CHEMISTRY-VIII NOTES PREPARED BY Dr.

DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

Lipids 4 hours Max. Marks:10

Introduction, Classification -simple, complex and derived with examples.
Fatty acids - definition, classification as saturated and unsaturated with examples
and structure
(lauric, myristic, palmitic, stearic, oleic, linoleic, linolenic and arachidonic acids ).
Essential fatty acids - definition with examples.
Triglycerides - Structure of simple and mixed glycerides, properties of
triglycerides- acid and alkali hydrolysis, saponification number and its
significance, iodine number and its significance, rancidity (oxidative and
hydrolytic), causes and prevention. Biological importance of triglycerides.
Phosphoglycerides- General structure of 3-Sn–phosphatidic acid, lipid bilayer (as
in cell membrane), micelles, liposomes and its applications, structure and
biological importance of lecithin, cephalin, phosphatidylserine,
phosphatidylinositol.
Cholesterol: structure , biological & clinical significance, Lipoproteins- definition,
types (HDL, LDLand VLDL) & clinical si gnificance. Sphingolipids - structure
and biological significance of
ceramide.

Lipids: Lipids are extremely heterogeneous group of naturally occurring

compounds that are relatively insoluble in water but soluble in non-polar organic
solvents. This hydrophobic character is due to their largely hydrocarbon nature.
Example: fats, oils, waxes, phospholipids, sphingolipids, steroids, pigments,
vitamins, cholesterol, coenzyme Q, etc.
Classifications of lipids: Lipids are classified into three types:

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

1) Simple lipids: The ester derivatives of fatty acids and alcohols are called
simple lipids.
Examples: Tristearin, Tripalmitin, Triacontyl palmitate of beeswax,
Cetyl palmitate of spermaceti wax, cutin of plants.
Simple lipids are two types:
a) Acyl glycerol: Acyl glycerols are ester of fatty acids with glycerol.
Example: Butter, tristearin, tripalmitin, ground nut oil, sunflower oil,
palm oil.
b) Waxes: These are esters of long chain fatty acids with long chain
monohydric alcohols.
Examples: Triacontyl palmitate of beeswax, cetyl palmitate of spermaceti
wax, cutin of plants.
2) Compound (complex) lipids: The ester derivatives of fatty acids with
alcohol but which also contain other groups are called compound lipids.
Example:
a) Phospholipids: Phospholipids which contains phosphoric acid residue
(Lecithin, Cephalin)
b) Sphingolipids: Sphingolipids contains the amino alcohol sphingosine
(Sphingomyelin)
c) Glycolipids: Glycolipids which contains a carbohydrate
(glucocerebroside)
3) Derived lipids: Those lipids which are obtained on hydrolysis of simple
or compound lipids are called derived lipids.
Examples: fatty acids, alcohols (glycerol, sphingosine and
sterods),steroids (testosterone, estradiol), lipids soluble vitamins(Vitamin A,
Vitamin E)

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

Fatty acids: The long chain aliphatic monocarboxylic acid is called fatty acids.
The general formula for fatty acids can be written as R –COOH, where R = alkyl
or alkenyl chain. Thus, fatty acids have a methyl group (constituting the 𝜔 –
carbon) at one end and carboxylic group at the other, with a long, nonpolar
hydrocarbon chain which makes them water insoluble.

Classification of fatty acids: Based on structure they are classified into two
groups.
1) Saturated fatty acids: Those fatty acids which contain carbon – single
bonds called saturated fatty acids.
Examples:
Common name IUPAC name Formula Abbreviation
Lauric acid Dodecanoic acid C11H23COOH 12:0
Myristic acid Tetradecanoic C13H27COOH 14:0
acid
Palmitic acid Hexadecanoic C15H31COOH 16:0
acid
Stearic acid Octadecanoic C17H35COOH 18:0
acid

2) Unsaturated fatty acids: Those fatty acids which contain one or more
double carbon – carbon double is called unsaturated fatty acids.
Examples:

Common name IUPAC name Formula Abbreviation

Palmitoleic acid 9-Hexadecanoic acid C15H29COOH 18:1(9)

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

(𝜔7)
Oleic acid 9-Octadecanoic acid C17H33COOH 18:1(9)
(𝜔9)
Linoleic acid 9,12-Octadecadienoic C17H31COOH 18:2(9,12)
(𝜔6) acid
Linolenic acid 9,12,15-Octadecatrienoic C17H29COOH 18:3(9,12,15)
(𝜔3) acid
Arachidonic 5,8,11,14- C19H31COOH 18:4(5,8,11,14)
acid Eicosatetraenoic acid
(𝜔6)

Structure of fatty acids:

1 5 7 9 11
3
HOOC
2 4 CH3
6 8 10 12
Lauric acid
(Dodecanoic acid)

1 5 7 9 11 13
3
HOOC
2 4 6 CH3
8 10 12
14
Myristic acid
(Tetradecanoic acid)

1 5 7 9 11 13 15
3
HOOC
2 4 6 CH3
8 10 12
14 16
Palmitic acid
(Hexadecanoic acid)

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36
1 5 7 9 11 13 15 17
3
HOOC
2 4 6 8 10 12 CH3
14 16
Stearic acid 18
(Octadecanoic acid)

18 16 14 12 10 8 6 4 2
1 5 7 9 11 13 15 17
3
HOOC
2 4 6
17 8 10 12 CH3
15 14 16
13 11 9 18
7 5 3 1
Oleic acid ( 18:1(9)
(9 - Octadecenoic acid)

18 16 14 12 10 8 6 4 2
1 5 7 9 11 13 15 17
3
HOOC
2 4 6
17 8 10 12 CH3
15 14 16
13 11 9 18
7 5 3 1
Linoleic acid ( 18:2(9,12)
(9, 12 - Octadecadienoic acid)

18 16 14 12 10 8 6 4 2
1 5 7 9 11 13 15 17
3
HOOC
2 4 6
17 8 10 12 CH3
15 14 16
13 11 9 18
7 5 3 1
Linolenic acid ( 18:3(9,12,15)
(9, 12,15 - Octadecatrienoic acid)

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

20 18 16 14 12 10 8 6 4 2
1 5 7 9 11 13 19
3 15 17
HOOC
2 4 6 8 10 12
19 17 14 16 CH3
15 13 11 9 18
7 5 20
3
1
Arachidonic acid ( 20:4(5,8,11, 14)
(5, 8, 11,14 - Eicosatetraenoic acid)

Essential fatty acids: Those unsaturated fatty acids which are not synthesized in
animal cells by metabolic process and they are essential for normal growth of the
animals and they should be supplied in the form of diet are called essential fatty
acids (EFA).
Examples: linoleic acid, linolenic acid, arachidonic acid, etc.
Triglycerides: Generally, fatty acids are not present in the free state in organisms.
They are mainly present in the form of triglycerides (triglycerols).
The ester derivatives of glycerol with fatty acid molecules are called
triglycerides.
The general structure of triglycerides can be written as below.
O
1
H2C O C R1
O
2
HC O C R2
O
3
H2C O C R3

Triglycerides

Based on the structure of R1, R2 and R3, triglycerides are classified into
two categories.
1) Simple triglycerides: Those triglycerides in which values of R1, R2 and
R3 are same (identical) are called simple triglycerides.(Triglycerides are

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

formed by reacting of one molecule of glycerol with three molecules of

same fatty acids)
General formula for simple triglycerides can be written-
O
1
H2C O C R
O
2
HC O C R
O
3
H2C O C R

Triglycerides

Examples:
O
1 O
H2C O C C17H35 1 O
1
O H2C O C C17H33
O H2C O C C15H31
2 O
HC O C C17H35 2
HC O C C17H33 2
O HC O C C15H31
3 O
3 O
H2C O C C17H35 3
H2C O C C17H33
H2C O C C15H31
Tristearin
Triolein
Tripalmiton

2) Mixed triglycerides: Those triglycerides in which values of R1, R2 and

R3 are different (not same) are called mixed triglycerides.(Triglycerides
are formed by reacting of one molecule of glycerol with three different
fatty acids)
General formula for mixed triglycerides can be written as-
O
1
H2C O C R1
O
2
HC O C R2
O
3
H2C O C R3

Triglycerides

Examples:
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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

O
1
H2C O C C15H31
O
2
HC O C C17H33
O
3
H2C O C C17H35

1 - palmitoyl -2 - oleyl -3 - stearon

Properties of triglycerides:
1) Acid hydrolysis of triglycerides: When triglycerides are undergo
hydrolysis in presence of dilute sulphuric acid to form glycerol and
fatty acids
O O
H2C O C
O
R1 H2C OH + HO C R1
H2SO4 O
HC O C
O
R2 + 3H 2O HC OH + HO C R2
O
H2C O C R3 H2C OH + HO C R3

Triglycerides Glycerol Fatty acids

2) Base hydrolysis of triglycerides: When triglycerides are undergoes

hydrolysis in presence of alkali like KOH or NaOH to form glycerol
and sodium salt of fatty acids (soaps). This reaction is called
saponification reaction.

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36
O O
H2C O C
O
R1 H2C OH + R1 C OK
H2O O
HC O C
O
R2 + 3KOH HC OH + R2 C OK
O
H2C O C R3 H2C OH + R3 C OK

Triglycerides Glycerol Potassium salt of fatty acids

(Soap)

Saponification number: The number milligrams of potassium hydroxide

required to completely saponify one gram of the lipid(oil or fat) is called
saponification number.
Higher the saponification number, smaller the molecular mass(size) of
the lipids(oils or fats)
Examples:
Name Saponification number
Butter 210-230
Olive oil 185-196
Coconut oil 253-262
Significance of saponification number: It is used to determine the
molecular size of the lipids. Higher the saponification number, smaller
the molecular mass (size) of the lipids(oils or fats)
3) Helogenation(iodination): When unsaturated triglycerides are
undergoes halogenations using iodine to form saturated halogenated
triglycerides. This reaction is called halogenations of triglycerides.

R CH CH R + I2 R CH CH R

Unsaturated lipid I I
Saturated lipid

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

Iodine number: The number of grams of iodine is required to combine

100g of lipids to make complete saturation is called iodine number.
Examples
Name Iodine number
Butter fat 26-28
Olive oil 79-88
Coconut oil 6-10
Cotton seed oil 103 - 111

Higher the iodine number, greater will be the degree of

unsaturation, because it contain more number of double bonds are
present.
Significance of iodine number: It is used to determine the degree of
unsaturation of lipids (oils/fats)
Rancidity: When natural oils and fats develop unpleasant (bad) odour
and taste on exposure to air is called rancidity. Rancidity is two types.
1) Oxidative rancidity: When oils and fats contains one or more double
bonds, they undergo oxidation and to form short chain aldehydes and
keto acids with unpleasant odour or taste when exposed to
atmospheric oxygen with high temperature is called oxidative
rancidity.
Causes of oxidative rancidity: Due to presence of double bonds it
undergo oxidation, initially to form peroxide and finally it decompose
to form lower molecular mass of aldehydes and keto acids when it is
exposed to atmospheric oxygen, light and high temperature.
Prevention of oxidative rancidity:

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

i) It is prevented by do not exposing to air and should be stored in

air tight containers in cool conditions.
ii) It is prevented by adding antioxidants like Vitamin E and
phenolic compounds like BHA (butylated hydroxyl anisole),
BHT(butylated hydroxyl toluene).
2) Hydrolytic rancidity: When oils and fats undergo partial hydrolysis
of ester linkage using enzyme lipase present in it with producing
unpleasant odour or taste is called hydrolytic rancidity. It is
commonly occurred in butter.
Causes of hydrolytic rancidity: Due to partial hydrolysis of ester
linkage using enzyme lipase present in it leads hydrolytic rancidity.
Prevention of hydrolytic rancidity: It is prevented by refrigerating
or pasteurizing.
Biological importance of triglycerides:
1) It is act as main stores of reserve metabolic fuel in the form of
adipose tissue. When the diet or glycogen reserves are insufficient
to supply the body’s need for energy, the fatty acids of the
triglycerols are mobilized to other tissues
2) It gives more energy compared to carbohydrates
3) Triglycerides of adipose tissue is to insulate the body from cold
4) Oxidation of triglycerides yields metabolic water reducing the need
for drinking H2O in hibernating or desert animals(Example –The
hump of a camel contains stored fat which is act as water)
Phospholipids: Those compounds in which two hydroxyl groups of glycerol are
esterified by fatty acids and one primary hydroxyl group is phosphoried by
phosphoric acid are called phospolipids or phosphoglycerides or phosphatidic acid.
Phosphoglycerides are derived from the parent compound 3-sn –phosphatidic acid.
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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

O
1
H2C O C R1
O
2
R2 C O CH
O
3 -
H2C O P O
-
O
3 - Sn - Phosphatidic acid

The prefix Sn stands for stereospecific numbers. Phosphatidic acid are optically
active and it is occurred in L-configuration.
Phospholipids are called amphipathic molecules since they possess both
polar(hydrophilic) and non polar (hydrophobic) portions. The polar head groups
including phosphate prefer an aqueous environment. Whereas the nonpolar acyl
substituents are excluded from the aqueous environment. Thus when dispersed in
water, most phospholipids form monolayer, micelles, hollow spheres(vesicles) or
bilayer, so that their polar heads are in contact with the polar water and the non
polar tails have minimum contact with water.

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

Structure of Lecithin (3-Sn-phosphatidylcholine): In this compound the amino

alcohol choline is esterified of phosphatidic acid.
O
1
H2C O C R1
O
2
R2 C O CH CH3
O
3 +
H2C O P O CH2 CH2 N CH3
-
O CH3

3 - Sn - Phosphatidyl choline (Lecithin)

Biological importance of Lecithin:

1) It is involved in transformation and utilization of lipids especially in liver.
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2) Its partial hydrolysis leads hemolysis

3) It is act as surfactant preventing atelectasis(closing of alveoli in lungs) at the
end of expiration phase of brething.
Structure of Cephalin (3 –Sn-phosphatidyl ethanolamine):
O
1
H2C O C R1
O
2
R2 C O CH
O
3 +
H2C O P O CH2 CH2 NH3
-
O

3 - Sn - Phosphatidyl ethanolamine(Cephalin)

Biological importance of Cephalin:

1) It is the constituents of cell membrane
2) It causes hemolysis(rupture of red blood cells)

Structure of Phosphatidyl serine (3 –Sn -phosphatidyl serine):

O
1
H2C O C R1
O
2
R2 C O CH
O
3 +
H2C O P O CH2 CH NH3
- -
O COO

3 - Sn - Phosphatidyl Serine
Biological importance of Phosphatidyl serine (3 –Sn -phosphatidyl serine):
1) It plays a role in blood coagulation process in platelets.

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

2) It has a role in regulation of apoptosis(programmed cell death)

Structure of phosphatidyl inositol (PI):
O
1
H2C O C R1
O
2
R2 C O CH
O
3 H OH
H2C O P O
-
H
O OH H
OH OH
H OH

H H
3 - Sn - Phosphatidyl inositol

Biological importance of phosphatidyl inositol:

1) It has role of signal transduction.
2) It is on hydrolysis produce Ca2+ from endoplasmic reticulum
3) It serves to anchor glycoprotein to plasma membrane
4) It is involved in Leukotriene synthesis

Biological importance of phospholipids:

1) It is main component of cell membrane of animals
2) It is a structural components of matrix of cell wall, microsomes,
microchondria
3) It is act as enzymes as prosthetic group
4) It involved in transformation and utilization of other lipids especial in liver.

Cholesterol: Cholesterols are derived from cyclopentano perhydrophenanthrene

ring system. It is most abundant 27 carbon containing steroid in animals. In sterol,
at C3 –OH group and its aliphatic side chain of 8 to 10 carbon atoms at C 17

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

26
21
CH3 CH3
22 23 24 25
20
HC CH2 CH2 CH2 HC
18
12 CH3 17 CH3
11 27
16
19 13
1 CH C D
3 14
2 9 15
A 10 B 8

5 7
HO 3
4 6

Chloesterol

Cholesterol carried by the component called lipoproteins. Lipoproteins are

conjugated lipids where in lipids are associated with proteins noncovalently.
Types of lipoproteins: Cholesterol carried by the two different types of
lipoproteins, namely low density lipoproteins (LDL) and high density
lipoproteins(HDL).
1) Low density lipoproteins (LDL): Low density lipoproteins carries the
cholesterol from liver to other cells in the body and that difficult removed
from the body and hence it is called bad cholesterol.
Low density lipoprotein is further classified as very low density
lipoprotein(VLDL) which is a type of bad cholesterol with higher amount
of triglycerides in it. In fact, VLDL, after getting released into the blood
stream gets converted into LDL.
2) High density lipoproteins (HDL): High density lipoproteins carries the
cholesterol from cells to liver in the body and that can be easily removed
from body in the form of wastage and hence it is called good cholesterol.

Sphingolipids: Sphingolipids are an important group of lipids closely

associated with tissue and animal membrane. They are derived from 4-

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CHEMISTRY-VIII NOTES PREPARED BY Dr. DHONDIBA VISHWANATH SURYAWANSHI, GFGC KR PURAM BENGALURU-36

sphingenine(sphingosine). It is amino alcohol with a long unsaturated

hydrocarbon chain containing 18 carbon atoms.

H3C (CH 2)12 CH CH CH CH CH 2OH

HO
NH2
4 - Sphingenine or Sphingosine

Structure of ceramide: Ceramide is another component of sphingolipids

H3C (CH 2)12 CH CH CH CH CH 2OH

HO
NH

C O
R
Ceramide

Biological importance of ceramide:

1) It is a basic structural unit of variety of sphingolipids, which is present in
neurons.
2) It helps in proper functioning of brain cells.
3) It is participating in cell signaling and communicating

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