Describe the General Structure of a Fat or Oil Molecule

Fat molecules have a wide variety of structures and functions. A fat molecule consists of two main componentsglycerol and fatty acids.

17 2 Fats And Oils The Basics Of General Organic And Biological Chemistry

It is these fatty acids that give the functionality to fats.

. Fats are also known as triglycerides molecules made from the combination of one molecule of glycerol with three fatty acids as depicted at the right. Fats are solids at room temperature insoluble in water and soluble in organic solvents. An increase in the percentage of shorter-chain fatty acids andor unsaturated fatty acids lowers the melting point of a fat or oil.

Those that are solid are classified as fats while those that are liquid are known as oils. Fat tissue contains fat cells or adipocytes which are specialized for storing molecules of fat. And marine oils contain a large number of very long chain highly unsaturated acids containing up to six double bonds and up to 24 or even 26 carbon atoms.

Fat is stored in adipose tissue which functions to store energy provide thermal insulation cushion tissue and sequester toxins. Fatty acids are basically the primary derivative of lipids. The fatty acid chains are made up almost entirely of carbon and hydrogen atoms.

Glycerol is water-soluble while the fatty acids generally are oil-soluble. Lipids tend to be hydrophobic nonpolar and made up mostly of hydrocarbon chains though there are some variations on this which well explore below. They contain even number of C atoms majority of fatty acids are those containing 16 and 18 C atoms.

The polymerized glycerol moiety is not digested and is excreted primarily in the urine. Fats are composed of three fatty acids and glycerol. The basic structure of a fat is the triglyceride molecule.

Oils and fats form an important part of a healthy diet. Fatty acids consist of a long chain of carbons with a carboxyl group at one end. Food fats and oils are extracted as triglycerides from plant and animal sources.

Glycerol is an organic compound alcohol with three carbons five hydrogens and three hydroxyl OH groups. Fatty acids have a long chain of hydrocarbons to which a carboxyl group is. These so-called triglycerides can be solid or liquid at room temperature.

The term often refers specifically to triglycerides triple esters of glycerol that are the main components of vegetable oils and of. Lipids are oily or greasy nonpolar molecules stored in the adipose tissue of the body. Structure of fats and oils All fats and oils are naturally occurring esters formed from condensation reactions between the alcohol glycerol and.

These compounds have the general structure R-OCH 2-CHOR-CH 2 O n-R where R represents fatty acids and the average value of n is about 3. Most animal fats are solid at ordinary temperatures. The metabolism of fatty acids involves the uptake of free fatty acids by cells via fatty acid-binding proteins which transport the fatty acids intracellularly from the plasma membraneThe free fatty acids are then activated via acyl-CoA and transported to.

Lipids are energy-rich organic molecules which provide energy for different life processes. Polyglycerol esters of fatty acids are almost completely metabolized like fats so they are not calorie-free. Milk fats are usually characterized by the presence of short-chain carboxylic acids butyric caproic and caprylic.

Fats Fats are a sub-group of compounds known as lipids that are found in the body and have the general property of being hydrophobic meaning they are insoluble in water. Triglycerides see illustration A Triglyceride Structure are composed of three fatty acids attached by an ester linkage to a glycerol backbone. Animals The more double bonds within a tail the fatty acid the melting temperature Oils such as canola oil are at room triglyceride temperature because they contain primarily fatty acids.

Lipids are a heterogeneous group of compounds mainly composed of hydrocarbon chains. Fats and oils are composed of molecules known as triglycerides which are esters composed of three fatty acid units linked to glycerol. Structurally they are esters of glycerol with three fatty acids called either triacylglycerols or triglycerides.

Complete the following paragraph to describe fats and oils lower One molecule attaches to three molecules to form a more commonly known as a fat molecule. Chemically they can be divided into four main types saturated cis-monounsaturated cis-polyunsaturated and trans fatty acids. Fats are just one type of lipid a category of molecules united by their inability to mix well with water.

Lipids are a class of compounds characterised by their solubility in nonpolar. Fats are essential to the human diet along with protein and carbohydrates. Animals use fat or adipose tissue for energy storage and insulation.

Describe the general structure of a fat or oil molecule A fat or oil molecule consists of three fatty acid chains joined to a single molecule of glycerol. Chain length from 4 to usually 24C atoms. Composition of fats from various foods as percentage of their total fat.

1 the mitochondria or peroxisomes to be converted into ATP and heat as a form of energy. In nutrition biology and chemistry fat usually means any ester of fatty acids or a mixture of such compounds most commonly those that occur in living beings or in food. Fatty Acid Structure Described Below.

This tutorial describes the various forms of fat from a tissue to a cell type to a class of molecules.

17 2 Fats And Oils The Basics Of General Organic And Biological Chemistry