Saturated Fat Vs Unsaturated Fats

Saturated fat can increase the chance of heart disease, but unsaturated fat has the reverse effect of decreasing the chance of heart disease. This experiment will indicate which type of margarine is healthiest according to the amount of unsaturated fat and the amount of water in each brand, and also determine which . In the four margarine samples each should have slightly different amounts of water and unsaturated fat in them. Which margarine will have the most unsaturated fat? Which one will have the most water?

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

Polyunsaturated fats are found in fish and vegetable oils and are an essential nutrient which reduces the risk for coronary heart disease (Shulman, 2010, pg. 51).  The unhealthy fats are the trans fatty acids, saturated and unsaturated, such as butter, cheese and animal fat, should be completely removed from diets.  Saturated trans fats contribute to an increased low density lipoprotein (LDL) cholesterol levels, high blood pressure, increase inflammation and heart disease. Unsaturated trans fats also contribute to higher LDL cholesterol and lower the high-density lipoprotein (HDL) cholesterol levels (Shulman, 2010, pg. 52).  A fast paced society has lead to and increased consumption of prepackaged food is because it is a convenient option when people are in a time restraint and for people who are stressed (C.L. Rocks, personal communication, October 11, 2011). A way to overcome this is to spend some time planning meals for a week and by arranging healthy snacks, such as preparing raw vegetables ahead of time, to make it easier to eat healthy when in a time restraint. Trans fatty foods containing hydrogenated vegetable oil, foods such as chips or cookies, typically are high calorie foods and are lacking in essential nutrients (Brandt, 2011, pg 158). Cravings increase over time because people turn to them so often it develops into a habit. These unhealthy habits could unfortunately result in a person gaining weight (C.L. Rocks, personal communication, October 11,

2. A Saturated fatty acid has a structure that is filled with all hydrogen bonds. In a Saturated fatty acid, hydrocarbon chain contains a maximum number of the hydrogen atom. As as a result of the hydrogen bond, the acid is heavier, denser, and more stable. Most saturated fats are found in many animal products especially in red meat and dairy including milk

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

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.

Reduce consumption of calories from solid fats in the population and how to pick a healthy diet.

Unsaturated fatty acids are characterized with having at least one carbon double bonded with another carbon, losing the normal bond with hydrogen and the corresponding hydrogen. The number of double bonds, hydrogens, and carbons differ in structure of different types of fatty acids and cause the difference in function between the fatty acids. But even though most fatty acids are different from each other due to structure and function, all unsaturated fatty acids do have some things in common. They all enter the cell via the membrane and increase the fluidity of the plasma membrane, increasing overall cell health, and they all form unsaturated fats [3]. Unsaturated fats are made up of many different strands of different types of fatty acid. The type of unsaturated fatty acid I will be talking about today is an omega-3 fatty acid made up of three different types of fatty

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.

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

In the early 1900s, dietary fat was viewed simply as a source of calories, interchangeable with carbohydrates. But in 1929 and 1930, George and Mildred Burr discovered that fatty acids were critical to health through punctilious analyses of rats fed special diets. If fatty acids were missing in the diet, a deficiency syndrome ensued and often led to death (Asbmb.org. 2016). Fatty acids rarely occur as free molecules in nature but are usually found as components of many complex lipid molecules such as fats and phospholipids. Biological fatty acids are composed only of hydrocarbon chain which is carbon, hydrogen and oxygen in the proportion of 76%, 12.6% and 11.3% respectively with one terminal carboxyl group (COOH). Fatty acids are aliphatic

Also it is important on where the fat is carried on the body that contribe to health problems. Belly fat for example is stored deep below the skin, causing it to be surrounded by the organs and liver. Saturated and trans fats are big ones to try and avoid. These types of fats are known to increase the risk of diseses and high cholesterol. Foods that include Saturated fats tend to be, cuts of meat like beef and pork, chicken but with the skin, whole-fat dairy products, butter, cheese, palm/coconut oil and many more. Trans fat foods include things like, baked goods, margarine, fried foods, potato chips, etc. Knowing the type of "bad fat" to look out for is important, but so is knowing what the "good fats" are. Monounsturated fats are found in olive/canola/sunflower/peanut/sesame oils, Avocados, olives and nuts. There is also Polyunsaturated fats that include, Soybean/corn/safflower oils, walnuts, Seeds such as sunflower, sesame, pumpkin and flaxseeds, fatty fish like salmon and tuna, soymilk and tofu. These types of fats have heath benifits because they are good for the heart and also cholesterol. Fats disgest differently than the other molecules dessuted earlier, because the fat does not dissolve into the the disgestive juices. Bile which is produced by the liver but is stored in the gallbladder, are able to attach to the fat molcules and break it up into smaller particles, but lipase which is a fat-disgesting enzyme can break it down. It gets broke down into fatty acids and chlesterol which are then absorbed through the intestinal wall to the bloodstream. The fat is then stored in the body to be used as energy when it is

Trans-fat was created in industrial laboratories and hydrogen is added to vegetable oil, which makes it solid at room temperature. This causes processed foods to survive longer than natural food as it spoils quicker than a food that has trans-fat in it. Cakes, cookies, frosting, popcorn, French fries, doughnuts, Cisco and margarine are all trans-fat and foods Americans eat constantly everyday. All these foods are what raises our LDL and lowers our HDL, which also causes diabetes.

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

My saturated fats were labeled as “ok”, so I ate the recommended amount. Trans fats are fats that were hydrogenated so the product can last longer. It's found in things like margarine, cakes, fries, etc. It is recommended to eat as little amount of saturated fats as possible because they cause heart disease.