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Lipids
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Lipid Structure Fats, Oils, Waxes
Provide energy for cells, cell structure, insulation Lipids & Proteins compose the cell membrane Cholesterol: gives cell membrane flexibility
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Lipid Structure Fats, Oils, Waxes
Glycerol molecule Fats, Oils, Waxes Provide energy for cells, cell structure, insulation Lipids & Proteins compose the cell membrane Cholesterol: gives cell membrane flexibility Fatty acids Structure (2 parts): “Head” = glycerol “Tails” = fatty acids Monomer: Fatty Acid Polymer: Lipid
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Saturated Fats Long chain of C-C single bonds
HO O Saturated fatty acid Long chain of C-C single bonds Each C is “saturated” with H atoms
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Saturated Fats Long chain of C-C single bonds
Each C is “saturated” with H atoms Solid at room temps Charles Sporn from NYC, USA
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Butter is made from cow milk
Saturated Fats Butter is made from cow milk Long chain of C-C single bonds Each C is “saturated” with H atoms Solid at room temps Very common in animal fats Lard is pig fat
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Unsaturated Fats O C HO H Unsaturated fatty acid
Long chain of C bonds (some double bonds) Causes the chain to be crooked Unsaturated: Less space for H atoms
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Unsaturated Fats Long chain of C bonds (some double bonds)
Causes the chain to be crooked Unsaturated: Less space for H atoms Liquid at room temps
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Unsaturated Fats Long chain of C bonds (some double bonds)
Olive oil comes from olive trees Coconut oil Long chain of C bonds (some double bonds) Causes the chain to be crooked Unsaturated: Less space for H atoms Liquid at room temps Plant oils
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Saturated vs. Unsaturated
1 2 3 4 5 6 7 8 C H HO O 18 9 18 17 16 15 14 13 12 11 10 The double bond reduces the need for more H atoms to stabilize the molecule. 1 2 3 4 5 6 C H HO O 7 8 16 9 16 15 14 13 12 11 Bad Fat Brothers 10
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Normally, blood flows freely…
Artery RBC RBC RBC RBC RBC RBC
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High Cholesterol Levels
Artery RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC Reduced circulation… Blood clots… High blood pressure Cholesterol build up on the wall of aertieries
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Atherosclerosis Total Cholesterol Level High 240+ Borderline High Desirable Less than 200
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Lipids Quiz What are the two parts of a lipid called?
Which part is the “head”? Which part are the “tails”? How do saturated and unsaturated fatty acids differ? Which lipid gives cells their flexibility? Why are saturated fats less healthy?
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