Definition and classification of fats/oils/lipids.

Overview
of functions of different classes of lipids. Nutritional
importance offats in diet.

Chatvani Shubham 19BBC011

What Are lipids?

A heterogeneous and structurally diverse group of organic compounds that are
generally insoluble in water and soluble in organic solvents like ether, benzene,
hexane, chloroform, alcohol etc. Lipids are a heterogeneous group of compounds,
including fats, oils, steroids, waxes, and related compounds. They are concentrated
sources of energy as well as structural components of cell membranes. A certain
amount of dietary fat is required for normal bodily functions. Lipids are small
biomolecules and not macromolecules. Their density is lower than water hence
they float on water. Hydrophobic -"water-fearing" Lipophilic -"fat-loving"

Classification OfLipids.
Lipids are broadly classified (modified from blood) into simple, complex, derived
and miscellaneous lipids, which are further subdivided into different groups
1. Simple lipids
2. Complex lipid
3. Derived lipid
4. Miscellaneous lipid

1. Simple lipids: - The simple lipids include fats, oils, and waxes. These simple
lipids are derivatives of lipid-like substances call fatty acids. Fatty acids are long
chain carboxylic acids (generally greater than about 12 carbons) that have no
solubility in water. The hydrophilic-COOH group is referred to as a polar ad and
the hydrophobic hydrocarbon portion is referred to as a nonpolar tail. Simple lipids
mean Esters of fatty acids with alcohols. These are mainly of two types (a) Fats
and oils (triacylglycerols) These are esters of fatty acids with glycerol. The
difference between fat and oil is only physical. Thus, oil is a liquid while fat is a
solid at room temperature. (b) Waxes: Esters of fatty acids (usually long chain)