Fats and oils.pptx
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Fats and oils are triglycerides composed of fatty acid units linked to glycerol. They provide energy, insulate organs, and transport fat-soluble vitamins. Sources include animals, plants, and marine organisms. Fats are solid at room temperature due to higher saturation and carbon number, while oils remain liquid due to greater unsaturation. Properties include being insoluble in water but soluble in organic solvents, and being poor conductors of heat and electricity. Common examples are butter, ghee, olive oil, peanut oil, and coconut oil.
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Lipids
Lipids are organic compounds formed mainly from alcohol and fatty acids combined together by ester
Lipids are insoluble in water, but soluble in fat or organic solvents (ether, chloroform, benzene, acetone).
Lipids include fats, oils, waxes and related compounds.
They are widely distributed in nature both in plants and in animals.
Lipids
Sphingolipids are a class of lipids that contain sphingoid bases like sphingosine. They are found in cell membranes, particularly in brain and nerve tissues. Sphingolipids have a sphingosine backbone connected to a fatty acid and a head group. They play roles in cell signaling and recognition. Types include simple sphingolipids like ceramides and complex glycosphingolipids. Sphingolipids help protect and stabilize cell membranes and may reduce cancer and cholesterol risks.
103 Lecture Ch18a.ppt
Lipids are a diverse group of compounds that are insoluble in water but soluble in non-polar solvents. They serve important structural and energy storage functions. The main types of lipids include fatty acids, triacylglycerols, and sterols. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds present. Saturated fatty acids are solid at room temperature due to close packing, while unsaturated fatty acids are liquids due to their nonlinear structure. Triacylglycerols are composed of glycerol bonded to three fatty acids and serve as long-term energy stores.
Fatty Acids
This document discusses fatty acids, including their classification, properties, and functions. It describes that fatty acids are classified as saturated or unsaturated depending on whether they contain double bonds. Unsaturated fatty acids are further broken down into mono- and polyunsaturated. Fatty acids also vary in length and whether they are essential or non-essential to the human body. The document outlines the physical and chemical properties of fatty acids and discusses their roles in energy storage, cell signaling, and as structural components of cell membranes.
Fats & oils Introduction
Fats and oils are naturally occurring lipids that are found in both plants and animals. They are composed of triglycerides, which are esters of glycerol bonded to three fatty acid chains. Fats and oils can be saturated or unsaturated depending on the structure of their fatty acids. Saturated fats are solid at room temperature and found in animal products, while unsaturated oils are liquid and found in plants. Triglycerides can also be simple, with three identical fatty acids, or mixed with different fatty acid chains. Fats differ from oils in their melting point and fatty acid composition.
Fats an oils introduction
Fats and oils are lipids that are insoluble in water. Fats are important energy reserves that are stored in animals or plants. Chemically, fats are triglycerides derived from the alcohol glycerol and various fatty acids. Fatty acids vary in length from 3 to 18 carbons. Fats contain saturated and unsaturated fatty acids. Saturated fats are solid at room temperature while unsaturated fats are liquid. Trans fats, found in partially hydrogenated oils, increase risk of cardiovascular disease. Unsaturated fats, especially monounsaturated and polyunsaturated, help lower disease risk when consumed in moderation.
2. LIPIDS (Fatty Acids).pptx
Fatty acids are the building blocks of the fat in our bodies and in the food we eat. During digestion, the body breaks down fats into fatty acids, which can then be absorbed into the blood. Fatty acid molecules are usually joined together in groups of three, forming a molecule called a triglyceride.
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE...
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE...MD FAIAZUL HAQUE LAMEM
Pharmaceutical importance of lipids
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMPharmaceutical importance of lipids
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMPharmaceutical importance of lipids
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMPharmaceutical importance of lipids
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMRecommended
Lipids
Lipids are organic compounds formed mainly from alcohol and fatty acids combined together by ester
Lipids are insoluble in water, but soluble in fat or organic solvents (ether, chloroform, benzene, acetone).
Lipids include fats, oils, waxes and related compounds.
They are widely distributed in nature both in plants and in animals.
Lipids
Sphingolipids are a class of lipids that contain sphingoid bases like sphingosine. They are found in cell membranes, particularly in brain and nerve tissues. Sphingolipids have a sphingosine backbone connected to a fatty acid and a head group. They play roles in cell signaling and recognition. Types include simple sphingolipids like ceramides and complex glycosphingolipids. Sphingolipids help protect and stabilize cell membranes and may reduce cancer and cholesterol risks.
103 Lecture Ch18a.ppt
Lipids are a diverse group of compounds that are insoluble in water but soluble in non-polar solvents. They serve important structural and energy storage functions. The main types of lipids include fatty acids, triacylglycerols, and sterols. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds present. Saturated fatty acids are solid at room temperature due to close packing, while unsaturated fatty acids are liquids due to their nonlinear structure. Triacylglycerols are composed of glycerol bonded to three fatty acids and serve as long-term energy stores.
Fatty Acids
This document discusses fatty acids, including their classification, properties, and functions. It describes that fatty acids are classified as saturated or unsaturated depending on whether they contain double bonds. Unsaturated fatty acids are further broken down into mono- and polyunsaturated. Fatty acids also vary in length and whether they are essential or non-essential to the human body. The document outlines the physical and chemical properties of fatty acids and discusses their roles in energy storage, cell signaling, and as structural components of cell membranes.
Fats & oils Introduction
Fats and oils are naturally occurring lipids that are found in both plants and animals. They are composed of triglycerides, which are esters of glycerol bonded to three fatty acid chains. Fats and oils can be saturated or unsaturated depending on the structure of their fatty acids. Saturated fats are solid at room temperature and found in animal products, while unsaturated oils are liquid and found in plants. Triglycerides can also be simple, with three identical fatty acids, or mixed with different fatty acid chains. Fats differ from oils in their melting point and fatty acid composition.
Fats an oils introduction
Fats and oils are lipids that are insoluble in water. Fats are important energy reserves that are stored in animals or plants. Chemically, fats are triglycerides derived from the alcohol glycerol and various fatty acids. Fatty acids vary in length from 3 to 18 carbons. Fats contain saturated and unsaturated fatty acids. Saturated fats are solid at room temperature while unsaturated fats are liquid. Trans fats, found in partially hydrogenated oils, increase risk of cardiovascular disease. Unsaturated fats, especially monounsaturated and polyunsaturated, help lower disease risk when consumed in moderation.
2. LIPIDS (Fatty Acids).pptx
Fatty acids are the building blocks of the fat in our bodies and in the food we eat. During digestion, the body breaks down fats into fatty acids, which can then be absorbed into the blood. Fatty acid molecules are usually joined together in groups of three, forming a molecule called a triglyceride.
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE...
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE...MD FAIAZUL HAQUE LAMEM
Pharmaceutical importance of lipids
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMPharmaceutical importance of lipids
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMPharmaceutical importance of lipids
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEM
Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMPharmaceutical importance of lipids
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Lipids | md. faiazul haque lamem | Md Faiazul Haque Lamem | MD FAIAZUL HAQUE LAMEMLipid
Fat provides texture, flavor, and energy in foods. It is found in both animal and plant sources. There are different types of fats including saturated, monounsaturated, polyunsaturated, and trans fats. Saturated fats are solid at room temperature and found in meat and dairy. Unsaturated fats like olive oil are liquid and may be healthier options. Trans fats are created through hydrogenation and should be limited in the diet. Omega-3 and omega-6 fatty acids are essential fats that must come from dietary sources.
Fats.pptx
This document provides information on fats and their classification and properties. It discusses that fats can be classified based on their chemical composition into simple lipids, compound lipids, and derived lipids. Fats are also classified based on their fatty acid composition into saturated and unsaturated fatty acids like mono- and polyunsaturated fatty acids. The document outlines the main functions of fats in the body and discusses the physical and chemical properties of fats like crystallization, viscosity, rancidity, and hydrogenation. It provides details on the mechanisms and processes involved in the chemical reactions of fats.
lipids 2.ppt
Lipids are water-insoluble organic compounds that include fats, oils, waxes and other compounds. They are composed of fatty acids and glycerol. The most common lipids are triglycerides, which are made of three fatty acids bonded to a glycerol molecule. Lipids serve important functions like energy storage and are a more concentrated source of energy than carbohydrates or proteins. They have properties like being insoluble in water but soluble in organic solvents. Saturated fats are typically solids while unsaturated fats are usually liquids. Lipids transport fat-soluble vitamins and are important components of cell membranes.
Lipids.pdf
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, sterols and phospholipids. Fats and oils are triglycerides composed of glycerol and fatty acids. Fatty acids are classified as saturated, monounsaturated, or polyunsaturated. Phospholipids are a major component of cell membranes and lipoproteins transport lipids in the blood. Lipids serve important functions as energy stores, insulation, and as precursors to other compounds like hormones and vitamins.
Lipids
Lipids include fats and oils, which are composed of triglycerides made of a glycerol molecule bonded to three fatty acid molecules. Lipids are classified by the saturation of their fatty acids as saturated, monounsaturated, or polyunsaturated. Essential fatty acids cannot be made by the body and must be obtained through diet. Lipids are digested in the small intestine and absorbed through the lymphatic system. They are then used to produce energy, form cell membranes, and are stored in adipose tissue.
Lipids slideshow
Lipids include fats and oils, which are composed of triglycerides made of a glycerol molecule bonded to three fatty acid molecules. Fats are solid at room temperature while oils are liquid. Lipids provide energy and are a component of cell membranes. They are digested into fatty acids and glycerol in the stomach and small intestine and absorbed via the lymphatic system. Excess lipids are stored as adipose tissue and used as an energy reserve.
Fats - Structure and Composition
What are Fats, Occurrence and Composition, Extraction, Role of Dietary Fats, Important functions in food, Structure of fatty acids, Major and Minor components in Fats.
Lipids-Part-I.ppt
Lipids include fats, oils, waxes, and steroids. They are insoluble in water but soluble in organic solvents. Fats and oils make up 95% of nutritional lipids and occur as both storage and structural components in plants and animals. Lipids play important roles including providing palatability to foods, supplying essential fatty acids, and aiding in vitamin absorption. They are classified based on their structure as simple lipids like fats/oils, compound lipids containing additional groups, or derived lipids formed from hydrolysis. Biological membranes contain lipids that form a fluid bilayer, maintaining permeability and hosting embedded proteins. Membranes are essential for cellular structure and function.
LIPIDS 1st.pptx
Lipids are insoluble in water but soluble in organic solvents and serve important functions in living cells. They include fats, oils, waxes, sterols like cholesterol, and phospholipids. The main functions of lipids are storing energy, acting as structural components of cell membranes, and cell signaling. Common lipids in the diet include fats and oils. High lipid levels can be caused by diet, genetic disorders, or medical conditions like diabetes. Lipids are made of fatty acids and glycerol. Fatty acids can be saturated or unsaturated, affecting their melting point. Humans must obtain certain unsaturated fatty acids through diet as essential fatty acids.
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Fats and oils.ppt
This document provides information about fats, oils, and their properties. It defines fats and oils as lipids that are saponifiable (containing ester groups) and made up of triglycerides consisting of glycerol bonded to three fatty acid chains. The document discusses the hydrolysis, hydrogenation, saponification, and rancidification reactions of fats and oils. It also defines analytical values used to characterize fats and oils such as saponification value, iodine value, and acid value. Sources and extraction methods of fats and oils from plants and animals are also summarized.
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This document discusses lipids and their subtypes. It focuses on triglycerides, which are the main type of fat. Triglycerides are composed of a glycerol molecule bonded to three fatty acid molecules. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on whether they have single or double carbon bonds. Saturated fats are solid at room temperature due to tight packing, while unsaturated fats are usually liquid oils. Cis double bonds cause a bend that prevents close packing, whereas trans fats are processed to be straight and solid. Lipids provide efficient long-term energy storage compared to carbohydrates.
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This document provides information on lipids and their classification. It discusses the structure, properties and function of simple lipids like fatty acids, triglycerides, and waxes. Complex lipids like glycolipids, gangliosides and phospholipids are also covered. The document then focuses on eicosanoids like prostaglandins, thromboxanes and leukotrienes. Finally, it examines cholesterol including its chemistry, functions, and clinical significance, as well as the role of bile acids in fat digestion.
Lipids
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, waxes, phospholipids, and steroids. Fats and oils are composed of fatty acids and glycerol. Fats are solid at room temperature while oils remain liquid. Unsaturated fatty acids have one or more double bonds and remain liquid whereas saturated fatty acids are fully hydrogenated and solid. Lipids serve important structural and energy storage functions in the body. Common lipids discussed include cocoa butter, which is obtained from cocoa seeds, and lanolin, which is the waxy secretion from sheep's wool.
oil
Fats and oils can be obtained from both animal and plant sources. They are composed primarily of triglycerides, which are esters of glycerol and various fatty acids. The fatty acid composition determines the physical properties and melting points of fats and oils. Fats and oils provide energy and essential fatty acids. They also contain minor components like phospholipids, tocopherols, sterols, and pigments. The chemical and physical properties of fats and oils allow them to be used for various food applications.
Food lipid
This document provides an overview of lipids and their classification. It begins by defining lipids as naturally occurring substances that are insoluble in water, greasy to the touch, and soluble in organic solvents. It then classifies lipids into major groups such as triglycerides, phospholipids, and sterols like cholesterol. Triglycerides are the main form of dietary fat and are composed of fatty acid and glycerol units. Fatty acids can be saturated, monounsaturated, or polyunsaturated. Phospholipids contain phosphorus and make up cell membranes. Cholesterol is an animal-only sterol used to make hormones and bile acids. The document concludes by discussing the functions, sources, and roles
Chapter 4.ppt
This document discusses fats and oils (lipids). It defines lipids as a family of compounds that are a main component of cells, including triglycerides, cholesterol, and lecithin. Triglycerides are composed of fatty acids attached to a glycerol backbone, and there are three types of fatty acids. Lecithin is a phospholipid used as an emulsifier. Cholesterol is the most abundant sterol and is used by the body to make bile acids, maintain cell membranes, and produce various hormones.
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Lipid
Fat provides texture, flavor, and energy in foods. It is found in both animal and plant sources. There are different types of fats including saturated, monounsaturated, polyunsaturated, and trans fats. Saturated fats are solid at room temperature and found in meat and dairy. Unsaturated fats like olive oil are liquid and may be healthier options. Trans fats are created through hydrogenation and should be limited in the diet. Omega-3 and omega-6 fatty acids are essential fats that must come from dietary sources.
Fats.pptx
This document provides information on fats and their classification and properties. It discusses that fats can be classified based on their chemical composition into simple lipids, compound lipids, and derived lipids. Fats are also classified based on their fatty acid composition into saturated and unsaturated fatty acids like mono- and polyunsaturated fatty acids. The document outlines the main functions of fats in the body and discusses the physical and chemical properties of fats like crystallization, viscosity, rancidity, and hydrogenation. It provides details on the mechanisms and processes involved in the chemical reactions of fats.
lipids 2.ppt
Lipids are water-insoluble organic compounds that include fats, oils, waxes and other compounds. They are composed of fatty acids and glycerol. The most common lipids are triglycerides, which are made of three fatty acids bonded to a glycerol molecule. Lipids serve important functions like energy storage and are a more concentrated source of energy than carbohydrates or proteins. They have properties like being insoluble in water but soluble in organic solvents. Saturated fats are typically solids while unsaturated fats are usually liquids. Lipids transport fat-soluble vitamins and are important components of cell membranes.
Lipids.pdf
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, oils, waxes, sterols and phospholipids. Fats and oils are triglycerides composed of glycerol and fatty acids. Fatty acids are classified as saturated, monounsaturated, or polyunsaturated. Phospholipids are a major component of cell membranes and lipoproteins transport lipids in the blood. Lipids serve important functions as energy stores, insulation, and as precursors to other compounds like hormones and vitamins.
Lipids
Lipids include fats and oils, which are composed of triglycerides made of a glycerol molecule bonded to three fatty acid molecules. Lipids are classified by the saturation of their fatty acids as saturated, monounsaturated, or polyunsaturated. Essential fatty acids cannot be made by the body and must be obtained through diet. Lipids are digested in the small intestine and absorbed through the lymphatic system. They are then used to produce energy, form cell membranes, and are stored in adipose tissue.
Lipids slideshow
Lipids include fats and oils, which are composed of triglycerides made of a glycerol molecule bonded to three fatty acid molecules. Fats are solid at room temperature while oils are liquid. Lipids provide energy and are a component of cell membranes. They are digested into fatty acids and glycerol in the stomach and small intestine and absorbed via the lymphatic system. Excess lipids are stored as adipose tissue and used as an energy reserve.
Fats - Structure and Composition
What are Fats, Occurrence and Composition, Extraction, Role of Dietary Fats, Important functions in food, Structure of fatty acids, Major and Minor components in Fats.
Lipids-Part-I.ppt
Lipids include fats, oils, waxes, and steroids. They are insoluble in water but soluble in organic solvents. Fats and oils make up 95% of nutritional lipids and occur as both storage and structural components in plants and animals. Lipids play important roles including providing palatability to foods, supplying essential fatty acids, and aiding in vitamin absorption. They are classified based on their structure as simple lipids like fats/oils, compound lipids containing additional groups, or derived lipids formed from hydrolysis. Biological membranes contain lipids that form a fluid bilayer, maintaining permeability and hosting embedded proteins. Membranes are essential for cellular structure and function.
LIPIDS 1st.pptx
Lipids are insoluble in water but soluble in organic solvents and serve important functions in living cells. They include fats, oils, waxes, sterols like cholesterol, and phospholipids. The main functions of lipids are storing energy, acting as structural components of cell membranes, and cell signaling. Common lipids in the diet include fats and oils. High lipid levels can be caused by diet, genetic disorders, or medical conditions like diabetes. Lipids are made of fatty acids and glycerol. Fatty acids can be saturated or unsaturated, affecting their melting point. Humans must obtain certain unsaturated fatty acids through diet as essential fatty acids.
Food Chemistry
In this presentation i describe sources , physical properties and chemical properties of fats in brief.
Lipids and eye
Types of fat, transportation of fat in the blood, FUnction of fat in the diet, DHA accumulation in the eye, Disc shedding in the retina, DHA conservation in eye, Role of DHA in the eye
Fats and oils.ppt
This document provides information about fats, oils, and their properties. It defines fats and oils as lipids that are saponifiable (containing ester groups) and made up of triglycerides consisting of glycerol bonded to three fatty acid chains. The document discusses the hydrolysis, hydrogenation, saponification, and rancidification reactions of fats and oils. It also defines analytical values used to characterize fats and oils such as saponification value, iodine value, and acid value. Sources and extraction methods of fats and oils from plants and animals are also summarized.
Lipids
This document discusses lipids and their subtypes. It focuses on triglycerides, which are the main type of fat. Triglycerides are composed of a glycerol molecule bonded to three fatty acid molecules. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on whether they have single or double carbon bonds. Saturated fats are solid at room temperature due to tight packing, while unsaturated fats are usually liquid oils. Cis double bonds cause a bend that prevents close packing, whereas trans fats are processed to be straight and solid. Lipids provide efficient long-term energy storage compared to carbohydrates.
Lipisids presentation
This document provides information on lipids and their classification. It discusses the structure, properties and function of simple lipids like fatty acids, triglycerides, and waxes. Complex lipids like glycolipids, gangliosides and phospholipids are also covered. The document then focuses on eicosanoids like prostaglandins, thromboxanes and leukotrienes. Finally, it examines cholesterol including its chemistry, functions, and clinical significance, as well as the role of bile acids in fat digestion.
Lipids
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, waxes, phospholipids, and steroids. Fats and oils are composed of fatty acids and glycerol. Fats are solid at room temperature while oils remain liquid. Unsaturated fatty acids have one or more double bonds and remain liquid whereas saturated fatty acids are fully hydrogenated and solid. Lipids serve important structural and energy storage functions in the body. Common lipids discussed include cocoa butter, which is obtained from cocoa seeds, and lanolin, which is the waxy secretion from sheep's wool.
oil
Fats and oils can be obtained from both animal and plant sources. They are composed primarily of triglycerides, which are esters of glycerol and various fatty acids. The fatty acid composition determines the physical properties and melting points of fats and oils. Fats and oils provide energy and essential fatty acids. They also contain minor components like phospholipids, tocopherols, sterols, and pigments. The chemical and physical properties of fats and oils allow them to be used for various food applications.
Food lipid
This document provides an overview of lipids and their classification. It begins by defining lipids as naturally occurring substances that are insoluble in water, greasy to the touch, and soluble in organic solvents. It then classifies lipids into major groups such as triglycerides, phospholipids, and sterols like cholesterol. Triglycerides are the main form of dietary fat and are composed of fatty acid and glycerol units. Fatty acids can be saturated, monounsaturated, or polyunsaturated. Phospholipids contain phosphorus and make up cell membranes. Cholesterol is an animal-only sterol used to make hormones and bile acids. The document concludes by discussing the functions, sources, and roles
Chapter 4.ppt
This document discusses fats and oils (lipids). It defines lipids as a family of compounds that are a main component of cells, including triglycerides, cholesterol, and lecithin. Triglycerides are composed of fatty acids attached to a glycerol backbone, and there are three types of fatty acids. Lecithin is a phospholipid used as an emulsifier. Cholesterol is the most abundant sterol and is used by the body to make bile acids, maintain cell membranes, and produce various hormones.
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Fats and oils.pptx
- 1. Fats and oils Introduction Fats and oils are the most abundant and simplest form of lipids in nature. They provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood. Sources of fats and oils Animals Plants Marine organisms
- 2. Structures of Fats and oils • Fats and oils are called triglycerides because they are esters composed of three fatty acid units linked to glycerol, a trihydroxy alcohol. RCOOH R’COOH R”COOH
- 3. Structures of fats and oils • A triglyceride is called a fat if it is a solid at room temperature and it is called an oil if it is a liquid at that temperature .These differences in melting points reflects differences in the degree of unsaturation and number of carbon atoms in the constituent fatty acids .Triglycerides obtained from animal sources are usually solids, while those of plant origin are generally oils .Therefore, we commonly speak of animal fats and vegetables oils.
- 4. Properties of fats and oils Physical: • Oils are liquid at room temperature while fats are solids at room temperature. • When pure they are colorless, odourless and tasteless. • They are insoluble in water and readily soluble in organic solvents like diethyl ether, acetone etc. • They are poor conductor of heat and electricity. Chemical: • Hydrolysis • Saponification
- 5. Examples of fats and oils • Butter • Ghee • Olive oil • Peanut oil • Coconut oil