I.

Definition of Organic Compounds and Origin

Lipids

Lipids: Another word for "fats." (Please see the various meanings of Fat.) Lipids can be more

formally defined as substances such as a fat, oil or wax that dissolves in alcohol but not in water.

Lipids contain carbon, hydrogen and oxygen but have far less oxygen proportionally than

carbohydrates.

Lipids are an important part of living cells. Together with carbohydrates and proteins, lipids are

the main constituents of plant and animal cells.

Cholesterol and triglycerides are lipids. Lipids are easily stored in the body. They serve as a source

of fuel and are an important constituent of the structure of cells.

Lipids include fatty acids, neutral fats, waxes and steroids (like cortisone). Compound lipids (lipids

complexed with another type of chemical compound) comprise the lipoproteins, glycolipids and

phospholipids.

Etymology: Whereas the everyday term "fat" comes from the Old English (from "faett" meaning

crammed or adorned), the more scientific term "lipid" comes from the Greek "lipos" which referred

to animal fat or vegetable oil.

The most commonly known lipids are fats. These molecules consist of a 3-carbon glycerol linked

to fatty acid chains. Insoluble in water because they contain an abundance of nonpolar bonds, lipid

molecules have six times more stored energy than carbohydrate molecules. Upon hydrolysis,

however, most fats form glycerol and fatty acids. A fatty acid is a long, straight chain of carbon

atoms with hydrogen atoms attached, as shown here.

 Fatty acids

If the carbon chain has its full number of hydrogen atoms, the fatty acid is saturated (examples

include butter and lard). If the carbon chain has less than its full number of hydrogen atoms due to

double bonds, the fatty acid is unsaturated (examples include margarine and vegetable

oils). Phospholipids, as the name suggests, contain phosphorus and often nitrogen in place of one

fatty acid chain. These are aligned side-by-side to form the cell membrane. Other lipids include

cholesterol, vitamins A and D, and the steroid hormones.

II. Properties of Lipids

 Lipids may be either liquids or non-crystalline solids at room temperature.

 Pure fats and oils are colourless, odorless, and tasteless.

 They are energy rich organic molecules

 Insoluble in water

 Soluble in organic solvents like alcohol, chloroform, acetone, benzene etc.

 No ionic charges

 Solid triglycerols (Fats) have high proportions of saturated fatty acids.

 Liquid triglycerols (Oils) have high proportions of unsaturated fatty acids.

1. Hydrolysis of triglycerols -Triglycerols like any other esters react with water to form their

carboxylic acid and alcohol– a process known as hydrolysis.

2. Saponification - Triacylglycerols may be hydrolysed by several procedures, the most common

of which utilizes alkali or enzymes called lipases. Alkaline hydrolysis is termed saponification

because one of the products of the hydrolysis is a soap, generally sodium or potassium salts of

fatty acids.

3. Hydrogenation -The carbon-carbon double bonds in unsaturated fatty acids can be

hydrogenated by reacting with hydrogen to produce saturated fatty acids.

4. Halogenation -Unsaturated fatty acids, whether they are free or combined as esters in fats and

oils, react with halogens by addition at the double bond(s). The reaction results in the

decolourisation of the halogen solution.

5. Rancidity -The term rancid is applied to any fat or oil that develops a disagreeable odour.

Hydrolysis and oxidation reactions are responsible for causing rancidity. Oxidative rancidity

occurs in triacylglycerols containing unsaturated fatty acids.

III. Application of Lipids

Fats and lipids are important because they serve as energy source, as well as a storage for energy

in the form of fat cells. They also have a major cellular function as structural components in cell

membranes. These membranes in association with carbohydrates and proteins regulate the flow of

water, ions, and other molecules into and out of the cells. Hormone steroids and prostaglandins are

chemical messengers between body tissues. Vitamins A, D, E, and K are lipid soluble and regulate

critical biological processes; other lipids add in vitamin absorption and transportation. Lipids act

as a shock absorber to protect vital organs and insulate the body from temperature extremes.
MEMBER’S: OCTOBER 3, 2019

APIN, NICOLE F.

DE GUZMAN, RUCHELLE C.

FERRER, KRISELDA C.

JARDINERO, BEVERLY F.

MERCADO, MARY GRACE U.

PINEDA, JERALDYN Q.

YCO, JHANITA N.

RUMBAO, JOE VINCENT EMMANUEL

FAMILY OF ORGANIC

COMPOUND: LIPIDS