Lipids
main function
Energy storage, cell membranes (structural), protection, insulation, waterproofing, and chemical signaling
Fatty acids
backbone of lipids (carbon chain with hydroxyl group)
Fats
complete product of the joined subunits, a common fat is triglyceride which is three fattys connected to 3 glycerol molecules
How are fats formed? What type of reaction takes place? What type of bonds are formed?
- Fats are formed from the joining of glycerol and fatty acids
- held together by ester linkages (O bonded to a C double bonded to a O)
- formed through dehydration synthesis reactions (can be saturated or unsaturated)
Saturated Fats
- Single bonds between carbon atoms
- Mostly from animal sources
- Higher in energy
- SOLID at room temperature - due to more van der Waals attractions
- Too much in diet will clog arteries
Examples: lard, butter, meat fat
Saturated fats are tightly packed and flexible due to small solo bonds (solids)
Unsaturated Fats
- Monounsaturated: ONE carbon-carbon double bond
- Polyunsaturated: MANY carbon-carbon double bonds
- Mostly from plant sources
- Less energy
- LIQUID at room temperature - molecule bends at double bonds & number of van der Waals attractions reduced.
- Hydrogenation - process that adds hydrogen atoms to double bonds of unsaturated fats (i.e. canola oil), converting them into solids (i.e. margarine/shortening)
- “Healthier” for organisms, especially polyunsaturated fats.
Examples: canola oil, olive oil, and vegetable oil, fish oils (tend to remain liquid even at low temps)
Unsaturated fats have double bonds making them more rigid and less dense, these tend to be liquids due to lack of density such as olive oil
What is the importance of phospholipids in the cell?
Phospholipids make up the membrane and allow for passage of all kinds of nutrients and necessities of the cell. Selective permeability, fluidity, adaption
