Proteins are the macromolecules responsible for the biological processes in the cell. They consist at their most basic level of a chain of amino acids, determined by the sequence of nucleotides in a gene. Depending on the amino acid sequence (different amino acids have different biochemical properties) and interactions with their environment, proteins fold into a three-dimensional structure, which allows them to interact with other proteins and molecules and perform their function
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
Proteins are naturally occurring polymers made up of amino acids and linked together by peptide bonds.
Proteins are the most abundant organic molecules in the living system.
The term "protein" is derived from the Greek word proteios, meaning holding the first place.
These are nitrogenous organic compounds that have large molecules weight of one or more long chains of amino acids.
Proteins are made from 20 ɑ-amino acids. (chains of amino acids)
A single unit of amino acid is known as a monomer. When many monomers combine together, they form polymers.
This Slide share includes Carbohydrate and its Nutrition. It includes introduction, classification, digestion and absorption, sources, RDA and effects of excess and limited use of carbs and fibre and its health effects.
Proteins are the macromolecules responsible for the biological processes in the cell. They consist at their most basic level of a chain of amino acids, determined by the sequence of nucleotides in a gene. Depending on the amino acid sequence (different amino acids have different biochemical properties) and interactions with their environment, proteins fold into a three-dimensional structure, which allows them to interact with other proteins and molecules and perform their function
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
Proteins are naturally occurring polymers made up of amino acids and linked together by peptide bonds.
Proteins are the most abundant organic molecules in the living system.
The term "protein" is derived from the Greek word proteios, meaning holding the first place.
These are nitrogenous organic compounds that have large molecules weight of one or more long chains of amino acids.
Proteins are made from 20 ɑ-amino acids. (chains of amino acids)
A single unit of amino acid is known as a monomer. When many monomers combine together, they form polymers.
This Slide share includes Carbohydrate and its Nutrition. It includes introduction, classification, digestion and absorption, sources, RDA and effects of excess and limited use of carbs and fibre and its health effects.
Fatty acids are the building blocks of the fat in our bodies and in the food we eat. During digestion, the body breaks down fats into fatty acids, which can then be absorbed into the blood. Fatty acid molecules are usually joined together in groups of three, forming a molecule called a triglyceride.
“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.
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you can understand all about carbohydrates if you read this presentation.
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This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
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Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
3. LIPIDS
• Lipids are diverse group of chemicals that
are fats and oily substances.
• Lipids are hydrophobic.
• These are insoluble in water.
• Lipids are in soluble in organic solvents,
such as Ether, Ethanol, Acetone,
Chloroform, Benzene, etc.
3Department of Botany G.S.S.C Peshawar.
4. Continued………
• Lipids contain Carbon, Hydrogen and
Oxygen, as in Carbohydrates. But in lipids
the proportion of Oxygen is much less.
• Having only two Oxygen atoms at one
end of long molecule.
4Department of Botany G.S.S.C Peshawar.
6. Simple Lipids
• Simple Lipids are esters of fatty acids with
alcohols.
• Simple Lipids can be sub-divided into:
1. Fats
2. Waxes
6Department of Botany G.S.S.C Peshawar.
7. Fats
• Esters of fatty acids with glycerol.
• Solid at room temperature.
• Some are liquid at room temperature,
and are known as oils.
• Physical state depends upon the nature
of fatty acids.
• Fats are rich in saturated fatty acids.
• Oils are rich in unsaturated fatty acids.
7Department of Botany G.S.S.C Peshawar.
10. Waxes
• They are esters of higher fatty acids with
higher mono hydroxy aliphatic alcohols(e.g.
Cetyl alcohol)
• Have very long straight chain of 60-100
carbon Atoms
• They can take up water without getting
dissolved in it.
• Used as bases for the preparation of
cosmetics, ointments, polishes, lubricants
and candles.
• In nature, they are found on the surface of
plants and insects.
10Department of Botany G.S.S.C Peshawar.
12. Fatty acids
• Fatty acids are carboxylic acids with
hydrocarbon side chain.
• The are the simplest form of lipids.
12Department of Botany G.S.S.C Peshawar.
14. Occurrence of Fatty acid
• Majorly occur in esterified form as major
constituents of various lipids.
• They are also present as free
(unesterified) fatty acids.
• Fatty acids of animal origin are much
more simpler in structure in contrast to
those of plant origin.
14Department of Botany G.S.S.C Peshawar.
16. Saturated Fatty Acids
• Contain only single C–C bonds
• Closely packed
• Strong attractions between chains
• High melting points
• Solids at room temperature
16Department of Botany G.S.S.C Peshawar.
17. Unsaturated Fatty Acids
• Contain one or more double C=C bonds
• Nonlinear chains do not allow molecules
to pack closely
• Few interactions between chains
• Low melting points
• Liquids at room temperature
17Department of Botany G.S.S.C Peshawar.
21. Triacylglycerols
• Storage of fatty acids in organisms is largely
in the form of TAG or fats.
• These substances are tri-esters of fatty acids
and glycerol.
• Also known as Neutral Fat and Triglyceride.
• Mono- and Diacylglycerol, wherein one or
two fatty acids are esterified with glycerol,
are also found in the tissues
• Naturally occurring fats and oils are mixtures
of triglycerides.
21Department of Botany G.S.S.C Peshawar.
22. Function of Triglycerides (Fat)
• Major lipid in the body and diet
• Stored fat provides about 60% of the
body’s resting
energy needs – compactly!
• Insulation and protection
• Carrier of fat-soluble compounds
• Sensory qualities – flavor and texture
22Department of Botany G.S.S.C Peshawar.
24. Complex Lipids
• Contain some non-lipid substances in
addition to fatty acids and alcohol.
• Non-lipids include proteins,
carbohydrates, phosphate, sulphate,
nitrogen etc.
24Department of Botany G.S.S.C Peshawar.
26. Phospholipids
• Made up of fatty acids, an alcohol,
phosphoric acid and a nitrogenous base.
• Some examples are lecithin, cephalin and
sphingomyelin
26Department of Botany G.S.S.C Peshawar.
27. Functions
• Component of cell membrane –both
structural and regulatory functions.
• Phospholipids in mitochondria–lecithin,
cephalin and cardiolipin–maintain ETC
• Absorption of fat
• Transport of lipids
• Arachidonic acid –serves as a precursor
of various eicosanoids
• Cephalin–Blood clotting
27Department of Botany G.S.S.C Peshawar.
30. Glycolipids
• Made up of a fatty acid, an alcohol and
some carbohydrates.
30Department of Botany G.S.S.C Peshawar.
31. Cerebrosides
• Cerebrosides are made up of:
1. A fatty acid
2. Sphingosine (an amino alcohol)
3. A carbohydrate (galactose).
31Department of Botany G.S.S.C Peshawar.
33. Gangliosides
• Gangliosides are made up of:
1. A fatty acid
2. Sphingosine
3. N-acetyl-neuraminic acid
4. Some hexoses
33Department of Botany G.S.S.C Peshawar.
35. Lipoproteins
• May be considered to be conjugated
proteins or compound lipids.
• Made up of some lipids combined with some
specific proteins.
• Lipids includes triglycerides, phospholipids,
cholesterol and fatty acids.
• These are soluble in water because of their
protein content.
• These are the form in which lipids are
transported in circulation.
35Department of Botany G.S.S.C Peshawar.
38. Derived Lipids
• These compounds which obtained on
hydrolysis of simple and compound lipids.
• Possessing properties of lipids.
• Examples are fatty acids, higher alcohols,
sterols, steroids, hydrocarbons etc.
38Department of Botany G.S.S.C Peshawar.
39. Steroids
• Steroids are lipids containing a steroid
nucleus (core structure).
• The steroid nucleus is a fused ring system
consisting of three cyclohexane rings and
one cyclopentane ring.
• The rings are designated A, B, C and D.
• Attachment of different groups to the
core steroid structure leads to a wide
variety of steroid compounds, including
cholesterol, bile salts and steroid
hormones.
39Department of Botany G.S.S.C Peshawar.
40. Continued……………
• They are involved with regulating
metabolic processes/activities in the
body because many forms of them are
Hormones.
• Testosterone, Estrogen, and progesterone
are all examples of Steroid Hormones.
• Cholesterol is the most common Steroid.
• It is the building block for other Steroid
Hormones and also function in cell
membrane structure.
40Department of Botany G.S.S.C Peshawar.
43. Chemical reactions of lipids
• Lipids can undergo:
• Hydrolysis: The ester bonds of lipids can be
hydrolysed by specific enzymes.
• Saponification: Hydrolysis of triglycerides by
alkalis is known as saponification. It results in the
formation of alkali salts of fatty acids (soaps).
• Hydrogenation: Double bonds of unsaturated fatty
acids can be hydrogenated in the presence of catalysts
e.g. nickel
43Department of Botany G.S.S.C Peshawar.
44. Continued…….
• Iodination: Iodine can also reduce the double bonds
of unsaturated fatty acids.
• Oxidation: Unsaturated fatty acids can react with
atmospheric oxygen to form:
Fatty acid peroxides
Fatty acids epoxides
Fatty acid aldehydes
44Department of Botany G.S.S.C Peshawar.
45. Functions of Lipids
• Storage form of energy.
• Important dietary components because of their
high energy value and also because of the fat
soluble vitamins and the essential fatty acids
contained in the fat of natural foods.
• Structural components of cell membranes
• Serve as thermal insulators in the subcutaneous
tissues and around certain organs.
• Non-polar lipids act as electrical insulators,
allowing rapid propagation of depolarization
waves along myelinated nerves.
45Department of Botany G.S.S.C Peshawar.
46. Continued…………….
• Provide shape and contour to the body
• Act as metabolic regulators
• Combinations of lipid and protein
(lipoproteins) are important cellular
constituents, occurring both in the cell
membrane and in the mitochondria, and
serving also as the means of transporting
lipids in the blood.
46Department of Botany G.S.S.C Peshawar.