Week 5-Lipids PDF
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Western University
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Summary
This document provides an overview of lipids, including triglycerides, phospholipids, and sterols. It also details fatty acids, highlighting differences in carbon chain length, and the presence of saturated, unsaturated and polyunsaturated fatty acids. The document appears to be part of a biology course.
Full Transcript
The Lipids Triglycerides, Phospholipids & Sterols FN 1070 Week 5: Chapter 5 The Chemistry The Chemistry Lipids: organic (carbon-containing) compounds soluble in organic solvents not soluble in water most are a mixture of SFA, MUFA, PUFA Fats: lipids that are solid at...
The Lipids Triglycerides, Phospholipids & Sterols FN 1070 Week 5: Chapter 5 The Chemistry The Chemistry Lipids: organic (carbon-containing) compounds soluble in organic solvents not soluble in water most are a mixture of SFA, MUFA, PUFA Fats: lipids that are solid at room temperature (25o C or 70o F) Oils: lipids that are liquid at room temp Three types of lipids in the body/food Triglycerides Phospholipids Sterols Fatty Acids Fatty Acids Differ in: The length of the carbon chain Most contain an even number of C’s Long chain FA (14-18 C) Meat, seafood, vegetable oils Very long chain FA (20-24 C) Fatty fish Medium (6-12 C) and short chain (
