Phospholipids

Question 1

Structure of Phospholipids?

Answer 1

• Glycerol + two fatty acids + phosphate group

- Compatible with both fat and water

Question 2

Functions of phospholipids?

Answer 2

1. Ideal emulsifiers
   - Keep fat suspended in water
   - Keep oil and water mixed
2. Perfect structural element for cell membranes
   - Able to communicate with watery environments of blood and cell fluids
   - Allows other lipids to enter and exit cells

Question 3

Cel membranes of phospholipids?

Answer 3

• Double layer of phospholipids
• Selectively allow both fatty and water-soluble substances into the cell
• Store fatty acids temporarily
• Plays an important role in nerve cells

Question 4

Lipid Transport In the stomach

Answer 4

Break fats into tiny particles for digestion

Question 5

Lipid Transport in the intestine

Answer 5

Continue emulsifying fat

Question 6

Lipid Transport in the Blood

Answer 6

Coat the surface of the lipoproteins that carry lipid particles to their destinations in the body

Question 7

What are Emulsifiers (lecithin)?

Answer 7

Lecithin used as an emulsifier to combine two ingredients that don’t ordinarily mix, such as oil and water.

Allows ingredients in salad dressing to mix well and remain mixed, for example

Question 8

Phospholipids in Food

Answer 8

• Occur naturally in plants and animals, but in much smaller amounts than triglycerides
• Abundant in egg yolks, liver, soybeans, peanuts
• Not a dietary essential