Lipids Pages 44-45.

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Presentation transcript:

Lipids Pages 44-45

General Characteristics: Group of biological molecules consisting of carbon, hydrogen, and very little oxygen. Non-polar Include: fats, oils, waxes, cholesterol (steroids), and phospholipids. Fats and oils are triglycerides.

Triglyceride = 1 glycerol + 3 fatty acids

Types of fatty acids:

Saturated vs. Unsaturated Maximum number of hydrogen. Solid at room temperature. Animal derivative. Double bond carbons. Liquid at room temperature. Plant derivative.

Functions of Fats: Energy storage Insulation Padding (2X the energy as carbohydrates/gram) Insulation Padding

What: Hydrogenated (adding hydrogen) to unsaturated vegetable oil. Why: Helps food stay fresh longer. Where: Commercial baked goods (cookies, crackers, potato chips, etc.). Concern: Scientists are unsure why, but no other fat increase one’s cholesterol (LDL) than trans fats.

What: Specific type of unsaturated fatty acid. Where: Fish, olive oil, flaxseed, soybeans. Benefits: Good cholesterol (HDL). Lowers triglycerides and reduces risk of atherosclerosis.

Other Types of Lipids: Phospholipids: Cholesterols: Waxes: Structural component of cell membranes 1 glycerol + 2 fatty acids + 1 phosphate group Cholesterols: Steroids: hormones including testosterone and estrogen Waxes: Natural waterproofing (plants and animals)