Biology Unit 3.2: Cell Processes Cheat Sheet

*This is a saturated trigly­ceride
When your body has more calories than it needs, it turns the calories to trigly­cerides and stores them.
To make a single trigly­ceride, you need one molecule of glycerol and three fatty acid chains.
Water is taken out and the four molecules bind together to form trigly­cer­ides.

Breaking down lipids with water
1. You ate lipids that need to be broken down to use
2. Your body ran out of carboh­ydrates and needs to break down fat stores for energy

3500 calories in one pound of fat

Saturated Fat has all of the possible hydrogen atoms on it.
It also does not have a double bond, all the bonds are single.
Saturated trigly­cerides are generally solid at room temper­ature and tend to be the most unhealthy.
They can contribute to arteri­osc­lerosis which is when blood vessels harden due to too much fat on the inner walls.
Some examples of saturated fat are: shortening (the worst possible fat), butter, cheese, beef and pork.

Monoun­sat­urated fat is when the fatty acid chain has one place where it is unsatu­rated. This means that there is a double bond and it is missing hydrogen atoms. It also is bent/has a kink.
Monoun­sat­urated fat is actually better for you. It does not increase risk of arteri­osc­lerosis and it reduces choles­terol which causes heart disease.
It is usually liquid at room temper­ature.
One example is olive oil. Monoun­sat­urated fats can usually be found in avocado and nuts.

Where the fatty acid chains have two or more points of unsatu­ration
Liquid at room temp
Better than saturated fat but worse than monoun­sat­urated fat
Ex: Corn oil, soy oil, canola oil, safflower oil