Lecture 4: Lipids Flashcards
features of lipids
non polar molecules don’t dissolve in water, greasy to touch, significant source of energy
triglycerides
three fatty acids with one glycerol joined by ester linkage
ester linkage
links fatty acids to glycerol through a dehydration reaction between a hydroxyl and carboxyl group
unsaturated fats
double bond, less H atoms; typically found in plant oils and fish and are healthier, usually liquid
saturated fats
no double bond, more H atoms, typically solid at room temp, from animal fats
why are saturated fats solid at room temp?
no double bonds = no bending in the structure, less space is taken up causing it to be solid
hydrogenation
process that converts liquid fat to solid fat
trans isomers
stay straight and are harder to breakdown by enzymes
cis isomers
bend and are easier to break down
trans fats
partially hydrogenated oils; byproduct of hydrogenation process
phospholipid
2 fatty acids + a phosphate compound bound to glycerol
Is the phosphate group hydrophilic or -phobic?
hydrophilic - head
Is the carbon tail hydrophilic or -phobic
hydrophobic - tail
amphipathic
hydrophilic end AND hydrophobic end
bonds between fatty acids
vanderwalls, hydrophobic interactions
