This preview shows pages 1–2. Sign up to view the full content.
This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: Lecture 6: Lipids What are Lipids known as fats solid at room temp : fat liquid at room temp: oil insoluble in water, soluble in organic solvents such as ether, hexane, chloroform Diverse: triglycerides, phospholipids, sterols Uses of Lipids in Food contributes to smell & taste of food makes food tender concentrated energy 9 kcal/g sources of essential fatty acids carries fat-soluble vitamins Uses of Lipids in Body 1. Fuel main form of stored energy primary fuel for muscle emergency fuel for illness & low kcal intake 2. Components of cell membranes 3. Thermal Insulation (eg: sea lions) 4. Cushion for internal organs 5. Converted to other compounds (synthesized from cholesterol) Types of Lipids Fatty acids + triglycerides phospholipids sterols (cholesterol) A. Fatty Acids Long chains of carbon atoms with acid group at the end classified according to length & unsaturation (determines chemical and biological properties...
View Full Document
This note was uploaded on 11/02/2011 for the course NST 10 taught by Professor Amy during the Spring '08 term at University of California, Berkeley.
- Spring '08