Sunday, June 28, 2015

3.1.7

Distinguish between saturated and unsaturated fatty acids.

Saturated
  • No double bonds between individual carbon atoms of the fatty acid chain
  • Originate from animal sources (meat, poultry, full-fat dairy products) and tropical oils (palm and coconut)
  • Solid at room temperature
  • “BAD”

Unsaturated
  • One or more double bond between carbon atoms within the fatty acid chain
  • Originate from plant based foods (olive oil, avocados, peanuts, seeds, sunflower oil, rapeseed)
  • Liquid at room temperature
  • “GOOD”



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