campbl05b - Polymers, Monomers, and Lipids polymer category...

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Unformatted text preview: Polymers, Monomers, and Lipids polymer category of biomolecules monomer polysaccharide carbohydrates monosaccharides polypeptides proteins amino acids polynucleic acids RNA & DNA nucleotides Lipid monomers are less persistent than the above monomers Consequently, lipids are less-readily described using the same polymeric terms (other than triacylglycerides, we’ll ignore lipid synthesis) Various Lipids Fat Fatty acid Palmitic acid Triacylglycerol Triglyceride Saturated fatty acid Unsaturated fatty acid Monounsaturated fatty acid “Trans fatty acid” Polyunsaturated fatty acid Stearic acid Oleic acid Oil Phospholipid Phosphatidylcholine Steroid Cholesterol Steroid hormone Sex hormone Testosterone Estrogen Waxes Lard Omega-3-fatty acids Free fatty acids “Butter” “Margarine” Olive oil Flax seed oil “Toasted Sesame oil” Bile salts “Vegetable shortening” “Hydrogenated vegetable shortening” “Partially hydrogenated veg. short.” Fatty Acids–Cis, Trans, Saturated Previous Need picture of fat & oil for why unsaturated discussion. Triacylglycerols Energy + Fatty Acid Melting Points Fat versus Oil Fully Saturated Unsaturated Solid at Room Temp. Liquid at Room Temp. Greater High-Temp. Stability Greater Low-Temp. Fluidity Olive Oil, Blackout of ‘05 Phospholipids Cholesterol Previous Need Image of Cholesterol in Membrane Link to Next Presentation ...
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campbl05b - Polymers, Monomers, and Lipids polymer category...

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