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- https://chem.libretexts.org/Courses/Brevard_College/CHE_301_Biochemistry/09%3A_Metabolism_of_Lipids/9.01%3A_Stage_I_of_Lipid_catabolismThe principal constituents of bile are the bile salts, which emulsify large, water-insoluble lipid droplets, disrupting some of the hydrophobic interactions holding the lipid molecules together and su...The principal constituents of bile are the bile salts, which emulsify large, water-insoluble lipid droplets, disrupting some of the hydrophobic interactions holding the lipid molecules together and suspending the resulting smaller globules (micelles) in the aqueous digestive medium. These changes greatly increase the surface area of the lipid particles, allowing for more intimate contact with the lipases and thus rapid digestion of the fats.
- https://chem.libretexts.org/Courses/Sacramento_City_College/SCC%3A_CHEM_330_-_Adventures_in_Chemistry_(Alviar-Agnew)/17%3A_Food/17.02%3A_Fats_and_CholesterolIn addition to the length of the carbon chain and the number of double bonds, unsaturated fatty acids are also classified by the position of the first double bond relative to the methyl (-CH 3 ) or “o...In addition to the length of the carbon chain and the number of double bonds, unsaturated fatty acids are also classified by the position of the first double bond relative to the methyl (-CH 3 ) or “omega” end of the carbon chain (the end furthest from the glycerol backbone in a triglyceride).
- https://chem.libretexts.org/Courses/Whitworth_University/Science_of_Food_(Russel)/09%3A_Fats/9.05%3A_Fats_and_CholesterolIn addition to the length of the carbon chain and the number of double bonds, unsaturated fatty acids are also classified by the position of the first double bond relative to the methyl (-CH 3 ) or “o...In addition to the length of the carbon chain and the number of double bonds, unsaturated fatty acids are also classified by the position of the first double bond relative to the methyl (-CH 3 ) or “omega” end of the carbon chain (the end furthest from the glycerol backbone in a triglyceride).
- https://chem.libretexts.org/Courses/Willamette_University/WU%3A_Chem_199_-_Better_Living_Through_Chemistry/01%3A_Chemicals_in_Food/1.04%3A_Macro-_and_Micronutrients/1.4.02%3A_Fats_and_CholesterolThe principal constituents of bile are the bile salts, which emulsify large, water-insoluble lipid droplets, disrupting some of the hydrophobic interactions holding the lipid molecules together and su...The principal constituents of bile are the bile salts, which emulsify large, water-insoluble lipid droplets, disrupting some of the hydrophobic interactions holding the lipid molecules together and suspending the resulting smaller globules (micelles) in the aqueous digestive medium. Due to the added energy from the hydrogenation process, the activation energy is reached to convert the cis isomers of the unsaturated fat to a trans isomer of the unsaturated fat.
- https://chem.libretexts.org/Courses/De_Anza_College/CHEM_10%3A_Introduction_to_Chemistry_(Parajon_Puenzo)/15%3A_Food/15.02%3A_Fats_and_CholesterolIn addition to the length of the carbon chain and the number of double bonds, unsaturated fatty acids are also classified by the position of the first double bond relative to the methyl (-CH 3 ) or “o...In addition to the length of the carbon chain and the number of double bonds, unsaturated fatty acids are also classified by the position of the first double bond relative to the methyl (-CH 3 ) or “omega” end of the carbon chain (the end furthest from the glycerol backbone in a triglyceride).
