Introduction to Biological Chemistry, Part 2 by Professor Fink covers Polysaccharides and introduces Lipids (fats), including fatty acids, prostaglandins, and triglycerides. The lecture describes amylose (starch), cellulose, glycogen, saturated versus unsaturated fatty acids, prostaglandins, monoglycerides, diglycerides & triglycerides. Reference is made to indigestible fiber (“roughage”), liver glycogen, muscle glycogen, carbohydrate loading, hydrogenated vegetable oils, atherosclerosis, inflammation, anti-inflammatory drugs, fat cells & phospholipids.

Check-out professor fink’s web-site or additional resources in Biology, Anatomy, Physiology & Pharmacology: www.professorfink.com

Down-loadable e-Books of the Lecture Outlines by Professor Fink can be purchased from the WLAC Bookstore at: https://wlac.redshelf.com/

“Hard Copy” Lecture Outlines can be purchased from the WLAC Bookstore at: https://onlinestore.wlac.edu/fink.asp