• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Fats & Oils Investigation. Fats and oils naturally occur in food, and play a vital role in human nutrition and a healthy diet. They are used to store energy in the human body, insulate various bodily tissues such as the stomach and liver, and transport f

Extracts from this document...

Introduction

"The role of fats and oils in our diets." Part A: Chemistry of fats and oils Introduction and types of fats and oils Fats and oils naturally occur in food, and play a vital role in human nutrition and a healthy diet. They are used to store energy in the human body, insulate various bodily tissues such as the stomach and liver, and transport fat-soluble vitamins in the bloodstream. The types of fats are differentiated through their molecular structure, and can be broken down into the following sub-categories: saturated fats, monounsaturated fats, polyunsaturated fats and trans fatty acids. (Ellis-Christensen, 2011) Each of these sub categories behave differently when consumed in the human body, with all four types consists of "fatty acids," which are made up of the molecules carbon and hydrogen in myriad of compounds. Structure and chemistry Fats and oils are straight chained carboxylic acids, which feature the elements of carbon (C), hydrogen (H) and oxygen (O), and contain the functional carboxyl group (-COOH) on one end. Saturated fats are quite literally "saturated" with hydrogen molecules, occupying all the bonds that carbon can hold, therefore results in no double or triple bonds between the carbons. ...read more.

Middle

(WiseGEEK, 2011) Monounsaturated fats Monounsaturated fatty acids are mainly derived from plants and nuts such as olives, peanuts, sunflowers and sesame in oil form. They are extremely beneficial and maintenance of a healthy body when eaten in moderation. They are able to help reduce bad cholesterol levels in the bloodstream, and also lower the individual's risk of heart disease and stroke. (EasyDietForLife, 2009) Monounsaturated fatty acids contain one double bond in its structure, hence the name "unsaturated" - the carbon atoms are not fully saturated with hydrogens. As the double bond occurs at only one time in the structure of the fatty acid, it is called "mono." Because they contain a double bond, they are unable to pack together into a solid lattice as unsaturated fats can, and therefore when they are attached to a triester of glycerol, they retain their oil form, but form a solid when chilled. As they contain a double they are able to undergo reactions that the unsaturated compound cannot. Monounsaturated fatty acids are important in the health of the human body, and research has shown that monounsaturated fat is able to lower the risk of heart disease and stroke, reduce cholesterol levels, and reduce the risk of breast cancer as well as a myriad of other benefits. ...read more.

Conclusion

Keiley differentiates the "good" fat from the "bad," and highlights which types have been shown and are associated with health problems. The article details the four main types of fats and oils, being saturated, polyunsaturated, monounsaturated, and corrects the reader on the assumptions made by society on trans and saturated fats. Some of the concepts Keiley informs the reader on are; the fact that saturated fats raise both good and bad cholesterol levels, whereas trans fats solely increase the bad cholesterol while simultaneously decreasing the bad cholesterol. The writer also informs the reader on the history of fats and oils, and the industry boom in the 1950s of hydrogenated products. The article is very specific to the topic at hand, and gives the reader current information on fats and oils, as well as a little background information. It can be easily understood by anyone who is willing to read it, outlining the facts and the fiction in black and white clarity. The Truth about Fats and Oils is targeted at individuals in society who do not have a clear understanding of the benefits and disadvantages of the various types of fat and oil, and the audience could be young teenage children to the elderly. Keiley keeps a generally un-biased view on all topics, blatantly stating the good and the bad. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Energy, Respiration & the Environment section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Energy, Respiration & the Environment essays

  1. Marked by a teacher

    Fighter Pilot A Statistical Analysis of Reaction time and its Correlation with Dominant ...

    5 star(s)

    0.285 0.289 29 27 28 24 0.234 0.239 0.221 0.231 30 48 42 37 0.313 0.293 0.274 0.293 Table 6 Data showing mean reaction time for every subject within both samples Subjects Means in seconds (s) Dominant Non-Dominant 0.266 0.293 0.283 0.270 0.279 0.244 0.258 0.275 0.243 0.283 0.202 0.289

  2. Marked by a teacher

    Home Economics - Why is nutrition important to sports people?

    5 star(s)

    Training Rowing requires a unique mix of technique, power and endurance from both the aerobic and anaerobic energy systems. This requires long hours of intense training even though events only last 5-7 minutes. Elite rowers train 8-10 months of the year.

  1. Marked by a teacher

    To make sure we have plenty of energy in the future, it's up to ...

    4 star(s)

    We can use the ocean's waves, we can use the ocean's high and low tides, or we can use temperature differences in the water. Let's take a look at each. Wave Energy Kinetic energy (movement) exists in the moving waves of the ocean.

  2. Marked by a teacher

    'An investigation into the ability of two strains of the yeast Saccharomyces cerevisiae to ...

    4 star(s)

    The same should be done for the flasks marked wine yeast. Into each of the eight flasks, 4.00g of the respective carbon source should be added. Also added at this point are the culture nutrients, which will be utilised by the yeast in their various stages of growth.

  1. Marked by a teacher

    The Role of the Respiratory and Circulatory Systems in the Provision of Oxygen and ...

    3 star(s)

    The left atrium which receives the blood is one of two atria in the heart. These are thin walled and receive blood. The other two chambers within the heart are called ventricles and they are situated in the lower section of the heart.

  2. the effect of bile concentration on the activity of the enzyme lipase during the ...

    How it will be controlled? pH Lipase like all other enzyme has a specific pH at which it works at its best therefore if I change the pH I will change the activity of the enzyme as it works better at pH levels closer to its optimum pH I will starting all the experiments from

  1. Heart Disease

    Brief pain that comes on exertion and leave fairly quickly on rest is known as stable angina. When angina pain occurs during rest, it is called unstable angina. The symptoms are usually severe and the coronary arteries are badly narrowed.

  2. Investigate the effect of bile salt concentration on the digestion of milk by the ...

    The body digests food by mechanical and chemical methods. The mechanical movement of the mouth and teeth as well as the churning of the stomach are both examples of mechanical digestion. Chemical digestion in the body occurs with the aid of enzymes that help catalyse hydrolysis.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work