PPT-Lipids biochemistry Definition

Lipids are hydrophobic or amphipathic small molecules that may originate entirely or in part by carbanionbased condensations of thioesters fatty acids polyketides etc andor by carbocationbased condensations of isoprene units . Lipids are….. It can be defined as . nonpolar. organic compound insoluble in polar solvent , but . soluble in organic solvents. such as benzene ,ether, . chloroform.. Biological role of lipids. :. Chapter 29. 2. Lipids. are . biomolecules. that are soluble in organic solvents.. The identity of lipids is defined on the basis of a physical property and not by the presence of a particular functional group.. . 2003-2004. Lipids. 2003-2004. Large biomolecules that are made mostly of carbon and hydrogen with a small amount of oxygen (sometimes Phosphorous).. Lipids . Monomer subunits . Glycerol and 3 fatty acids. Lipids are relatively insoluble in water.. They are soluble in . nonpolar. solvents such as chloroform , diethyl ether, acetone, benzene and ether.. The hydrophobic (water hating) nature of lipids is due to the predominance of hydrocarbon chain.(-CH2-CH2-CH2-) in their structure. Dr. Huda Hania. Lipid chemistry . Lipid chemistry . Definition . Fats and Oils (triglyceride) . Waxes. Steroids. Fat- soluble vitamins. Phospholipid. Mono- di glycerides . Lipid compounds including: . Fats and Oils. Classification of Nutrients. Carbohydrates. Lipids. – . 9 calories per gram. Protein. Vitamins. Minerals. Water. LIPIDS. Most . concentrated. source of food energy. Provide . Nature’s flavor enhancer. lipids vs carbohydrates. - . both . Contain: carbon. , hydrogen, and . oxygen. LIPIDS do not:. dissolve in water. provide structure to food products. lipids. Food Examples: . Lipid chemistry . Lipid chemistry . Definition . Fats and Oils (triglyceride) . Waxes. Steroids. Fat- soluble vitamins. Phospholipid. Mono- di glycerides . Lipid compounds including: . Classification of Lipids. Pratt & . Cornely. , . Ch. 8. Lipids and Membranes. There is a lot of important biochemistry of lipids.. We won’t cover it all!. The key points for this class have to do with their role in membranes and fat . Lipids. …. a category of organic compounds that are insoluble in water and have a greasy feel.. Pringles. Calories. Fat. Satur-ated. Fat. Cost. Regular Pringles. 150. 9. 2.5. $1.00. Light Pringles. Lipids are a family of chemical compounds that are a main component in every living cell. They include the following three categories:. Triglycerides. – they include all fats and oils people typically eat.. Structures of fatty acids. Hydrogenation. Nomenclature. Essential fatty acids. Agenda. Functions. Long-term ___ storage. Support organs. Insulation. Fat soluble vitamins A, D, E, K. Types. Physical Property. nonpolar. organic compound insoluble in polar solvent , but . soluble in organic solvents. such as benzene ,ether, chloroform.. Biological role of lipids. :. Lipids are found naturally in all living organisms.. Prof. Mamoun Ahram. Resources. This lecture. Lippincott’s Biochemistry, Ch. 15. What are lipids?. Lipids are heterogeneous, hydrophobic, compartmentalized in membranes, as droplets of triacylglycerol (TAG), or in lipoprotein (LP) particles or, or protein-bound. .