Properties:Hydrophobic: Its molecules get repelled by waterAmphiphilic: A certain part of it can dissolve in both water and fats.Crystalline structure
Types (brief)[no one needs to explain this slide]
Animal fats are saturated and plant fats are unsaturated.
Saturated fats remain solid at room temperature because they have a high melting point but unsaturated fats are liquid at room temperature as they have a low melting point.
We are going to talk about only two lipid structures here….Simple lipids and phospholoipids
SaturatedSaturated with hydrogen atoms, i.e.- carbon atoms are bound to as many hydrogen atoms as possible. Each carbon atom is generally joined by single bonds.UnsaturatedNot necessarily bound to as many hydrogen atoms as possible. They may be bound by a covalent bond (double, triple bond etc.) instead
Tell audience to remember these qualities for the next question
Interact with the class.Water is a hintAfter a new part is shown the characteristic has to be explained from the diagramOnce a point has been taken from the audience show the answer
ENERGY-A gram of fat contains about 9 calories.MAINTAIN EQUILIBRIUM- By storing excess foreign particle during an invasion it helps to maintain equilibrium inside the body.ADIPOSE TISSUES- Fats form adipose tissues. Adipose tissues prevent body heat from escaping (insulate) and gives shape to the body by getting stored at different regions. The types of adipose tissues based on the type of their accumulation are:Abdominal fat: In the abdominal cavity and inter-muscular spaces.Epicardinal fat: It occurs around the heart and secretes several hormones that affect functioning of the heart. It is generally related to fat-related particles.Subcutanous fat: It occurs just below the skin.CELL MEMBRANE- Forms bilipid layer in the cell membrane, Studied in the chapter ‘Cells’ENDOCRINE TISSUE- Secrete hormones like leptin, resistin and cytokine.
1: Fat absence2: Fat excess
Why avoid saturated fats?In the long term, a diet high in saturated fat can raise cholesterol levels in the blood, which is a risk factor for heart and circulatory diseases such as coronary heart disease, heart attacksand stroke – or cardiovascular disease (CVD).Saturated Fats e.g.:-butter and ghee,meat, egg yolk and milkUnsaturated Fats e.g.:-mustard oil, groundnut oiletc
Saturated fats are more stable. They accumulate under the skin in adipose tissue.They tend to deposit in the wall of blood vessels.This causes narrowing of their lumen and tendency for heart attack.Therefore, doctors recommend to avoid animal fats.
Lipids and fats 2
Fats and Lipids<br />
Summing Up Everything<br />Fats are made up of:<br /><ul><li>Fatty Acid Chains
And other complicated stuff which you need not know now</li></li></ul><li>Lipids<br />Hydrophobic<br />Amphiphilic<br />Crystalline<br />
A broad group of naturally occurring molecules that are generally soluble in organic solvents but sparingly soluble in water.<br />Fatty Acids<br />Triglycerides<br />Long chain-hydrocarbons that are constituent elements of fats.<br />Another classification of lipids. Fats are a type of triglycerides, though they are made up of fatty acids and glycerides.<br />TYPES OF LIPIDS<br />
Structure of Simple Lipids:<br />Fatty Acids<br />
This structure makes lipids sparingly soluble<br /><ul><li>Polar head is hydrophyllic, i.e.- it is attracted (phil) to water (hydra)</li></ul>2. Phospholipid<br /><ul><li>Non-polar tail is hydrophobic, i.e.- its is repulsed (phobe) by water (hydra)
Non-polar tails stay away from water</li></ul>Remember the features of lipids for the next question<br /><ul><li>Polar head appears as round in shape
Non-polar tail appears as…umm…tails </li></li></ul><li>Question: State the names of the parts of the phospholipid particle shown.<br />Water [Hint]<br />Hydrophobic<br />Non-Polar<br />Tails<br />Hydrophilic<br />Polar<br />Heads<br />Water [Hint]<br />A Phospholipid Particle<br />
Fats<br />REQUIRED FOR THE ABSORPTION OF FAT-SOLUBLE VITAMINS (A, DE, E & K)<br />SECONDARY SOURCE OF ENERGY<br />FORMS AN ESSENTIAL PART OF CELL MEMBRANES<br />MAINTAIN EQUILIBRIUM IN THE BODY BY STRORING EXCESSIVE FOREIGN PARTICLES AS CELLS<br />FORM ADIPOSE TISSUES (CONECTIVE TISSUES) WHICH GIVE SHAPE TO THE BODY AND INSULATES BODY HEAT<br />ACTIVE ENDOCRINE TISSUE<br />