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

Preadmission preparation - nursing, Preadmission Preparation   Preadmi...

Preadmission Preparation   Preadmission preparation is most effective when the admission is planned and there is enough time for the nurse to provide necessary information to

Explain the digestibility coefficient - proteins, Explain the Digestibility...

Explain the Digestibility Coefficient? You have earlier learnt that dietary proteins are hydrolyzed to amino acids during digestion. The digestion begins in the stomach by the

Explain diet history and nutrient intake, Explain Diet history and nutrient...

Explain Diet history and nutrient intake Diet history  and  nutrient intake : This  is used  to evaluate diet for nutrient or food intake. Common methods used include the 24-h

Spoilage by fungi and bacteria, Q. Explain Spoilage by fungi and bacteria? ...

Q. Explain Spoilage by fungi and bacteria? The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7

What is ascaris, What is ascaris? What is the disease caused by this worm? ...

What is ascaris? What is the disease caused by this worm? Ascaris, or Ascaris lumbricoides, is an animal of the nematode phylum, i.e., a roundworm. Ascaris causes ascariasis, a

Explain antibacterial activity, Antibacterial activity   Rifaximin reach...

Antibacterial activity   Rifaximin reaches high concentrations in the intestinal tract and is active in vitro against a broad range of enteropathogens, including ETEC, EAEC, Shi

Advantage and disadvantages of fensom and spanner, Advantage and disadvanta...

Advantage and disadvantages of Fensom and Spanner Electroosmotic Flow Hypothesis The model has several advantages over Munch's model. The presence of P- proteins, and the occl

Explain the components of heart sounds, Explain the Components of heart sou...

Explain the Components of heart sounds? The first major component is associated with mitral valve closure (M 1) and is due to abrupt arrest of the leaflet motion when the cusps

Embryology, what is the fertilization?

what is the fertilization?

Animal kingdom, classification of phylum protozoa upto groups

classification of phylum protozoa upto groups

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