fatty acids.
Glycerol Characteristics
- A three-carbon alcohol that serves as the backbone of triglycerides.
Chemical Reactions
- Condensation: Reaction forming larger molecules by releasing water.
States of Lipids
- Fats: Solid at room temperature (above 25ºC).
- Oils: Liquid at room temperature (above 25ºC).
Oxidation and Antioxidants
- Oxidation involves oxygen combining with a substance and entails electron loss.
- Antioxidants are preservatives that prevent fat rancidity and food degradation caused by oxygen.
Temperature Influence
- The degree of unsaturation affects fat firmness:
- Most polyunsaturated oils remain liquid at room temperature.
- More saturated fats, like those from animals, tend to be solid.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on triglycerides and fatty acids, including their structures, types, and functions in health. This quiz covers saturated, unsaturated, and essential fatty acids, focusing on their importance in nutrition and health.
