Aslan, Özge Cemre (2010) Measuring the fatty acid percentage of the reused sunflower oil after numerous times of potato frying and determining the effects of it on human health. Other thesis, TED ANKARA COLLEGE FOUNDATION HIGH SCHOOL.
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Abstract
In the 21st century that we are living in, most of the people changed their habit of nutrients. Fast foods became popular and take the place of main meals because of the faster life which does not let people eat their meals at home. We became addictive to those foods which do not really feed us. The faster the people started to eat, the faster the restaurants became to work. So fast food restaurants found new ways to get used to this hectic life-style. Many companies started to use trans-fats in their foods because they’re easy to use, inexpensive to produce and last a long time. These kinds of fats give foods a desirable taste and texture. So they can make more money with less spending and also be delicious. Trans-fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. As they do not exist naturally, trans-fats are difficult to metabolize and so they accumulate in the fatty tissues of the body. They also cause an increase in the levels of LDL (bad) cholesterol and a decrease in the levels of HDL (good) cholesterol, which can lead to atherosclerosis (narrowing of the arteries) and a resultant increase in the probability of strokes and heart problems. LDL is low-density lipoprotein; HDL is highdensity lipoprotein. Their density is determined by the amount of proteins present in the molecule. As HDLs have a much higher percentage of proteins as LDLs, they can prevent the build-up of cholesterol in the arteries. The lower percentage of lipids in HDLs means these can absorb more cholesterol and hence carry it from the arteries.
| Item Type: | Thesis (Other) |
|---|---|
| Additional Information: | Supervisor: Serenay Tarhan Güler IB Notu: D |
| Uncontrolled Keywords: | fatty acid, sunflower oil, potato frying,human health, LDL, HDL, Chemistry, Kimya |
| Subjects: | Q Science > QD Chemistry |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 16 Jun 2010 13:04 |
| Last Modified: | 12 Apr 2019 11:03 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/120 |
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