Know the structure of fats nucleic acids carbohydrates and p

Know the structure of fats, nucleic acids, carbohydrates and proteins and be familiar with the summary form this chapter given on blackboard. Known specific types of fats and whether saturated or unsaturated: What is the significance of this?

Solution

Unsaturated fatty acids are healthier fats. Foods rich in mono and poly unsaturated fatty acids are liquid at room temperature. Unsaturated fats are known to reduce blood cholesterol, LDL cholesterol and hence reduce the cardiac arrest risk.

Saturated fatty acids are solid at room temperature and they increase the LDL and hence are not healthier

	Saturated Fats	Unsaturated Fats
Type of bonds	Consist of SINGLE bond	Consist of at least 1 DOUBLE bond
Recommended consumption	Not more than 10% of total calories per day	Not more than 30% of total calories per day
Health Effects	Excessive consumption is not good because of their association with atherosclerosis and heart diseases.	Unsaturated fats are considered good to eat if you are watching your cholesterol. Also high in antioxidants.
Cholesterol	Saturated fats increase Low Density Lipoproteins (LDL or bad cholesterol) & Very Low Density Lipoproteins (VLDL\'s).Sources of bad cholesterol are foods rich in trans fatty acids, refined carbohydrates, such as white sugar, and flour.	Unsaturated fats increase High-Density Lipoprotein (HDL or good cholesterol) and decrease Low Density Lipoproteins (LDL or bad cholesterol). Sources of HDL include onions and Omega-3 fatty acids like flax oil, fish, foods rich in fiber like grains.
Commonly found in	Butter, coconut oil, whole milk, meat, peanut, butter, margarine, cheese, vegetable oil, fried foods, & frozen dinners	Avocado, soybean oil, canola oil and olive oil, sunflower oil, fish oils walnuts, flax, & red meats
Shelf Life	These are long lasting and do not spoil quickly	These spoil quickly
Melting Point	High	Low
Physical state at room temperature	Solid (Trans Fats & Saturated Fats)	Liquid (Monounsaturated & Polyunsaturated Fats- Omega 3\'s & 9\'s)
Rancidity	Low	High
Examples	Hydrogenated Oils, Butter, Processed Meats	Olive Oil, linoleic acid, alpha-linolenic acid