Lipids

• Lipids


  2 main groups: Triglycerides and Phospholipids
• Triglyceride structure

  • Formed by the condensation of 1 glycerol and 3 fatty acid molecules
  • Long hydrocarbon 'tails' are hydrophobic, making lipids insoluble in water
  • The glycerol and fatty acid molecules are joined by an Ester bond
• Phospholipids


  • Made of a phosphate group, glycerol, and 2 fatty acid chains
  • Hydrophilic phosphate heads and hydrophobic fatty acid tails
  • Form the bilayer of cell membranes, making them partially permeable
  • Allow for cell recognition
• Fatty acids can be saturated or unsaturated
• • Saturated fatty acids have no double bonds between carbons, are fully bonded with hydrogen
  • Unsaturated fatty acids have double bonds between carbons, limiting the number of hydrogen bonds
• • Monounsaturated fatty acids have 1 double bond
  • Polyunsaturated fatty acids have many double bonds
• Emulsion test can be used to detect the presence of lipids in food