15. Hydrogenation

19. Saponification

22. The Lipids: Triglycerides, Phospholipids and Sterols

25. The Length of the Carbon Chain Short-chain Fatty Acid (less than 6 carbons) Medium-chain Fatty Acid (6-10 carbons) Long-chain Fatty Acid (12 or more carbons)

31. Hydrogenation

32. Cis-fatty acid : H’s on same side of the double bond; fold into a U-like formation; naturally occurring; Trans-fatty acid : H’s on opposite side of double bond; more linear; occur in partially hydrogenated foods;

35. 1. Shortening 2. Cube margarine: vegetable oil blend (partially hydrogenated soybean oil and liquid soybean oil), water, whey, etc 1 Tbsp: 9 g fat; 2 g SFA; 2 g PUFA; 2.5 g MUFA; 3. Light Tub Margarine: water, liquid and partially hydro- genated soybean oil, maltodextrin, etc. 1 Tbsp: 6 g fat; 1 g SFA;

36. Trans-fat must be listed on Food Label By January 1, 2006

39. But, is all Trans Fat Bad? CLA Conjugated Linoleic Acid

41. Omega-3 Omega-6

44. Eicosanoids: made from EFA --derivatives of 20-carbon fatty acids; --affect cells where they are made; --have different effects in different cells --cause muscles to contract and muscles to relax; -- help regulate blood pressure, blood clot formation, blood lipids, and immune response; --participate in immune response to injury and infection, producing fever, inflammation, and pain; --include:prostaglandins, thromboxanes, leukotrienes

46. Triglycerides : lipids composed of three fatty acids attached to a glycerol

48. Fatty Acids in Common Food Fats

51. Cell membranes are phospholipid bilayers

61. Structure of ATP

65. Glycolysis: Oxidation of Glucose