Organic Molecule: Lipids

Learning Objectives:
 Define lipids
 Characterize the subtypes of lipids
 Structure of phospholipid
 Molecular components of lipids
Overview:
 Definition of lipids
 Subtypes of lipids (phospholipids, triglycerides
and steroids)
 What are lipids?
 Lipids are a class of large biomolecules that are not formed
through polymerization.
 They have diverse structures but are all non-polar and mix
poorly, if at all, with water.
 They may have some oxygen atoms in their structure but the
bulk is composed of abundant nonpolar C-H bonds.
 They function for energy storage, providing nine food calories
or 37 kJ of energy per gram.
 They also function for the cushioning of vital organs and for
insulation.
 Furthermore, they play important roles in plasma membrane
structure and serve as precursors for important reproductive
hormones.
 Lipids
 Lipids include a divers group of compounds that
are nonpolar in nature.
 Composed of CHON atoms
 Lipids include phospholipid, triglycerides and
steroids
 Phospholipids
 Are the major constituent
of the plasma membrane
 Selectively permeable
membrane
 Composed of two body
regions: hydrophilic head
and hydrophobic tails
 Phospholipids
 Composed of a fatty acid tails attached to the
glycerol backbone
 First and second carbon of the glycerol backbone
is occupied by saturated and unsaturated fatty
acid tail respectively
 The third carbon of the glycerol backbone is
occupied by a phosphate group
Phospholipids
How are lipids classified?
Lipids can be divided into three main classes according to
differences in structure and function. Some
notes on their structures and functions are found in the
following table:
 Saturated Fatty Acid
 Lipids that are solid at room
temperature are composed mostly
of saturated fatty acids
 Stearic acid (found in wax and
lard) and butyric acid (found in
butter) are examples of saturated
fatty acids.
 Unsaturated Fatty Acid
 Lipids that are liquid at room
temperature are composed
mostly of unsaturated fatty acids
 Oleic acid and linoleic acid are
unsaturated fatty acids that are
common in vegetable oils
 Trans Fats
 Unsaturated fats bend because of the cis
configuration
 Trans configuration results in an unsaturated
fatty acid that is a straight chain like a saturated
fatty acid
 Trans fats are rare in nature. Hydrogenation can
create both saturated and trans fatty acids
Trans Fats
 Triglycerides
 Triglyceride is formed by
the joining of three fatty
acids to a glycerol
backbone in a
dehydration reaction
(synthesis)
 3 molecules of water are
released
Steroids
 Fake Fat
 The molecular formula of
olestra suggest why
olestra is not digested
 Olestra is highly insoluble
 Can cause abdominal
cramps

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