Page 14 - Ebook Digestive System Grade XI

corn). Compound fats are compounds composed of fats and non-fat compounds,
such as phosphates, proteins, and glucose. Models saturated fats are
phospholipids, phosphatides, and lipoproteins. Phospholipids are fat containing a
phosphate group found in cell membranes. Phosphatides are compounds
consisting of fats, phosphates, and choline. In contrast, lipoproteins are
compounds composed of top fats and proteins. The derived fats are compounds
from the fat hydrolysis process—for example, fatty acids, steroids, glycerol, and
cholesterol.
Based on the degree of saturation, fatty acids as one of the derived fats can
be divided into two types: saturated and unsaturated fatty acids. Saturated fatty
acids are fatty acids that can be synthesized in the body, so they are non-essential.
It is usually found in animal fats with a solid form. Examples are stearic acid,
palmitic acid, and butter. Meanwhile, unsaturated fatty acids are fatty acids that
are not can be synthesized in the body, so their properties are essential. Fatty acids
and unsaturated fats are abundant in vegetable fats and generally take the form of
liquid—for example, oleic acid, linolenic acid, arachidonic acid, oil corn, and
soybean oil.

Figure 4. Classification of fats

Food sources containing fats

include animal fats and vegetable fats.

Vegetable fats are fats derived from

herbs such as palm oil, coconut oil, and

peanut. While animal fats are fats

derived from animals, for example, fat

on meat, butter, milk, and egg yolk.

Every 1 gram of fat can produce energy
Figure 5. Food Sources contains carbohydrates
of 9.3 calories.
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