Compare and contrast the chemical makeup and physical properties of saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, and phospholipids. Give two examples of each type of fatty acid and identify a food source for each. In general, are saturated fatty acids usually solid or liquid at room temperature? Are there any exceptions? 3. Describe fat (triglyceride) digestion and absorption, including relevant hormones and enzymes. Be sure to include, at minimum, those identified in Tables 1-1 and 1-3 in Krause. How does the digestion and absorption of MCT (medium chain triglycerides) differ? 4. Define saponification and rancidity.

  
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