LIPIDS

•IN THE PREVIOUS LESSON, YOU HAVE LEARNED THAT

CARBOHYDRATES ARE IMPORTANT IN PROVIDING
“INSTANT” ENERGY FOR CELLS. THERE IS ANOTHER
CLASS OF BIOMOLECULES CALLED LIPIDS THAT HAVE
THE “JOB” OF STORING ENERGY FOR LATER USE. LIPIDS
ARE ALSO FOUND IN HORMONES AND CELL MEMBRANE
COMPONENTS.
 Lipids have different structural types such as carboxylic
acids or fatty acids, triglycerides or neutral fats, steroids, and
waxes, to name a few. Naturally occurring esters are lipids that
contain one or more long-chain carboxylic acids called fatty
acids. These are insoluble in water but soluble in nonpolar
solvents.

• The general formula of a carboxylic acid

is R−COOH or R−CO2H
• Important examples include the amino acids and
fatty acids
• Fatty acids are a major component of the lipids
• TRIGLYCERIDES ARE A SPECIAL CLASS OF LIPIDS
WHICH CONSIST OF ONE MOLECULE
OF GLYCEROL WHICH IS COVALENTLY BONDED TO
THREE MOLECULES OF FATTY ACIDS.
• GLYCEROL IS AN ALCOHOL.
• FATTY ACIDS CONTAIN A CARBOXYL GROUP AND A
HYDROCARBON TAIL.
The unequal sharing of electrons between the atoms and the
unsymmetrical shape of the molecule means that a water
molecule has two poles - a positive charge on the hydrogen
pole (side) and a negative charge on the oxygen pole (side). We
say that the water molecule is electrically polar.

Non-polar solvents are solvents that are composed of atoms that

have small differences in electronegativity and are called non-
polar solvents. They contain bonds between atoms with similar
electronegativities, such as carbon and hydrogen. Bonds
between atoms with similar electronegativities will lack partial
charges.
His teacher explained that oil and
water do not mix because they do not
have the same polarity. Also, oils are
composed primarily of long
hydrocarbon chains. They are formed
reaction between an alcohol and one or
more long-chain carboxylic acids.
 THE MOST
ABUNDANT OF
THE LIPIDS ARE
THE FATS AND
OILS, ALSO
CALLED
TRIGLYCERIDES.
Saturated fats (including a type called
trans fat) tend to stay solid and can cause
fatty deposits in blood vessels, leading to
atherosclerosis ("hardening of the
arteries"). By contrast, unsaturated fats
stay liquid at room temperature and are
less likely to clog your arteries.
Fats Oils
Are solids and Are liquids and
contain saturated fatty contain unsaturated
acids fatty acids

All saturated
Unsaturated
hydrocarbons contain
hydrocarbons contain
single bonds, and
one or more double
they are produced
bonds
only by animals

Examples of animal Vegetable oil, corn

fats are lard and oil, and olive oil are
butter produced by plants
Sometimes we prefer to buy a product in solid
form rather than in liquid. Which do you prefer?
Spreading margarine on a pandesal or pouring
oil on it? Of course, margarine is more
acceptable to consumers when it is solid because
it looks more like butter. However, margarine is
made from vegetable oils that are liquid at
room temperature. The oils can be processed to
form solid margarine. How is this done?