Lipids saturated fatty acids

Lipids contain saturated and unsaturated fatty acids and can be either liquid or solid. Which of these lipids is an example of a triglyceride mixture that contains mostly saturated fatty acids ... 

Tomlinson and Rich have also considered the reaction of ozone (at 1 ppm for 30 min) with lipid components of the leaves. They found that a change in the fatty acid composition as a result of ozone treatment was an increase in the saturated fatty acid content. 

Dietary saturated fatty acids have undesirable effects on plasma lipids... 

The effects of dietary lipids on human health are complex. However, in general dietary terms, monounsaturated fatty acids are considered to be more healthful than saturated fatty acids. A lot of people, concerned about their health, have decreased their dietary intake of butter in favor of olive oil or vegetable oils. 

Unsaturated fatty acid chains do not pack together in the bUayer as tightly as saturated fatty acid chains these properties contribute to different degrees of fluidity of membranes of different lipid composition. 

Potatoes are not regarded as an important source of lipids, because the lipid content of the tuber is very low, ranging from 0.2 to 2 g (1.2 g on average) per kg on a fresh weight basis (OECD, 2002). The flesh of boiled potato cooked in skin without salt contains about 0.1 g total lipids, 0.03 g total saturated fatty acids, 0.002 g total monounsaturated fatty acids, and 0.043 g total polyunsaturated fatty acids per 100 g (USDA, 2007). The Adequate Intake determined for the essential n-6 and n-3 polyunsaturated fatty acids is for adults 11-17 and l.l-1.6g per day, respectively (Food and Nutrition Board, 2005). 

One of the primary reactions of ionizing radiation with saturated fatty acids is decarboxylation and alkane formation (2). Dimers tend to be produced by reaction of ionizing radiation with unsaturated fatty acids (2). When meats are irradiated C -C 7 n-alkanes, C2-C17 n-alkenes, and C4-Cg iso-alkanes are the predominant products from the lipid fraction (10), Irradiation of the lipoprotein fraction of meat results in the formation of the following volatile compounds Ci-C 7 n-alkanes, C2-C1J n-alkenes, dimethyl sulfide, benzene, and toluene (10). 

It was established in 1945 that monolayers of saturated fatty acids have quite complicated phase diagrams (13). However, the observation of the different phases has become possible only much more recendy owing to improvements in experimental optical techniques such as fluorescence, polarized fluorescence, and Brewster angle microscopies, and x-ray methods using synchrotron radiation, etc. Thus, it has become well accepted that lipid monolayer structures are not merely solid, liquid expanded, liquid condensed, etc, but that a faidy large number of phases and mesophases exist, as a variety of phase transitions between them (14,15). 

The usual diet of ruminants consists of fresh and preserved herbage and cereals. As a result of microbial activity in the rumen, esterified dietary fatty acids are hydrolyzed, short chain fatty acids are produced by fermentation of cellulose and other polysaccharides, unsaturated fatty acids are hydrogenated and/or converted to geometric (trans) and positional isomers, and microbial lipids are synthesized. These activities account in part for the enormous diversity of fatty acids in milk and the unique features short-chain and a high proportion of long chain saturated fatty acids. (Patton and Jensen, 1976 Christie, 1979B). 

Cells regulate the lipid compositions of their plasma membrane so that a reasonable membrane fluidity is main-tained. They do this by controlling fatty acid biosynthesis so as to vary the lengths of the fatty acid chains and the ratio of unsaturated to saturated fatty acids (see chapter 19). If cells are grown at low temperatures, their phospholipids contain more unsaturated fatty acids or fatty acids with shorter chains or both. These adjustments shift the Tm to lower temperatures, with the result that (to the extent that the melting transition is sharp enough to be measureable) the Tm re-... 

Total polyunsaturated fatty acids/total saturated fatty acids. h Composition of extracted lipid. 

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