biology 1 lipids: fats biology 1 lipids concentrated energy molecules
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Biology 1
Lipids: Fats
Biology 1
LipidsConcentrated energy molecules
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Lipids Composed of Carbon, Hydrogen, and
Oxygen. Have a higher ratio of carbon and
hydrogen to oxygen compared to carbohydrates. This means they store more energy per
gram
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Lipids
Function: energy storage
very concentrated twice the energy as carbohydrates!
cell membrane cushions organs insulates body
think whale blubber!
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Lipids Lipids are NONPOLAR They do not mix with water Ex: oil and water
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Fatty Acids Unbranched carbon chains that make
up most lipids Long carbon chain with a carboxyl
group (-COOH) attached at one end
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Lipids Three classes of lipids that contain
fatty acids: Triglycerides Phospholipids Waxes
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Triglyceride 3 fatty acids attached to a molecule of
glycerol
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Phospholipids Have 2 fatty acids attached to a molecule
of glycerol. Cell membranes are made from
phospholipids heads are on the outside touching water
“hydrophillic” tails are on inside away from water
“hydrophobic” forms a barrier
between the cell & the outside
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Phospholipid Bilayer
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Waxes Type of structural lipids consisting of a
long fatty acid chain joined with a long alcohol chain.
Waterproof Form protective cover on outside of
plants Used as protective layer in animals
Earwax-helps microorganisms for entering ear canal.
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Steroids No fatty acids Four fused carbon rings with various
functional groups Testosterone and estrogen Cholesterol- needed for nerve cells and
other functions Too much cholesterol may
lead to blockage and
heart disease.
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Saturated Fat vs. Unsaturated Fat
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Saturated fats Most animal fats
solid at room temperature
Limit the amount in your diet contributes to
heart disease deposits in
arteries
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Saturated Fat
Always has carbon atoms that are each bonded to 4 other atoms.
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Unsaturated fats Plant, vegetable & fish fats
liquid at room temperature the fat molecules
don’t stack tightlytogether
Better choice in your diet
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Saturated vs. unsaturatedsaturated unsaturated
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Summary of FatsSaturated UnsaturatedSingle bond (straight) Double bond
(kinked)Solid Liquid
Animal (cholesterol) Plants (cholesterol free)
Flaky Tenderization
“Unhealthy” Essential Fatty Acids and ώ-3s
Chemically stable D.B.s reactive, free radicals
Cooling as Solidliquid