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Name:

Period: Date:

Lipideedipideedo

Before Reading Statement After Reading
True False True False
X 1. Lipids are hydrophilic due to their long hydrocarbon X
chains.
#1 Support:

X 2. Lipids include waxes, pigments, fats, oils, and steroids. X
#2 Support:

X 3. A fat consists of a glycerol molecule with fatty acid X
chains attached.
#3 Support:

X 4. A saturated fatty acid has no double bonds in its X
hydrocarbon chain.
#4 Support:

X 5. The healthiest diet is a fat-free diet. X
#5 Support:

X 6. Lipids are a vital source of energy for our bodies. X
#6 Support:

X 7. The cell membrane consists of lipid molecules that look X
like match sticks with no real organization or order.
#7 Support:

X 8. The ends/heads of the lipids of the cell membrane are X
hydrophobic and attracted to oily substances.
#8 Support:

X 9. Cholesterol, estrogen, and testosterone are examples of X
lipids.
#9 Support:

X 10. Lipids are essential to protein synthesis, growth X
mechanisms, the immune system, and basic metabolism.
#10 Support:


Name: Period: Date:

Tie-Dyed Milk
Introduction
Liquids like water and milk have a property known as surface tension, due to the cohesive
forces of the liquid's molecules. Look closely (you can use a magnifying glass) at the edge of the
surface of water in a clear glass. Do you notice how the very edge of the water appears to rise up
the side of the glass? That's because the surface tension of the water is actually pulling the water
away from the glass inward toward the center of the surface.

Safety
Do not drink the milk after you have put the food coloring and soap in it!

Supplies
A paper plate Liquid dish soap.
Milk Skim, 2%, Whole Q-tip
Food coloring

Directions
1. Pour a layer of milk in the dish about 1/2" (1 cm) deep.
2. Carefully put 1 to 2 drops of each of the four food colors on the milks surface.

3. Wet a Q-tip with the detergent.


4. Place detergent-coated Q-tip in the center of the plate and observe.

Observations
What happens to the food coloring when you first put it on the milk? Why do you think
that is?

Type: Observation:
Skim The food coloring spreads out just a bit, but stays together

2%

Whole

Explanation: I don't really know.


Name: Period: Date:

What happens when you add the drop of soap?

Type: Observation:
Skim The food color spots move rapidly away from the center

2%

Whole

Explanation: The detergent doesn't mix with the milk, and spreads out across the
surface, which moves the food coloring.

What direction does the food color move when you first add the drop of soap?

Type: Observation:
Skim Away from the center

2%

Whole

Explanation:

What direction does the food color move after the experiment has been running for a
while?

Type: Observation:
Skim It stops moving

2%

Whole

Explanation: the reacton reaches an equilibrium


Name: Period: Date:

Does the movement go on forever? What happens? Explain your results.

Type: Observation:
Skim No, it can only separate so much before it stops

2%

Whole

Explanation:

What happens if you add another drop of soap after the colors have stopped moving?
Explain.

Type: Observation:
Skim I messed with mine before seeing this step

2%

Whole

Explanation: nothing happened, because equilibrium hadalready been reached

Follow Up
Would the same result be observed with water? Why or why not?

No, because water doesn't have any fats in it.

Is there only one macromolecule involved in the experiment? Explain your answer.

Yes, there are proteins and fats.


Name: Period: Date:

Lipids: Conclusions and Application


1. Recall the term saturated from previous chapters. What differs between a saturated fat
and an unsaturated fat? What differs between a monounsaturated fat and a polyunsaturated
fat?
Saturated fats have hydrogen bonding to each of the cabons with no double bonds. Unsaturated
fats have double bonds in some locations, which prevent hydrogen from bonding in those spots.

2. What are the functional groups of a triglyceride? Are there other structures triglycerides
have in common?
The fatty acid chain and the glycerol.

3. Fats like lard and butter are solid at room temperature. What is it about the structures of
their fatty acids that would support this trend?
They are saturated, which allows the chains to sit closer together, thus making it solid.

4. Examine the following two fatty acids. Classify them as cis or trans. Which of the two do
you believe would be more densely packed together? Explain.

Cis. Trans
Trans would be packed more closely, because their shape allows that.

5. Describe the structure of the lipid bilayer that makes up the cell membrane. What role does
the cell membrane play?
The hydrophilic heads face the outside, while the hydrophobic tails face the inside. The cell
membrane filters out bad particles.

6. Practice sketching a phospholipid bilayer using a minimum of 10 individual lipids.

7. Steroid derivatives like cholesterol are also part of the lipid family. Name three useful by-
products that cholesterol can be converted into within the body.
Steroid, bike, vitamin D
Name: Period: Date:

8. Both fatty acids and steroids (and steroid derivatives) such as cholesterol are part of the
lipid family of biomolecules. In what ways are fatty acids and cholesterol similar?
Hydrogen bonds all bonded to carbons

9. Regulation and control of body functions are major roles of hormones. Give three examples
of steroid hormones and what they regulate.
Testosterone and estrogen - primary and secondary sexual characteristics
Cholesterol - enhances structure of the cell membrane

10. What purpose does inflammation serve? What are some of the symptoms of inflammation?
Inflammation occurs when white blood cells flood an injured area, and it helps heal that area.
Symptoms include swelling, redness, joint pain and stiffness.

Bonus (see attached article): Aspirin is an NSAID. What does NSAID stand for? How do
NSAIDs work? What is another NSAID?