Ch 5 -2 - Lipids (Chapter 5 pages 74 77) (Chapter 7 pages...

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Lipids (Chapter 5 pages 74 – 77) (Chapter 7 pages 125-128)
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Lipids Substances of biological origin that are soluble in non-polar solvents and essentially insoluble in water!
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Triacylglycerols Phospholipids Cholesterol Sphingolipids
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Triacylglycerols Fats and oils - large mixtures of triacylglycerols (triglycerides or neutral fats) Most abundant class of lipids in animals
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glycerol fatty acid fatty acid Representation of a triglyceride fatty acid
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Structure of Triglycerides Constructed from two types of smaller molecules, a single glycerol + 3 fatty acids Differ in the identity and placement of their three fatty acids residues Ester linkage
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Fatty acids are long chains of hydrocarbons ending in - COOH (16-18 carbons)
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Types of fatty acids Saturated Unsaturated: Mono unsaturated Poly unsaturated
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Saturated fats Have the maximum number of hydrogen atoms possible Have no double bonds (a) Saturated fat and fatty acid Stearic acid Figure 5.12
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Unsaturated fats Have one or more double bonds – veg oil - cis Plant oils richer in unsaturated fatty acids than are
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Ch 5 -2 - Lipids (Chapter 5 pages 74 77) (Chapter 7 pages...

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