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Chapter: 11th Nutrition and Dietetics : Proteins and Lipids

Chemical composition of lipids

Fat is a complex molecule constituting a mixture of fatty acids and an alcohol, generally glycerol.

LIPIDS

The term ‘Lipids’ is applied to a group of naturally occurring substances characterized by their insolubility in water, greasy feel and solubility in organic solvents. They occur in the plant and animal kingdom. Fats are a more concentrated form of storage of energy than carbohydrates. In the presence of adequate supply of carbohydrates, fat is stored in the adipose(fatty) tissue.

 

Chemical composition of lipids

Fat is a complex molecule constituting a mixture of fatty acids and an alcohol, generally glycerol. Like carbohydrates, it contains carbon, hydrogen and oxygen, but it differs from a carbohydrate in that it contains more carbon and hydrogen and less oxygen. When oxidized, it gives 9 kilocalories. A molecule of fat consists of 3 molecules of fatty acids and one molecule of glycerol. It is also known as triglyceride.




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11th Nutrition and Dietetics : Proteins and Lipids : Chemical composition of lipids |


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