Lipids

LIPIDS

LIPIDS Includes fats, oils, and cholesterol Consists of carbon chains bonded with

oxygen and hydrogen Lipids are used for cell structure or are

broken down for energy

Some fats are found in animal meat, butter and poultry.

There is also plant fat such as peanut oil, and olive oil.

STRUCTURE OF A LIPID Majority of lipids consist of a glycerol

molecule bonded to molecules called fatty acids

FATTY ACIDS A fatty acid is a chain of carbons with

hydrogen atoms attached. At one end of the fatty acid is an acid

group (COOH) and at the other end is a methyl group (CH3)

TRIGLYCERIDES Has a glycerol bonded to 3 fatty acids

SATURATED OR UNSATURATED? Saturated Fatty Acid: a fatty acid

carrying the maximum number of hydrogens

Saturated Fat: A triglyceride which has all of its fatty acids saturated

Unsaturated fatty acid:A fatty acid that lacks hydrogen atoms and

has at least one double bond Unsaturated fat:

Triglycerides in which most of the fatty acids are unsaturated

Monounsaturated fatty acid: lacks 2 hydrogens and has at least 1 double bond

Polyunsaturated fatty acid: lacks four or more hydrogens and has at least 2 double bonds

PHOSPHOLIPIDS These lipids are similar to triglycerides

in that they have two fatty acids attached to a glycerol. However instead of a third fatty acid they have a phosphate group.

SPECIAL PROPERTY OF PHOSPHOLIPIDS The fatty acids make phospholipids

soluble in fat, while the phosphate groups enables the phospholipids to be soluble in water

IMPORTANCE OF PHOSPHOLIPIDS Helps to move fat-soluble substances

(vitamins) into the cell Phospholipids are the major constituents

of the cellular membrane

STEROLS Have a multi-ring structure Most common sterol is cholesterol Cholesterol serves as the beginning

structure of vitamins, hormones, and bile acid