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Lipids

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Lipids. The Good, the Bad and the Truly Ugly! Insoluble in water. ( hydrophobic) ... Good! The Bad! The Truly Awful! The Ugly. The Consequences of Poor Choices! ... – PowerPoint PPT presentation

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Title: Lipids


1
Lipids
  • The Good, the Bad and the Truly Ugly!

2
Lipids
Insoluble in water. (hydrophobic) Highly soluble
in non-polar solvents.
3
Lipids
  • Composed of Carbon, Hydrogen, Oxygen atoms
  • Ratio of Hydrogen to oxygen atoms is much greater
    than 21
  • Remember C-H bonds store energy
  • So what has more energy? Carbs or Fats

4
FATS!
5
Lipids
  • Two types of monomers
  • Glycerol (1) 3-carbon sugar
  • Backbone of lipid
  • Functional Group
  • Hydroxyl group (3)

6
Fatty Acids
  • Long-chain carboxylic acids (3)
  • Insoluble in water
  • Typically 12-18 carbon atoms (even number)
  • Some contain double bonds
  • corn oil contains 86 unsaturated fatty
    acids and 14 saturated fatty acids

7
Fatty Acids
  • Functional Group Carboxyl group

8
Formation of a Lipid
  • Dehydration Synthesis (3 H2O)

9
Lipid Breakdown
  • Hydrolysis

10
Types of Lipids
  • Lipids with fatty acids
  • Waxes
  • Fats and oils (trigycerides)
  • Phospholipids
  • Lipids without fatty acids
  • Steroids

11
Saturated and Unsaturated Fatty Acids
  • Saturated CC bonds
  • Unsaturated one or more CC bonds

12
Properties of SaturatedFatty Acids (lipids)
  • Contain only single CC bonds
  • High melting points
  • Solids at room temperature
  • Animal fats (bacon grease,
  • butter)

13
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14
Properties of UnsaturatedFatty Acids
  • Contain one or more double CC bonds
  • Nonlinear chains do not allow molecules to pack
    closely
  • Few interactions between chains
  • Low melting points
  • Liquids at room temperature
  • Plant Fats (peanut oil, corn oil)

15
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16
Hydrogenated fats
  • hydrogenation leads to either saturated fats and
    or trans fatty acids
  • the purpose of hydrogenation is to make the
    oil/fat more stable to oxygen and Temperature
    variation (increase shelf life)
  • example of hydrogenated fats
  • Crisco, margarine

17
Importance of Lipids (uses)
  • Protection and cushioning
  • Eye sockets, heart valves, internal organs, fatty
    apron
  • Insulation (temperature regulation)

18
Importance of Lipids (uses)
  • Long term energy storage

19
Another view.
20
Importance of Lipids (uses)
  • Major Component of cell membranes

21
Not All Lipids Are Bad
  • Vitamin D
  • Cholesterol
  • Steroids
  • Hormones

22
The Good!
23
The Bad!
24
The Truly Awful!
25
The Ugly
The Consequences of Poor Choices!
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