1. Fats, Carbs, and Proteins
A. Dietary Sources
B. Categories of Lipids
1. waxes
Fats
Lipids
2. steroids
a. Cholesterol, horomones
3. Lecithin
a. Helps makes nerve wrapping
4. Fats and oils
a. Animal fat: solid at room temp
b. Plant oils: liquids at room temp

2. Fats, Carbs, and Proteins
C. Chemical make-up
What are the elements for the carbohydrates?
a. Elements
i. C, H, and O (sound familiar?)
D. What do we use fats for?
Lipids
i. Energy and energy storage
ii. structural: cell membranes
E. Building a fat
What are the monomers?

3. Fats, Carbs, and Proteins
Long chain fatty acid
Lipids
Triple alcohol
Long chain fatty acid
Long chain fatty acid
Glycerol

4. Fats, Carbs, and Proteins
Three molecules of water are produced per molecule of fat made
What process is used to build a fat?
How many water molecules are formed to build a fat molecule
Long chain fatty acid
Lipids
Long chain fatty acid
Long chain fatty acid
Dehydration Synthesis

5. 3 Fats, Carbs, and Proteins Lipids
How many water molecules are need to hydrolyze a fat molecule? 3
Lipids

6. Fats, Carbs, and Proteins
F. Saturated vs. Unsaturated or Polyunsaturated Fats
1. Saturated means …..?
Filled up
a. Filled up with what?
Lipids
Hydrogens
b. Saturated fats are solids at room temp.

7. Fats, Carbs, and Proteins
So what is an unsaturated fat or unsaturated fatty acid?
2. Unsaturated fat or fatty acid
Lipids
a. Not filled with hydrogens
i. Presence of a double bond in the molecular structure of the fatty acid

8. Fats, Carbs, and Proteins
So what would polyunsaturated fats or fatty acids look like?
3. Polyunsaturated Fatty Acid
Lipids
a. Presence of many double bonds
b. Mono and polyunsaturated fats are oils at room temp

9. Fats, Carbs, and Proteins
Lipids
Olive oil
canola oil
vegetable oil