Lipids
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This document provides an overview of lipids by defining what lipids are, categorizing them into hydrolyzable and non-hydrolyzable lipids, and describing examples of each category. It defines waxes, triacylglycerols, and phospholipids as hydrolyzable lipids and how they are composed of fatty acid chains. Non-hydrolyzable lipids discussed include fat-soluble vitamins, eicosanoids, terpenes, and steroids. Phospholipids and their subtypes phosphoacylglycerols and sphingomyelins are defined. Terpenes are described as composed of repeating five-carbon isoprene units. Steroids are introduced as important biological regulators derived
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Simple lipids
This document discusses simple lipids, including their classification and properties. It notes that simple lipids include fats, oils, and waxes, which are esters of fatty acids with alcohols like glycerol or high molecular weight alcohols. Key points covered include:
- Lipids are insoluble in water but soluble in nonpolar solvents. They serve important functions like energy storage, insulation, and as structural components of cell membranes.
- Simple lipids specifically contain fatty acid esters of glycerol (fats and oils) or higher alcohols (waxes). They are classified as either saturated or unsaturated based on the number of double bonds in their fatty acid chains.
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25.2Triacylglycerol Storage and Mobilization
25.3 Glycerol Metabolism
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25.6 Ketone Bodies
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25.9 Fate of Fatty-Acid Generated Acetyl CoA
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This document discusses carbohydrate structure and function. It begins by describing carbohydrates as the most abundant bioorganic molecules, important for energy storage and structural support. Carbohydrates are classified based on their products of hydrolysis into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides can further be classified as aldoses or ketoses containing an aldehyde or ketone group, respectively. Important monosaccharides discussed include glucose, fructose, galactose, and ribose. Cyclic forms of monosaccharides are also described.
Lipids
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Lipids are insoluble in water, but soluble in fat or organic solvents (ether, chloroform, benzene, acetone).
Lipids include fats, oils, waxes and related compounds.
They are widely distributed in nature both in plants and in animals.
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Carbohydrates are the most abundant biomolecules on Earth and serve important functions in living organisms. They include monosaccharides like glucose and fructose, oligosaccharides like sucrose and lactose, and polysaccharides like starch, cellulose, and glycogen. Monosaccharides are either aldoses or ketoses and commonly exist as cyclic structures with α and β anomers. Glycosidic bonds link monosaccharides into oligosaccharides and polysaccharides, which serve structural roles like cellulose and chitin or storage roles like starch and glycogen. Carbohydrates play key roles through their diverse structures and functions.
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- Lipids are insoluble in water but soluble in nonpolar solvents. They serve important functions like energy storage, insulation, and as structural components of cell membranes.
- Simple lipids specifically contain fatty acid esters of glycerol (fats and oils) or higher alcohols (waxes). They are classified as either saturated or unsaturated based on the number of double bonds in their fatty acid chains.
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This document describes several common tests used to identify different types of carbohydrates:
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7. lipids
Lipids are hydrophobic molecules that include fatty acids, triglycerides, phospholipids, sphingolipids, and sterols. They serve important structural and metabolic roles in the body. Fatty acids are used for energy storage and signaling molecules. Triglycerides store fatty acids in adipose tissue. Phospholipids and sphingolipids are major components of cell membranes. Sterols like cholesterol are important membrane components and steroid hormones modulate physiological activity.
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Lipids, also known as fats, are a diverse group of organic compounds consisting of carbon, hydrogen, and oxygen that serve important functions in the body. There are three main types of lipids: fats, phospholipids, and cholesterol. Fats can be saturated or unsaturated, with saturated fats found in animal products and unsaturated fats in plants having health benefits. Phospholipids are involved in lipid transport and cell structure. Cholesterol is essential for cell membranes and is found in foods like eggs and meat. Lipids provide energy storage and production, help regulate systems, aid in nutrient transport, and give structure to cells.
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Fats and lipids are a diverse group of organic compounds that are insoluble in water but soluble in organic solvents. They incorporate fatty acids, which are long carbon chains with an acidic end. There are several major lipid groups including fats, phospholipids, steroids, and waxes. Fats are lipids with fatty acid tails attached to glycerol, and are solid or liquid depending on whether they are saturated or unsaturated. Phospholipids have two fatty acid tails and a phosphate head, making up cell membranes. Steroids have four carbon rings but no fatty acid tails, and include cholesterol. Waxes are lipids with long fatty acid and alcohol chains that pack tightly.
Lipids
Lipids include fats, oils, and other compounds that do not dissolve in water. Fats and oils are made of triglycerides, which are composed of glycerol bonded to three fatty acid molecules. Fatty acids can be saturated, monounsaturated, or polyunsaturated. Lipids serve important functions in the body, including energy storage, insulation, hormone production, and as structural components of cell membranes.
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Lipids have been studied since the 17th century. They are made of carbon, hydrogen, and oxygen and are used for long term energy storage. There are three main types of lipids: triglycerides, which are the most common; phospholipids, the main component of cell membranes; and steroids like cholesterol. Lipids are hydrophobic and insoluble in water. They exist as solids like butter at room temperature or liquids like oils. While associated with diseases like obesity and heart disease, lipids play important roles in the body and should not be dismissed.
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Lipids are a broad group of naturally occurring organic molecules that are generally soluble in organic solvents but sparingly soluble in water. They include fats, which are triglycerides made up of fatty acids and glycerides. There are different types of lipids including simple lipids, phospholipids, and fats. Phospholipids have a polar head and non-polar tails, with the polar head interacting with water and the non-polar tails staying away from water.
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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.
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This document provides information about lipids. It defines lipids as a broad group of molecules including fats, waxes, sterols, and fat-soluble vitamins. The main sources of lipids are oils, ghee and butter. Lipids are located in membranes, blood, liver, and adipose tissue. There are three main types of lipids: simple lipids like fats and oils made of fatty acids and glycerol; compound lipids containing additional components like phospholipids; and derived lipids which are products of hydrolysis like fatty acids. Fatty acids are the basic units of fat composed of carbon chains with an acid group and hydrogen atoms. Saturated fatty acids contain no double bonds while unsaturated fatty acids contain one or more
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Fats and lipids are made up of fatty acid chains and glycerol. Lipids are a broad group of molecules that are soluble in organic solvents but not water. They include fatty acids, triglycerides, glycerol, sterol lipids, prenol lipids, and fat-soluble vitamins. Lipids have a polar head and non-polar tails. The polar head is hydrophilic and faces water, while the non-polar tails are hydrophobic and stay away from water. Phospholipids are one type of lipid that have a phosphate-containing polar head and two fatty acid tails. Fats provide energy, are needed to absorb fat-soluble vitamins, form cell membranes, store excess particles
lipids and fats
Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
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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.
Main lecture for lipids
1. The document discusses different types of lipids including fatty acids, triglycerides, phospholipids, and steroids.
2. It explains the structures and properties of saturated and unsaturated fatty acids. Triglycerides are formed from glycerol and three fatty acids and are a major form of fat storage.
3. Phospholipids are a major component of cell membranes and contain a phosphate group. Cholesterol is an important sterol that is a component of cell membranes and precursor for other substances.
Transformer construction,types and working
this is good for electrical engineering students to present seminar in your college or university....
Presentation on lipid
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The document discusses lipids and fatty acids. It defines lipids as a heterogeneous group of compounds related more by physical than chemical properties, that are relatively insoluble in water but soluble in nonpolar solvents. Fatty acids are aliphatic carboxylic acids that occur mainly as esters in natural fats and oils. They can be classified as saturated or unsaturated based on whether they contain double bonds. Common saturated fatty acids include palmitic acid and stearic acid, while monounsaturated fatty acids include oleic acid. Polyunsaturated fatty acids contain two or more double bonds and important examples are linoleic acid and alpha-linolenic acid.
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Lipids are water-insoluble organic compounds that include fats, oils, waxes and other compounds. They are composed of fatty acids and glycerol. The most common lipids are triglycerides, which are made of three fatty acids bonded to a glycerol molecule. Lipids serve important functions like energy storage and are a more concentrated source of energy than carbohydrates or proteins. They have properties like being insoluble in water but soluble in organic solvents. Saturated fats are typically solids while unsaturated fats are usually liquids. Lipids transport fat-soluble vitamins and are important components of cell membranes.
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LIPIDS.pptx
Fatty acids are obtained from the hydrolysis of fats.
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Lipids are a diverse group of hydrophobic molecules that include fats, waxes, sterols and phospholipids. They are insoluble in water but soluble in organic solvents. Lipids can be classified as simple lipids like fatty acids, fats and oils, or complex lipids containing additional components like proteins, carbohydrates or phosphate groups. Complex lipids include phospholipids that make up cell membranes, sphingolipids and glycolipids containing carbohydrates. Lipids serve important structural and metabolic functions, acting as energy stores, insulating layers, and components of cell membranes and lipoproteins.
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Lipids are a diverse group of compounds that are insoluble in water but soluble in non-polar solvents. They serve important structural and energy storage functions. The main types of lipids include fatty acids, triacylglycerols, and sterols. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on the number of double bonds present. Saturated fatty acids are solid at room temperature due to close packing, while unsaturated fatty acids are liquids due to their nonlinear structure. Triacylglycerols are composed of glycerol bonded to three fatty acids and serve as long-term energy stores.
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This document discusses lipids and proteins, including their structure and classification. It covers different types of lipids like simple lipids, compound lipids, and derived lipids. Simple lipids include neutral fats and waxes. Compound lipids contain additional groups like phosphoric acid, in addition to glycerol and fatty acids. Derived lipids are compounds derived from lipids after hydrolysis. The document also discusses saturated and unsaturated fatty acids, positional and geometrical isomerism in unsaturated fatty acids, and essential fatty acids that must be obtained through diet.
Lipids Ppt.
1. LIPIDS.
2. PROPERTIES OF LIPIDS.
3. FATTY ACIDS.
4. USES AND CLASSIFICATION OF FATTY ACIDS.
5. STRUCTURE AND CLASSIFICATION OF LIPIDS.
PHOSPHOLIPIDS: A class of lipid that is a key component of all cell membranes, as they can form lipid biomarkers. Composition: It is composed of phospholipids. i. Glycerol: one molecule ii. Fatty acids: Two molecules. iii. Phosphoric acid: one molecule. When a nitrogen-containing phospholipid group is attached to the end of the phospholipid, it is called phosphatidylcholine. Phospholipids consist of two parts i) Chapter: The head is polar in nature, soluble in water (hydrophilic). n) Tails: Nature has a non-polar tail, insoluble in water (hydrophobic).
Washes: Wax lipids are derived. Wax is a fatty acid ester and chronic alcohol: The wax is composed of i) a long-chain fatty acid ... one molecules ii) long-chain alcohol with one hydroxyl group (-OH), i.e. Cylinder wax is hydrophobic in nature. They have a high melting point, solid at room temperature. it gives stability and declines. On the surfaces of parts of plants, e.g. The leaves and fruits produce a waterproof layer, reducing the rate of perspiration. Wax is also a layer of wax that covers the bodies of animals, e.g., slime, insects, etc.
STEROIDS: Steroids fall under the lipid categories: Steroids are derived from lipid composition: proper arrangement of 3 cyclohexyl rings and 1 cyclopentane ring, a total of 17 carbon atoms in four carbon rings. Steroids do not contain alcohol and fatty acids.
Steroids Examples of steroids: i) Cholesterol: an important factor in animal cells. The precursor of all hormonal molecules such as aldosterone, sex hormone, and vitamin D ii) Aldosterone helps regulate Na+ions in the blood iii) Sex hormones e.g. testosterone, progesterone, and estrogens help to preserve the characteristics of males and females.
TERPENOIDES: It contains a very different class of organic compounds. Terpenoids are lipid derivatives, soluble in fat and soluble in water. Don't use molecule acids like fats. Composite units which they call isoprenoid or isoprenes. Isoprene unit: Hydrocarbon containing five carbon atoms with a branched-chain structure. Isoprene units bind to each other through the condensation process resulting in different types of compounds, e.g. Carotenoids, terpenes, and rubbers, etc.
CAROTENOIDS: Carotenoids are yellow, orange, red, or brown in plants. There are two kinds: i) Carotene: ii) Xanthophylla, i) Carotene: Orange is the genus of carotene, with red color, beta carotene. carrot & rice. Breakdown of beta-carotene leaves two molecules of vitamin A in the human body. n) Xanthophyllus: the auxiliary yellow color found in plants.
6 STORAGE LIPIDS.
7. USES OF LIPIDS.
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Fats and lipids nagamani
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.
General lipids
Lipids are a group of naturally occurring, nonpolar and water-insoluble compounds that include fats, oils, waxes and other fatty substances. They serve important biological functions such as energy storage, cell signaling, and as structural components of cell membranes. Lipids can be classified as simple lipids like fatty acids, fats and oils, or compound lipids which contain additional functional groups. Fats are composed of triglycerides containing fatty acid chains that are saturated, while oils contain some unsaturated fatty acid chains, making them liquid at room temperature. Lipids play critical roles in the body and have a variety of industrial applications.
Lipids
Triglycerides are lipids composed of glycerol bonded to three fatty acid molecules. They are the main form of fat in the body and can be either solid or liquid at room temperature depending on whether the fatty acids contain saturated or unsaturated bonds. Triglycerides serve important functions as an energy store, building block of cell membranes, and as insulating and waterproofing layers. They are formed through a condensation reaction where fatty acids combine with glycerol, removing water molecules and forming ester bonds between the carboxyl end of the fatty acids and hydroxyl groups of glycerol.
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This document provides an overview of lipid chemistry and classification. It discusses that lipids are a heterogeneous group of compounds that include fats, oils, steroids, waxes and related compounds. They are insoluble in water but soluble in nonpolar solvents. Lipids serve important biological functions like energy storage, structural components of cell membranes, and as insulating materials. The document further classifies lipids into simple lipids, complex lipids, and precursor and derived lipids. It provides details on the structure and function of important lipid subgroups such as fatty acids, triglycerides, phospholipids, and glycolipids.
Lipids.pptx assignmenent biochemistry year one
Lipids are a heterogeneous group of compounds that include fats, oils, steroids, waxes, and others. They are characterized by being relatively insoluble in water due to a lack of polarizing atoms, but soluble in nonpolar solvents. Lipids serve several important biological functions. They are a concentrated energy source, act as electrical insulators for nerves, are structural components of cell membranes, and are precursors for hormones and vitamins. Unsaturated fatty acids have lower melting points than saturated fatty acids of similar carbon chain lengths due to the kinks in their structure from double bonds, which prevent tight packing.
Lipids
This document discusses lipids and their subtypes. It focuses on triglycerides, which are the main type of fat. Triglycerides are composed of a glycerol molecule bonded to three fatty acid molecules. Fatty acids can be saturated, monounsaturated, or polyunsaturated depending on whether they have single or double carbon bonds. Saturated fats are solid at room temperature due to tight packing, while unsaturated fats are usually liquid oils. Cis double bonds cause a bend that prevents close packing, whereas trans fats are processed to be straight and solid. Lipids provide efficient long-term energy storage compared to carbohydrates.
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
A Review on Recent Advances of Packaging in Food Industry
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
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Cacao, the main component used in the creation of chocolate and other cacao-b...
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Lipids
- 2. LIPIDS
- 4. • What are lipids(Fats) ? • Functions • Structure • Types • Associated diseases • AIM-Just to revise what mam has taught.
- 5. INTRODUCTION Lipids are compounds of biological origin that dissolve in nonpolar solvents, such as chloroform and diethyl ether. The name lipid comes from the Greek word lipos, for fat.
- 6. Lipids can best be defined as biomolecules which are soluble to a great extent in nonpolar solvents.
- 7. Lipids can be categorized as hydrolyzable or nonhydrolyzable • Hydrolyzable lipids can be cleaved into smaller molecules by hydrolysis with water. Most hydrolyzable lipids contain an ester unit. We will examine three subgroups: waxes, triacylglycerols, and phospholipids. • Nonhydrolyzable lipids cannot be cleaved into smaller units by aqueous hydrolysis. Nonhydrolyzable lipids tend to be more varied in structure. We will examine four different types: fat- soluble vitamins, eicosanoids, terpenes, and steroids.
- 8. Waxes are the simplest hydrolyzable lipids. Waxes are esters (RCOOR') formed from a high molecular weight alcohol (R'OH) and a fatty acid (RCOOH).
- 9. The structure of this compound shows how small the ester group is compared to the long hydrocarbon chains.
- 10. Wax is a generic term that encompasses materials that have some specific properties such as: • Solid at 20C, varying from soft / plastic to brittle / hard • A melting point > 40C without decomposing • A relatively low viscosity slightly above the melting point • Transparency to opaque, but not glass-like • Buffable under slight pressure
- 11. TRIACYLGLYCEROLS Triacylglycerols, or triglycerides, are triesters that produce glycerol and three molecules of fatty acid upon hydrolysis. Simple triacylglycerols are composed of three identical fatty acid side chains, whereas mixed triacylglycerols have two or three different fatty acids.
- 13. The characteristics of fatty acids • All fatty acid chains are unbranched, but they may be saturated or unsaturated. • Naturally occurring fatty acids have an even number of carbon atoms. • Double bonds in naturally occurring fatty acids generally have the Z configuration. • The melting point of a fatty acid depends on the degree of unsaturation.
- 14. • Fats and oils are triacylglycerols; that is, they are triesters of glycerol and these fatty acids. – Fats have higher melting points, making them solids at room temperature. – Oils have lower melting points, making them liquids at room temperature.
- 16. VIDEO • Now have a look on the video which clearly depicts the difference between satuarated vs unsaturated fatty acids
- 18. PHOSPOLIPIDS
- 19. Phospholipids are hydrolyzable lipids that contain a phosphorus atom. There are two common types of phospholipids: phosphoacylglycerols and sphingomyelins.
- 20. Phosphoacylglycerols • When R'' = CH2CH2NH3+, the compound is called a phosphatidylethanolamine or cephalin. • When R'' = CH2CH2N(CH3)3+, the compound is called a phosphatidylcholine, or lecithin.
- 22. VIDEO • Now have a look on the video which clearly depicts the 3D structure of phospholipids.
- 23. Sphingomyelins • Other notable features of a sphingomyelin include: = • A phosphodiester at C1. = • An amide formed with a fatty acid at C2.
- 25. EICOSANOIDS
- 26. The word eicosanoid is derived from the Greek word eikosi, meaning 20.
- 27. TERPENES
- 28. Terpenes are lipids composed of repeating five- carbon units called isoprene units. An iso- prene unit has five carbons: four in a row, with a one- carbon branch on a middle carbon.
- 29. • An isoprene unit may be composed of C– C σ bonds only, or there may be π bonds at any position. • Isoprene units are always connected by one or more carbon–carbon bonds. • Each carbon atom is part of one isoprene unit only. • Every isoprene unit has five carbon atoms. Heteroatoms may be present but their presence is ignored in locating isoprene units.
- 30. STEROIDS
- 31. Steroids are important “biological regulators” that nearly always show dramatic physiological effects when they are administered to living organisms. Among these important compounds are male and female sex hormones, adrenocortical hormones, D vitamins, the bile acids, and certain cardiac poisons. Steroids are derivatives of the following perhydrocyclopentanophenanthrene ring system:
- 46. Thank You