Lipids

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Lipids
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Lipids are

• Greasy, oily compounds
• Hydrophobic (no affinity for water)
• Mostly consist of nonpolar bonds
• Functions Energy storage, membrane structure,
  coatings

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3 Families of Lipids

• 1. Fats
• 2. Phospholipids
• 3. Steroids

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Fats

• Made up of Glycerol and 3 Fatty Acids
• Fatty acid Glycerol linkage is between the
  hydroxyl carboxyl

Glycerol
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Saturated Fats

• Contain fatty acids without double bonds in their
  carbon skeletons
• Solid at room temp.
• Animal Fats- Lard, bacon, grease, butter
• Contribute to cardiovascular disease (plaque
  develops in arteries) Atherosclerosis

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Unsaturated Fats

• Contain fatty acids WITH double bonds
• Liquid at room temp. because double bonds take up
  more space so molecules cant cram in tightly
• Plant Fats ex. Olive oil, vegetable oil, peanut
  oil

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• Monounsaturated fatty acid has One double bond
• Polyunsaturated fatty acids have 2 or more double
  bonds.
• What is a hydrogenated oil?
• An unsaturated fat synthetically converted to a
  saturated fat by adding hydrogens (I.e.
  margarine) These are BAD for you!

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Mono-unsaturated Fats
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Polyunsaturated Fats
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Hydrogenated Oils
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Major function of fats

• ENERGY - long term energy needs
• Human Adipose Cells expand or shrink you never
  lose them even when you lose weight

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Phospholipids

• Made of glycerol, 2 fatty acids, a negatively
  charged phosphate group and an additional
  chemical group which is usually attached to the
  phosphate
• ambivalent towards water - Amphipathic

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Phospholipid structure

• HEADS (glycerol phosphates) - Hydrophilic
• TAILS (Fatty acid chains) - Hydrophobic

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Phospholipid Bilayer

• Makes up cell membranes
• Phosphate Heads hydrophilic
• Lipid Tails hydrophobic

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Steroids

• 4 connected carbon rings with functional groups
  attached
• Ex. Cholesterol - common component fo cell
  membrane in ANIMALS (Keeps cells from freezing)
• Ex. Waxes - long chain fatty acids alcohols
  with carbon rings coats plant parts

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Trans Fats

• Used extensively in packaged foods as
  preservatives - hydrogenated oils.
• The WORST kind of fat for you!

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Put in your NOTECARDS

• 1. The structure of both Glycerol Fatty Acids
• 2. The difference between Saturated and
  Unsaturated Fats along with the properties of
  each
• 3. The structure of a Phospholipid
• 4. The structure of a Steroid
• 1 NOTECARD