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CHEMISTRY OF CHOLESTEROL AND HEART DISEASES

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 CHEMISTRY AND HEART CHOLESTROL- SOURCE- WAVEMAGAZINEONLINE What do we know about cholesterol or what is cholesterol? Cholesterol is a waxy, fat-like substance that are needed to make some useful hormones and is found in our blood. Cholesterol is actually needed to build certain kind of cells, but the it's presence in large quantities can have harmful effects too. It comes from two sources, first, our liver makes cholesterol that we need, the other source is, it can be obtained from food which are derived from other animals. Now, there are two types of cholesterol- 1. LDL Cholesterol- LDL stands for "low-density lipoprotein". This type of parcel protein transports cholesterol from liver to rest of the body, high levels of LDL cholesterol leads to high chances of cardiovascular diseases. It is sometimes referred to as bad cholesterol. 2. HDL Cholesterol- "HDL" stands for "high-density lipoprotein". This type of protein transports cholesterol back to liv
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RANCIDITY- FORM OF OXIDATION(CORROSION)

HAVE YOU EVER TASTED OR SMELT A FAT CONTAINED FOOD KEPT FOR  A LONG TIME? HOW DID IT TASTE, UNPLEASANT? HOW DID IT SMELL, UNPLEASANT? EVER WONDERED WHY THIS HAPPENS?
YOU GOT IT RIGHT!! THIS IS JUST BECAUSE OF A PROCESS CALLED RANCIDITY.
WHAT IS RANCIDITY?
The condition produced by aerial oxidation of fats and oils in food marked by unpleasant smell and taste is called rancidity. In simple words, when the fats or oils present in food comes  in contact with the oxygen present in air, they get oxidised and their resulting products have unpleasant taste and smell.

This only happens when the food containing fats and oils are kept for a long time.

PREVENTION
The development of RANCIDITY of food can be prevented or can be retarded in the following manner
  • ANTI-OXIDANTS- Rancidity can be prevented be adding anti-oxidants to oil and fats containing foods. Anti-oxidant is a substance which prevents oxidation. When these substances are added in food, the oil and fat containing foods do not get oxidized easily and hence do not turn rancid. he two common anti-oxidants used are BHA(Butylated Hdydroxy-Anisole) and BHT (Butylated Hdydroxy-Toluene).
  • USING NITROGEN GAS - When the packed food is surrounded by an unreactive gas such as nitrogen, then oxygen of air cannot come in contact with the food and hence the food does not turn rancid.
  • REFRIGERATING - The refrigerator has low temperature inside it. When the food containing fats and oil is kept in refrigerator, the oxidation of fats and oil is slowed down due to low temperature.
  • USING AIR TIGHT CONTAINERS - When the food containing oil and fats is stored in air tight containers, then there is less oxygen of air to react with food. Due to reduced exposure of oxygen, the oxidation of fats and oil present in food is slowed down and hence the development of rancidity is prevented.

SEE ALSO- ARE XIAOMI PHONES SAFE?- https://lpmapped.blogspot.com/2020/06/are-xiaomi-phones-really-safe.html  (IT WILL OPEN IN NEW TAB)


So from next time, make sure to prevent the oxidation of fats and oil containing food by following either of the method mentioned above.
ENJOY YOUR FOOD!!!  :)



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