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org17 Molecule
structure of a fat and its fatty acids
Left:
The photo shows the model of a fat moelcules (C35H64O6)
welded of 35 black, 64 white and 6 red beads. During digestion
each fat molecule reacts with 3 water molecules, releasing 1 molecule
of glycerol and 3 molecules of
fatty acids.
Middle:
Diet margarine (and butter) are no pure substances
but consist of 20% water and 80 % of fat. 80 g of these fats contain
62.4 g of
unsaturated and multiple unsaturated
fatty acids.
Oleic
acid (right photo down) and most of the other unsaturated fatty
acids in food are pleated
cis-fatty
acids.
They
"are more healthy than their stretched trans-relatives .... Due to
criticism of consumers the food industry has changed its production methods
in order to prevent the presence of artificial trans-fatty acids in food"..
(Bild der Wissenschaft 5/2000, S. 68)
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modification: 16.04.2003