PPT-Lipids/Fats Chapter 16 What are Lipids?

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. Lipids. Essential . macronutrients. Provide . energy. Building blocks for cell membranes. Form many important hormones. Help transport fat-soluble nutrients. Contribute to flavor and texture of . food. . 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 non-polar. (hydrophobic) . organic compounds, insoluble in water, . soluble in organic . solvents (ether, acetone, . carbontetrachloride. ). . They contain carbon, hydrogen, and oxygen; sometimes nitrogen and phosphorus. . Fats and Oils. Classification of Nutrients. Carbohydrates. Lipids. – . 9 calories per gram. Protein. Vitamins. Minerals. Water. LIPIDS. Most . concentrated. source of food energy. Provide . Concentrated energy molecules. I. LIPIDS. :. Foods:. . butter, oil, Crisco, lard. Commonly . called . fats. & . oils. Contain . more. C-H bonds and . l. ess. O atoms than . carbohydrates. .. Ex: C. 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: . 3.4 What Are Lipids?. Lipids. are a diverse group of molecules that contain regions composed almost entirely of hydrogen and carbon. All lipids contain large chains of nonpolar hydrocarbons. Most lipids are therefore hydrophobic and water insoluble. Fats, Phospholipids, . and Sterols. CHAPTER 5: LIPIDS: OILS, FATS, PHOSPHOLIPIDS, . AND STEROLS. At the end of this chapter, you should be able to:. Discuss benefits and risks associated with dietary . Learning Objectives. Learn what a triglyceride is.. Learn what a fatty acid is.. Learn the structure of a . phospholipid. .. Learn how lipids are tested for.. What is a lipid?. Like most other biochemical substances, lipids contain . CHAPTER 10. UNIT. TARGETS. DESCRIBE THE MOLECULAR STRUCTURE 3 types of lipids: GLYCERIDES, PHOSHOLIPIDS, AND STEROLS. DEFINE SATURATED, MONOSATURATED AND POLYUNSATURATED FATTY ACIDS.. LIST CATEGORIES OF LIPIDS BASED ON PHYSICAL STATE AND DIETARY SOURCES. are a diverse group of compounds that are insoluble in water but soluble in organic solvents such as ethanol.. The most common types of lipid are . triglycerides. (sometimes known as true fats or neutral fats), but other important lipids include waxes, steroids and cholesterol.. Lipids. : . are a group of naturally occurring substances include a diverse group of organic compounds including . fats, oils, hormones. , and certain components of membranes (. phospholipids. ). All of these substances relatively insoluble in water but soluble in organic solvents like: chloroform, ether and benzene.. Composition - . how fats are made. Classification -. how fats are classified. Sources -. how much we need and where we can get it. Functions - . what they do in our bodies . Omega-3 - . why we need it and where we can get it . are a large and diverse group of naturally occurring organic compounds that share some general . properties. .. General Properties of Lipids. Insoluble . in water.. Soluble in non-polar organic solvents .