Classification of fats ppt

Probable common evolutionary origin Proteins that have low sequence identities but whose structural and functional features suggest that a common evolutionary origin is probable are placed together in superfamilies. Classification of Fatty Acids 3.

Lipids are classified into mainly 3.

Classification of fats ppt. Thp dietary sources of fats are classified as. Animal sources of fats are meat fish eggs milk ghee and butter. They are vegetable oils obtained from ground nut sesame coconut and mustard.

Fats can be classified into 3 main groups as follows. These are esters of fatty acids and glycerol. They are also called as neutral fats or triglycerides.

These neutral fats make up 98 -99 of food and body fatseg fats and oils. A wax is a simple lipid which is an ester of fatty acids and long chain aliphatic alcohols. The alcohol may contain 12-32 carbon atoms.

Fatty acids FAs consist of carbon hydrogen and oxygen arranged as a linear carbon chain skeleton of variable length generally with an even number of atoms with a carboxyl group at one end. Fatty acids from 2 to 30 carbons or more occur but the most common and important ones contain between 12 and 22 carbon atoms and are found in many. Classification of Fatty Acids 3.

Meaning of Fatty Acids. The acids which are combined with glycerol in the naturally occurring fats are called fatty acids. These acids contain even number of carbon atoms linked together in long chains which are in general un-branched.

Classification of Microbes What are Microbes. A microbe is any living thing that spends its life at a size visible sometimes only with a microscope. SlideShare Explore Search You.

Successfully reported this slideshow. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. Classification of trees Conifers Broadleaved trees Needle-like leaves Scale-like leaves Compound leaves Simple leaves 3.

Classification of trees Coniferous trees generally have narrow hard leaves that are known as scales or needles depending on their shape. Nearly all of them are evergreen. Conifers do not have true flowers.

Instead they produce cones. Conifers with needle-like leaves. Basic types of facts controllers 1.

Basic Types of FACTSControllers Presented by TSLVAyyarao Assistant Professor GMRIT. This Biochemistry video explains about Lipid Classification. Lipids are classified into mainly 3 types.

Simple lipids are fatsoil Wax. Lipids are classified into mainly 3. LIPIDS PPT PDF Presentation.

Lipids are a distinct group of compounds including oils waxes steroids fats and similar compounds that are very much connected by their physical property rather than their chemical property. Lipids are a group of compounds which are differentiated by their feature of solubility in nonpolar solvents and insolubility in water. They play a vital role in biological.

For Medical and Paramedical studentsSimple complex derived and miscellaneous1. Oils There are two types of unsaturated fats. Examples include olive and canola oils.

Examples include fish safflower sunflower corn and soybean oils. TRANS FATTY ACIDS These fats form when vegetable oil hardens a process called hydrogenation and can raise LDL levels. They can also lower HDL.

Classification of Fibres. The remainder fats and impurities. The outer surface is covered with a protective wax like coating which gives fibre an adhesive quality.

PROPERTIES It has 8 moisture regain The cellulose is arranged in a way that gives cotton unique properties of strength durability and absorbency. It is fresh crisp comfortable absorbent flexible has no pilling. Classification of Protein StructureSCOP SCOP is organized into 4 hierarchical layers.

Probable common evolutionary origin Proteins that have low sequence identities but whose structural and functional features suggest that a common evolutionary origin is probable are placed together in superfamilies. Classification of Lipids Lipids that are ester or amides of fatty acids. Waxes are carboxylic acid esters where both R groups are long straight hydrocarbon chain.

Performs external protective functions. Triacylglycerol are carboxylic acid triesters of glycerols. They are a major source of biochemical energy.

The chemical characteristics consist of water protein fats carbohydrates minerals and vitamins. Apart from these components meats also have a pigment called myoglobin. It is this pigment which is responsible for the colour in the meats.

Pork and lamb have lesser amount of myoglobin and hence the meat is pink in colour whereas beef has fairly higher amounts of this pigment leading to dark purplish.