Fats are a class of lipids known as triglycerides.
Further Explanation:
The three main macronutrients of the body are carbohydrates, proteins, and fats. The macronutrients are molecules which are required by the body in large amounts. Fats are primarily composed of long chains hydrogen, carbon, and oxygen. They are hydrophobic in nature and are not soluble in water but are dissolvable in organic solvents. Fats are often used as a lipid synonym along with oils. Oils are generally liquid at room temperature due to the presence of unsaturated fatty acid chains whereas, fats appear to be solid at room temperature.
Fats have both metabolic and structural functions. They necessary in the diet as they can store energy most efficiently and for a long duration of time. When the energy is required, these stored fats are broken down into smaller particle through lipases which are formed in the pancreas.
Fats can be grouped as saturated and unsaturated fats. The fat molecule in which the double bond is absent between the adjacent carbons in the chain is called saturated fats. The presence of one or more double bonds is a characteristic feature of unsaturated fats. Some fats have a large number of double bonds and hence are called polyunsaturated fats.
The arrangement of saturated fats is closely packed, so they remain intact and are observed as solid at room temperature. For example, the content of saturated fatty acid in animal fat is very high and they remain as solids. Olive oils have more unsaturated fatty acids and therefore remain in liquid form. Fats act as both the energy storage material in the body as well as the energy source of the body. The breakdown of fats results in the formation of fatty acids and glycerol. The glycerol is then converted into glucose which is used as the energy source.
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Answer Details:
Grade: High School
Subject: Biology
Chapter: Fats
Keywords:
Fats, proteins, carbohydrates, macronutrients, lipids, triglycerides, oils, hydrophobic, unsaturated fats, saturated fats, polyunsaturated fats, lipases, glycerol, fatty acids.
