1. Structure of Lipids (Fats) Review  Lipids (fats) contain the elements C, H and O.  Lipids can be either solid or liquid at room temperature depending on structure.  Lipids (Fats) contain a glycerol molecule combined with three fatty acids.

2. A triglyceride molecule: http://www.tvdsb.on.ca/westmin/science/sbioac/biochem/triglyc.htm Triglyceride molecule animation (dehydration synthesis) http://www.biotopics.co.uk/as/lipidhydrolysis.html Lipid hydrolysis

3. There are dozens of different fatty acids that can be classified as Saturated or Unsaturated.  Saturated fatty acids contain all of the hydrogen atoms that the carbon atoms could possibly hold. These fats are SOLIDS at room temperature (straight; stack together).  Unsaturated fatty acids are missing hydrogen atoms around their carbons; they are kinky, do NOT stack up and are oils at room temperature:

4. Saturated versus Unsaturated:

5. Monounsaturated (1 double bond) versus Polyunsaturated (many double bonds)

6. Hydrogenated fats  In the process of hydrogenation, hydrogen atoms are added back to unsaturated fats to make them turn from liquid oil to solid. (“Kinky” to “straight”  Examples of hydrogenated fats include Crisco, margarine and oil-less peanut butter.  Hydrogenated fats are linked to Type 2 diabetes and heart disease.

7. Hydrogenation: animation  http://www.chem.ox.ac.uk/quicktime/h ydrogenation.html http://www.chem.ox.ac.uk/quicktime/h ydrogenation.html

8. “Cis” fats versus “Trans” fats.  “Cis” is a latin term for same. In the case of fats, cis refers to the arrangement of hydrogen atoms around a double bond.  “Trans” means opposite or across. Trans fats have the hydrogen atoms arranged on opposite sides of a double bond.

9. Cis versus Trans

10. Cis versus trans  Cis fats are naturally occurring and act as antioxidants which protect your cells from damaging toxins. Oils contain cis fats include hemp oil, olive oil and canola oil.  Trans fats are manmade, synthetic compounds that are produced during the process of hydrogenation.  Trans fats trick the cells because they truly are unsaturated, but their structure blocks cell function.