### molecule | fat:

Unsaturated fat
* Most unsaturated fats are liquid at room temperature and are usually vegetable fats.
* are divided into monounsaturated and polyunsaturated fats
  - far less harmfull
  - found in vegetable fats such as canola, olive and corn oil
  - healthier than saturated fats
  - just that
  - less likely to cause heart disease
* are liquid at room temperature and are missing at least one hydrogen atom
* are more healthy and can be found mostly in vegetable products and oils
  - likely than saturated fats to be converted to peroxides during cooking
* are more likely to be found in vegetable oils
  - interfere with ruminal fermentation than saturated fatty acids
  - naturally liquid
  - primarily of vegetable origin and are liquid at room temperature
  - the good fats that fuel young athletes for the long run
* are usually good
* can actually reduce blood cholesterol.
* come from plant sources
  - primarily from plant sources and remain liquid at room temperature
* consist of two types - polyunsaturated and monounsaturated.
* contain more double bonds in their structure
  - unsaturated fatty acids and are liquids at room temperature
* have important functions in the body that promote health and well-being
  - one or more double bonded carbons in the chain
* help to lower blood cholesterol when they are substituted for saturated fat.
* helps add energy to dairy cow diets.
* includes both monounsaturated and polyunsaturated fat
  - polyunsaturated fat and monounsaturated fat
* is also very important for a healthy brain.
* is better for people than saturated fat
  - the body, and in fact can reduce blood cholesterol levels
  - less heavy, less dense, such as a liquid oil
  - usually liquid at room temperature and generally comes from vegetable sources
* occur in vegetable oils, most nuts, olives, avocados, and fatty fish like salmon.
* tend to be oily liquids and are obtained from plants
  - lower blood cholesterol levels in some people
* type of fat that is usually liquid at refrigerator temperature.
+ Unsaturated fat, Health: Lipids

Visceral fat
* responds to the circulating cortisol by increasing in size.
* tends to be related to insulin levels.

Visible fat
* can become invisible once they are integrated into a food.
* includes that in oils, margarine, the fat in meat, etc
  - trimmable fat on meat and under the skin of chicken

Fluorescent molecule
* absorb light at one wavelength and emit light at another, longer wavelength.
* relax shortly after excitation and emit light.

Hormone molecule
* are tiny compared to the sprawling receptors.
* interact with receptor proteins embedded in the surface of the cell membrane.
* pass through the cell membrane.

Individual molecule
* can contain thousands of carbon atoms.
* have degrees of freedom associated with motions within the molecule.

Inorganic molecule
* Most inorganic molecules are too small to see by any known means.
* are transferred from the maternal circulation to the developing young.

Large molecule
* experience better penetration in larger pores, resulting in better resolution.
* remain in the blood of the glomerulus.

Larger molecule
* are active transported via sequence specific mechanism.
* boil at higher temperatures and are less soluble in water.

Linear molecule
* More linear molecules can get closer together.
* form into crystalline structures.

Macromolecule
* Most macromolecules are polymers.
* are abundant in cells
  - both industrially important and of great theoretical interest
  - generally carbon -based and of biological importance
  - large molecules made up from small sub-units
  - organic compounds
  - polymers of monomers
  - strings of smaller structures known as monomers
* is an organic compound

New molecule
* form so-called product molecules, which means that a chemical reaction takes place.
* harness the energy of light.