LIPIDS

Lipids (also known as triglycerides) are a group of biological molecules that include fats,
oils and some steroids. Almost all lipids are hydrophobic (hates water) and are therefore
insoluble in water. It often feels greasy and slippery to the touch. They are composed of
carbon, hydrogen and oxygen molecules. However, they have less oxygen atoms than
carbohydrates. They are large molecules consisting of smaller units of three fatty acid
molecules and one molecule of glycerol.

More often drawn like this

General Structure of lipids

Lipids are an important part of a healthy diet. They provide the following functions in
plants and animals.
Functions of lipids
Storage - lipids are non-polar and so are insoluble in water. Therefore, they are best
suited as storage molecules. They are stored as oils in seeds and fats in animals.
High-energy store (39 kJ g-1) - they provide more energy than the same mass of
carbohydrate. However, due to the lengthy chemical reactions, it is used after
carbohydrates.
Production of metabolic water - some water is produced as a final result of
respiration.
Thermal insulation - fat conducts heat very slowly so having a layer under the skin
keeps heat in.
Waterproofing - waxy cuticles are useful, for example, to prevent excess
evaporation from the surface of a leaf.
Hormone production - steroid hormones. Oestrogen requires lipids for its
formation, as do other substances such as plant growth hormones.
Buoyancy - as lipids float on water, they can have a role in maintaining buoyancy in
organisms.
Protection – thin layers of fat protect vital organs and tissues throughout the body
TYPES OF LIPIDS
Fats & oils are the most prevalent (common) form of lipids in living things. Fats & oils can
be placed into two categories:
Unsaturated Fats
Unsaturated fats (oils) are liquids are room temperature and come from plant sources.
They are considered better for the body than saturated fats. Some foods that contain
unsaturated fats are vegetable oils, margarine, oily fish (such as mackerel), nuts, nut oils,
avocado, olives and olive oil.
Saturated Fats (fats)
Saturated fats on the other hand, are usually solids are room temperature and are derived
from animal sources. They are considered to be unhealthy for the body. Diets high in
saturated foods can lead to the formation of plaque in blood vessels that cause
hypertension (high blood pressure). High blood pressure can cause strokes, heart attacks
and possibly death. Some foods that contain saturated fats are dairy products: butter,
cheese, milk and red meat: steak and beef.
Cholesterol
This is a steroid lipid that is necessary for the production of cell membranes, the
absorbance of lipids and other vitamins in the body. This lipid is important and necessary
for the function of the body. Cholesterols can be placed into two categories:
o High Density Lipoproteins (HDL)
HDL carries cholesterol back to the liver when it is secreted in the bile. It is considered
good for the body.
o Low Density Lipoproteins(LDL)
Most cholesterol is transported throughout the body as LDL. High amounts of LDL can
cause atherosclerosis: cholesterol rich deposits of plaque in the inside of blood vessels.
This can cause blockage, causing hypertension (high blood pressure) and heart attacks.
Cholesterol can also crystallize in the bile to form gall stones that can block the bile ducts.

Some problems associated with excess lipids:

Hypertension
Obesity/overweight: excess fat absorbed will be stored around organs and under
the skin. This leads to obesity. Persons who are obese are susceptible to
hypertension, diabetes and heart disease.
Grease-Spot Test
This is a test for the presence of fats (lipids). The grease spot test involves adding a drop of
the sample and a drop of water to a paper. The two spots are observed to see which one
will stay translucent (light can pass through) after drying.

Negative Test Positive Test

Lipids have a higher boiling point than water, therefore a drop of water will easily
evaporate and thus the translucent area of the paper will disappear. However, the presence
of a lipid will cause the translucent greasy spot to stay much longer on the paper.

Emulsion Test
This is another test for fats and oils (lipids). This involves dissolving the sample in ethanol
(alcohol) and decanting the liquid mixture into water.

Procedure for Lipids Emulsion Test

1. 20 drops of the food sample is mixed with 2cm3 of ethanol
and shaken
2. Mix well. Allow to settle for 2 minutes
3. Remove clear liquid component into another test tube
containing 2cm3 of water and mix gently.
4. Observe what happens.
5. A positive test will show a cloudy emulsion forming
Positive Test

Fats cannot dissolve in water, but will dissolve in pure alcohol (ethanol). Therefore, the
ethanol extracts the lipids from the sample (still colourless) and when added to water,
forms a dense layer (precipitate) on the top that looks cloudy white. The layer occurs
because lipids are less dense than water and do not mix well with water. This can be seen
when oil and water are mixed together.
When water is used as a control, no emulsion will be seen.