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Lipids Function 5 Types © The Law of Science.

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Presentation on theme: "Lipids Function 5 Types © The Law of Science."— Presentation transcript:

1 Lipids Function 5 Types © The Law of Science

2 Lipid Function Lipids are most commonly referred to as fat, which is slightly inaccurate as you will learn Brainstorm: What use do lipids have?

3 Lipid Function Long-term energy storage
Photos are example of sources of good fats

4 Lipid Function Why are lipids well suited for long term energy storage? Contain many high energy bonds between carbon and hydrogen Contain twice as much energy per gram than carbohydrates (very concentrated) Thus a much more compact form of storage than carbohydrate Animals store fats in adipose cells

5 Lipid Function Membrane of cells, organelles etc. (phospholipid)

6 Lipid Function Insulation

7 Lipid Function Cushioning internal organs

8 Lipid Function Precursor for several sterol hormones Examples: fat-soluble hormones and hormones responsible for fat metabolism

9 Lipid Function Summary
Long-term energy storage (fat) Form cell membrane (phospholipids) Insulation Cushioning of Internal Organs Messaging (hormones)

10 Types of Lipid Fat: Triglyceride / triacylglycerol Phospholipid
Steroid Wax

11 1. Fat Structure also known as triglyceride or triacylglycerol
Fatty acid also known as triglyceride or triacylglycerol Consists of: 1 glycerol backbone 3 fatty acid chains

12 Glycerol Structure Basic structure:
Fatty acid Basic structure: 3 carbon molecule each carbon has a hydroxyl group attached the alcohols are sites for condensation reactions

13 Fatty acid structure Basic structure:
Unbranched chain of carbons A carboxyl group at one end Fatty acid chains can differ from each other in two ways: Length of carbon chain: 4-24 Saturation (number of double bonds) Saturated Monounsaturated polyunsaturated

14 Properties of Fatty acids
Type Saturated Unsaturated Structure Single bonds Double bonds, kink State at r.t. Solid liquid Origin Animals Plants Examples Butter, lard Olive oil, essential FA (omega-3/6 fish oil)

15 Property of Saturated Fats
are solid at room temperature Ex. Butter and lard

16 Forming a triacylglycerol
Condensation reaction between: Hydroxyl on glycerol Carboxyl on fatty acid Results in an ester bond

17 2. Phospholipid structure
Glycerol backbone 2 fatty acids chains phosphate/polar group Phosphate / Polar group Glycerol Fatty acid

18 2. Phospholipid structure
Polar head: negatively charged, hydrophilic Nonpolar tails: fatty acids, hydrophobic tail

19 Self-assembly of phospholipid
Condition: in water (aqueous) Self-assembly = spontaneous aggregate Due to hydrophobic interactions Micelle: single layer of phospholipid with polar head facing out, nonpolar tails facing inward Fig. 5.13

20 Self-assembly of phospholipid
Phospholipid bilayer have a double layer of phospholipids where the nonpolar tails aggregate forming a hydrophobic core This is the basic structure of the plasma membrane

21 Plasma Membrane Membranes are made of a bilayer of phospholipids.

22 Phospholipid Bilayer

23 3. Steroid Carbon skeleton, 4 interconnected rings Common examples:
Cholesterol – a precursor for making steroid hormones such as estrogen and testosterone and vitamin D Good and bad cholesterol. Bad = Low Density Lipoprotein. Good = High Density Liopoprotein

24 Steroid Cholesterol Testosterone Cortisone Aldoesterone

25 4. Wax Consists of a long fatty acid chain joined to a long alcohol chain. Waxes are highly waterproof. In plants and animals they provide protective coatings such as on the cuticle of a leaf. Earwax prevents micro-organisms from entering the middle ear.

26 Properties of Wax Solid at room temperature Becomes liquid when melted
has plastic properties: deforms under pressure without application of heat

27 Natural Wax Natural Animal wax: beeswax, lanolin, shellac
Vegetable waxes: soy, jojoba, carnauba Mineral waxes: petroleum (paraffin) from fossil fuels

28 What is common to all lipids?
The 4 forms of lipids studied are not built upon any common monomer. What unified these lipids so that they are all classified under the ‘lipid’ category? In other words, what makes a lipid, a lipid?


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