This document discusses lipids (fats) including their composition, classification, functions, sources, and deficiencies. Lipids are comprised of carbon, hydrogen, and oxygen and provide 9 calories per gram. They are classified as simple lipids, compound lipids, waxes, and derived lipids. The main lipids in diet are triglycerides, phospholipids, and sterols. Triglycerides make up 95% of dietary and body lipids and are broken down into glycerol and fatty acids. Phospholipids are important structures in membranes. Sterols are precursors to bile acids and sex hormones. Fats have many important functions like being an energy source and aiding vitamin absorption. Deficiencies can cause skin disorders like
There are three major groups of lipids: triglycerides, phospholipids, and steroids. Triglycerides are made of glycerol linked to three fatty acid chains that can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds in the fatty acid chains. Phospholipids have one fatty acid replaced by a phosphate group, giving them both hydrophobic and hydrophilic ends. Steroids have a backbone of four interconnected carbon rings, and important examples include cholesterol, a component of cell membranes, and the sex hormones estradiol and testosterone.
Fats and oils are both composed of carbon, hydrogen, and oxygen. Fats are solid at room temperature, while oils are liquid. Fats are made up of fatty acids bonded to glycerol. They provide energy, absorb nutrients, and insulate the body. Saturated fats raise cholesterol levels while unsaturated fats found in plants oils are healthier. Oils come from plants and animals and are used for cooking, cosmetics, and other applications.
The document discusses different types of lipids including fats, oils, fatty acids, triglycerides, cholesterol, phospholipids, and steroids. It provides details on their structure, function, and roles in the body. Key points include:
- Lipids are insoluble in water but soluble in non-polar solvents. They include fats, oils, fat-soluble vitamins, and other molecules.
- Lipids serve important structural and functional roles like energy storage, hormone production, and as components of cell membranes.
- There are two main categories of lipids - those based on glycerol like triglycerides and those based on steroids like cholesterol. Triglycerides are the main
What are Fats, Occurrence and Composition, Extraction, Role of Dietary Fats, Important functions in food, Structure of fatty acids, Major and Minor components in Fats.
This document discusses fatty acids, including their classification, properties, and functions. It describes that fatty acids are classified as saturated or unsaturated depending on whether they contain double bonds. Unsaturated fatty acids are further broken down into mono- and polyunsaturated. Fatty acids also vary in length and whether they are essential or non-essential to the human body. The document outlines the physical and chemical properties of fatty acids and discusses their roles in energy storage, cell signaling, and as structural components of cell membranes.
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They are classified into simple lipids, compound lipids, and derived lipids. Simple lipids include fats and oils (esters of fatty acids and glycerol) and waxes (esters of fatty acids and higher alcohols). Compound lipids contain additional groups like phosphate, carbohydrates, or sulfur. Phospholipids and glycolipids are examples. Derived lipids are produced from simple and compound lipids and include fatty acids, cholesterol, and hormones. Fatty acids are the building blocks of lipids and are classified as saturated or unsaturated based on double bond presence. Lipids serve important roles in energy storage
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
This document discusses lipids (fats) including their composition, classification, functions, sources, and deficiencies. Lipids are comprised of carbon, hydrogen, and oxygen and provide 9 calories per gram. They are classified as simple lipids, compound lipids, waxes, and derived lipids. The main lipids in diet are triglycerides, phospholipids, and sterols. Triglycerides make up 95% of dietary and body lipids and are broken down into glycerol and fatty acids. Phospholipids are important structures in membranes. Sterols are precursors to bile acids and sex hormones. Fats have many important functions like being an energy source and aiding vitamin absorption. Deficiencies can cause skin disorders like
There are three major groups of lipids: triglycerides, phospholipids, and steroids. Triglycerides are made of glycerol linked to three fatty acid chains that can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds in the fatty acid chains. Phospholipids have one fatty acid replaced by a phosphate group, giving them both hydrophobic and hydrophilic ends. Steroids have a backbone of four interconnected carbon rings, and important examples include cholesterol, a component of cell membranes, and the sex hormones estradiol and testosterone.
Fats and oils are both composed of carbon, hydrogen, and oxygen. Fats are solid at room temperature, while oils are liquid. Fats are made up of fatty acids bonded to glycerol. They provide energy, absorb nutrients, and insulate the body. Saturated fats raise cholesterol levels while unsaturated fats found in plants oils are healthier. Oils come from plants and animals and are used for cooking, cosmetics, and other applications.
The document discusses different types of lipids including fats, oils, fatty acids, triglycerides, cholesterol, phospholipids, and steroids. It provides details on their structure, function, and roles in the body. Key points include:
- Lipids are insoluble in water but soluble in non-polar solvents. They include fats, oils, fat-soluble vitamins, and other molecules.
- Lipids serve important structural and functional roles like energy storage, hormone production, and as components of cell membranes.
- There are two main categories of lipids - those based on glycerol like triglycerides and those based on steroids like cholesterol. Triglycerides are the main
What are Fats, Occurrence and Composition, Extraction, Role of Dietary Fats, Important functions in food, Structure of fatty acids, Major and Minor components in Fats.
This document discusses fatty acids, including their classification, properties, and functions. It describes that fatty acids are classified as saturated or unsaturated depending on whether they contain double bonds. Unsaturated fatty acids are further broken down into mono- and polyunsaturated. Fatty acids also vary in length and whether they are essential or non-essential to the human body. The document outlines the physical and chemical properties of fatty acids and discusses their roles in energy storage, cell signaling, and as structural components of cell membranes.
Lipids are a heterogeneous group of compounds that are insoluble in water but soluble in organic solvents. They are classified into simple lipids, compound lipids, and derived lipids. Simple lipids include fats and oils (esters of fatty acids and glycerol) and waxes (esters of fatty acids and higher alcohols). Compound lipids contain additional groups like phosphate, carbohydrates, or sulfur. Phospholipids and glycolipids are examples. Derived lipids are produced from simple and compound lipids and include fatty acids, cholesterol, and hormones. Fatty acids are the building blocks of lipids and are classified as saturated or unsaturated based on double bond presence. Lipids serve important roles in energy storage
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Lipids are made up of carbon, hydrogen and oxygen and serve several functions in the body including as an energy source. They are found in foods like meat, fish, dairy and processed foods. Chemically, lipids are triglycerides composed of a glycerol molecule bonded to three fatty acid molecules. Fats can be saturated, monounsaturated or polyunsaturated depending on the number of double bonds in the fatty acids. Essential fatty acids must be obtained through diet and are important for cell membrane structure and hormone production.
Triglycerides are the main type of lipid and are composed of glycerol bonded to three fatty acids. Triglycerides serve as energy stores and insulation. Phospholipids are another type of lipid and are the main component of cell membranes. Cholesterol is an important steroid and is either carried by HDL (good cholesterol) or LDL (bad cholesterol). Fats are classified as saturated, monounsaturated, or polyunsaturated depending on the structure of their fatty acids. Unsaturated fats are preferable to saturated fats as they may help improve cholesterol levels.
1. Lipids include triglycerides, fatty acids, phospholipids, sterols, and cholesterol. They provide energy, aid nutrient absorption, and structure cell membranes.
2. Triglycerides are composed of a glycerol molecule bonded to three fatty acids and make up most dietary and body lipids. Cholesterol is an important sterol.
3. Essential fatty acids must be obtained through diet and include linoleic and alpha-linolenic acids. Phospholipids are structural components of membranes.
Oils and fats are important for storing chemical energy in living things. They are composed of esters of glycerol bonded to long chain carboxylic acids. Whether a substance is solid (fat) or liquid (oil) depends on the fatty acid composition. Saturated fatty acids can pack closely together, giving higher melting points and solids, while unsaturated fatty acids have kinks that prevent close packing and result in lower melting points and liquids. Most natural oils are processed by hydrogenation to make them more solid for use, such as in margarine production.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Fats provide energy, aid in the absorption of fat-soluble vitamins, and contribute to taste and texture of foods. They also contain essential fatty acids like omega-3 and omega-6 fatty acids that must be obtained through diet. A balanced ratio of 5:1 to 10:1 of omega-6 to omega-3 is recommended to prevent diseases. Essential fatty acids are converted in the body to long-chain fatty acids that build brain lipids and support brain function. Different foods contain varying amounts and types of saturated, monounsaturated, and polyunsaturated fats.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
This document discusses essential fatty acids, including omega-3, omega-6, and omega-9 fatty acids. It describes their health benefits and sources. Key points:
- Omega-3 fatty acids like ALA, EPA, and DHA cannot be made by the body and must be obtained from foods like fish, nuts, and plant oils. They help reduce heart disease risk and support brain and eye health.
- Omega-6 and omega-9 fatty acids are also essential and have anti-inflammatory effects but high omega-6 intake can increase inflammation. A balanced diet with more omega-3 and omega-6 is important.
- Sources of these fatty acids include fish, nuts, seeds, vegetable oils,
Organic chemistry covers the major macromolecules that make up living things: proteins, carbohydrates, and lipids. These macromolecules are made through polymerization reactions where smaller monomers like amino acids and monosaccharides combine through dehydration synthesis. Carbohydrates include sugars, starches, and cellulose and are made of carbon, hydrogen, and oxygen. Proteins are made of amino acid monomers and have specific shapes important for their functions. Lipids include fats and are made of fatty acids and glycerol. Enzymes are important protein catalysts that allow reactions to proceed in living cells.
The document summarizes the absorption of lipids in the human body. It discusses that lipids are insoluble in water and are stored in adipose tissue. Lipids serve diverse functions like energy storage, insulation, and as structural components of cells. Lipid digestion occurs in three main steps - emulsification by bile juice, formation of micelles, and absorption. In emulsification, large lipid droplets are broken into smaller droplets for further digestion. Micelles are formed to transport fatty acids and monoglycerides across the enterocyte membrane. Absorbed lipids are reassembled into triglycerides and packaged into chylomicrons to be transported to tissues via lymphatic vessels and blood circulation.
This document summarizes key nutrients that provide calories - carbohydrates, fats, and proteins. It describes the sources and functions of carbohydrates including sugars, starches, and fiber. It also discusses the different types of fats including saturated, unsaturated, and trans fats. Finally, it covers the sources and functions of protein as well as complete and incomplete protein sources and dietary recommendations.
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
Lipids or fats are the essential part of one`s diet. On a daily basis, we consume a lot of fats in the form of fatty acids. This presentation briefs the sources, types, metabolism,, storage and absorption of fats.
Lipids are important components of cell membranes that help absorb fat-soluble vitamins and maintain membrane fluidity. They act as thermal insulators and regulate cellular metabolism. Lipids also aid in hormone synthesis and provide organ padding. Fatty acids are the basic units of fat and can be either saturated or unsaturated. Saturated fatty acids lack double bonds and are considered harmful as they increase cholesterol and triglyceride levels. Unsaturated fatty acids contain one or more double bonds and are divided into mono- and polyunsaturated fatty acids.
Proteins are nitrogen-containing compounds found in both plants and animals. They serve as tissue builders and contribute to the growth and development of living organisms.
They are polymers made up of hundreds of amino acid monomers made from 20 different amino acids that can be joined in any sequence. Amino acids have the basic structure except for their side chain which makes each one different from the rest.
Biochemistry is the branch of science that explores the chemical processes within and related to living organisms. It is a laboratory based science that brings together biology and chemistry. By using chemical knowledge and techniques, biochemists can understand and solve biological problems
Role of Essential Fatty Acids by Sayali ParabSayali Parab
Role of Essential Fatty Acids. “Essential Fatty Acid" refers to fatty acids required for biological processes but does not include the fats that only act as fuel.
Lipids are made up of carbon, hydrogen and oxygen and serve several functions in the body including as an energy source. They are found in foods like meat, fish, dairy and processed foods. Chemically, lipids are triglycerides composed of a glycerol molecule bonded to three fatty acid molecules. Fats can be saturated, monounsaturated or polyunsaturated depending on the number of double bonds in the fatty acids. Essential fatty acids must be obtained through diet and are important for cell membrane structure and hormone production.
Triglycerides are the main type of lipid and are composed of glycerol bonded to three fatty acids. Triglycerides serve as energy stores and insulation. Phospholipids are another type of lipid and are the main component of cell membranes. Cholesterol is an important steroid and is either carried by HDL (good cholesterol) or LDL (bad cholesterol). Fats are classified as saturated, monounsaturated, or polyunsaturated depending on the structure of their fatty acids. Unsaturated fats are preferable to saturated fats as they may help improve cholesterol levels.
1. Lipids include triglycerides, fatty acids, phospholipids, sterols, and cholesterol. They provide energy, aid nutrient absorption, and structure cell membranes.
2. Triglycerides are composed of a glycerol molecule bonded to three fatty acids and make up most dietary and body lipids. Cholesterol is an important sterol.
3. Essential fatty acids must be obtained through diet and include linoleic and alpha-linolenic acids. Phospholipids are structural components of membranes.
Oils and fats are important for storing chemical energy in living things. They are composed of esters of glycerol bonded to long chain carboxylic acids. Whether a substance is solid (fat) or liquid (oil) depends on the fatty acid composition. Saturated fatty acids can pack closely together, giving higher melting points and solids, while unsaturated fatty acids have kinks that prevent close packing and result in lower melting points and liquids. Most natural oils are processed by hydrogenation to make them more solid for use, such as in margarine production.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Fats provide energy, aid in the absorption of fat-soluble vitamins, and contribute to taste and texture of foods. They also contain essential fatty acids like omega-3 and omega-6 fatty acids that must be obtained through diet. A balanced ratio of 5:1 to 10:1 of omega-6 to omega-3 is recommended to prevent diseases. Essential fatty acids are converted in the body to long-chain fatty acids that build brain lipids and support brain function. Different foods contain varying amounts and types of saturated, monounsaturated, and polyunsaturated fats.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
This document discusses essential fatty acids, including omega-3, omega-6, and omega-9 fatty acids. It describes their health benefits and sources. Key points:
- Omega-3 fatty acids like ALA, EPA, and DHA cannot be made by the body and must be obtained from foods like fish, nuts, and plant oils. They help reduce heart disease risk and support brain and eye health.
- Omega-6 and omega-9 fatty acids are also essential and have anti-inflammatory effects but high omega-6 intake can increase inflammation. A balanced diet with more omega-3 and omega-6 is important.
- Sources of these fatty acids include fish, nuts, seeds, vegetable oils,
Organic chemistry covers the major macromolecules that make up living things: proteins, carbohydrates, and lipids. These macromolecules are made through polymerization reactions where smaller monomers like amino acids and monosaccharides combine through dehydration synthesis. Carbohydrates include sugars, starches, and cellulose and are made of carbon, hydrogen, and oxygen. Proteins are made of amino acid monomers and have specific shapes important for their functions. Lipids include fats and are made of fatty acids and glycerol. Enzymes are important protein catalysts that allow reactions to proceed in living cells.
The document summarizes the absorption of lipids in the human body. It discusses that lipids are insoluble in water and are stored in adipose tissue. Lipids serve diverse functions like energy storage, insulation, and as structural components of cells. Lipid digestion occurs in three main steps - emulsification by bile juice, formation of micelles, and absorption. In emulsification, large lipid droplets are broken into smaller droplets for further digestion. Micelles are formed to transport fatty acids and monoglycerides across the enterocyte membrane. Absorbed lipids are reassembled into triglycerides and packaged into chylomicrons to be transported to tissues via lymphatic vessels and blood circulation.
This document summarizes key nutrients that provide calories - carbohydrates, fats, and proteins. It describes the sources and functions of carbohydrates including sugars, starches, and fiber. It also discusses the different types of fats including saturated, unsaturated, and trans fats. Finally, it covers the sources and functions of protein as well as complete and incomplete protein sources and dietary recommendations.
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
Lipids or fats are the essential part of one`s diet. On a daily basis, we consume a lot of fats in the form of fatty acids. This presentation briefs the sources, types, metabolism,, storage and absorption of fats.
Lipids are important components of cell membranes that help absorb fat-soluble vitamins and maintain membrane fluidity. They act as thermal insulators and regulate cellular metabolism. Lipids also aid in hormone synthesis and provide organ padding. Fatty acids are the basic units of fat and can be either saturated or unsaturated. Saturated fatty acids lack double bonds and are considered harmful as they increase cholesterol and triglyceride levels. Unsaturated fatty acids contain one or more double bonds and are divided into mono- and polyunsaturated fatty acids.
Proteins are nitrogen-containing compounds found in both plants and animals. They serve as tissue builders and contribute to the growth and development of living organisms.
They are polymers made up of hundreds of amino acid monomers made from 20 different amino acids that can be joined in any sequence. Amino acids have the basic structure except for their side chain which makes each one different from the rest.
Biochemistry is the branch of science that explores the chemical processes within and related to living organisms. It is a laboratory based science that brings together biology and chemistry. By using chemical knowledge and techniques, biochemists can understand and solve biological problems
Role of Essential Fatty Acids by Sayali ParabSayali Parab
Role of Essential Fatty Acids. “Essential Fatty Acid" refers to fatty acids required for biological processes but does not include the fats that only act as fuel.
This document provides an introduction to lipids, including their structure, properties, and classification. It discusses that lipids are small, non-polar molecules composed of carbon, hydrogen, and oxygen. Unlike proteins or carbohydrates, lipids are not polymers. They serve important roles in energy storage, cellular structure, and signaling. Common lipids include fats, oils, waxes, sterols like cholesterol, and phospholipids.
Lipids are organic compounds that serve important functions in the body. They include fats, oils, waxes, phospholipids, and steroids. Lipids serve as long-term energy stores, cushion and insulate organs, and form cellular membranes. Major types include triglycerides/fats and oils which are made of fatty acid chains, phospholipids which are amphipathic, and steroids including cholesterol. Saturated fats are generally solid while unsaturated fats are usually liquid. Lipids can be identified using an ethanol emulsion test.
This document summarizes lipids and their classification. It defines lipids as organic compounds that are insoluble in water but soluble in organic solvents. Lipids are classified into three main categories: simple lipids, compound lipids, and derived lipids. The document also discusses the structures and functions of important lipid types such as fatty acids, triglycerides, and sterols. Fatty acids can be saturated or unsaturated and influence the melting points of lipids. Triglycerides are the main form for storing lipids and providing energy.
This document provides information about lipids. It defines lipids as long chains of carbon and hydrogen molecules that are insoluble in water. Lipids serve as an important energy source and provide structure to cell membranes. They are classified based on their components, with simple lipids like fats and oils consisting of fatty acids and glycerol, and complex lipids also containing additional groups like phosphates or carbohydrates. Lipids play key roles in the body such as energy storage, insulation, and as precursors to hormones and vitamins. The document discusses the structure and examples of different lipid types as well as their biological functions.
This document provides information about lipids and fats. It begins by defining lipids and explaining that they are a major building block of animal cells. It then discusses the different types of lipids, including simple lipids like fats and oils, complex lipids like phospholipids, and derived lipids like cholesterol. The document explains the classification and functions of various lipids such as phospholipids, essential fatty acids, and saturated and unsaturated fatty acids. It also covers the digestion and absorption of lipids, as well as the different types of cholesterol and their importance.
ZO 503Physiological chemistry ( Lipids) by Dr.S.S.Kunjwal.pdfDhanushHari8
This document provides an introduction to lipids, including their classification and types. Lipids are classified into three main classes: simple lipids, compound lipids, and derived lipids. Simple lipids include fats and waxes, with fats being triglycerides of fatty acids and glycerol. Compound lipids contain additional elements like phosphorus, nitrogen or sulfur, and include phospholipids like lecithin and cephalins. Glycolipids are composed of carbohydrates and fatty acids. The lipid component of lipoproteins contains triglycerides, phospholipids and cholesterol.
Lipids are a group of organic compounds that include fats, oils, steroids, and phospholipids. They are insoluble in water and serve important functions in the body such as energy storage, insulation, and cell membrane structure. There are three main classes of lipids: triglycerides which include fats and oils, phospholipids including lecithin, and sterols such as cholesterol. Fats can be saturated, existing as solids at room temperature, or unsaturated and liquid. Hyperlipoproteinemia is a disorder where the body cannot break down lipids properly and is often genetic, leading to high lipid levels in the blood and symptoms like pancreatitis or lipid deposits. It is diagnosed via blood tests
Lipids are a diverse group of compounds that include fats, waxes, sterols and fat-soluble vitamins. They are insoluble in water but soluble in organic solvents. Food lipids are generally referred to as fats and oils, with fats being solid and oils being liquid due to their fatty acid composition. Lipids serve important structural and energy storage functions and facilitate nutrient absorption. They undergo chemical changes during food processing and storage that can impact food quality and produce undesirable compounds. Rancidity results from both oxidative and hydrolytic deterioration of lipids. [END SUMMARY]
Lipids are a diverse group of compounds that include fats, waxes, sterols and fat-soluble vitamins. They are insoluble in water but soluble in organic solvents. Food lipids are generally referred to as fats and oils, with fats being solid and oils being liquid due to their fatty acid composition. Lipids serve important structural and energy storage functions and are present in both plant and animal tissues. They undergo chemical changes during food processing and storage that can impact food quality and produce desirable or undesirable compounds.
Lipids are organic molecules with long hydrocarbon chains that are soluble in non-polar solvents. They serve several important functions in the body including energy storage, insulation, forming cell membranes, and acting as hormones. The most important types of lipids are triglycerides, phospholipids, and steroids. Phospholipids make up cell membranes while cholesterol is transported around the body by lipoproteins, which can either deposit or remove cholesterol from arteries. Certain fatty acids, such as omega-3 and omega-6, are essential as the body cannot synthesize them.
This presentation intends to offer a bird's eye view of bio-molecules in general and lipids in particular along with its beneficial and harmful attributes.
This document discusses lipids, which are a diverse group of compounds that are nonpolar and hydrophobic. Lipids perform many important functions in cells, including energy storage as fats, insulation, and as building blocks of membranes. The document defines different types of lipids like triglycerides, fatty acids, phospholipids, and steroids. It describes the structures and properties of these lipids, how they are stored and used in the body, and their roles in membrane structure.
The document discusses the properties and functions of dietary fats and lipids. It explains that fats provide energy density and are stored in adipose tissue. Dietary fats include saturated, monounsaturated, and polyunsaturated fatty acids. Lipids include triglycerides, phospholipids, and sterols like cholesterol. Lipids play structural and functional roles in cells and as carriers of fat-soluble vitamins and minerals. Omega-3 and omega-6 fatty acids are essential but must be obtained through diet.
Lipids are a broad group of organic compounds that includes fats, waxes, sterols, fat-soluble vitamins, and others. They are insoluble in water but soluble in nonpolar solvents and contain carbon, hydrogen, oxygen, and sometimes nitrogen or phosphorus. Lipids serve as a food source and include fatty acids, triglycerides, phospholipids, and other compounds important to plant and animal metabolism. Fatty acids are the main constituents of lipids and can be saturated or unsaturated, affecting their melting points.
“These are the naturally Organic compounds, insoluble in water, soluble in organic solvents (alcohol, ether, etc.), which are potentially related to fatty acids & utilized by living cells."
Lipids are a heterogeneous group of compounds.
They are esters of fatty acids. Lipids occur widely in plants and animals. Lipids include fats, oils, waxes, and related compounds.
Lipids are a family of organic compounds, composed of fats and oils. These molecules yield high energy and are responsible for different functions within the human body.
Food groups provide different nutrients. Water contains minerals. Fruits and vegetables contain vitamins, minerals, and fiber. Meat, fish, eggs and tofu mainly provide protein along with minerals and vitamins. Dairy provides calcium, protein, lipids, and vitamins. Cereals, potatoes and pulses contain carbohydrates, proteins, vitamins, minerals, and fiber. The fats group is high in lipids and contains some vitamins. Lipids contain carbon, hydrogen and oxygen and provide energy, aid nutrient absorption, and have structural and signaling functions in the body. Lipids are classified based on their structure and components.
Lipids are a diverse group of hydrophobic biomolecules that include fats, oils, waxes, phospholipids and steroids. They are made up of fatty acid chains bonded to a glycerol molecule or other alcohol. Lipids serve important functions like energy storage, insulation of nerve fibers, and as structural components of cell membranes. The main classes of lipids are triglycerides, phospholipids, and steroids; triglycerides are the main form of fat storage in animals and are composed of fatty acid chains bonded to a glycerol molecule.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Communicating effectively and consistently with students can help them feel at ease during their learning experience and provide the instructor with a communication trail to track the course's progress. This workshop will take you through constructing an engaging course container to facilitate effective communication.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Walmart Business+ and Spark Good for Nonprofits.pdf
Lipid presentation
1. Lipid
The naturally occurring organic compound of the animals and plants
which are soluble in the organic
Solvents and non soluble in the water called lipid .e.g oils fats waxes and
steroid.
Classification of lipid
There are three classes of lipid.
1:simple lipid
2:compound lipid
3:derived lipid
1 Simple lipid
The lipid which contain fatty acid and glycerol are called simple lipid .e.g fats
and oil
2 Compound lipids
The lipids which contain fatty acid ,glycerol.phosphorous and nitrogen
compound are called Compound lipid E.g phospholipid
,shingolipid.lipoprotiens
3 derived lipid
The lipids which are obtain by hydrolysis of simple or compound lipids are
called derived lipid
E.g vitamins d ,terpense, sterols.
Fats and oil
Fats and oils are called triglycerides (or triacylcylgerols) because they are
esters composed of three fatty acid units joined to glycerol.when it join it
release three water molecules.
2. A triglyceride is called a fat if it is a solid at 25°C and liquid is called
an oil if. Triglycerides obtained from animal sources are usually solids,
while those of plant origin are generally oils. Therefore, we commonly
speak of animal fats and vegetable oils.
Fatty acid
One type of lipid monomer, a fatty acid, consists of one carboxyl group at
the end of a linear hydrocarbon containing at least four carbon atoms
carbon chains are mainly hydrophobic . that’s mean insoluble in water.
lipids form an ester linkage between the carboxyl group of a fatty acid
and the hydroxyl group of an alcohol monomer such as glycerol.
Monomer and polymer structures vary widely depending on the type of
lipid, and not all lipid groups contain fatty acids.
Saturated fatty acid
To identify the fatty acid is saturated are not we see. If all carbon-to-
carbon bonds in the hydrocarbon chain are single covalent bonds, the
fatty acid is saturated with as many hydrogen atoms as possible.
Therefore, the fatty acid is saturated.
3. Example
animal fat products such as cream, cheese, butter, other whole milk dairy
products and fatty meats which also contain dietary cholesterol. Certain
vegetable have highsaturated fat content, such as coconut oil and palm
kernel oil.
Unsaturated fatty acid
When one or more carbon-to-carbon double bonds are present, the fatty
acid is not saturated with hydrogen atoms and is called unsaturated.
Example
oleic acid, myristoleic acid, linoleic acid, and arachidonic acid. Foods
containing unsaturated fats include avocado, nuts, olive oils, and
vegetable oils such as canola. Meat products contain both saturated
and unsaturated fats.
Cis -fatty acids
Almost all living organisms synthesize and incorporate cis-fatty acids in
their lipids. Cis-fatty acids are isomers in which the continuing carbon
chains on each end of the double bond face the same direction. A cis-
isomer is bent or “kinked,” preventing cis-fatty acids from packing closely
together.
4. Trans fatty acids
are isomers often created during commercial food production. In trans-
fatty acids, the continuing carbon chains face opposite directions around
a double bond. Trans-isomers are structurally similar to saturated fatty
acids because the hydrocarbon chain does not contain a “kink.” Both
saturated and trans-fatty acids pack closely together as monomers and
when they are present in fats.
General characters of lipids
Lipids are relatively insoluble in water.
They are soluble in non-polar solvents, like ether, chloroform,
methanol.
Lipids have high energy content and are metabolized to release
calories.
Lipids also act as electrical insulators, they insulate nerve axons.
Fats contain saturated fatty acids, they are solid at room
temperatures. Example, animal fats.
Plant fats are unsaturated and are liquid at room temperatures.
Pure fats are colorless, they have extremely bland taste.
5. Function of lipids.
Lipids are storage compounds, triglycerides serve as reserve energy of
the body.
Lipids are important component of cell membranes structure in
eukaryotic cells.
Lipids regulate membrane permeability.
They serve as source for fat soluble vitamins like A, D, E, K.
They act electrical insulators to the nerve fibres, where the myelin
sheath contains lipids.
Lipids are components of some enzyme systems.
Some lipids like prostaglandins and steroid hormones act as cellular
metabolic regulators.
Cholesterol is found in cell membranes, blood, and bile of many
organisms.
As lipids are small molecules and are insoluble in water, they act as
signalling molecules.
Layers of fat in the subcutaneous layer, provides insulation and
protection from cold. Body temperature maintenance is done by brown
fat.
Polyunsaturated phospholipids are important constituents of
phospholipids, they provide fluidity and flexibility to the cell
membranes.
Lipoproteins that are complexes of lipids and proteins, occur in blood
as plasma lipoprotein, they enable transport of lipids in aqueous
environment, and their transport throughout the body.
Cholesterol maintains fluidity of membranes by interacting with
lipid complexes.
Cholesterol is the precursor of bile acids, Vitamin D and steroids.