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Lipids: Unit 2: Part 1: Biological Molecules

Lipids are a diverse group of macromolecules that are not water soluble and serve important functions in the body such as energy storage, structure of cell membranes, and as chemical messengers. They include fatty acids, triglycerides, phospholipids, and steroids. The document discusses the structures and properties of different lipid types as well as how hydrogenation can alter fatty acid configurations.

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Atreyee De Chowdhury
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44 views

Lipids: Unit 2: Part 1: Biological Molecules

Lipids are a diverse group of macromolecules that are not water soluble and serve important functions in the body such as energy storage, structure of cell membranes, and as chemical messengers. They include fatty acids, triglycerides, phospholipids, and steroids. The document discusses the structures and properties of different lipid types as well as how hydrogenation can alter fatty acid configurations.

Uploaded by

Atreyee De Chowdhury
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Lipids

TedEd - Fats

Unit 2: Part 1: Biological Molecules


Lipids
SciShow - 6 min

Lipids are a large and


varied group of
macromolecules that are
not generally soluble in
water. Unsaturated
Functions
1.Long term energy storage
■ Pack energy into a small space
2.Insulation and Padding
■ Protects organs
3.Structure
■ Cell membranes
4.Chemical Messengers
■ Steroids

All lipids do not dissolve in water = hydrophobic


Label a methyl group and a hydroxyl group on one of the fatty
acids. What are some properties of these groups?

What process do you see


happening here to create these
ester bonds between the fatty
acid chains and the glycerol in
this triglyceride?
Lipids that are solid
at room temperature
are composed
mostly of saturated
fatty acids.

Stearic acid (found in wax


and lard) and butyric acid
(found in butter) are
examples of saturated fatty
acids.
Lipids that are liquid at
room temperature are
composed mostly of
unsaturated fatty acids.

Oleic acid and linoleic acid


are unsaturated fatty acids
that are common in
vegetable oils.
A puzzle:
Shortening and margarine
labels often brag that their
products are made with
healthy, unsaturated
vegetable oils. Vegetable
oils are liquid at room
temperature.

So why are shortening and


margarine solid at room
temperature?
Hydrogenation Process
Trans fats?
Unsaturated fats bend Trans configuration results in
because of the cis an unsaturated fatty acid
configuration that is a straight chain like a
saturated fatty acid

Trans fats are rare in nature. Hydrogenation can create


both saturated and trans fatty acids.
Phospholipids

Saturated or
unsaturated?

Label the phosphate group on this


phospholipid. What are some
properties of this group?
Steroids
Fake fat?

What do you see in this molecular


structure that suggests why Olestra is
not digested? Why might it cause the
symptoms described on the label?
W
O
R
• List some examples of lipids or fatty K
acids – not the foods that contain them,
T
but specific lipids.
O
G
• How are carbohydrates and lipids E
different from one another? T
H
E
R

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