Fatty Acids In The Early 1900s

Saturated fat is composed of a carbon and hydrogen chain with a carboxyl R-side chain at the end. On the other hand, unsaturated fat is composed of double hydrogen bonds that allow the fat to be liquid rather than solid. The double bond causes the chain to break easily, preventing the body from storing these fats in the body. Researchers have mimicked unsaturated fat to make a new type of detrimental fat called trans-fat, however because the chemical structure of trans-fat is the mixture of the unsaturated and saturated carbon chain, the body cannot recognize this as a natural substance. The chain is tampered with to an extent that the body recognizes trans chains as foreign substances. Instead of focusing on the chemical structure of the carbon chains themselves, I hypothesize that working with the enzyme, lipase, will yield positive results

Biomolecules are present in every living organism. Larger biomolecules (macromolecules) consists of proteins, lipids, and carbohydrates. In layman’s terms, proteins are long chains of amino acids that have many functions such as, providing structural support and regulating many body processes. Lipids are the scientific term used for fats. There are many different types of fats, but they all share one common characteristic: They are not soluble in water. Lipids provide protection and insulation to organs and also act as an energy source. Carbohydrates are made up of carbon, hydrogen,

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

5. What are “lipids?” Some lipids are liquid at room temperature whereas other lipids are solid at room temperature. What accounts for this difference? Are all fats considered to be lipids? Are all lipids considered to be fats? If not, what else besides fats are considered lipids? What distinguishes “lipids” and “phospholipids?”

Lipids are molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells. (Dr. Ananya Mandal, MD, 10/09/2012, Para.1) The lipids that are usually in our foods are fats and oils. Lipids are hydrophobic, meaning they have little or no affinity for water. (Neil A. Campbell,

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

(TCO 5) ________ are the major form of fat in both food and the body.

The process of creating trans fat originated from the 1890s in France when chemist Paul Sabatier discovered that metal catalysts could precipitate hydrogenic reactions. This led to German chemist Wilhelm Normanns’ 1901 experimentation with hydrogenation catalysts that successfully led to the hydrogenation of liquid fat which produced semi solid fat that is now known as trans-fat. This process was adopted by many food manufacturers because of its ability to stabilize the shelf life of products it is in. With the production and use of trans fat comes some serious health risks. In the 1950s it was found that there is a clear connection between the intake of saturated fats and heart disease. After this was found there was some opposing studies that proved fats were healthy. By the 1980s it was established that a high intake of saturated fat led to a higher risk for heart problems. Because of this trans fats were used to replace saturated fats, but it was later found that trans fat held a higher risk for heart problems than saturated fats did (“Trans Fat”). Once people discovered this, a demand for healthy alternatives began and is still prevalent today.

2. The hydrocarbon chains of fatty acids vary in length as well as in the number and location of double bonds between the carbon atoms.

A Guide to Fats and Oils: Again with information on what is good and what to avoid.

In recent years, experts in the health and wellness community have debunked the old line of thinking that fats are hazardous to health. With this news, one type of fat has been recognized as being most essential to human health: omega-3 fatty acids. These good-for-you fats provide an abundance of health benefits, but the body cannot make them.

Diseases like diabetes and heart attacks have increased due to the over consumption of processed fats and animal products. The average American consumes more than enough protein and not enough essential fatty acids to balance

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

The purpose of this experiment is to isolate and identify the different lipids within and rat adipose and calf brain tissue. Lipids are biochemical molecules that alter the structural and functional properties of cells. Lipids such as cholesterol can affect membrane fluidity and be precursors for hormone and vitamins synthesis. Lipids such as Fatty acids (FA) and triacylglycerol (TAG) can act as energy storage molecules whereas phospholipids like phosphatidylcholine (PTC) can also participate in signal cascade to modify gene expression by protein kinase phosphorylation. Hence the occurrences of a lipid in a tissue can be indicative of its unique role.

A fat-like substance is produced and body takes in cholesterol to make cell membranes, compounds that help in digestion, and make some hormones. Body can take in from foods like meat, fish, poultry, and other non-organic foods like pizza.