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This biochemistry video tutorial focuses on lipids. It discusses the basic structure and functions of lipids such as fatty acids, triglycerides, phospholipi...
14 Φεβ 2018 · Fats are an essential part of a healthy diet. They contribute to the taste and texture of foods, are a major source of energy, and a critical component of ce...
F.1.2 Describe the chemical composition of lipids (fats and oils), carbohydrates and proteins.
15 Σεπ 2022 · Explain how the fatty acid composition of the triglycerides determines whether a substance is a fat or oil. Describe the importance of key reactions of triglycerides, such as hydrolysis, hydrogenation, and oxidation. Fats and oils are the most abundant lipids in nature.
Fatty acids are long, straight chain carboxylic acids. A fat (or oil) is formed when three fatty acid molecules react with a glycerol molecule to yield a triglyceride (and three water molecules). (See Figure 1.) Fats in the body are transported and stored as triglycerides.
Fats are a group of chemical compounds which do not dissolve in water, but do dissolve in organic solvents (solvents which have a chemical backbone of carbon, such as ether or chloroform). To put it simply, fat added to water floats to the top, as on the surface of chicken soup (thus the classic statement that oil and water don’t mix).
28 Αυγ 2019 · 2019 Aug 28. In this video, Dr Mike explains how lipids (fats) are comprised of fatty acids and glycerol. He shows examples of short and long chain fatty acids, saturated, unsaturated, and...
