Source 1 Fats are made of a group of compounds that are typically soluble in organic solvents and generally insoluble

in water. Chemically, fats are triglycerides triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. The words "oils", "fats", and "lipids" are all used to refer to fats, in reality, fat is a subset of lipid. "Oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats. The word "oil" is also used for any substance that does not mix with water and has a greasy feel, such as petroleum. Fats form a category of lipid, different from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs including humans. Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas. Examples of edible animal fats are lard, fish oil, butter/ghee and whale blubber. These are found in fats in milk and meat. Examples of eatable plant fats include peanut, soya bean, sunflower, sesame, coconut and olive oils, and cocoa butter. Fats can be categorized into saturated fats and unsaturated fats. Unsaturated fats can be further divided into cis fats, which are the most common in nature, and trans fats, which are rare in nature.

Source 2 Sodium propionate is a common food additive that is industrially manufactured but also occurs in nature. Since it is toxic to mold and some species of bacteria, it is an especially effective additive in baked goods or other products that are susceptible to spoilage. It is a safe compound when encountered at the low levels found in food. What is sodium propionate? Sodium propionate is the salt form of propionic acid, which is an organic acid that is produced during the chemical degradation of sugar. It is a chemical compound present naturally in the body when select fatty acids and proteins are metabolized. Uses? Chemically synthesized sodium propionate is most commonly used as a preservative in the food industry. It prevents the growth of mold and some bacteria, prolonging the shelf life of packaged baked goods. How it works. Research completed in 1967 in the "Journal of Bacteriology" first showed the effects that propionate could have on Aspergillus glaucus and how it could prevent its growth. This species is a mold that grows on grains and baked goods. Sodium propionate can also slow or prevent the growth of the bacterium Listeria, a common bacteria in packaged cheeses and lunch meats.

Source 3 McDonalds French fries have repeatedly proven to not spoil, they contain citric acid as a preservative. However, the biggest factor is the fat content in fries. About 50 percent of the total 250 calories contained in a small order of fries come from fat. Well, in the science world it is known that something high in fat is very low in water or moisture. With low moisture it would mean less room for mold to grow. Theyre crisper and thinner than regular fries, which means that theyre exposed to greater heat per surface area, killing pathogens and reducing water content as well as having a ton of salt added which has served as a preservative for countless years. The McDonalds beef patties are also high in fat with 37-54 percent of the total calories contained cooked at high temperature ovens. As well as being very thing, which again means high heat per surface area. A regular McDonalds sesame-seed bun contains calcium propionate and sodium propionate both well known preservatives. However, I found that the list of ingredients down to the exact preservatives used had no differences in a pack of Walmart bread or Food Lion bread for that matter. Overall, the supersize me video that tried to expose McDonalds food as preservative toxic dumps had their science wrong. In truth what kept these burgers and fries so preserved were their high fat content.

Source 4 A carbohydrate is a large biological molecule, or macromolecule, consisting only of carbon (C), hydrogen (H), and oxygen (O), usually with a hydrogen oxygen atom ratio of 2:1. The carbohydrates are divided into four chemical groups, monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The monosaccharides and disaccharides, which are smaller carbohydrates, are known as sugars. Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy and as structural components. Monosaccharides are classified according to three different characteristics: the placement of its carbonyl group, the number of carbon atoms it contains, and its chiral handedness. If the carbonyl group is an aldehyde, the monosaccharide is an aldose, if the carbonyl group is a ketone, the monosaccharide is a ketose. Monosaccharides with three carbon atoms are called trioses, those with four are called tetroses, five are called pentoses, six are hexoses etc. Monosaccharides are the major source of fuel for metabolism, being used both as an energy source with glucose being the most important in nature and in biosynthesis. When monosaccharides are not immediately needed by many cells they are often converted to more space-efficient forms, often polysaccharides. In many animals, including humans, this storage form is glycogen, especially in liver and muscle cells.

Source 5 Proteins are large biological molecules, or macromolecules, consisting of one or more chains of amino acid residues. Proteins perform many different functions within living organisms, including catalyzing metabolic reactions, replicating DNA, responding to stimuli, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is controlled by the nucleotide sequence of their genes, and which usually results in folding of the protein into a specific three-dimensional structure that determines its activity. A polypeptide is a single linear polymer chain made up of amino acids. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residues in a protein is dictated by the sequence of a gene, which is found in the genetic code. Overall, proteins are an essential part of every organism. Known as the building blocks of everything without them everything known to exist could not function let alone exist.