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Fats.

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Fats.

  1. Fats of the brain and body fat
    Dr. Michael Schmidt in the book "Wonderful Fats" showed that fats leading to fatness are different from the fats necessary for building a brain. Cows, for example, give their calves high-fat milk that provides fast body growth, but cow's milk contains a low level of substances necessary for rapid brain growth. Milk of each biological species is adapted to
  2. FOOD FATS
    By their nature, edible fats are divided into animals and vegetable. In human nutrition, combined fats are used, which include fats of vegetable and animal origin. Fats used in nutrition are not chemically pure substances, but are a mixture of complex composition. In addition to their own fat, they include protein and mucous substances, pigments,
  3. Fats
    Fats are like a natural food concentrate, capable of providing a small amount of energy to the body. At the same time, they participate in the most important processes of vital activity and are an indispensable component of cellular protoplasm. It has also been established that some components of fats are essential nutrition factors and are of great importance for normal
  4. Fats
    At present, well tolerated fat emulsions are obtained. To do this, use certain vegetable fats (triglycerides), for example, soybean oil, which are stabilized by emulsifiers. Particles of fat should be less than 1 micron. Since fats are insoluble in water, they do not have an osmotic effect, which allows them to be used in high concentrations (for example, 200 g / l). They are not
  5. FATS AND THEIR IMPORTANCE IN FOOD
    Fats in the human body play both an energetic and a plastic role, being a structural part of the cells. Fats serve as a source of energy that exceeds the energy of all other nutrients. When burning 1 g of fat, 37.7 kJ (9 kcal) are formed, whereas when burning 1 g of carbohydrates and 1 g of proteins, 16.7 kJ (4 kcal) are formed. Fats are good solvents of a number of vitamins and sources
  6. Wonderful fats
    Fat is the most valuable nutrient of your milk. You may be surprised, because dieticians advise adults to prefer low-fat foods, and as a result, it seems that fat is almost evil. But the right fats are needed to nourish the growing brain. Your child's brain increases threefold in the first year of life, and fats make up 60 percent of brain tissue. Fats
  7. USEFUL FATS.
    Almost all this book is devoted to neutral fat (triglycerides), which is deposited in a person under the skin, in capsules of internal organs and serves as a source of fatty acids that saturate the blood. Nothing but trouble from the excess of such fat, we do not get. But there are also "useful fats" - phospholipids. A mixture of their compounds is usually combined under the name "lecithin". Phospholipids can not lead
  8. Edible fats
    Food fats consist of esters of glycerin and higher fatty acids. The most important component determining the properties of fats is fatty acids. They are divided into saturated (limiting) and unsaturated (unsaturated). The highest value in the degree of distribution in foods and their properties are saturated acids (oily, stearic, palmitic), which occur in the composition
  9. FOOD FATS
    Morphology and chemistry of fatty raw materials. The raw material for the production of edible edible fats is the fatty tissue of slaughtered animals, called raw fat, which, depending on the type of livestock, is divided into beef, mutton, pork, and each species, taking into account the preparation for processing, into two groups: the first and the second. Fat-raw of the first group includes an epiploon, peripointum, mesenteric,
  10. Fat
    Function Fats that form part of the food provide energy for the infant and the baby, essential fatty acids and fat-soluble vitamins A, D, E and K. Fats also increase the taste of food, thus contributing to the consumption of more energy. In addition, several fatty acids, especially polyunsaturated fatty acids with a long chain,
  11. Hygienic characteristics of fats
    Fats consist of triglycerides of fatty acids and lipoids. When splitting 1 g of fat gives 9.3 kcal. Fats are a giant source of energy, they enter the structural part of cells and their membranes. Performs a protective function against hypothermia, from strokes, bruises. In a day, the need is 90-150 grams of fat (the same amount as proteins). Sources: lard, butter, sour cream, cheeses,
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