2. Category Building blocks of the cell (monomer) Larger units of the cell (polymers) Carbohydrates monosaccharide (simple sugar) polysaccharide (complex sugar) Proteinsamino acidspolypeptide Lipids Fatty acids, Glycerol Lipid Nucleic AcidsNucleotideNucleic acid

3. Phospholipid Lipid Structure Fats, Oils, Waxes Monomer: Fatty Acid Polymer: Lipid – Ex: Phospholipid Structure (3 parts): – Head = Glycerol & phosphate (polar) » Hydrophilic = Water Loving – Tail = 2 fatty acids (non-polar) » Hydrophobic = Water Fearing

4. Lipid Structure Function: –Make up the cell membrane –Lipids & proteins compose the cell membrane – Ex: Phospholipid

5. Lipid Structure Glycerol molecule – Ex: Triglyceride Structure (2 parts) – “Head” = glycerol – “Tail” = 3 fatty acids

6. Lipid Structure Function: – Provide energy for cells – Insulation – Cholesterol: Gives cell membrane flexibility – Ex: Triglyceride

7. Normally, blood flows freely through a vein Blood vein RBC

8. Too much saturated fats… Blood vein RBC Cholesterol & saturated fats Reduced circulation… Blood clots… High blood pressure RBC

9. Cholesterol levels

10. Saturated Fats Long chain of C-C bonds (all single bonds) Each C is “saturated” with H atoms Single bonds are easier to compact = solid at room temps Very common in animal fats Fats and Oils Have Different Types of Fatty Acids: Think

11. Unsaturated Fats Long chain of C-C bonds (some double bonds) Double bonds Prevent H from attaching Make “kinks”, which are not easily compacted = Liquid at room temps Common in plant fats Think

12. C C CCC C C C H H H HHHH H H H HHHHH C HO O Saturated vs Unsaturated 12345678 9 18 1716151413121110 12345 6 7 8 9 1615141312 11 10 The double bond reduces the need for more H atoms to stabilize the molecule. C C CCCCCCH H HHHHHHH H HHHHHHH C HO O

14. Review 1. What are the three parts of a phospholipid? a.Which part(s) is/are the “head”? b.Which part are the “tails”? 2. What are the two parts of a triglyceride? a.Which part(s) is/are the “head”? b.Which part are the “tails”? 3. How do saturated and unsaturated fatty acids differ? 4. Which lipid gives cells their flexibility? 5. Why are saturated fats less healthy? 6. What do the terms hydrophilic and hydrophobic have to do with terms polar and non-polar?