LIPIDS:

LIPIDS: THE
THE FATTY
FATTY
SUBSTANCES
SUBSTANCES
“THE EXPLANATION OF THE UNKNOWN”
 HAVE YOU EVER WONDERED
HOW FATS AND OIL ARE
MADE?
LIPIDS: ARE BIOMOLECULES CHARACTERIZED BY HAVING A POLAR HEAD and
NONPOLAR HYDROCARBON CHAIN.
: FATS AND OIL BOTH CONTAINED ESTERS OF FATTY ACIDS.

FATTY ACID: IS COMPOSED OF A LONG HYDROCARBON CHAIN (“TAIL”) and a

TERMINAL CARBOXYL GROUP(“HEAD”).THE CARBOXYL GROUP IS
NORMALLY IONIZED UNDER PHYSIOLOGICAL CONDITIONS.
: MOST FATTY FOODS ACIDS HAVE AN EVEN NUMBER 14 TO 24.
 DIFFERENCE OF ANIMAL FATS &
VEGETABLES FATS

• ANIMAL FATS - ARE USUALLY SOLID AT

ROOM TEMP. AND CONTAIN SATURATED
FATTY ACIDS.

• VEGETABLE FATS - ARE LIQUIDS AT ROOM

TEMPERATURE AND CONTAIN UNSATURATED
FATTY ACIDS.
COMMON NAME SYSTEMATIC NAME
STRUCTURE
SATURATED FATTY ACIDS
12:0 LAURIC ACID DODECANOIC ACID CH3(CH2)10COOH

12:0 LAURIC ACID DODECANOIC ACID CH3(CH2)10COOH

14:0 MYRISTIC ACID TETRADECANOIC ACID CH3(CH2)12COOH

16:0 PALMITIC ACID HEXADECANOIC ACID CH3(CH2)14COOH

18:0 STEARIC ACID OCTADECANOIC ACID CH3(CH2)16COOH

20:0 ARACHIDIC ACID EICOSANOIC ACID CH3(CH2)18COOH

22:0 BEHERIC ACID DOCOSANOIC ACID CH3(CH2)20COOH

24:0 LIGNOCERIC ACID TETRAACOSANOIC ACID CH3(CH2)22COOH

 UNSATURATED FATTY ACIDS
16:1 PALMITOLEIC ACID 9-HEXADECENOIC ACID CH3(CH2)5CH=CH(CH2)7COOH

18:1 OLEIC AICD 9-OCTADECENOIC ACID CH3(CH2)7CH=CH(CH2)7COOH

18:2 LINOLEIC ACID 9, 12-OCTADECANOIC ACID

CH3(CH2)4(CH=CHCH2)2(CH2)5COOH
18:3 LINOLENIC ACID 9, 12, 15-OCTADECATRIENOIC ACID CH3CH2(CH=CHCH2)3(CH2)6COOH

18:3 LINOLENIC ACID 6,9,12-OCTADECATRIENOIC ACID

CH3(CH2)4(CH=CHCH2)3(CH2)3COOH
20:4 ARACHIDONIC ACID 5,8,11,14-EICOSATETRAENOIC ACID CH3(CH2)4(CH=CHCH2)4(CH2)2COOH

20: EPA 5,8,11,14,17-EICOSAPENTAENOIC ACID CH3CH2(CH=CHCH2)5(CH2)2COOH

24:1 NERVONIC ACID 15-TETRACOSENOIC ACID CH3(CH2)7CH=CH(CH2)13COOH

FATTY ACIDS ARE EITHER
SATURATED AND
UNSATURATED
•SATURATED - CONTAINING ALL
CARBON-CARBON SINGLE BONDS

•UNSATURATED - CONTAINING ONE OR

MORE DOUBLE BONDS OR A TRIPLE
BOND IN THEHYDRO CARBON CHAIN
 2 TYPES OF UNSATURATED
MONOUNSATURATED: Has a single
double bond

POLYUNSATURATED: More than one

double bond
•ESSSENTIAL
9 FATTY ACIDS: REFERS TO THE FATS
THAT GROWS NORMAL IN LIFE

•STEROIDS: RESPONSIBLE FOR THE FORMATION OF

SEX HORMONES

•CHOLESTEROL: IS FOUND IN MANY FOODS, IN THE

BLOODSTREAM, AND IN ALL BODY CELLS.IT IS
ENDOGENOUS, WHICH MEANS THAT THE BODY IS
NATURALLY PRUDOCING CHOLESTEROL
MOLECULES.
CHOLESTEROL MOLECULE CONSISTS OF THREE REGIONS

 POLAR HEAD: IS WHERE THE -OH GROUP IS LOCATED.THIS

REGION MAKES CHOLESTEROLS BIND WATER IN THE
BLOOD

 NONPOLAR TAIL: OR THE HYDROCARBON CHAIN IS

LIPOPHILIC

 THE FOUR FUSED RINGS: CONTRIBUTES THE STRUCTURE

OF CHOLESTEROLS.THIS IS THE SALIENT FEATURE OF SEX
HORMONES.
BREAD 1 (25G)
CAKE, SPONGE 130 (60G)
CORNFLAKES 0 (30G)
CUSTARD (No egg) 15 (70G)
CUSTARD TART 60 (120G)
ECLAIRS 90 (50G)
JELLY made with CLEAR WATER 0 (100G)
LEMON MERINGUE PIE 90 (120G)
MERINGUES 0 (15G)
MILK PUDDING 15 (160G)
PANCAKES 65 (75G)
PIZZA, CHEESE & TOMATOES 20 (150G)
RICE, BOILED 0 (160G)
RICE, PUFFED 0 (25G)
SCONES 5 (30G)
SPONGE PUDDING, STEAMED 80 (100G)
TRIFLE 50 (100G)
WHEAT FLAKES 0 (35G)
IT'S TIME FOR!!!!
ENFODIVIAL CYCLINAL
FLENOMA
HENMDOWHTENIA
CORONA SUWYNANATION
ACTIVITYNISM!!