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- https://med.libretexts.org/Bookshelves/Veterinary_Medicine/Anatomy_and_Physiology_of_Animals_(Lawson)/01%3A_Chemicals/1.09%3A_SummaryIons are charged particles, and electrolytes are solutions of ions in water. Carbohydrates are made of carbon with hydrogen and oxygen (in the same ratio as water) linked together. Fats are also made ...Ions are charged particles, and electrolytes are solutions of ions in water. Carbohydrates are made of carbon with hydrogen and oxygen (in the same ratio as water) linked together. Fats are also made of carbon, hydrogen and oxygen. They are a powerful energy source, and are also used for insulation. Proteins are the building materials of the body, and as enzymes make cell reactions happen. They contain nitrogen as well as carbon, hydrogen and oxygen. Many also contain sulphur and phosphorous.
- https://med.libretexts.org/Bookshelves/Veterinary_Medicine/Anatomy_and_Physiology_of_Animals_(Lawson)/01%3A_Chemicals/1.07%3A_FatsFats or lipids are important in the plasma membrane around cells and form the insulating fat layer under the skin. Fatty acids are divided into two kinds: saturated and unsaturated fatty acids dependi...Fats or lipids are important in the plasma membrane around cells and form the insulating fat layer under the skin. Fatty acids are divided into two kinds: saturated and unsaturated fatty acids depending on how much hydrogen they contain.(Saturated fats contain more hydrogen than unsaturated fats). Fish and poultry fats and plant oils contain mostly unsaturated fatty acids and are more liquid at room temperature.
- https://med.libretexts.org/Courses/Virginia_Tech/Foundations_of_Organic_Chemistry/12%3A_Lipids/12.03%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://med.libretexts.org/Courses/University_of_South_Carolina_Upstate/Nursing_Fundamentals_(OpenRN)/13%3A_Nutrition/13.02%3A_Nutrition_Basic_ConceptsAs chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi incr...As chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi increase the surface area of the small intestine and allow nutrients, such as protein, carbohydrates, fat, vitamins, and minerals, to absorb through the intestinal wall and into the bloodstream.
- https://med.libretexts.org/Bookshelves/Nursing/Nursing_Fundamentals_(OpenRN)/14%3A_Nutrition/14.02%3A_Nutrition_Basic_ConceptsAs chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi incr...As chyme is moved out of the stomach and into the duodenum of the small intestine, it is mixed with bile from the gallbladder and pancreatic enzymes from the pancreas for further digestion. Villi increase the surface area of the small intestine and allow nutrients, such as protein, carbohydrates, fat, vitamins, and minerals, to absorb through the intestinal wall and into the bloodstream.
- https://med.libretexts.org/Bookshelves/Veterinary_Medicine/Anatomy_and_Physiology_of_Animals_(Lawson)/01%3A_Chemicals/1.05%3A_Organic_and_Inorganic_CompoundsWater is the most abundant inorganic compound, making up over 60% of the volume of cells and over 90% of body fluids like blood. Other inorganic molecules help keep the acid/base balance ( pH) and con...Water is the most abundant inorganic compound, making up over 60% of the volume of cells and over 90% of body fluids like blood. Other inorganic molecules help keep the acid/base balance ( pH) and concentration of the blood and other body fluids stable (see Chapter 8). All organic molecules contain carbon atoms and they tend to be larger and more complex molecules than inorganic ones.
- https://med.libretexts.org/Courses/Skyline_College/Chem_410%3A_Chemistry_for_Health_Sciences/16%3A_Lipids/16.03%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://med.libretexts.org/Bookshelves/Veterinary_Medicine/Anatomy_and_Physiology_of_Animals_(Lawson)/11%3A_The_Gut_and_Digestion/11.04%3A_Treatment_of_FoodWhether an animal eats plants or flesh, the carbohydrates, fats and proteins in the food it eats are generally giant molecules (see chapter 1). These need to be split up into smaller ones before they ...Whether an animal eats plants or flesh, the carbohydrates, fats and proteins in the food it eats are generally giant molecules (see chapter 1). These need to be split up into smaller ones before they can pass into the blood and enter the cells to be used for energy or to make new cell constituents. Carbohydrates like cellulose, starch, and glycogen need to be split into glucose and other monosaccharides; Fats or lipids need to be split into fatty acids and glycerol.
- https://med.libretexts.org/Bookshelves/Nutrition/Culinary_Medicine_2025e_(Antonopoulos_et_al.)/02%3A_Food_as_Medicine-_Nutrients_Dietary_Supplements_Bioactive_Compounds_and_Popular_Diets/2.01%3A_MacronutrientsThis page covers the principles of culinary medicine, emphasizing the role of macronutrients—carbohydrates, fats, and proteins—in health. It details carbohydrate digestion and their importance as ener...This page covers the principles of culinary medicine, emphasizing the role of macronutrients—carbohydrates, fats, and proteins—in health. It details carbohydrate digestion and their importance as energy sources, along with the impact of fiber. Lipids, including various types of fats, are crucial for energy and nutrient absorption. The page also explores protein sources, highlighting the quality of animal versus plant proteins and the process of protein digestion.
