SCI

• Lipids


  Collection of organic molecules of varying chemical composition that includes fats and oils
• Types of lipids


  • Fats
  • Oils
• Fats


  • Predominantly derived from animals
• Oils


  • Originate in plants, and sometimes fish
• Biomolecules


  Also called organic molecules and macromolecules because of their large size
• Lipids


  Composed of C, H, and O atoms
• Four major classifications of biomolecules

  • Carbohydrates
  • Lipids
  • Proteins
  • Nucleic Acids

  
• Ester linkage


  Bond that forms between oxygen and carbon atoms
• Carbohydrates


  The simple sugar glucose, C6H12O6, is the primary energy source for the brain and nervous system

  
• Lipids


  • Have a long, hydrophobic non-polar hydrocarbon "tail" and a hydrophilic polar carboxylic acid functional group at the "head"

  
• Carbohydrates


  Also called sugars, can be described as simple or complex

  
• Types of fatty acids

  • Saturated
  • Unsaturated

  
• Types of carbohydrates


  • Monosaccharides
  • Disaccharides
  • Polysaccharides

  
• Saturated fatty acid


  Have no carbon-carbon double bonds; solid in room temperature

  
• Monosaccharides

  Contain a single sugar unit, the simplest form of carbohydrates

  
• Saturated fatty acids


  • Lauric Acid
  • Palmitic Acid

  
• Monosaccharides


  • Glucose
  • Fructose
  • Galactose

  
• Unsaturated fatty acid


  Contain one or more double bonds in the hydrocarbon chain; liquid in room temperature

  
• Glucose


  Most important sugar in the human body, referred to as blood sugar

  
• Unsaturated fatty acids


  • Palmitoleic Acid
  • Oleic Acid

  
• Fructose


  Sweetest of all sugars, referred to as fruit sugars
• Properties of fatty acids

  • Chemical Composition
  • Chemical structure
  • Carbon-carbon bonds within the hydrocarbon chain
  • Shape of hydrocarbon chain
  • Physical state at room temperature

  
• Galactose


  Found in dairy products, fruits, and vegetables, must be transformed into glucose by the liver before it can be utilized by the body for energy

  
• Trans-fatty acid


  Can be formed through a process called hydrogenation, which makes the oil more solid

  
• Disaccharides


  Consist of two monosaccharides connected together by a glycosidic bond

  
• Hydrogenation


  1. Involves the addition of hydrogen to convert the unsaturated fatty acid in a liquid vegetable oil into a completely saturated fatty acid

  2. Carried out to add hydrogen to some, but not all, double bonds in polyunsaturated oils

  
• Disaccharides


  • Sucrose
  • Maltose
  • Lactose
• Cis and trans configuration

  Influence the shape of fatty acid molecules

  
• Sucrose


  Commonly known as table sugar, derived from plants such as sugarcane and sugar beet, consists of glucose + fructose

  
• Types of simple lipids

  • Cholesterol
  • Triglycerides
  • Phospholipids
  • Waxes
• Cholesterol


  Simple lipid that has a backbone structure consisting of four carbon rings

  
• Cholesterol


  • Common steroid found in the membranes of most animal cells
  • Composed of a steroid backbone structure, with a hydroxyl group at one end and a branched hydrocarbon chain at the other
  • Steroids play a role in the reproductive cycle
  • Cholesterol is converted to the steroid progesterone, which is then chemically modified to produce Testosterone and Estrone
  • Cortisone, a steroid important to the proper regulation of a number of biochemical processes
• Proteins


  Organic compounds that contain an amino group and a carboxyl group that are bonded in the same carbon atom, together with a hydrogen atom and a side chain
• Amino acids


  The 20 different subunits that proteins of the body are made up of
• Maltose


  Obtained from starchy foods such as potatoes and corn, also produced when glucose is caramelized, consists of glucose + glucose

  
• Lactose


  Principal sugar in the milk of most mammals, also called milk sugar, consists of glucose + galactose
• Polysaccharides


  Large polymers of sugars, composed of many monomers (monosaccharides) linked together by glycosidic bonds

  
• Alpha-amino acids


  The general formula is R stands for the distinctive side chain linked to the alpha-carbon

  
• Triglycerides


  • Most abundant class of lipids in plants and animals
  • Composed of neutral lipid molecules created via esterification of three fatty acids to a single glycerol molecule
  • Solid triglycerides, usually of animal origin, are called fats
  • Liquid triglycerides, usually of plants, are called oils

  
• Phospholipids


  • At room temperature, made up of two fatty acids, glycerol, phosphate, and one simple organic molecule
  • Fundamental building blocks of cell membranes
  • Have two distinct parts: a hydrophilic phosphate head and a long hydrophobic tail