1. LIPIDS

2. Functions:
Rich energy source (2x carbohydrates)

3. 2. Provides insulation

4. 3. Provides protection against injury

5. 4. Facillitates transport of Body fluids
5. Specific roles as vitamins and hormones

6. I. Structure and Features
A. Special properties
* insoluble in water
* soluble in organic solvents
( butane, acetone, hexanes…)

7. * All contain
Carbon (C)
Hydrogen (H)
Oxygen (O)
(Phosphate is common)

8. Examples:
*fats
*waxes
*oils

9. B. Functional Groups
Carboxyl C=O OH
Methyl H
C H H

10. C. Triglycerides
Lipids made of three fatty
acids and one glycerol

11. D. Formula for Fatty acids
CH3(CH2)nCOOH
Methyl
carboxyl
Long carbon chain
( “n” can be 3- hundreds)

12. Example: Stearic acid (Beef Tallow)
CH3(CH2)16COOH

13. E. Dehydration Synthesis/ Condensation Reactions
One glycerol and three fatty acids bind together where the glycerol loses 3 “H” molecules and each fatty acid loses an “OH”. Three water molecules and one triglyceride is formed.

14. glycerol + 3 fatty acids = a fat or oil
glycerol        +        3 fatty acids         =         a fat or oil
                  +                                          =                                         
R= long carbon chain

16. F. Van der Walls Forces Harmonic oscillations between C-H
bonds, where electrons travel back
and forth creating a great force. The
more carbon in the chain, the higher
the forces.

17. G. Lipids are Amphipathic
A Hydrophilic (water-loving )polar
carboxyl end
A Hydrophobic (fear of water)
nonpolar methyl end

18. II. Types of Lipids Fatty acids can be classified as
saturated or unsaturated.

19. A B contain all C-C contain at least single bonds one C=C double
   Saturated            Unsaturated All C filled with Not filled with hydrogen hydrogen
contain all C-C        contain at least single bonds             one C=C double
High VDW forces Lower VDW forces
Longer chains Shorter chains
usually solid at           usually liquid at room room temperature      temperature (higher melting           (lower melting points) points)   
                    
most often found        most often found in animals (fat)           in plants (oils) A B

20. The straighter, saturated Fatty Acids all line-up very
close together and stick to each other. These interactions
make them less fluid and more solid (more like Fat).

21. The double bond gives unsaturated fatty acids a bend in the chain
The double bond gives unsaturated fatty acids a bend in the chain. This bend affects the chemical characteristics of unsaturated fatty acids. The bent unsaturated Fatty Acids can't get as close together, so they don't stick as much. They are more fluid (more like Oil).

22. Unsaturated
Saturated

23. (saturated)
(saturated)
(unsaturated)

24. Examples in nature: Summer /warm * become more saturated
* increase temp. cause double bonds
to break, membranes become more
solid, chains longer, higher melting
point, harder to break
* 10W40 longer chains, saturated
* tropical plants, higher energy, worse
for you. Ex. Palm oil, coconut oil
Goldfish pond
Car oil
Foods

25. Winter/ Cold * become unsaturated
* decrease temp. cause more double bonds
to form, membranes become more
liquid, chains shorten, lower melting
point, easier to break
* 10W30 shorter chains, unsaturated
* temperate climate plants, lower energy,
healthier for you.
Ex. Olive, corn, peanut oil
Goldfish pond
Car oil
Foods

26. C.
Phospholipids are important structural components of cell membranes. Phospholipids are modified so that a phosphate group (PO4-) is added to one of the two fatty acid chains.

27. D. Waxes
Waxes are an important structural component for many organisms, such as the cuticle, a waxy layer covering the leaves and stems of many land plants; and protective coverings on skin and fur of animals.

28. E. Steroids
All have a similar 4 ring structure
Side groups very

29. F. Soaps
Salts of fatty acids
Emulsifies not dissolves oil/lipids

31. Interesting fact

32. *not absorbed into the body. *similar to insoluable fiber
                   
Olestra (also called Olean) is formed by chemical combination of sucrose molecules are much larger than those of ordinary fats, the body's digestive enzymes cannot break them down.
*not absorbed into the body.
*similar to insoluable fiber
*Olean passes through the
digestive tract without
Added dietary fat /calories.

33. Lap top review
( interactive overview of lipids)
(dehydration reactions)
(select “Carbohydrate” and “Lipid Digestion” to see video reviews)
link to eScigs..click on eGuide 2.0 Student Resources, go to link
24 ,25, and 26