Banning Trans Fat * Fat is an essential nutrient, and without it we could not live. Fat is needed so our bodies can absorb fat soluble vitamins A, S, E, K, and prevent deficiencies of these vitamins. * Fat provides insulation under the skin from the cold and heat, and protects organs and bones. * There are three main types of fats; saturated, unsaturated and Trans fat. * Saturated fats consist of carbon chains with only single carbon-carbon bonds, with the maximum number of hydrogen, therefore making them saturated. * They have an overall straight shape. The structure of saturated fats allows for many hydrocarbon chains to be tightly packed together. * Saturated fats can be found naturally from animal sources such as lard. * However this fat can be linked to heart disease. * Unsaturated fats consist of at least one double carbon-carbon bond in a cis isomer arrangement, with fewer hydrogen atoms. * The double bonds in unsaturated fats create a bend in the chain, therefore giving this fat an overall bent chain. * The bent chains prevent other chains from being packed together tightly. * Unsaturated fats can be found naturally from plant sources such as olives, sunflowers and peanuts. * This type of fat tends to be heart healthy. * The hydrocarbon chains in fats affect the physical state of the fat. The shape of the chain determines how tightly packed the molecules can be packed together. * This also affects melting point. * Saturated fats have an overall straight shape, allowing many chains to be packed together tightly. Therefore saturated fats are solids at room temperature. * Saturated fats have higher melting points because the packed molecules create a strong intermolecular force. * The bent chains in unsaturated fats limit the molecules ability to be tightly packed together. Unsaturated fats are therefore, liquids at room temperature. Also known as oils. * Unsaturated fats have lower melting points because the bends in the chain have a lower intermolecular force. * The last type of fat is Trans fat. * Trans fat is formed when hydrogen is added to oils. This process is called hydrogenation. This process turns oil into solids at room temperature. * The trans form of an unsaturated fat has smaller bends than the cis form of an unsaturated fat. * An unsaturated fat with trans double bonds has a similar shape to a saturated fat, therefore, trans fat is a solid at room temperature. * Trans fat is ideal to manufacturers of processed foods and restaurants because this fat is less expensive than butter and lard. * Trans fats