13_Lipids - Chem 267 Basic Organic Chemistry 2 Prof. Dr....

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Prof. Dr. Xiangdong Fang University of Waterloo Chem 267 Basic Organic Chemistry 2 1
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2 Lipids 1) lipids are broadly defined as any hydrocarbon-soluble, naturally occuring molecules, such as fats, oils, waxes, cholestrol, fat-soluble vitamins (vitamins A, D, E and K), phospolipids; 2) lipids are important in many key biological processes, such as acting as the structural component of cell membranes, serving as energy storage sources and participating as signaling molecules.
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Fats and Oils 1) one class of the most important carboxylic acids of biological origin is the esters of glycerol, also known as triacylglycerols or triglycerides; 2) oils are liquid triglycerides at room temperature (e.g. glycerides found in vegetable) and fats are solid triglycerides at room temperature (e.g. glycerides found in animal); 3) fatty acids are the carboxylic acids obtained from the hydrolysis of fats or oils; 4) because triglycerides can be hydrolyzed into smaller molecules, fats and oils are called “complex lipids”; in contrast, lipid molecules that can NOT be hydrolyzed are called “simple lipids” (e.g. steroids). C C C OH OH OH H H H H H glycerol C C C O O O H H H H H C C C O (CH 2 ) 16 CH 3 O O (CH 2 ) 16 CH 3 (CH 2 ) 16 CH 3 glycerol tristearate (white greasy solid,
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This note was uploaded on 07/07/2010 for the course CHEM 267 taught by Professor Fang during the Winter '09 term at Waterloo.

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13_Lipids - Chem 267 Basic Organic Chemistry 2 Prof. Dr....

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