The document provides information about lipids including: - Lipids do not dissolve in water and include triglycerides, phospholipids, and sterols. - Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds. - Triglycerides are the most common form of lipids and contain a glycerol backbone attached to three fatty acids. - Phospholipids also contain a glycerol backbone but have a phosphorus compound. They are a component of cell membranes.

1. Chapter 5 Lipids Lecture and Animation PowerPoint Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display. To run the animations you must be in Slideshow View . Use the buttons on the animation to play, pause, and turn audio/text on or off. Please Note : Once you have used any of the animation controls , you must click in the white background before advancing to the next slide.

3. Chemical Forms of Common Lipids

5. Cis and Trans Fatty Acids

10. Composition of Common Fats / Oils

18. Chemical Forms of Common Lipids

19. Lipids in Foods

20. Emulsifiers

27. Hydrogenation

28. Cis and Trans Fatty Acid

31. Trans Fat-free Foods

32. Main Sources of Fatty Acids

33. Digestion of Fats and Oils

42. Composition and Roles of Lipoproteins

44. Lipoproteins

49. Functions of Essential Fatty Acids

54. Essential Fatty Acids

59. AHA Goals

60. AHA Recommendations

63. Cutting the Fat

64. Road to a Heart Attack