Nutrition Lipids Notes

what describes a triglyceride structure

1 glycerol molecule attached to 3 fatty acids

what determines the hardness of a fat at a given temperature

amount (degree) of saturation

what type of lipid is the form of most of the fat we eat

triglyceride

what are considered essential fatty acids

omega 3 and omega 6 polyunsaturated fatty acids

what are the 3 classes of lipids

triglycerides, sterols, and phospholipids

what type of fats are lost likely to be liquid at room temp and will spoil most quickly

polyunsaturated fat

what is this

polyunsaturated fatty acid

the fatty acid end of a fatty acid molecule identifies what

the place where a fatty acid will connect to a glycerol molecule

the methyl end of a fatty acid molecule identifies what

the place where carbon #1 would be located

when does a condensation reaction occur

occurs when triglycerides are forming

when does a hydrolysis reaction occur

occurs during the digestive process of fats

what part of the gastrointestinal tract is the predominant site of dietary fat hydrolysis

small intestine

bile is known to assist in the emulsification of what

lipids only

what is this

glycerol

what is this

cholesterol

what is this

triglyceride

what is this

monounsaturated fatty acid

what is this

polyunsaturated fatty acid

what is this

saturated fatty acid

what is this

trans fatty acid

what is this

phospholipid

roles of triglycerides

• energy reserve

• insulation

• protects organs

trans fats:

lower HDL (“good blood cholesterol”) and raise LDL (bad cholesterol)

what does CCK do

signals the gallbladder to release bile (is a hormone)

what do pancreatic and intestinal enzymes do

hydrolize (adds water to split) lipids to monoglycerides and fatty acids

phospholipids are:

hydrolyzed

sterols are:

absorbed as is