Nutrition and Health Week 5 Lecture Notes
Nutrition and Health Week 5 Lecture Notes 11:709:255
Popular in Nutrition & Health
verified elite notetaker
Popular in Nutritional Science
This 3 page Class Notes was uploaded by Jacqueline Tkachuk on Friday October 14, 2016. The Class Notes belongs to 11:709:255 at Rutgers University taught by Dr. Miller in Fall 2016. Since its upload, it has received 3 views. For similar materials see Nutrition & Health in Nutritional Science at Rutgers University.
Reviews for Nutrition and Health Week 5 Lecture Notes
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 10/14/16
Week 5 Lecture 8 October 7, 2016 I. Lipids a. Fatty acids b. Triglycerides c. Sterols d. Phospholipids A. Structure of Fatty acids -omega end: methyl group (C with three H attached) -Alpha end: carboxylic acid (COOH) -come in different lengths a. short chain (less than 8 Carbons) b. medium chain (8 carbons) c. long chain (16 carbons) !. Short Chain -low melting point -soluble in H2O 2. Medium Chain -higher than short chain -partially soluble in H2O 3. Long Chain -higher than medium chain -insoluble in H2O B. Saturated -typically solid at room temperature -can stack them together C. Monounsaturated -double bond means there are 2 less hydrogens=where unsaturated comes from -has one unit of unsaturation -in between solid and liquid at room temperature -good fat D. Polyunsaturated -2 or more of these units of unsaturation of hydrogens attached to carbon -typically liquid at room temperature -do not stack readily -good fat Ex: vegetable oil E. Cis vs Trans Fatty Acids 1. Cis fatty acid -a double bond between Carbons where the two hydrogens are on the same molecule 2. Trans -the two hydrogens are on opposite sides of the carbon chain -prevents it from having a kink in it F. Designation of Fatty Acids -omega-6 fatty acids are counted from omega end -alpha designation -counted from alpha end -locations and formation of double bonds, # of carbons, # of double bonds G. Names and Sources -Know last five fatty acids 1.linoleic acid 2.linolenic acid 3. arachidonic acid 4. EPA 5. DHA H. Essential Fatty Acids -linoleic acid -linolenic acid I. Phospholipids -Glycerol backbone -phosphate head: hydrophilic portion -towards inside our outer portion of membrane of a cell -2 fatty acids: hydrophobic portion -if they are saturated fats, the inner membrane will be more solid making it harder for the cell to perform its job -if there are polyunsaturated, it is easier for proteins to move around J. Sterols -four different rings -3 rings have 6 sides, and one ring has 5 sides a. cholesterol -short chain hydrocarbons, hydroxyl group, CH3 b. cholesterol ester -chemical modification -instead of OH group, you have COO II. Lipid Digestion -mouth: -lingual lipase cutting off one of the fatty acids leaving a diglyceride -stomach -gastric lipase III. Phospholipid and Cholesteryl Ester Digestion
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'