Lipids are made of carbon, oxygen, nitrogen, hydrogen and are composed of glycerol attached to three fatty acids. This forms a triglyceride, with the glycerol backbone and three fatty acids chains. Lipids also include phospholipids, steroids, and waxes. Unlike other organic molecules, lipids do not consist of monomers or form polymers. Lipids function in energy storage, cushioning organs, insulation, cell membranes, and producing steroids like cholesterol. There are three main types of fatty acids - saturated, monounsaturated, and polyunsaturated.

2. b. Lipids are made of
carbon
oxygen
_________, hydrogen and
__________.
i.The backbone of a lipid is
a ___ 3 -- ________ carbon
molecule
called “___________”.
glycerol

3. ii. One glycerol attaches to three fatty
acid molecules to form a “simple fat”
or “triglyceride”.
H
H-C----O
H-C----O
H-C----O
H
glycerol
O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3
=
O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3
=
Fatty Acid
O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3
=
Fatty Acid
Fatty Acid

4. 1. The byproduct is 3 water molecules
2.This process is known as
__d_e_h_yd_r_a_tio_n_ _sy_n_t_he_s_is__.
ANIMATION

5. iii.Lipids also include __________,
phospholipids
_________ waxes and ___________.
steroids
*See Listing Lipids Concept Map

6. iv. Unlike the other organic
molecules, lipids are not
composed of _________.
monomers
Therefore, they do not
form ________ either.
polymers

7. v. Some lipid functions
energy storage
1. Long term ________________,contains
twice as much energy as starch
2. Cushions vital____________ organs
in mammals.
3. ______________ against heat loss.
Insulates

8. 4. Incorporated into
_____________________.
cell membranes
5. Production of _____________,
steroids
including cholesterol.

9. vi. Three kinds of fatty acids found in
triglycerides
1. ____________ fat
Saturated
Many single
a. _______ ______ bonds between
carbons in fatty acid tail, carbon is
“saturated” with _______________
hydrogens
and packed closely together.

11. solid
b. Usually _______ at room
temperature.
c.Most _______________, animal fats
ex:
bacon grease, lard, butter

12. 2. ______________ fat
Unsaturated
double
a. One or more __________ bonds between
carbons in fatty acid tail
(monounsaturated=1; polyunsaturated >1)

14. liquid
b. Usually _____ at room
temperature
c. Most ____ plant _____fats
ex: corn,
peanut and olive oil

15.  Double Bonds make the difference

16. a. Basically, a trans fat is made when
hydrogen
manufacturers add ______________ to
vegetable oil-a process called hydrogenation.
Hydrogenation increases the
______________and flavor stability of foods.
shelf life

17. Trans fats are dangerous because
they raise the levels of ____
bad
cholesterol (LDL) and lower the
levels of good cholesterol
(HDL).

18. In Nov. 2013, the FDA issued a proposal
that would categorize trans fats as
________food additives
illegal
As a result, many food producers and
restaurants have been making the
transition to trans-free products.