lipids

• lipids


  are fatty, waxy, or oily compounds that are soluble in organic solvents and insoluble in polar solvents
• lipids


  functions include storing energy, signaling, and acting as structural components of cell membranes
• what are the two classification lipids?

  simple, complex, and derived
• what are the simple lipids?

  fats and waxes
• simple lipids


  esters of fatty acids with various alcohols
• fats


  esters of fatty acids with glycerol
• waxes


  esters of fatty acids with high molecular weight monohydric alcohols
• complex lipids


  esters of fatty acids containing group in addition to an alcohol and fatty acid
• what are the complex lipids?

  phospholipids, glycolipids, plasmalogens, cardiolipins
• phospholipids


  glycerophospholipids, spingophospholipids
• derived lipids


  fatty acids, glycerol, steroids/sterols, fat-soluble vitamins
• triglyceride


  fats and oils
• triglyceride


  predominate form of fat in foods and major storage form of fat in the body
• triglyceride


  its structure is composed of 3 fatty acids and a major storage form of fat in the body
• organic acid


  chain of carbons with hydrogen attached and has acid group and methyl group at ends
• length


  affects absorption
• saturation


  chemical structure; affects cooking and storage properties
• saturated fatty acid


  carbon chains filled with hydrogen atoms and no double bonds
• saturated fat


  triglyceride containing 3 saturated fatty acids such as animal fats
• unsaturated fatty acid


  carbon chains lack some hydrogens and has double bond
• monounsaturated fat

  triglyceride containing fatty acids with 1 double bond
• examples of monosaturated fat

  canola oil and olive oil
• polyunsaturated fat


  triglycerides containing a high percent of fatty acids with 2 double bonds
• appear solid at room temperature

  saturated fat
• appear liquid at room temperature

  unsaturated fat
• 18 carbon, saturated

  stearic acid
• 18 carbon, monounsaturated

  oleic acid
• 18 carbon, polyunsaturated

  linoleic acid
• refers to the position of the double bond nearest the methyl end of the carbon chain

  omega number
• an omega-3 fatty acid

  linolenic acid
• its hydrogens are on the same side of the double bond

  cis fatty acid
• its hydrogens are on the opposite side of the double bond

  trans fatty acid
• is the process which triglycerides are combined with a strong base to form fatty acid

  saponification
• phospholipids


  similar to triglycerides in structure except only 2 fatty acids and choline
• hydrogenation


  addition of hydrogen to unsaturated fat
• phospholipids


  part of cell membranes and acts as emulsifier( helps keep fat in solution)
• lipoproteins


  clusters of lipids and proteins that are used as transport vehicles for fat
• lipoprotein


  its typical structure contains an interior of triglycerides and cholesterol surrounded by phospholipids
• chylomicrons


  contain so little protein and so much triglyceride
• VLDL


  are half triglycerides