Fat
Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.
Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats" and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats.
Fats form a category of
lipid, distinguished from other lipids by their chemical structure and physical properties.
Encyclopedia
Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.
Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats" and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats.
Fats form a category of
lipid, distinguished from other lipids by their chemical structure and physical properties. Fats are solid at room temperature as opposed to oils which are liquid. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most
heterotrophs .
Chemical structure
There are many different kinds of fats, but each kind is a variation on the same chemical structure. All fats consist of
fatty acids bonded to a backbone structure, often
glycerol . Chemically, this is a
triester of glycerol, being the molecule formed from the reaction of an acid and an alcohol. As a simple visual illustration, if the kinks and
angles of these chains were straightened out, the molecule would have the shape of a capital letter E. The fatty acids would each be a horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. Fats have "ester"
bonds.
The properties of any specific fat molecule depend on the particular fatty acids that help to make it up. Different fatty acids are comprised of different numbers of carbon and hydrogen atoms. The carbon atoms, each bonded to two neighboring carbon atoms, form a zigzagging chain; the more carbon atoms there are in any fatty acid, the longer its chain will be. Fatty acids with long chains are more susceptible to intermolecular forces of attraction , raising its melting point. Long chains also yield more
energy per molecule when metabolized.
A fat's constituent fatty acids may also differ in the number of hydrogen atoms that branch off of the chain of carbon atoms. Each carbon atom is typically bonded to two hydrogen atoms. When a fatty acid has this typical arrangement, it is called "saturated", because the carbon atoms are saturated with hydrogen; meaning they are
bonded to as many hydrogens as they possibly could be. In other fats, a carbon atom may instead bond to only one other hydrogen atom, and have a
double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid. More specifically, it would be a "monounsaturated" fatty acid. Whereas, a "polyunsaturated" fatty acid would be a fatty acid with more than 1 double bond.
Saturated and unsaturated fats differ in their energy content and melting point. Since an unsaturated fat contains fewer carbon-hydrogen bonds than a saturated fat with the same number of carbon atoms, unsaturated fats will yield slightly less energy during metabolism than saturated fats with the same number of carbon atoms. Saturated fats can stack themselves in a closely packed arrangement, so they can freeze easily and are typically solid at room temperature. But the rigid double bond in an unsaturated fat fundamentally changes the chemistry of the fat. There are two ways the double bond may be arranged: the isomer with the both parts of the chain on the same side of the double bond , or the isomer with the parts of the chain on opposite sides of the double bond . The
cis-isomer introduces a kink into the molecule that prevents the fats from stacking efficiently like with saturated chains. This decreases intermolecular forces between the fat molecules, making it more difficult for unsaturated cis-fats to freeze; they are typically liquid at room temperature.
Trans-fats, however, may still stack like saturated fats, but are not as susceptible to metabolization. Trans-fats have been associated with many health problems, but their biochemistry is poorly understood.
Importance for living things
Vitamins
A,
D,
E, and
K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are sources of
essential fatty acids, an important dietary requirement.
Fats play a vital role in maintaining healthy
skin and
hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They are also known as lipids. They also serve as energy stores for the body. Fats are broken down in the body to release
glycerol and free
fatty acids. The glycerol can be converted to
glucose by the liver and thus used as a source of energy. The fatty acids are a good source of energy for many tissues, especially heart and skeletal muscle.
The fat content of a food can be analyzed by extraction. The exact method varies on what type of fat you are analyzing, for example, polyunsaturated and monounsaturated fats are tested quite differently.
Fat also serves as a useful buffer towards a host of diseases. When a particular substance, whether chemical or biotic -- reaches unsafe levels in the bloodstream, the body can effectively dilute -- or at least maintain equilibrium of -- the offending substances by storing it in new fat tissue. This helps to protect vital organs, until such time as the offending substances can be metabolized and/or removed from the body by such means as excretion, urination, accidental or intentional
bloodletting,
sebum excretion, and
hair growth.
Adipose tissue
Adipose, or fatty tissue is the human body's means of storing metabolic energy over extended periods of time. Depending on current physiological conditions, adipocytes store fat derived from the diet and liver
metabolism or degrades stored fat to supply
fatty acids and
glycerol to the
circulation. These metabolic activities are regulated by several hormones . The location of the tissue determines its metabolic profile: "Visceral fat" is located within the abdominal wall whereas "subcutaneous fat" is located beneath the skin . It was briefly thought that visceral fat produced a hormone involved in insulin resistance, but this has been disproven by clinical tests .
See also
References
- Rebecca J. Donatelle. Health, The Basics. 6th ed. San Francisco: Pearson Education, Inc. 2005.
External links
