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Structure Of Fatty Acids

Facts about the structure of fatty acids

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Alyssa Loren Pasaylo
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28 views3 pages

Structure Of Fatty Acids

Facts about the structure of fatty acids

Uploaded by

Alyssa Loren Pasaylo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Structure Of

Fatty Acids
Fatty acids are made up of long chains of carbon
atoms and hydrogen atoms.

Some carbon atoms are linked by single bonds Saturated fats are usually solid at room
and others by double bonds. temperature, and have high melting points.

These bonds determine which type of fatty acid Foods that are high in saturated fat include
the molecule is classified as. pork, fatty beef, cheese, whole milk, eggs,
coconut and palm oils and butter.

Unlike saturated fatty acids, unsaturated fatty


There are 2 types of fatty acids, saturated fatty acids have at least one double bonded set of
acids, and unsaturated fatty acids, which include carbon atoms in their structure.
monounsaturated, polyunsaturated and trans
fatty acids.

This double bond can take on one of 2


In saturated fatty acids, all of the carbon atoms formations. It can be a cis configuration or a
are saturated with hydrogen atoms and do not trans configuration.
contain double bonds between the carbon
atoms, this gives the molecule a linear
formation.

Note: "Saturated" means something is


completely full or cannot hold any more.
In the cis formation, the hydrogen atoms are on
the same side of the double bonded carbon
atoms, and in the trans formation, the hydrogen
atoms are on opposite sides.

Monounsaturated fats have only one carbon


carbon double bond in their molecule. They are
usually liquid at room temperature and have
lower melting points than saturated and trans
fats.
Trans fats are solid at room temperature and
Foods that are high in monounsaturated fat
usually have a high melting point. There are
include many plant based oils such as olive oil,
natural and artificial trans fats. Natural trans
canola oil and peanut oil.
fats, also known as ruminant trans fats, typically
make up 2 to 5% of the fat in dairy products and
3 to 9% of the fat in beef and lamb. Artificial
trans fats are formed when manufacturers turn
liquid oils into solid fats through a process called
hydrogenation.

Hydrogenation is a process by which vegetable


oils are converted to solid fats simply by adding
hydrogen atoms. Some foods that contain trans Polyunsaturated fatty acids also have a cis
fats include stick margarines, fried foods and molecular formation. Again, the hydrogen
many fast food items. atoms are on the same side, of the double
bonded carbon atoms also giving it a kinked
formation.

Monounsaturated fatty acids have a cis


molecular formation, where the hydrogen Polyunsaturated fats have more than one
atoms are on the same side of the double unsaturated carbon double bond in their
bonded carbon atoms, this gives it a bend, or a molecule. They are typically liquid at room
kinked like formation. temperature, but start to turn solid when
chilled.
Polyunsaturated fats are generally classified by
their Omega numbering. The omega carbon is
the carbon atom at the end of the hydrocarbon
chain. There are 4 types of omega fatty acids, 3,
6, 7, and 9.

These are determined by where the location of


the 1st double bonded carbon atom is located.
The fatty acid on the screen is an omega 3 fatty
acid, because the 1st double bond occurs at
carbon number 3.

The other omega fatty acids follow this same


structure.

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