Lipids

Lipids

1. General Properties

   • Colourless, Odorless and Tastless When Pure
   • Insoluble In Water, Soluble In Organic Solvents
   • Can Be Liquid or Solid at Room Temp

2. Made of Monomers

   • Hydrocarbon Chain + Carboxyl Group
     • Fatty Acids
       • Linked By Dehydration Synthesis (Removal of OH from Carboxyl Group on Fatty Acids and Hydrogen from Glycerol)

3. What are lipids

   • All lipids contain large chains of non polar hydrocarbons
   • composed almost entirely of hydrogen and carbon
   • most hydrophobic and water insoluble

4. tryglyceride

   • made of 3 chains of fatty acids
   • fatty acid in position no 2 is monogrycerol and the body absorbs it like that
   • sprecific lipase and other lipase hydroliza the fatty acids in position 1 and 3
   • 3 carbon atoms in the tryglyceride anre named sn1, sn2, sn3

5. Types

   • Saturated and unsaturated fatty acids
     • Saturated
       • Contain max no of H atoms
         • SFA
           • Consists only of tryglycerides
           • Unsaturated
             • Contain some C- atomsthat are double bonded with each other and not fully saturated with H atoms
               • MUFA
               • PUFA
   • How do fatty acid differ
     • in the degree of saturation
       • carbon forms 4 bonds
       • if it uses up one bond to form a double bond,that is one less bond it can make to a hydrogen
     • Length of carbon atoms
   • Neutral oils and fats
     • Tryglycerides
       • Made from Glycerol and any three fatty acids
     • Tryglycerides
       • Is a singlular molicule of fat.
   • Phospholipids
     • Consist of organic group, phosphate group, glycerol and fatty acid
     • Hydrophilic head and hydrophobic tail (polar, molicules) form a lipid bilayer- plasma membrane
     • 2 fatty acids + Phosphate molecule attached to Glycerol
     • Phosphate soluable in water -
     • Fatty acid Insoluble in water
       • Therefore is a gram of fat one gram
       • Carbohydrate gram can hold 2 gram of water

6. Properties

   • Group of organic compounds with a oily greasy or waxy consistency
   • Insoluble
   • Water repelling

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