Warning:
JavaScript is turned OFF. None of the links on this page will work until it is reactivated.
If you need help turning JavaScript On, click here.
This Concept Map, created with IHMC CmapTools, has information related to: Chapter 4 test review part A, Saturation means it is filled to capacity with hydrogen, Triglycerides also gives foods flavor, texture and aroma, weak spot(s) that are vulnerable to attack by oxygen and becomes rancid to prevent this unsaturated fats are chemically hydrogenated causing them to loose their unsaturated character and the health benefits they had, biscuits doughnuts cookies and *avocado and olives which are good some fats, What are the differences in saturated and unsaturated fatty acids? ???? it is filled to capacity with hydrogen, How do we classify FATTY ACIDS? Fatty acids differ form one another in two ways, Point Of Unsaturation is weak spot(s) that are vulnerable to attack by oxygen and becomes rancid, Phospholipids ???? lecithin, low density lipoprotein too much in your blood can clog arteries and increase the risk of heart attack and stroke, The body can produce all the fatty acid it neess except for two essential fatty acids Linolenic acid, cholesterol can't travel alone through the bloodstream, it has to combine with certain proteins. These proteins act like trucks, picking up the cholesterol and transporting it to different parts of the body. When this happens, the cholesterol and protein form a lipoprotein (LDL when LDL cholesterol levels are high, cholesterol is deposited on the walls of arteries forming a hard substance called plaque. Over time, plaque causes the arteries to become narrower, decreasing blood flow and causing a condition called atherosclerosis ( hardening of the arteries)., high density lipoprotein makes up About one third to one fourth of the total cholesterol is HDL. HDL cholesterol carries cholesterol back to the liver, where it can be processed and sent out of the body., The body can produce all the fatty acid it neess except for two essential fatty acids Linoleic acid, The 2 Types of Cholesterol LDL low density lipoprotein, * chief source of energy * valuable for survival *provide most of energy * a shock absorber for our organs * insulation * essential nutrients A,E,D & K * essential fatty acids * cell membrane vitamins A,E,D& A are fat soluble, a group of organic compounds soluble in organic solvents but not in water the group is Triglycerides, examples of saturated fats Foods that contain a high proportion of saturated fat are dairy products (especially cream and cheese but also butter and ghee), animal fats such as suet, tallow, lard and fatty meat, coconut oil, cottonseed oil, palm kernel oil and chocolate, biscuits doughnuts cookies and *avocado and olives which are good some come from plants, some come from animals, some increase heart disease risk others claim to reduce it., oils remain liquid at room temperature, What is Cholesterol? raw material for Bile-need it to digest fat Vitamin D- made of cholesterol several imp harmones imp in the structure of brain and nerve cells part of every animal cell Part of myelin (caoting on many nerve cells) testosterone and estrogen