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CHEMISTRY OF LIPIDS

The document outlines the structure, classification, and properties of lipids and fatty acids, including their roles in energy storage and cell membrane composition. It distinguishes between saturated and unsaturated fats, as well as soaps and detergents, and discusses the chemical processes of hydrogenation and saponification. Additionally, it covers the functions of steroids and their various types in biological systems.

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ayman.cloudlem233
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26 views27 pages

CHEMISTRY OF LIPIDS

The document outlines the structure, classification, and properties of lipids and fatty acids, including their roles in energy storage and cell membrane composition. It distinguishes between saturated and unsaturated fats, as well as soaps and detergents, and discusses the chemical processes of hydrogenation and saponification. Additionally, it covers the functions of steroids and their various types in biological systems.

Uploaded by

ayman.cloudlem233
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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OBJECTIVES

 Describes the structure and general properties &


function of lipids and fatty acids.
 Discuss the classification of lipids that is simple,
compound & derived lipids.
 Distinguish between saturated and unsaturated
fats
 Distinguish between soap and detergents.
 Explain briefly the role of phospholipids in cell
membranes.
 Role of steroids (cholesterol )
STRUCTURE OF LIPIDS AND FATTY ACID
 The triglycerides are esters of glycerol with long chain fatty acids.

 Fatty acids always have an even number of carbons and may be


saturated.

 The three fatty acids in triglycerides may be same or different.

 Fats are glycerides of saturated fatty acids e.g., triplamitin and


tristearin.

 Oils contains unsaturated fatty acids e.g., tristearin.

 Triglycerides are less dense than water, therefore they float.


CHEMISTRY OF LIPID
On hydrolysis lipid yields:
 Fatty acids (Monocarboxylic acid)
 Glycerol (Trihydroxy alcohol)
GENERAL PROPERTIES OF LIPIDS AND
FATTY ACIDS
 The word lipid is derived from the Greek word 'li
pos' meaning fat
 Lipids are chemically heterogeneous group of
compounds that are in soluble e in water but
soluble in non-polar solvents such as chloroform.
 Fats supply over twice as much energy per unit
weight as proteins or carbohydrates.
 comprise glycerol + fatty acids joined by
condensation reaction between hydroxyl groups on
glycerol and on fatty acid = anabolic or synthesis
reaction results in ester bond and release of water.
PHYSICAL PROPERTIES

 State
 Color/Odor/Taste
 Solubility
 Specific Gravity
 Melting Point
 Emulsification—Permanent Emulsions
 State:
Fats containing saturated fatty acids are solid at room
temperature. The animal fats usually solid due to saturated fatty
acids. Most plant fats, in contrast, possess unsaturated fatty acids
and are liquid at room temperature.

 Color, odor and taste:


When pure, the fats are colorless, odorless and possess an
extremely bland taste.

 Solubility:
The fats are only sparingly soluble in water and are therefore
hydrophobic. However, these are freely soluble in organic solvents
like chloroform, ether, acetone and benzene.
 Melting Point:
- The melting point of fats depends on the chain length and the
degree of unsaturation.
- Melting point increases with increase in their chain length but
increase in the degree of unsaturation lowers melting point.

 Specific gravity:
The specific gravity of the fats is less than 1 i.e. 0.86. Therefore,
they float on water surface. Solid fats are lighter than the
liquid fats.

 Emulsification:
It is the process by which a lipid mass is converted into a
number of small lipid droplets.
CHEMICAL PROPERTIES

 HYDROGENATION:

The double bonds in a fatty acid can change into


single bonds by the addition of hydrogen
through a process called Hydrogenation. It
convert unsaturated F.A to convert saturated F.A
in the presence of a catalyst Ni and platinum.

RANCIDITY:
- Development of disagreeable odor and
taste in fat or oil upon storage is called
rancidity.

-Rancid due to the Oxidation

- Rancidity reactions may be due to


oxidation of unsaturated fatty acids
(oxidative rancidity).
 SAPONIFICATION:
Heating of fat with a strong base produces glycerol
and salt of fatty acid (soap) in a process called
Saponification.

C17 H35 COO- CH2


C17 H35 COO-CH + 3NaOH→ C17H35COONa +
C17 H35 COO-CH2 (SOAP)
HO-CH2
HO-CH
(GLYCEROL) HO-CH2
SOAP & DETERGENT

SOAP DETERGENT
• Sodium salts of fatty acids • Sodium salts of long
chain alcohol sulfates
• Works well in soft water • Works well in both soft &
hard water
• Generally alkaline • Generally neutral
compounds compounds
• it is skin friendly •It can be harsher due to
the synthetic chemicals
FUNCTION OF LIPIDS AND FATTY
ACIDS
 Source of energy
 Stored fuel
 Insulation
 Protection of nerve endings
 Constituents of cell membrane
 Transport of nutrients (fat soluble vitamins)
 Fatty tissue helps to regulate body
temperature
 Brain and nerve cell function.
 Hormone production.
CLASSIFICATION OF LIPIDS
Basis of classification:
•Solubility
•Product of hydrolysis

Types of lipids:
•Simple
•Compound
•Derived
SIMPLE LIPID
 These lipids are the esters of fatty acids
with alcohols.

 Triglyceride is the most simplest type of


lipid.

 Simple lipids include fat, oils and waxes


COMPOUND LIPID
 These lipids are esters of fatty acids with alcohols and
other groups such as phosphate, nitrogenous base etc.

 On hydrolysis yields:
- Alcohol
- Fatty acids or one fatty acid + some other compound.
For example:
 Phospholipids
 Glycolipid
 Sphingolipid
 Proteolipid (Lipoprotein)
 Sulpholipid
 Aminolipid
DERIVED LIPID
 These are derived or produced on hydrolysis of
simple and compound lipids.

 It includes:

Fatty acids
Glycerol
Alcohols
Sterols
Fatty aldehydes
Ketone bodies
FATS AND OIL

Oil Fat
• Obtained from the plant • Obtained from animal
seeds. sources.
• Liquid at room • Solid at room
temperature. temperature.
• Relatively rich in • Relatively rich in
unsaturated fatty acids. saturated fatty acids.
• Low melting point. • High melting point
SATURATED AND UNSATURATED FATS

 One system of fatty acid classification is based


on the number of double bonds.
 No double bonds saturated fatty acids
 Stearic acid is a typical long chain saturated
fatty acid.
 1 double bond monounsaturated fatty
acids
 2 or more double bonds polyunsaturated
fatty acids
Saturated & Unsaturated Fats
Saturated Unsaturated
• Single bond between • One or more double
carbon atoms bond between carbon
atoms
• High melting point • Low melting point
• Melting point increases • Melting point decrease
with the decrease in the with the increase in the #
# of double bond of double bond
• Go rancid less easily • Go rancid easily
• Coconut and palm oil are • Olive oil and soybean oil
saturated vegetable oil are sources of
• Lard and butter are unsaturated fats.
saturated animal fat.
FUNCTIONS OF FATS IN THE BODY
1. Source of energy
2. Stored fuel
3. Insulation
4. Protection of nerve endings
5. Constituents of cell membrane
6. Transport of nutrients (fat soluble
vitamins)
7. Fatty tissue helps to regulate body
temperature
STEROIDS
 Steroids do not contain fatty acids.
 Naturally occurring / synthetic fat soluble organic
compound.
 Basic structure contains 17 carbon atoms arranged in
four rings, differ due to various side chains & additional
rings.
 Common in both plants & animals .

DIFFERENT GROUPS:
• Anabolic steroids: Promote cell division & growth,
increase muscles mass (Corticosteroids)
• Sex hormones: Maintenance of the reproductive
health (androgenic steroids, Oestrogenic steroids,
progestogenic)

• Anti-inflammatory steroids: Reduce swelling


pain, inflammation & manifestation of the
inflammation

FUNCTIONS:

1. Genetic regulators
2. Required for enzyme activities
3. Control the rate of protein synthesis

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