what are the main parts of fat molecules?
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Fats and oils A fat molecule consists of two kinds of parts: a glycerol backbone and three fatty acid tails. Glycerol is a small organic molecule with three hydroxyl (OH) groups, while a fatty acid consists of a long hydrocarbon chain attached to a carboxyl group.
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Good fats include monounsaturated and polyunsaturated fats. Bad ones include industrial-made trans fats. Saturated fats fall somewhere in the middle. All fats have a similar chemical structure: a chain of carbon atoms bonded to hydrogen atoms.
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Lipids are organic molecules composed of carbon, hydrogen, and oxygen atoms. The ratio of hydrogen atoms to oxygen atoms is much higher in lipids than in carbohydrates. Lipids include steroids (the material of which many hormones are composed), waxes, and fats. ... Fats that include these molecules are unsaturated fats.
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All fats are derivatives of fatty acids and glycerol. Most fats are glycerides, particularly triglycerides (triesters of glycerol).
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['Energy Storage. One of the main functions lipids do is storing energy. ... ', 'Cell structures. Lipids are present in every cell of the human body and are the main part of the cellular membrane. ... ', 'Hormones. ... ', 'Digestion. ... ', 'Insulation and Protection.']
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Unsaturated fat Unsaturated fats contain one or more double or triple bonds between the molecules. These fats are liquid at room temperature in oil form. They also occur in solid foods.
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The backbone of a triglyceride molecule is glycerol, consisting of a small chain of three carbon-based groups. A fatty acid is attached to every carbon group, resulting in a complete triglyceride.
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The three main types of lipids are triacylglycerols (also called triglycerides), phospholipids, and sterols.
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Fats and Fatty Acids. Fats are a group of chemical compounds that contain fatty acids. Energy is stored in the body mostly in the form of fat. Fat is needed in the diet to supply essential fatty acids, substances essential for growth but not produced by the body itself.
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Nutrients of Human Metabolism Carbohydrates, lipids, and proteins are the major constituents of foods and serve as fuel molecules for the human body.
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Saturated fats are saturated with hydrogen molecules and contain only single bonds between carbon molecules. On the other hand, unsaturated fats have at least one double bond between carbon molecules.
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Triglycerides are the predominant component of most food fats and oils. The minor components include mono- and diglycerides, free fatty acids, phosphatides, sterols, fatty alcohols, fat-soluble vitamins, and other substances. A triglyceride is composed of glycerol and three fatty acids.
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In Summary: Lipids Major types include fats and oils, waxes, phospholipids, and steroids. Fats are a stored form of energy and are also known as triacylglycerols or triglycerides. Fats are made up of fatty acids and either glycerol or sphingosine.
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Notice that three molecules of water are produced. This simple fat molecule is glycerol tributyrate. The physical properties of a triglyceride are influenced by its fatty acids.
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Lipids are a larger class of molecules while fatty acids form a small part of it. Fatty acids are long chain (usually 14–20 C-atoms in length) hydrocarbons with a carboxylic acid group at one end. They can either be saturated (no double bonds) or unsaturated (one or more double bonds along the C-chain).
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['carbohydrates.', 'lipids.', 'proteins.', 'nucleic acids.']
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Phospholipid Definition. A phospholipid is a type of lipid molecule that is the main component of the cell membrane. Lipids are molecules that include fats, waxes, and some vitamins, among others. Each phospholipid is made up of two fatty acids, a phosphate group, and a glycerol molecule.