1. Electron micrograph of a fat cell
Electron micrograph of a fat cell. Much of the cell volume is taken up by lipid droplets.
Fig. 8-CO, p.184

2. FIGURE 8. 1 The structures of some typical fatty acids
FIGURE 8.1 The structures of some typical fatty acids. Note that most naturally occurring fatty acids contain even numbers of carbon atoms and that the double bonds are nearly always cis and rarely conjugated.
Fig. 8-1, p.185

3. FIGURE 8. 1 The structures of some typical fatty acids
FIGURE 8.1 The structures of some typical fatty acids. Note that most naturally occurring fatty acids contain even numbers of carbon atoms and that the double bonds are nearly always cis and rarely conjugated.
Fig. 8-1a, p.185

4. FIGURE 8. 1 The structures of some typical fatty acids
FIGURE 8.1 The structures of some typical fatty acids. Note that most naturally occurring fatty acids contain even numbers of carbon atoms and that the double bonds are nearly always cis and rarely conjugated.
Fig. 8-1b, p.185

5. FIGURE 8. 1 The structures of some typical fatty acids
FIGURE 8.1 The structures of some typical fatty acids. Note that most naturally occurring fatty acids contain even numbers of carbon atoms and that the double bonds are nearly always cis and rarely conjugated.
Fig. 8-1c, p.185

6. FIGURE 8. 1 The structures of some typical fatty acids
FIGURE 8.1 The structures of some typical fatty acids. Note that most naturally occurring fatty acids contain even numbers of carbon atoms and that the double bonds are nearly always cis and rarely conjugated.
Fig. 8-1d, p.185

7. FIGURE 8. 1 The structures of some typical fatty acids
FIGURE 8.1 The structures of some typical fatty acids. Note that most naturally occurring fatty acids contain even numbers of carbon atoms and that the double bonds are nearly always cis and rarely conjugated.
Fig. 8-1e, p.185

8. FIGURE 8. 1 The structures of some typical fatty acids
FIGURE 8.1 The structures of some typical fatty acids. Note that most naturally occurring fatty acids contain even numbers of carbon atoms and that the double bonds are nearly always cis and rarely conjugated.
Fig. 8-1f, p.185

9. Table 8-1, p.186

10. Table 8-2, p.186

11. FIGURE 8.2 Triacylglycerols are formed from glycerol and fatty acids.
Fig. 8-2, p.187

12. FIGURE 8.2 Triacylglycerols are formed from glycerol and fatty acids.
Fig. 8-2a, p.187

13. FIGURE 8.2 Triacylglycerols are formed from glycerol and fatty acids.
Fig. 8-2b, p.187

14. FIGURE 8. 3 Hydrolysis of triacylglycerols
FIGURE 8.3 Hydrolysis of triacylglycerols. The term “saponification” refers to the reactions of glyceryl ester with sodium or potassium hydroxide to produce a soap, which is the corresponding salt of the long-chain fatty acid.
Fig. 8-3, p.187

15. FIGURE 8. 4 The molecular architecture of phosphoacylglycerols
FIGURE 8.4 The molecular architecture of phosphoacylglycerols. (a) A phosphatidic acid, in which glycerol is esterified to phosphoric acid and to two different carboxylic acids. R1 and R2 represent the hydrocarbon chains of the two carboxylic acids. b) A phosphatidyl ester (phosphoacylglycerol). Glycerol is esterified to two carboxylic acids, stearic acid and linoleic acid, as well as to phosphoric acid. Phosphoric acid, in turn, is esterified to a second alcohol, ROH.
Fig. 8-4, p.188

16. FIGURE 8. 4 The molecular architecture of phosphoacylglycerols
FIGURE 8.4 The molecular architecture of phosphoacylglycerols. (a) A phosphatidic acid, in which glycerol is esterified to phosphoric acid and to two different carboxylic acids. R1 and R2 represent the hydrocarbon chains of the two carboxylic acids.
Fig. 8-4a, p.188

17. FIGURE 8. 4 The molecular architecture of phosphoacylglycerols
FIGURE 8.4 The molecular architecture of phosphoacylglycerols. (b) A phosphatidyl ester (phosphoacylglycerol). Glycerol is esterified to two carboxylic acids, stearic acid and linoleic acid, as well as to phosphoric acid. Phosphoric acid, in turn, is esterified to a second alcohol, ROH.
Fig. 8-4b, p.188

18. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5a, p.188

19. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5b, p.188

20. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5c, p.188

21. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5d, p.188

22. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5e, p.188

23. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5f, p.188

24. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5g, p.188

25. FIGURE 8.5 Structures of some phosphoacylglycerols and spacefilling models of phosphatidylcholine, phosphatidylglycerol, and phosphatidylinositol.
Fig. 8-5h, p.188

26. FIGURE 8.6 Structures of some waxes and sphingolipids.
Fig. 8-6, p.189

27. FIGURE 8.6 Structures of some waxes and sphingolipids.
Fig. 8-6a, p.189

28. FIGURE 8.6 Structures of some waxes and sphingolipids.
Fig. 8-6b, p.189

29. FIGURE 21. 22 The biosynthesis of sphingolipids
FIGURE The biosynthesis of sphingolipids. When ceramides are formed, they can react (a) with choline to yield sphingomyelins, (b) with sugars to yield cerebrosides, or (c) with sugars and sialic acid to yield gangliosides.
Fig a, p.592

30. FIGURE 8. 8 The structures of several important gangliosides
FIGURE 8.8 The structures of several important gangliosides. Also shown is a space-filling model of ganglioside GM1.
Fig. 8-8, p.190

31. FIGURE 8. 8 The structures of several important gangliosides
FIGURE 8.8 The structures of several important gangliosides. Also shown is a space-filling model of ganglioside GM1.
Fig. 8-8a, p.190

32. FIGURE 8. 8 The structures of several important gangliosides
FIGURE 8.8 The structures of several important gangliosides. Also shown is a space-filling model of ganglioside GM1.
Fig. 8-8b, p.190

33. FIGURE 8.10 Lipid bilayers. (a) Schematic drawing of a portion of a bilayer consisting of phospholipids. The polar surface of the bilayer contains charged groups. The hydrocarbon “tails” lie in the interior of the bilayer. (b) Cutaway view of a lipid bilayer vesicle. Note the aqueous inner compartment and the fact that the inner layer is more tightly packed than the outer layer. (From Bretscher, M. S. The Molecules of the Cell Membrane. Scientific American, October 1985, p Art by Dana Burns-Pizer.)
Fig. 8-10, p.192

34. FIGURE 8.10 Lipid bilayers. (a) Schematic drawing of a portion of a bilayer consisting of phospholipids. The polar surface of the bilayer contains charged groups. The hydrocarbon “tails” lie in the interior of the bilayer.
Fig. 8-10a, p.192

35. FIGURE 8.10 Lipid bilayers. (b) Cutaway view of a lipid bilayer vesicle. Note the aqueous inner compartment and the fact that the inner layer is more tightly packed than the outer layer. (From Bretscher, M. S. The Molecules of the Cell Membrane. Scientific American, October 1985, p Art by Dana Burns-Pizer.)
Fig. 8-10b, p.192

36. FIGURE 8. 11 Lipid bilayer asymmetry
FIGURE 8.11 Lipid bilayer asymmetry. The compositions of the outer and inner layers differ; the concentration of bulky molecules is higher in the outer layer, which has more room.
Fig. 8-11, p.193

37. FIGURE 8.12 The effect of double bonds on the conformations of the hydrocarbon tails of fatty acids. Unsaturated fatty acids have kinks in their tails.
Fig. 8-12, p.193

38. FIGURE 8.13 Schematic drawing of a portion of a highly fluid phospholipid bilayer. The kinks in the unsaturated side chains prevent close packing of the hydrocarbon portions of the phospholipids.
Fig. 8-13, p.194

40. FIGURE 8. 14 Stiffening of the lipid bilayer by cholesterol
FIGURE 8.14 Stiffening of the lipid bilayer by cholesterol. The presence of cholesterol in a membrane reduces fluidity by stabilizing extended chain conformations of the hydrocarbon tails of fatty acids, as a result of van der Waals interactions.
Fig. 8-14, p.194

41. FIGURE 8.15 An illustration of the gel-to-liquid crystalline phase transition, which occurs when a membrane is warmed through the transition temperature, Tm. Notice that the surface area must increase and the thickness must decrease as the membrane goes through a phase transition. The mobility of the lipid chains increases dramatically.
Fig. 8-15, p.194

42. FIGURE 8. 16 Some types of associations of proteins with membranes
FIGURE 8.16 Some types of associations of proteins with membranes. The proteins marked 1, 2, and 4 are integral proteins, and protein 3 is a peripheral protein. Note that the integral proteins can be associated with the lipid bilayer in several ways. Protein 1 tranverses the membrane, protein 2 lies entirely within the membrane, and protein 4 projects into the membrane.
Fig. 8-16, p.196

43. FIGURE 8.17 Certain proteins are anchored to biological membranes by lipid anchors. Particularly common are the N-myristoyl- and S-palmitoylanchoring motifs shown here. N-myristoylation always occurs at an N-terminal glycine residue, whereas thioester linkages occur at cysteine residues within the polypeptide chain. G-protein–coupled receptors, with seven transmembrane segments, may contain one (and sometimes two) palmitoyl anchors in thioester linkage to cysteine residues in the C-terminal segment of the protein.
Fig. 8-17, p.197

44. FIGURE 8. 18 Fluid-mosaic model of membrane structure
FIGURE 8.18 Fluid-mosaic model of membrane structure. Membrane proteins can be seen embedded in the lipid bilayer. (From Singer, S. J., in G. Weissman and R. Claiborne, Eds., Cell Membranes: Biochemistry, Cell Biology, and Pathology, New York: HP Pub., 1975, p. 37.)
Fig. 8-18, p.197