Part 8: Lipids

Determining Total Meat Content (Part 8):  Lipids
By Eben van Tonder
2 Junie 2019

For part 1, 2, 3, 4, 5, 6 and 7, click on:

Part 1:  From the start of the Chemical Revolution to Boussingault

Part 2:  Von Liebig and Gerard Mulder’s theory of proteins

Part 3:  Understanding of Protein Metabolism Coming of Age

Part 4:  The Background of the History of Nutrition

Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)

Part 6:  The Codex

Part 7:  Connective Tissues and Gelatin

Introduction

In 2018, I started on a journey to understand the determination of total meat content.  Tonight I begin the last installment in this short overview.  I want to follow a different direction by beginning our discussion with the ingredients of life and macromolecules.

The molecules that form the ingredients of life are responsible for energy generation, storage and the storing and transmission of information.  The ingredients of life are carbohydrates, lipids, proteins, and nucleic acid.

Let’s focus on the first three.  We classify them similarly to food because they are food!

 

 

 

 

 

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