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families of these essential fatty acids the omega-3 (or n3) and the omega-6 (or n6) series In the omega-3 series the rst double bond is between carbons 3 and 4 and in the omega-6 series it is between carbons 6 and 7 As the double bonds in natural fatty acids tend to run in sequence separated by a single saturated carbon (CH2 group), the position of these rst double bonds de nes the position of the other double bonds as well It is possible to de ne the structure of a natural fatty acid using a simple notation that gives the number of carbon atoms, the number of double bonds and the position of the rst of these double bonds: Linoleic acid has 18 carbon atoms, 2 double bonds and the rst double bond is between carbons 6 and 7 so its notation is 18:2 omega-6.



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The resultant model, therefore, cannot predict changes in chiller performance due to variations in these parameters. For instance, if the chilled water supply temperature set point is reset upward under part-load conditions to reduce chiller energy consumption, the models will not apply. Based on the above assumption, and discounting all parameters that can be assumed to be invariant (e.g. all the design characteristics and conditions of electricity supply), the variables that can signi cantly in uence the power demand of a chiller (WCHR) will be the cooling load

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Eicosapentaenoic acid (EPA) has 20 carbons, 5 double bonds and the rst is between carbons 3 and 4 hence its notation is 20:5 omega-3 the position of the other 4 double bonds is implicit because there is a single saturated carbon separating them: they are between 6 and 7, 9 and 10, 12 and 13, 15 and 16 (counting from the methyl end) Linoleic acid (18:2 omega-6) is the parent compound for the omega-6 series of polyunsaturated fatty acids and -linolenic acid (18:3 omega-3) is the parent compound for the omega-3 series Human beings can theoretically make the other ve members of each series from the parent compound as shown in Figure 62, but is not possible for mammals to interconvert these two series.

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This means that if one has a dietary supply of linoleic acid one can theoretically make all of the other fatty acids of the omega-6 series and likewise -linolenic acid and the omega-3 series (although this may occur only to a limited extent in humans) A dietary supply of any member of the omega-3 or omega-6 series enables us to synthesise the subsequent fatty acids of the series Some limited manufacture of earlier fatty acids is also possible from the long chain end products It was rst shown in the 1920s that certain dietary fats are essential for the well-being of laboratory rats Prolonged feeding of a fat-free diet induced a de ciency disease that could be cured by provision of small amounts of omega-6 polyunsaturated fatty acids and partially alleviated with omega-3 fatty acids.

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These rats did not grow properly, developed a scaly dermatitis, were infertile, had depressed in ammatory responses and had increased skin permeability and cutaneous water losses It has thus been known for many decades that, at least in rats, there is an absolute but small requirement for some dietary omega-6 polyunsaturated fatty acids and that omega-3 fatty acids were partially effective as a substitute for these It took a long time to show unequivocally that this was also true in people; even six-month deprivation studies did not produce overt symptoms of de ciency in volunteer subjects This is because: The requirement to prevent overt de ciency is small; the minimum requirement for omega-6 fatty acids may be as little as 1% of total calories (current US and UK intakes c 7% of total calories) A healthy adult has substantial stores of these acids in their body fat.

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It is dif cult to eliminate them totally from the diet because even certain vegetable foods categorised as essentially fat-free contain small amounts of essential fatty acids The best evidence for their absolute essentiality in humans comes from early attempts at maintaining patients for long periods solely by intravenous feeding (total parenteral nutrition, TPN) Symptoms developed relatively rapidly when the infusion did not contain fat.

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