1. Mmmm… LIPIDS!

2. What’s the connection?

3. FATS CAN BE … BOTH GOOD AND BAD!

4. From good to bad Essential Fatty Acids Omega-3 Omega-6 Unsaturated Decrease LDL Increase HDL Saturated Increase LDL Trans Fats Increase LDL Decrease HDL

5. Why are fats useful in the body? How do fats negatively impact the body? Big Questions :

8. Functions of Lipids in Body: 1. Long Term Energy Storage 1. Long Term Energy Storage 2. Insulation (keep warm) 2. Insulation (keep warm) 3. Cushion Organs 3. Cushion Organs 4. Structural 4. Structural  cell membranes  cell membranes 5. Chemical messengers 5. Chemical messengers  hormones eg steroids!  hormones eg steroids!

9. Lipids Sec. 2.6 pg 34-35 Key Characteristics: NOT SOLUBLE in WATER NOT SOLUBLE in WATER Includes 4 main types” Includes 4 main types” Fatty acids Fatty acids Neutral fats Neutral fats Phospholipids Phospholipids Steroids Steroids Animal sources of fat: lard and butter Animal sources of fat: lard and butter SOLID at room temp. SOLID at room temp. Plant sources of fat: corn oil and canola oil Plant sources of fat: corn oil and canola oil LIQUID at room temp. LIQUID at room temp.

10. Synthesis of Fats Fig 2.22 pg 34

11. Synthesis of Fats Involves condensation synthesis reactions Involves condensation synthesis reactions 1 GLYCEROL molecule reacts with 3 FATTY ACIDS 1 GLYCEROL molecule reacts with 3 FATTY ACIDS Glycerol has three HYDROXYL groups (-OH) Glycerol has three HYDROXYL groups (-OH) (OH) group reacts with the (COOH) group of a FATTY ACID to form 1 TRIGLYCERIDE (fat) (OH) group reacts with the (COOH) group of a FATTY ACID to form 1 TRIGLYCERIDE (fat) This process releases 3 molecules of water This process releases 3 molecules of water