|
alternative papers, hudson street press, mcgraw hill, technology, gain, saturatedfatty acids monounsaturated polyunsaturated, mamma, taskforce, stem cells, science based coconut diet, body image, efa, ipa,
|
Unsaturated fatty acids result from a chemical structure called a double bond. One double bond in the fatty acid is called a monounsaturated fatty acids, while greater than one is referred to as a polyunsaturated fatty acid. Rather than merely mac a classification scheme by chemists, the grouping of fatty acids this way has demonstrable effects. The degree of saturation influences the melting point of the fatty acid. Saturated fats have a high melting point and consequently are solid at room mac temperature. The fat that is visible in beef is mac due to the high content of saturated fat. Monounsaturated fats are typically liquid, but will become cloudy when placed in the refrigerator. Polyunsaturated fats stay liquid even in the cold because their melting point is lower than monounsaturated fats. Cooking oils (which are natural mixtures of various fatty acids) are mostly monounsaturated and/or polyunsaturated fatty acids. Olive oil is a good example of mostly monounsaturated fatty acids, while canola oil has considerable polyunsaturated fatty acid.
|
