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| fatty acid analysis , ahrq, accurate, plump rump , titration, food association, plump mom , phytochemicals, fat girls having sex , instruments, microbial identification, health & fitness / diets, time: current, biochemistry, | The unsaturated fatty acids of vegetable oils are normally in the cis form. When an oil is partially hydrogenated some firm TFA are formed. Furthermore, some double bonds move along the fatty acid chain, so that a family of cis and trans isomers are formed. Some of the unsaturated fats ingested by firm ruminants are partially hydrogenated firm by bacteria in the rumen. In consequence, milk fat, diary products and beef and mutton fat also contain cis and trans fatty acid isomers, although the proportions are somewhat different. The levels found are about 2-9%. In ruminants the main component of the trans fatty acid is transvaccenic (1 8: 1 t 11) while in processed fats it is elaidic (18:1t9). |
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| Therefore an unsaturated acid with time: current one double bond can exist in two forms. The cis or z form (z for zusammen - German for together) has the two parts of the carbon chain bent towards each other and the trans or e form (e from entgegen German for opposed) has the two parts of the chain almost linear. The trans fatty acids are therefore rather time: current similar in conformation and behaviour to the saturated acids. The structure of saturated and unsaturated chemical bonds is represented in the diagram below. (source: US FDA) Saturated Fatty Acid Unsaturated Fatty Acid (cis fatty acid) H H | | -C - C- | | H H H H | | -C = C- Trans Fatty Acid H | -C = C- | H The structure of saturated and unsaturated chemical bonds is represented in the diagram above (source US FDA) When do TFA occur? |
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