1. Nutrition, Carbohydrates and Lipids

6. Carbohydrates Fiber –Insoluble – cellulose –Soluble – gums and pectins –Benefits? Keeps you regular Decreases chances of some cancers Decreases blood cholesterol levels –Fruits, vegetables, and whole grains –Most in US get only half they should have

7. Energy Storage Carbohydrates already partially oxidized –Not as much energy/g (4 Cal/g) –Not too good for animals since they need to move around Hydrocarbons have more than twice as much energy/g Fats & oils are much more like HC’s

8. Lipids Insoluble in water –Large hydrocarbon sections Have a greasy feel Soluble in organic solvents 95% of lipids in diet are fats and oils

9. Fats and Oils Triglycerides –Three fatty acids on a glycerol (glycerin)

11. Fats and Oils Triglycerides –Three fatty acids on a glycerol (glycerin) Saturated fats have saturated fatty acids Unsaturated fats have unsaturated acids

14. Fats and Oils Triglycerides –Three fatty acids on a glycerol (glycerin) Saturated fats have saturated fatty acids Unsaturated fats have unsaturated acids Saturated fats pack better – solids Unsaturated fats don’t pack as well – liquids Common oils and fats

16. H20 – C7 24 - 26, 28, 29, 32, 34 - 36, 47 - 49, 53, 61