Fats , Biology

Assignment Help:

FATS ( = True Fats, Triglycerides, Neutral Fats)

  1. They are esters of fatty acids and 3-carbon trihydric alcohol glycerol (= glycerine).
  2. True fat is also called triglyceride.
  3. Ester is formed due to reaction between carboxylic group of an organic acid and hydroxyl group of an alcohol producing an ester linkage.
  4. Fats are hydrolysed by enzyme lipase into their constituent fatty acids and glycerol.
  5. They are also hyrolysed by means of alkali. They yields glycerol and alkali salts of fatty acids or soaps.
  6. The phenomenon is called saponification.
  7. True fats are neutral in reaction and are, therefore, also called neutral fats.
  8. They do not have any colour, taste and odour.
  9. Fats are stored as droplets or globules.
  10. In animal bodies they occur inside special cells called adipocytes.
  11. The tissue storing fat is called adipose tissue.
  12. In plants the fat is commonly stored in seeds.
  13. Fat storing seeds are called oil seeds, e.g., Rape-seed, Mustard, Sunflower, Cotton & Groundnut.
  14. Fat is high energy food reserve in both plants are animals.

Related Discussions:- Fats

What the henderson-hasselbalch equation expresses, The Henderson-Hasselbalc...

The Henderson-Hasselbalch equation expresses the pH of a solution as: Select one: a. The equilibrium constant of the acid and the dissociated form of the weak acid. b. The

Illustrate about mylohyoid muscle, Mylohyoid muscle Surgical manipulati...

Mylohyoid muscle Surgical manipulation at the crest of a severely resorbed ridge may injure the mylohyoid muscle. Manipulation of the tissues of the floor of the mouth for plac

Explain about gamma diversity, Q. Explain about gamma diversity? Gamma ...

Q. Explain about gamma diversity? Gamma (g) richness refers to the rate of change across larger landscape gradients and gamma diversity is a measure of the overall diversity fo

Explain nutritional properties of the eggs, Explain nutritional properties ...

Explain nutritional properties of the eggs Drying of eggs under normal conditions causes little loss of the nutritional properties of the eggs. Vitamin A, vitamin B, thiamine,

Explain the occurrence of vitamin C, Explain the Occurrence of Vitamin C ...

Explain the Occurrence of Vitamin C Vitamin C (ascorbic acid) is an active ingredient present in any animal or vegetable cell which occurs in the plant in free form and also bo

How fats promote absorption of fat soluble vitamins, 1. Fats promote absorp...

1. Fats promote absorption of fat soluble vitamins like vitamin A, D, E and K. Patients of cystic fibrosis often absorb fat poorly and are at-risk for fat-soluble vitamin deficienc

Berry - development of seed, Berry - Development of Seed In a berry mu...

Berry - Development of Seed In a berry much of the pericarp is fleshy or juicy. In tomato Lycopersicon esculentum even the placenta on which the seeds are borne is fleshy. The

Skeletal muscle need an antagonistic partner, Why does each skeletal muscle...

Why does each skeletal muscle need an antagonistic partner? Because muscles can only contract and relax, each skeletal muscle requires an antagonistic partner to extend it afte

Explain lamivudine, Explain Lamivudine It is probably the best tolerat...

Explain Lamivudine It is probably the best tolerated of the NRTIs and can be taken once or twice daily. An increase in viral load during treatment with a lamivudine-containing

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd