1. Lipids
Pages 44-45

2. 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.

3. Triglyceride =
1 glycerol fatty acids

4. Types of fatty acids:

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

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

7. 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.

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

9. 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)