Misplaced Pages

This is an old revision of this page, as edited by 82.110.219.214 (talk) at 09:49, 13 July 2006 (→Importance for living things). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

This article needs attention from an expert on the subject. Please add a reason or a talk parameter to this template to explain the issue with the article. When placing this tag, consider associating this request with a WikiProject.

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.

Fats may be either in the solid or the liquid form at normal room temperature, depending on their structure and composition. Although the words "oils", "fats" and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats.

Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. Fats are solid at room temperature as opposed to oils which are liquid. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans).

Chemical structure

There are many different kinds of fats, but each kind is a variation on the same chemical structure. All fats consist of fatty acids (chains of carbon and hydrogen atoms, with an oxygen atom at one end and occasionally other molecules) bonded to a backbone structure, often glycerol (a "backbone" of carbon, hydrogen, and oxygen). Chemically, this is a triester of glycerol, being the molecule formed from the reaction of an acid and an alcohol. As a simple visual illustration, if the kinks and angles of these chains were straightened out, the molecule would have the shape of a capital letter E. The fatty acids would each be a horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. Fats have "ester" bonds.

The properties of any specific fat molecule depend on the particular fatty acids that help to make it up. Different fatty acids are comprised of different numbers of carbon and hydrogen atoms. The carbon atoms, each bonded to two neighboring carbon atoms, form a zigzagging chain; the more carbon atoms there are in any fatty acid, the longer its chain will be. Fatty acids with long chains are more susceptible to intermolecular forces of attraction (in this case, van der Waals forces), raising its melting point. Long chains also yield more energy per molecule when metabolized.

A fat's constituent fatty acids may also differ in the number of hydrogen atoms that branch off of the chain of carbon atoms. Each carbon atom is typically bonded to two hydrogen atoms. When a fatty acid has this typical arrangement, it is called "saturated", because the carbon atoms are saturated with hydrogen; meaning they are bonded to as many hydrogens as they possibly could be. In other fats, a carbon atom may instead bond to only one other hydrogen atom, and have a double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid. A fat containing only saturated fatty acids is itself called saturated. A fat containing at least one unsaturated fatty acid is called unsaturated, and a fat containing more than one unsaturated fatty acid is called polyunsaturated.

Saturated and unsaturated fats differ in their energy content and melting point. Since an unsaturated fat contains fewer carbon-hydrogen bonds than a saturated fat with the same number of carbon atoms, unsaturated fats will yield slightly less energy during metabolism than saturated fats with the same number of carbon atoms. Saturated fats can stack themselves in a closely packed arrangement, so they can freeze easily and are typically solid at room temperature. But the rigid double bond in an unsaturated fat fundamentally changes the chemistry of the fat. There are two ways the double bond may be arranged: the isomer with the both parts of the chain on the same side of the double bond (the cis-isomer; also the only naturally occurring type of fat), or the isomer with the parts of the chain on opposite sides of the double bond (the trans-isomer, generally a product of partial hydrogenation of natural unsaturated fats). The cis-isomer introduces a kink into the molecule that prevents the fats from stacking efficiently like with saturated chains. This decreases intermolecular forces between the fat molecules, making it more difficult for unsaturated cis-fats to freeze; they are typically liquid at room temperature. Trans-fats, however, may still stack like saturated fats, but are not as susceptible to metabolization. Trans-fats have been associated with many health problems, but their biochemistry is poorly understood.

Experts have noted that in some cases the subjects metabolism is slowed down to such an extent that the body inflated to massive proportions. This can only be cured by intensive physical therapy or liposuction.

Importance for living things

Fat found in/on scott holloway and in his bag.

Adipose tissue

scott holloway is a fat boy

See also

References

• Rebecca J. Donatelle. Health, The Basics. 6th ed. San Francisco: Pearson Education, Inc. 2005.

External links

• Chemical Structure of Fats and Fatty acids

• Health risks
• Lipids
• Nutrition