Category Building blocks of the cell (monomer) Larger units of the cell (polymers) Carbohydrates monosaccharide (simple sugar) polysaccharide (complex.

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Presentation transcript:

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

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

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

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

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

Normally, blood flows freely through a vein Blood vein RBC

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

Cholesterol levels

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

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

C C CCC C C C H H H HHHH H H H HHHHH C HO O Saturated vs Unsaturated The double bond reduces the need for more H atoms to stabilize the molecule. C C CCCCCCH H HHHHHHH H HHHHHHH C HO O

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?