Types of Lipids: (Examples Include Triglycerides (Fats and Oils), Phospholipid (Lecithin) and Steroids (Cholesterol) .)

B4 Lipids
B.4.1 Compare the composition of the three types of lipids found in the human body.
[Examples include triglycerides (fats and oils), phospholipid (lecithin) and steroids (cholesterol).]
B.4.6 Describe the condensation of glycerol and three fatty acid molecules to make a triglyceride.
B.4.7 Describe the enzyme-catalyzed hydrolysis of triglycerides during digestion.
Types of Lipids
1.
(Fats and Oils)
tion
______________ + 3____________
________________ + 3 ___________ _________ Esterifica
Esterifica
tion

Triglyceride(Saturated)
*Enzyme(i.e. Lipase)catalyzed hydrolysis of triglycerides during digestion:

(N.B. just the reverse of the synthesis reaction)
Extension:
2.
(e.g. lecithin)
____________ + 2 __________ _________ + [______________ + polar group(e.g. choline)]

______________+______ (e.g. lecithin)
3.
(e.g. cholesterol)
Basic structure of a steroid
Cholesterol
B.4.2 Outline the difference between HDL and LDL cholesterol and outline its
importance.
*N.B. HDL & LDL are NOT different types of cholesterol. HDL & LDL ________________ cholesterol
through the _____________ around the body.
Composition
HDL(High Density Lipoprotein)

Lipid(%)
Protein(%)
Size
6-12 nm
Function/Importance -Prevent the build-up of cholesterol in the
____________ ( lipid % enables HDLs
to absorb more cholesterol and hence
carry more cholesterol to the
___________ where it is eliminated)
LDL(Low Density Lipoprotein)

Lipid(%)
Protein(%)
~ 26 nm
- Transports cholesterol to parts of the
body where tissues need to be ________
or ____________.
-The cholesterol present in LDL tends to
accumulate around damaged tissue. (
cholesterol = plaque(hard, thick
substance) = diameter of arteries =
atherosclerosis/cardiovascular diseases)
Lipid = Water insoluble ; Protein = Water soluble *Blood is mostly water,

hence, it is the protein part of the lipoprotein that forms a layer around the
cholesterol allowing it to be transported.
B.4.3 Describe the difference in structure between saturated and unsaturated fatty acids.
[Most naturally occurring fats contain a mixture of saturated, mono-saturated and poly-unsaturated fatty
acids and are classified according to the predominant type of unsaturation present.]
Unsaturated fat: In short: the kinks of unsaturated fat

molecules keep them liquid at room temperature
saturated fat: In short: the close packing of saturated fat molecules makes them
solidify at room temperature
B.4.4 Compare the structures of the two essential fatty acids linoleic acid (omega-6 fatty acid) and
linolenic (omega-3 fatty acid) and state their importance.
Omega -6 polyunsaturated fatty acid

(Linoleic acid )
Omega -3 polyunsaturated fatty acid

(Linolenic Acid)
Importance = not __________________ in animal cells and must be acquired from ___________ or
_________ sources(referred to as essential fatty acids)
B.4.5 Define the term iodine number and calculate the number of C=C double bonds in an
unsaturated fat/oil using addition reactions.
[The number of moles of I2 reacting with one mole of fat/oil indicated the number of double bonds present in
the fat/oil molecule.]
*Iodine Number:
*Defined the number grams of ________________(in solution), I2, that reacts with _________ grams of
fat/oil
*Significance The higher the iodine number the larger the amount of _________________
(i.e. I2 # = # of double bonds). If the fat is saturated (i.e. it contains no double bonds), the iodine # will be
zero. Why? (Similar to the bromine water test for unsaturationno colour change = no reaction = saturated
hydrocarbon)
Sample Questions
1. A 0.200 g sample of a fatty acid found in fish oil is found to react with 3.31 x 10-3 moles of iodine.
a) Calculate the iodine number of the oil.
b) If the molecules of fatty acid in the fish oil have a molar mass of 302 gmol-1 calculate the number
of C=C double bonds per molecule.
2.
a) 0.010 mol of linoleic acid reacts with 5.1 g of iodine. Determine the number of double bonds in the acid.
b) Calculate the iodine number of linoleic acid, C17H31COOH.
B.4.8 Explain the higher energy value of fats as compared to carbohydrates.
Per gram, fats provide more energy than carbohydrate. (1 g fat = 9 Cal ; 1 g carb = 4 Cal)
Reason: Per gram, fats can undergo more __________________ to CO2 and H2O. This can be attributed to
the fact that fats contain less _______________ than carbohydrates (per gram) thus more oxidation can take
place.
*Consider a fatty acid and a carbohydrate with the same number of carbons, for example. (Note the major
discrepancy in oxygen atoms.)
- an unsaturated fatty(linoleic) acid C18H32O2 (C17H31COOH) [32 g O/280.5 g Fat = 0.11 g O per gram fat]
- a trisaccharide
C18H32O16
[256 g O/504.5 g Carb = 0.51 g O per gram carb]
More Supporting Evidence
Activity 1: Determine the oxidation state/number of carbon in each of the above compounds.
-
Oxidation # of carbon in the fatty acid =

Oxidation # of carbon in the trisaccharide =
* oxidation number of carbon in the trisaccharide = oxidized state = reduced state = energy via oxidation
OR
* oxidation number in the fatty acid = oxidized state = reduced state = energy via oxidation
Activity 2: Write balanced complete combustion reactions for each of the above compounds.
C18H32O2 + 25 O2 18 CO2 + 16 H2O
C18H32O16 + 18 O2 18 CO2 + 16 H2O
H = Bond Energy In H = Bond Energy In - Bond Energy Out

=
Bond Energy Out
Energy per gram:

Energy(kJ/mol) /Molar mass of carb/fat(g/mol ; energy per gram(kJ/g) =
B.4.9 Describe the important roles of lipids in the body and the negative effects that they can have on
health.
Important roles include:
- ____________ storage
- ______________ and _______________ of organs
- ___________________ hormones
- structural component of cell ____________________
- omega-3 poly-unsaturated fatty acids reduce the risk of _________________ disease
- poly-unsaturated fats may lower levels of _________ cholesterol
Negative effects include:
- increased risk of __________ disease from elevated levels of LDL cholesterol and trans fatty acids; the
major source of LDL cholesterol is ____________ fats, in particular lauric (C12) myristic (C14) and
palmitic (C16) acids
- obesity

Types of Lipids: (Examples Include Triglycerides (Fats and Oils), Phospholipid (Lecithin) and Steroids (Cholesterol) .)

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B4 Lipids

(Fats and Oils)

*Enzyme(i.e. Lipase)catalyzed hydrolysis of triglycerides during digestion:

______ + 2 _ + [__________ + polar group(e.g. choline)]

Basic structure of a steroid

HDL(High Density Lipoprotein)

LDL(Low Density Lipoprotein)

Lipid = Water insoluble ; Protein = Water soluble *Blood is mostly water,

Unsaturated fat: In short: the kinks of unsaturated fat

Omega -6 polyunsaturated fatty acid

Omega -3 polyunsaturated fatty acid

Oxidation # of carbon in the fatty acid =

C18H32O16 + 18 O2 18 CO2 + 16 H2O

H = Bond Energy In H = Bond Energy In - Bond Energy Out

Bond Energy Out

Energy per gram:

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