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Nutrition Lipids Practical Report
Nutrition
5 Pages • Essays / Projects • Year Uploaded: 2023
The purpose of this inquiry is to investigate the effect of mass loss in different seeds (sunflower, hemp, pumpkin, sesame, and lentils) using acetone. For this experiment, one method of lipid extraction will be used but two values will be collected including the use of a beaker and a petri dish. Lipids are fats that contain 37.7kJ per gram of energy and are a fundamental component of the human body, contributing to some of the most vital processes. Lipids are fats that fulfill a multitude of functions in the human body. Lipids are composed of three elements: carbon (C), hydrogen (H), and oxygen (O). Fats and oils are the primary forms of lipids. Most foods contain a combination of monounsaturated, polyunsaturated, and saturated fatty acids, but humans categorise them according to their primary amounts in foods. Understanding the nutritional composition of food sources is essential to reducing the risk of developing diet-related diseases (cardiovascular disease) connected with fat consumption. Lipids perform function both inside and outside the body. Within the body, lipids act as an energy reserve, as well as regulating hormones, transmitting nerve impulses, cushioning vital organs, and transporting fat-soluble nutrients. In dietary fat, lipids provide high caloric density, flavour, satiety, and palpability to a meal. They are structural components of cell membranes that help maintain fluidity and flexibility. Lipids impact high levels of LDL (increases the risk of heart disease) and HDL (lowers the risk of heart disease) cholesterol. HDL (high-density lipoprotein) cholesterol, also known as "good" cholesterol, absorbs and transfers cholesterol from the blood to the liver. In humans, saturated fat overconsumption increases LDL cholesterol relative to all nutrients except trans fats. This is because saturated fat also raises HDL cholesterol levels.
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