User:Hlafayette922/sandbox

Bold textcontant gaps,

subheadings would help improve this article. unorganized

contribution, all my contributions are in bold.

Fat is one of the three main macronutrients, along with carbohydrate and protein.[1] Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol. The terms "lipid", "oil" and "fat" are often confused. "Lipid" is the general term, though a lipid is not necessarily a triglyceride. "Oil" normally refers to a lipid with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" (in the strict sense) may specifically refer to lipids that are solids at room temperature – however, "fat" (in the broad sense) may be used in food science as a synonym for lipid. Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water.

Fat Structure

Fat is an important foodstuff for many forms of life, and fats serve both structural and metabolic functions. They are a necessary part of the diet of most heterotrophs (including humans). Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. There are two essential fatty acids (EFAs) in human nutrition: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid).[2][3] Other lipids needed by the body can be synthesized from these and other fats. '''The study of Chinese diet contains the study of the fat content; polyunsaturated fatty acids (PUFA) ratio (5:1 or 9:1) and cholesterol content (0:0.04 or 0.057 g/kg total diet) experiment of lipid profiles using a rat model. the experiment showed that a rats body weight (BWs) were controlled by the simultaneous intakes of cholesterol level of 0.04 g/kg total diet. r'''ats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. The fat content in the diet of a mother influences the body weight of the offspring

Carbon Bonds of Saturated/ unsaturated Fats

Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain. Unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the non-acid (non-carbonyl) end of the chain. This end is called the omega end or the n-end. Thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the chain counting from that end. Some oils and fats have multiple double bonds and are therefore called polyunsaturated fats. Unsaturated fats can be further divided into cis fats, which are the most common in nature, and trans fats, which are rare in nature. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst. This action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. To make vegetable shortening, then, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g., they melt at a desirable temperature (30–40 °C), and store well, whereas polyunsaturated oils go rancid when they react with oxygen in the air. However, trans fats are generated during hydrogenation as contaminants created by an unwanted side reaction on the catalyst during partial hydrogenation.

Differences Between Saturated and Unsaturated Fats

Saturated fats can stack themselves in a closely packed arrangement, so they can solidify easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids. Olive and linseed oils on the other hand are unsaturated and liquid. Fats serve both as energy sources for the body, and as stores for energy in excess of what the body needs immediately. Each gram of fat when burned or metabolized releases about 9 food calories (37 kJ = 8.8 kcal).[3] Fats are broken down in the healthy body to release their constituents, glycerol and fatty acids. Glycerol itself can be converted to glucose by the liver and so become a source of energy.--

Hello Hallie I was told to peer review you. I'd say your contributions to the article is very solid especially if you added the headings to help organize said content gaps. the only thing that jumps out at me is maybe clarifying what the "Chinese diet" is. I think you're saying the ratios are what they're focusing on as the diet but I'm not totally sure since when most people think "diet" they think the food intake not nutrient ratios. maybe if that's the case then try wording it slightly differently.

okay thank you! ill be sure to fix those and add more information on the Chinese diet!