Fats:

Fats are organic compounds made up of carbon, hydrogen, and oxygen but the no. of oxygen is very less in comparison to carbon atoms. They are insoluble in water and need a large amount of oxygen for oxidation. Fats contain fatty acids and glycerol which are linked together by ester bonds. The combination of one glycerol and one fatty acid forms monoglyceride. The triglyceride contains one glycerol and two fatty acids. Similarly, the triglyceride is formed of one glycerol and fatty acids. The fatty acids may be saturated or unsaturated. The saturated fatty acid contains more hydrogen which is chemically possible. So, double or triple bonds are not present between the carbon atoms. These are in a solid state at normal room temperature. The unsaturated fatty acids contain less no. of hydrogen atoms. So, double or triple bonds are present between the carbon atoms. These are found in a liquid state at normal temperature. The saturated fatty acid takes part in the synthesis of cholesterol. Polyunsaturated fatty acids are important from a nutritional point of view. Animal foods are rich in both saturated fat and cholesterol while plant food contains unsaturated fat and no cholesterol.

Sources:

Ghee, Butter Meat, egg, milk, different types of oil. Etc.

Daily requirement:

A normal adult person should intake about 75 gm per day. But this requirement becomes more for children at 10 years, labor, etc.

Function;

i) It is concentrated fuel. The physiological value of one gm of fat is 9kilocall. While the calorie value is 9.45 kilocal.

ii) It also acts as stored food. The extra fats are stored in the adipose tissue.

iii) It helps in the formation of cell membranes.

iv) It forms an insulating covering in the body to prevent heat loss.

v) It prevents the visceral organs from mechanical impact.

vi) Cholesterol forms vitamin D which helps in the growth of bone.

vii) It is used as a cooking medium.