wordsworth

So I realized why biology was so hard before. Endless vocabulary, literally so much. I mean lipids alone are so complex. There are multiple varieties and those varieties have varieties. The most interesting to me where the triglycerides. Triglycerides are made up of glycerol and fatty acids. They tend to spontaneously make up the membranes of cells. There are two types of fats that I learned about, Saturated fats and Unsaturated fats. The saturated fats have no double bonds and can pack together tightly, leading to a high melting point. These fats are pretty bad for you and it’s a good idea to stay away from them. The unsaturated fats are divided into two separate types, the CIS and the Trans fats. The CIS contain double bonds, allowing them to pack together poorly and have a low melting point. These fats are better for your body and can even be good. The trans fats seem to be the worse and behave just like the saturated fats. During the class the teacher showed a picture of where to find the fats on the back of the container. So today when I was eating cream cheese I looked on the back to see what fats are in it. There are apparently zero trans fats in cream cheese, which is good since that is the worse kind. I did not pay attention to the other types. Also the drink that mom likes has zero total fats. So that is nice. Anyway, I think I might start paying attention to that more. Should be interesting to see what I can find out. I wonder how much fat is in butter. I bet there is a lot. But I like butter way to much to give that up. If I gave up butter that would mean vegan baking…. Nope I am definitely not going there. Moral of the story: Biology has made me love baking all the more.