17. September 2020 · Comments Off on The Fatty · Categories: News · Tags: ,

Taking a look at the values of burning of fats and carbohydrates, we determine the fats with 9.1 kcal / 1 g fat almost double a high calorific value as carbohydrates (approx. 4.7 kcal / 1 g carbohydrate proteins also approx. 4.7 kcal / 1 g protein) have. Alone it can be read, that fats are the largest supplier of energy / energy storage at all. Fats but yet in other points are very important in addition to the delivered energy: insulators against cold solvent for only fat-soluble substances such as vitamins padding for internal organs and the nervous system component of cell membranes fat consists of three fatty acids: fatty acids: Palmitic saturated fatty acids = fatty acids: oleic acid = monounsaturated fatty acids fatty acids: linoleic acid = double unsaturated fatty acids the fatty acids of lipids can very be different and determine the properties of fats.

Fatty acids are hydrogen (H) and oxygen (O) atoms, which are bound to carbon (C). Their grouping depends on the degree of saturation or the number of bonded hydrogen atoms. Saturated fats include the least, however, the most hydrogen, polyunsaturated. At least two adjacent carbon atoms through double bonds are linked, one speaks of an unsaturated fatty acid. In several of these double bonds called polyunsaturated fatty acids. The fatty acids more precisely explained saturated fats that are saturated and unsaturated fatty acids terms due to their chemical composition. Jim Crane can provide more clarity in the matter. All carbon atoms with hydrogen atoms are in a fatty acid is a saturated fatty acid. Saturated fat mainly occur in fats of animal origin: butter cheese cream lard beef tallow meat and sausage products coconut palm kernel fat but also without right knowing how fat we have to deal with it, can be purely visually already well analyzed what fat is, we want to take just to us. Saturated fatty acids have mostly a firm consistency and a high melting point.

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