### molecule:

Fat
* All fats are a combination of saturated, polyunsaturated and monounsaturated fatty acids
  - mixture of saturated, monounsaturated and polyunsaturated fatty acids
  - combinations of saturated and unsaturated fatty acids
  - derivatives of fatty acids and glycerol
  - high in calories, so use moderation
  - liquid when present in living tissues
* All fats are made of chemicals known as fatty acids
  - up of saturated and unsaturated fatty acids
  - molecules composed primarily of carbon and hydrogen atoms
  - contain about the same number of calories teaspoon for teaspoon
* All fats contain both saturated and unsaturated fats
  - carbon, hydrogen and a little oxygen to form fatty acids
  - glycerol but differ in the kind of fatty acid combined with the glycerol
  - the same amount of calories
  - have lots of calories
  - oxidize but the more unsaturated, the faster the rate
* Hold in air bubbles which creates texture and volume.
* Includes all vegetable oils and margarine.
* More fat is burned because the body can use it as fuel
  - for a longer period of time by working out anaerobically
  - coated on the surface of the chips due to greater surface area
  - used as fuel because the liver is free to metabolize stored fat
* Most fat is stored in fat cells until extra energy is needed by the body
  - the body in the form of triglycerides
  - fats ingested are triglycerides i.e. three fatty acid chains connected to a glycerol molecule
* Provides energy and helps the body to absorb many nutrients.
* S are cell inclusions found in fat cells
  - provide energy and are carriers of fat-soluble vitamins
* Some fat is essential for satiety as well as for the absorption of fat-soluble vitamins
  - good and necessary, but there are problems associated with a diet high in fat
  - necessary for good health
* Some fat is needed for health
  - in the diet for proper growth and maintenance of a healthy body
  - present in nearly all foods
  - stored in the liver
  - needs to be present for the beneficial element, lycopene, to be absorbed
* Some fats are compounds of two or more differ- ent fatty acids combined with glycerol
  - essential for cell function
  - found in foods from plants and animals and are known as dietary fat
  - hard and others are soft
  - more harmful to our cholesterol levels than others
* Some fats are more likely to cause heart disease than others
  - naturally high in some types of fatty acids and low in others
  - necessary in our diet
  - susceptible to production of free radicals or toxic molecules that damage cells
  - can become cancer-causing when cooked
  - come from animals , others come from plants
  - help form cell membranes and hormones.
  * For example, cooking oil type of fluid fat. Butter solid fat. Some fats come from animals, others come from plants. Fat from plants is called vegetable fat. Examples of vegetable fats are margarine and vegetable oil. Examples of animal fats are butter, cream and lard.
  * are usually not soluble in water, but they can be dissolved in other organic solvents. Fats are triesters of fatty acids and glycerol
* Use in normal amounts.
* actually heat up faster than water.
* add flavor, juiciness, and appetite appeal to food.
* also add flavor to foods
  - are very important energy sources
  - come in various forms
  - contribute to the flakiness of pastry by separating the dough into layers
  - delay pangs of hunger because a food mixture containing fat remains longer in the stomach
  - help keep doughs and batters from separating and falling
* also help the body produce energy
  - use carbohydrates and proteins more efficiently
  - to prevent the formation of excess gluten
  - insulate and protect the body and many internal organs
* also play an important role in prepared foods
  - transporting certain essential vitamins throughout the body
  - in important role in food preparation
  - produce ketones, which reduce hunger even more
  - protects, fuels, lubricates and acts as a catalyst for protein and mineral utilization
  - provide essential fatty acids
  - reduces the rate of emptying
  - serve as a raw material in the manufacture of soap
  - tend to stiffen the cells because they form a semisolid mixture with water
* are a dense source of calories
  - good example of hydrophobic forces at work
  - group of chemical compounds that contain fatty acids
  - highly concentrated source of energy
  - major source of fuel for the heart muscle
  - natural oily or greasy material present in animals as a form of energy storage
* are a source of energy to the lean person
  - type of nutrient
  - vital nutrient in a healthy diet
  - absorbed from the intestine by the lacteals and eventually placed in the blood stream
  - abundant in meat and dairy products
  - acidic even before oxidation
* are also a good source of energy and fatty acids
  - an important energy source
  - less stable than carbohydrates
  - necessary for the absorption of certain vitamins
  - sources of essential fatty acids , an important dietary requirement
  - structurally crucial, and are a great source of energy
  - an essential component of cellular function
* are an essential part of life
  - our bodies and nutrition
* are an important energy source and are needed for growth
  - another vastly misunderstood and quite important nutrient
  - broken down in the body to give carbohydrates and water
  - carriers for fat-soluble vitamins
  - catabolised by hydrolysis to free fatty acids and glycerol
  - classified as unsaturated or saturated based on their chemical structure
  - concentrated forms of energy
  - energy-containing nutrients composed of carbon, oxygen, and hydrogen
  - essential in the structure of cells and are needed for the production of some hormones
* are essential to bodily function
  - make lipo-protein components of many body secretions and membranes
  - essentials for our health
  - esters formed from glycerol and fatty acids
  - excellent fuels because they are rich in hydrogens with high energy electrons
  - for hormone production and a healthy nervous system
  - glyceryl triesters of fatty acids
  - good foods for fish, having a high energy content and being almost completely digestible
  - highly digestible, very palatable, and are an energy dense nutritional ingredient
  - hydrophobic because they feature long chains consisting only of carbon and hydrogen
* are important components of cell membranes
  - for the absorption of vitamin A and -carotene in the diet
  - in the body as well as in food
  - ingredients in many foods because of their functional properties
  - molecules for storing energy
  - sources of energy
  - when the weather is cold and damp
  - insoluble in water
  - less efficient than glucose
* are lipids that are solid at room temps
  - which are a source of energy
  - made from lipid molecules
  - mixed with bile salts that break the large globules into smaller ones
  - mixtures of different fatty acids
  - molecules that have a fatty acid moiety
  - necessary to keep skin soft and supple
  - nonpolar and hydrophobic, and thus are neither soluble nor miscible in water
  - often also present in the urine
  - one of the biggest killers of the American people and contribute to many fatal diseases
  - only one kind of lipid
  - our most concentrated source of energy
  - polymers of fatty acids and glycerol, formed by dehydrationsynthesis reactions
  - polymorphic, that is, they are capable of forming several different types of crystals
  - sedative to the endocrine system
  - similar to proteins in that they are made up of subunits called fatty acids
  - solid at room temperature and oils are liquid
* are solid at room temperature, oils are liquid at room temperature
  - while oils are fluid
  - termperature, while oils are iquid
  - solids at room temperature and are usually saturated
* are stored and some of the glucose is converted to glyco- gen and stored
  - in various places as reserve supplies of energy
  - substances that are used by the body as long-lasting sources of energy
* are the best sources of energy for the human body
  - foundation of every cell membrane in our bodies
* are the major form in which the body stores energy
  - source of energy for sperm movement
* are the most abundant group of lipids in the biological world
  - calorie dense nutrient
* are the most concentrated source of energy in the body
  - food energy available
  - food energy, providing nine calories per gram
  - food energy, supplying nine calories per from
  - controversial item of our dietary balance
  - economical way for the body to store food for later energy use
  - next important part of our food
  - primary substances of adipose tissue
  - triglyceride s, made of assorted fatty acid monomers bound to glycerol backbone
  - tryglycerides of fatty acids and glycerol
  - used in the plant almost exclusively as sources of energy and very little for construction
  - very heat sensitive
  - what gives foods their many flavors, aromas and textures
* become more liquid with heat.
* belong to a class of chemical compounds called triglycerides
  - group of substances called lipids
* boost the production of bile acids, which promote rapid cell growth.
* break down slowly and greatly increase the time require before the compost can be used.
* can be important E source in some omnivores and many carnivores
  - oils like olive oil and corn oil as well as solids like grease, lard and butter
  - come from animals, plants or be made synthetically in the laboratory
  - promote the uptake of many chemical carcinogens
* cause obesity and put unnecessary stress on the cardiovascular system.
* combine with oxygen easily to develop strange flavors and odors.
* come from a variety of foods such as meat, nuts, oils, and some dairy products
  - in different varieties
* come in liquid or solid form
  - solidform
  - two different forms saturated and unsaturated
* consist almost exclusively of carbon and hydrogen.
* consist of a glycerin molecule with three fatty acids attached
  - carbon, hydrogen and oxygen
  - two major components
* contain a far higher proportion of carbon than starch or any other carbohydrate
  - glycerol and fatty acids off of that
  - loss of oxygen and more hydrogen than carbohydrates
  - about twice as many calories per gram as protein or carbohydrate foods
* contain more than twice as many calories per gram than do protein or carbohydrates
  - the number of calories as carbohydrates and proteins
  - nothing but fat
* contain twice as many calories as carbohydrates
  - much heat energy as carbohydrates or proteins
* containing a high proportion of saturated fatty acids are solid at room temperature.
* contribute aroma and flavor
  - important taste and textural qualities that are part of enjoying food
* deliver about twice the caloric value of either carbs or proteins.
* deteriorate in nutritive value when subjected to prolonged heat combined with exposure to air.
* do play a vital role in a balanced diet.
* follow a route based on their lipid chemistry.
* form a layer under the skin, which helps in hermoregulation of the body.
* give considerable amount of energy to the body
* have a number of important functions in the body
  - relatively high calorie content per gram and certain fats are linked to heart disease
* have an important place in the diet, offering fat-soluble vitamins and essential fatty acids
  - role to play in nutritional health
  - at least twice the energy ,storing capacity per unit weight as carbohydrates do
  - higher energy value
* have many calories
  - more than twice the calories that carbohydrates have on an equal weight basis
  - over twice as many calories as protein or carbohydrate of a given weight
  - profound sensory impact on palatability of foods
  - several benefits in lean persons
  - the highest calorie value per fram
  - three important roles in a pet's diet
  - twice the numbers of calories as carbohydrates and protein
* help create a fluffy pastry and moist taste
  - in the circulation of important fatty acids within the body
  - the absorption of fat-soluble vitamins, such as vitamin A and B vitamins
* help the body stockpile certain nutrients as well
  - use some vitamins and keep the skin healthy
  - to move vitamins to various parts of the body and help in cell and hormone production
* improve the taste and texture of foods and provide a feeling of fullness.
* increase cholesterol.
* increase the amount of estrogen in the blood
  - palatability and satiety value of the food
* insulate the body from the cold and protect our bones against fractures from falls.
* is an organic compound
* keep foods from sticking to the cooking pan, and they transfer heat from the pan to the food.
* lubricate and oil the body.
* melt at body temperature.
* normally contain saturated chains.
* occur in butter, cream, oils, meats, seeds, and nuts.
* originate from two main sources, animals and plants.
* pack nine calories per gram compared to four for carbohydrates.
* pass from the epithelial cells to the small lymph vessel that also runs through the villus.
* play a major role in food taste and texture
  - vital role in the taste, texture and appearance of foods
  - an important role in both nutrition and food preparation
  - many important roles in the body
* produce more that twice the amount of energy that is in carbohydrates or proteins
  - the least amount of carbon dioxide along with proteins
* provide a source of energy
  - energy, aid digestion and the use of some vitamins
* provide the body insulation and protection for internal organs
  - with a reserve of energy
  - largest source of energy
  - twice as many calories as the same weight of carbohydrates or proteins
* seem to be the ingredient that help foods taste better, keep longer and even look prettier.
* separate the starch granules in flour.
* serve a variety of functions in foods
  - vital function in a healthy diet
* serve as a concentrated source of energy for muscular work
  - storage form of energy
  - fuel to meet the increased energy demands of trained athletes
* serve many functions in the body
  - vital roles in the human body
* slow down digestion and create a longer lasting feeling of fullness.
* slow down the digestion of carbs and keep the insulin levels in the body low
  - digestive tract, gumming up the works in an already irregular system
* strengthen, cleanse and protect all body systems.
* supply a lot of calories, more than any other food group, and very few nutrients
  - energy and essential fatty acids and promote the absorption of fat-soluble vitamins
  - the body with energy
* tend to be solid at room temperature whilst oils are liquid
  - give a longer feeling of fullness after being consumed because they are slow to digest
  - separate in homemade gravies, stews, and sauces, but usually recombine when heated
* too are complex molecules made up of carbon, oxygen, and hydrogen.
* vary according to the quality of the ice cream.
* work for the long haul and are best eaten early in the day and late in the day.
* yield much higher energy per unit mass than carbohydrates.
+ Lipid: Biochemistry
  * A 'lipid' is a type of molecule useful in biology. It is also oily or waxy. Fats are made from lipid molecules. Sources of lipid can be found in algae, seeds, meat, cheese, butter and fish. Lipids are long chains of carbon and hydrogen molecules. Lipids are classified as simple and complex. Examples of complex molecules could be steroids or phospholipids.
+ Nutrient, Substances that provide energy: Ecology
  * Fats consist of a glycerin molecule with three fatty acids attached. Fats are needed to keep cell membranes functioning properly, to insulate body organs against shock, to keep body temperature stable, and to maintain healthy skin and hair. The body does not manufacture certain fatty acids and the diet must supply these.