Health Supplements and Vitamins » carbon http://www.trajansucks.com Complete Reviews of Supplements and Vitamins Sun, 29 Jan 2012 02:41:34 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Fats are Non Polar Substances http://www.trajansucks.com/fats-are-non-polar-substances.htm http://www.trajansucks.com/fats-are-non-polar-substances.htm#comments Wed, 16 Dec 2009 05:59:37 +0000 west baby http://www.trajansucks.com/?p=114 Fats, also called lipids, together with carbohydrates represent the major source of energy for the body. As in the case of proteins, fats are essential and nonessential. The essentials are those that the body can not synthesize, and are linoleic acid and linolenic acids, but typically are not absent from the body and are contained in meat, cold meats, fish, eggs. Biochemically, fats are non polar substances and are therefore insoluble in water. This is nonpolar because their molecules have many carbon and hydrogen atoms covalently bound to pure and therefore do not form dipoles that interact with water. We conclude that lipids are excellent insulators and separators. Fats consist of fatty acids. Overall call triglyceride oils of vegetable origin, and correspond to derivatives containing predominantly unsaturated fatty acids which are liquid at room temperature. (vegetable oils for cooking, and fish, see table). In the case of fats, these are composed of triglycerides consisting of animal saturated fatty acids, solid at room temperature. (butter, fat, chicken skin, in general: dairy, meat, chocolate, avocado and coconut).

]]> http://www.trajansucks.com/fats-are-non-polar-substances.htm/feed 2 Types of Carbohydrates http://www.trajansucks.com/types-of-carbohydrates.htm http://www.trajansucks.com/types-of-carbohydrates.htm#comments Mon, 14 Dec 2009 08:42:34 +0000 west baby http://www.trajansucks.com/?p=107

Carbohydrates (or carbohydrates) are usually divided between sugars (monosaccharidas such as glucose, galactosa or fructose) and saccharides, which are polymers of sugars (polysaccharides). Disaccharidas (Disaccharide), such as sucrose or lactose, and polysaccharides (polysaccharides or polysaccharides) are part of the latter category. Only Monosaccharidas and disacharidas have a sweetness. Polysaccharides, like starch, are insipid.

  • Monosaccharidas (simple sugars) are simple molecules, nonhydrolyzable, forming crystals.
  • Aldoses are carbohydrates with an aldehyde function on the first carbon.
  • Ketoses are carbohydrates with a ketone function on the second carbon.
  • Sacharide (complex sugars), are hydrolysable polymers of monosaccharides linked by a saccharide.

Holosidas are polymers of only dare :

  • Oligoholosidas (oligosaccharidas) are an index of polymerization less than 10.
  • Polysaccharides (polysaccharides) have an index of polymerization greater than 10 (eg amylose, amylopectin, cellulose, glycogen).
  • Homopolyosides are carbohydrates whose hydrolysis gives only one kind of dare.
  • Heteropolyosidas are carbohydrates which hydrolysis did not give a single type of monosaccharides.

Glycosides are polymers of monosaccharides and molecule (s) not the carbohydrate Aglycone:

  • O-glycosides in which an alcohol (-OH) of the aglycone involved in sacharide binding.
  • N-glycosides in which an amine (-N =) of the aglycone involved in sacharide binding
  • S-glycosides in which a thiol (-SH) of the aglycone involved in saccharide binding.
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