Fats and Lipids: What Is the Difference? Essay

c)Lipids monomer(s) are called fatty acid and glycerol. The functional group is called ester. The linkage type of lipids is non polar bonds or sometimes called ester bonds. The primary function of lipids is energy, hormone production and insulation of the body.

Lipids are fats and oils and have no true monomers, but they are made of glycerol and fatty acids. Lipids can be saturated, which means that every carbon has a single bond and has the maximum number of hydrogens possible, and they can be unsaturated, which means the carbons can have double bonds and not the maximum number of hydrogen. Lipids store energy, act as insulation to organisms, and protect organs from injury. Nucleic acids are made of monomers called nucleotides, and they make up the DNA and RNA of an organism. They have the information needed to produce proteins needed for a person’s body.

Then, nucleic acids are made up of nucleotides and has the ability to make new cells. Finally, Lipids. Lipids are made up of glycerol and fatty acids. Lipids play a big role in the body, it provides cushion and insulation for the larger organisms in our bodies. All of these macromolecules and monomers are needed to make energy.

Saturated fats were said to be linked to health risks that are detrimental to society as a whole. These health risks include the development of heart disease and type II diabetes

Saturated fats are most commonly found in meats, Haigh fat dairy products, and some plant based oils. While the majority of these items can be good for you, over consumption can increase your risk factors for chronic illness. Choose to eat all of these items in moderation to help reduce your risk factors. Even the healthiest of foods can fall into the category or of unhealthy if they are consumed in high quantities.

There are different kinds of fats, these include; trans-fats, saturated fats, and unsaturated fats. Unsaturated fats are considered the “good” fats while saturated fats are worse for your health. Trans-fats are industrially created by putting hydrogen into vegetable oil, which makes them unnatural and bad for your health as well. Below are molecular structures

Trans fat are the worst type of fat for any human to consume. The way you can tell the difference between trans fat and good fat(polyunsaturated, monounsaturated) is trans fat are solid at room temperature. For example if you leave bacon grease out overnight in a bowl it will be solid the next morning. Good fats are liquid at room temperature, such as vegetable oil. For every gram of trans fat you consume there is 9 calories in it. A daily intake of trans fat should be about 2 grams on a 2000 calorie based diet. That means you should only be getting about 18 calories from trans fat. Consuming a lot of trans fat increases the amount of harmful cholesterol located in the bloodstream. Trans fat are more likely to be at a higher level in places with

The body needs fat to function, they serve many different purposes. Fifty percent of the cell wall is made up of saturated fat.(Stevenson) Trans fats are bad for several reasons. First of all, a saturated fat molecule compared to a unsaturated fat molecule that is a trans fat, have the same chemical makeup, and this is a major problem with the way the body uses trans fats. Because they are so similar, trans fats can take the place of saturated fats in the cell wall. Cell walls are porous, they take in nutrients and expel waste or toxins. When trans fats take the place of saturated fats in the cell wall, because of the placement of the double bonds on the polar ends, this makes the molecule not want to cooperate with other molecules. This leads to gaps in the cell wall which allow toxins to penetrate into the cell. Another problem that happens when trans fat molecules replace saturated fat molecules is typical cell communication is disrupted, this can cause nutrients to not be taken into the cell and toxins to be trapped inside the cell, and can lead to an unbalanced metabolism. Abnormal cell communication also effects hormone signals and reflexes, which can instigate the body to overproduce adrenaline, and in turn lead to adrenal fatigue and even a non-functioning thyroid. (Benson) Trans fats have a very negative effect on the cardiovascular system as well. This type of fat increases the production of LDL cholesterol and triglycerides which clog and cause the narrowing of the arteries, and they lower HDL cholesterol, the good cholesterol. Also, in addition to all the adverse effects trans fat have on the body, they are difficult to digest and in turn they cause inflammation. Inflammation can wreak havoc on the body and cause multiple diseases. (“Dietician to

(c.) All fats are considered lipids but not all lipids are considered fats. There are three important types of lipids

The four macromolecules presented in all living organism are carbohydrates, lipids, proteins, and nucleic acids. The carbohydrates are made up of sugars. This provides a major source of energy. When carbohydrates are composed of carbon, hydrogen, and oxygen. Then proteins have a large amount of amino acids. Most of the muscles are made up proteins. Proteins also have special helpers that are called enzymes that help regulate all the chemical reaction inside the body. Lipids reserve energy. There are three important lipids and they include fats, steroids, and phospholipids. Finally, the nucleic acids houses the DNA and RNA. Nucleic acids then stores and transmits genetic information.

A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified as saturated or unsaturateddepending on the detailed structure of the fatty acids involved. Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds). Furthermore, depending on the location of the double-bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and in foods from natural sources; they are typically created

There are many trans fats in the foods that seem healthy that is why people should watch what they eat and take care of their bodies as much as they can. One might not know this, but trans fats are formed when oils that are liquid at room temperature are mixed with hydrogen and become solid fats. People will not be able to notice when they are consuming these trans fats because they have a taste and texture that many consumers find desirable. Trans fats can raise our level of “bad” cholesterol while also lowering our “good” cholesterol levels which can contribute to heart disease. These can also lead to a numerous amount of health problems requiring medical

Additionally lipids also have important structural roles in membranes and low dietary fat intake has been related to hormone irregularities, such as reduced prolactin levels and amenorrhea, thus indicating all types of fatty acids are needed in varying degrees. Essential fatty acids are a group of polyunsaturated fatty acids, which must be supplied in adequate amounts by the diet. The two classes of essential fatty acids include the omega-3 (ù-3) and omega-6 (ù-6) fatty

Lipid are a macromolecule that can be used as storage when carbohydrates run out. They are often in the form of oils, waxes, and steroids. The two building blocks of lipids are fatty acids and glycerol. The three elements present in lipids are carbon, oxygen, and hydrogen. In my meal lipids are not uncommon but a majority of them are the “good” kind of lipids. The polyunsaturated fat is considered the healthiest kind of lipid because it runs the lowest risk of a disease. Polyunsaturated foods examples are olive, canola, sunflower, soy, corn, nuts, seeds, and fish. (Quote http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/) These type of foods are present in virtually all of my protein selections and some of these appear in the carbohydrates section of the meal. That means this diet also allows a good amount of intake of lipids but not lipids that can cause

Carbohydrates are the body’s primary source of energy. Without adequate carbohydrates, a person may feel fatigued and weak, as the body looks elsewhere for sources of energy. A severe lack of carbohydrates can deprive critical bodily organs the necessary energy to properly function. Lipids are naturally occurring organic compounds that include fats and oils. An excess of some lipids can increase the chances of certain health problems, lipids are vital nutrients to a healthy body. Lipids are necessary for the absorption of fat soluble vitamins. A diet too low on lipids lowers the level of good cholesterol, decreases the body’s energy level and can disturb the body’s formation of cells and cell functions.