Q.
A. It can be used successfully for frying but be aware that the strong flavor of olive oil will still transfer to whatever you are cooking. If the food you are preparing is already high in fat, it won't make much of a nutritional difference at all. When you fry something at the correct temperature, very little of the oil should still be left on the food after cooking. It actually uses the moisture aleady present in the food to cook it. That is why you see the bubbles coming up. If the oil is too cool, it will soak into the food and make it greasy. Don't get me wrong, frying still adds a lot of fat and calories.
Check out this website which will tell you everythig you need to know about cooking with, storing, buying, and using olive oil. It's a great resource.
http://www.oliveoilsource.com/cooking_olive_oil.htm
Check out this website which will tell you everythig you need to know about cooking with, storing, buying, and using olive oil. It's a great resource.
http://www.oliveoilsource.com/cooking_olive_oil.htm
Does eating complex carbohydrates decrease high density lipoproteins?
Q.
A. Eating complex carbohydrates decrease high levels of cholestrol
why would chylomicron, low-density lipoprotein, and high-density lipoprotein form a spherical shape?
Q. not sure if this is important:
chylomicron has 4% phospholipid, 90% triacylglycerol, 5% cholesterol, 1% protein.
low-density lipoprotein has 20% phospholipid, 10% triacylglycerol, 45% cholesterol, 25% protein.
high-density lipoprotein has 30% phospholipid, 5% triacylglycerol, 20% cholesterol, 45% protein.
chylomicron has 4% phospholipid, 90% triacylglycerol, 5% cholesterol, 1% protein.
low-density lipoprotein has 20% phospholipid, 10% triacylglycerol, 45% cholesterol, 25% protein.
high-density lipoprotein has 30% phospholipid, 5% triacylglycerol, 20% cholesterol, 45% protein.
A. Particles (and systems in general) always follow the "principal of least energy" which reduces the free energy of a system to minimum.
Phospholipids are polar compounds based upon a glycerol backbone. Two fatty acids are attached to the phospholipid at the sn-1, and sn-2 position (end and middle respectively). Both fatty acids are non-polar and hydrophobic (water-hating). The third spot is taken by a polar group at the sn-3 position (e.g. the other end) which is hydrophilic (water loving). In addition to polar amino acids and proteins, the outer side of the lipoprotein particles face the water while the hydrophobic portions point inward, where triglycerides, cholesterol and cholesterol esters are.
The hydrophilic outer portion allows lipoprotein particles to stay suspended in serum and blood. The inner lipid and sterol portion attract each other and form a stable system.
The shape that reduces free energy to a minimum is a sphere so lipoprotein particles assume that shape.
Without the phospholipids and proteins surrounding the water-insoluble portions, the lipid and sterol molecules would simply coalesce, which would result in blobs of fat accumulating in the circulatory system.
Phospholipids are polar compounds based upon a glycerol backbone. Two fatty acids are attached to the phospholipid at the sn-1, and sn-2 position (end and middle respectively). Both fatty acids are non-polar and hydrophobic (water-hating). The third spot is taken by a polar group at the sn-3 position (e.g. the other end) which is hydrophilic (water loving). In addition to polar amino acids and proteins, the outer side of the lipoprotein particles face the water while the hydrophobic portions point inward, where triglycerides, cholesterol and cholesterol esters are.
The hydrophilic outer portion allows lipoprotein particles to stay suspended in serum and blood. The inner lipid and sterol portion attract each other and form a stable system.
The shape that reduces free energy to a minimum is a sphere so lipoprotein particles assume that shape.
Without the phospholipids and proteins surrounding the water-insoluble portions, the lipid and sterol molecules would simply coalesce, which would result in blobs of fat accumulating in the circulatory system.
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