Lipids

 The term lipid was first introduced by the German Biochemist Bloor in 1943.
 Lipids are defined as the esters of alcohol and fatty acids.
 Lipids are water insoluble, oily or greasy organic compounds soluble in non-
polar organic solvents.
 Lipids are composed of 3 fatty acids joined to an alcohol are the buildings blocks
of lipids.
 The lipids are the important constituents of diet due to their higher energy value.
 1 gm of lipid yields 9.3 kilo-calories of heat, while the same amount of
carbohydrate or protein yields 4.5 kilocalories only.
 The lipids include a heterogeneous group of compounds related to fatty acids.
 The common lipids are fats, oils, waxes, phospholipids, Glycolipids, celebrated,
sulpholipids, steroids, terpenes, carotenoids, some hormones and some vitamins.
 They are found in all organisms including virus.
Important Properties of lipids
 Lipids are insoluble in water but soluble in non-polar organ solvents, such as
acetone, alcohol, chloroform, benzene and ether.
 They contain a large proportion of carbon hydrogen bonds are release large
amount of energy on breakdown.
 On alkaline hydrolysis lipids yield alcohol and fatty acids.

Structure of simple lipids

Glycerol
 Glycerol, a component of lipid, is a an alcohol.
 It is a trihydric alcohol.
 It contains three alcohol (-OH) groups.
Fatty acids
 Fatty acids are aliphatic straight chain hydrocarbon compounds with a terminal
carboxyl group.
 A typical fatty acids has a carboxyl and a hydrocarbon tail.
 Fatty acids with 16 and 18 carbon. Atoms are most abundant in nature. They are
about 200 fatty acids.
 They have a single carboxyl group and a long non polar hydro carbon tail.
 The non polar tail gives most lipids their water insoluble and oily or greasy
nature.
 They leave oil impressions on papers.
 They are soluble in hot alcohol.
 Solubility in water increases with the increase in the number of carbon atoms and
chain length.

Saturated fatty acids

 Saturated fatty acids are aliphatic straight chain hydrocarbon acids containing
single bonds.
 They are found in vegetable oils, fish liver oils, ghee, etc.
 Examples :- 1. Butyric acid
2. Caproic acid
3.Caprylic acid
 Significance :-
 Fatty acids are the building blocks of lipids.
 They are used for the manufacture of soap.
Unsaturated fatty acids
 Unsaturated fatty acids are aliphatic straight chain hydrocarbon acids containing
one or more double bonds.
 They are found in vegetable oils, fish liver oils, butter, ghee, etc.
 Examples :- 1. Oleic acids
2. Linolenic acid
3. Linolec acid
 Significance :-
 Most of the unsaturated fatty acids are essential fatty acids. They can’t be
synthesized in the body. So they must be include in the diet.

- Simple lipid
 Fats are simple lipids.
 They are solid lipids or semisolids. .
 They are the esters of Fatty acids with glycerol.
 They are found in liver, seeds, fruit, etc.
 Fats are solids or semisolids at room temperature.
 They form reserve food in animal.
 They form insulation to temperature loss.
 Fats have high percentage of saturated fatty acids like palmitic and stearic acid.

 Fats have high melting points.

 Fats are two types, namely animal fats and plant fats.
 Fats are insoluble in water. They float on water.
 They form soap with alkali. The process of formation of soap is called
saponification.
 They develop unpleasant odour on aging. It is called rancidity. Rancidity is
caused by oxidation and hydrolysis.
 Functions:-
 Important source of energy.
 Important structural component of plasma membrane.
 Subcutaneous fats act as an insulator against loss of heat.

Oils –Simple lipid

 Oil are oily in nature and they leave oil impressions on the paper.
 They have low melting point.
 Oils are insoluble in water; but soluble in organic solvents.
 Oils have lesser specific gravity and so they float on water.
 Oils Spread uniformly on water.
 In water oils are broken into minute droplets and dispersed. This is called
emulsification.
 When oils are boiled with sodium hydroxide, soap is formed.
Waxes –Simple lipid
 Waxes are solids.
 They are insoluble in water.
 Waxes are eaters of fatty acids with monohydric alcohol other than glycerol.
 The fatty acids are having 14C atoms to 36C atoms.
 Alcohol are having 16C atoms to 36C atoms.
 Waxes are secreted by honey bees.
 Hair, wool, and fur are coated with wax.
 Waxes are acting as a protective coating to keep the skin pliable, lubricated and
water proof.
 Due to the deposition of waxes on the leaves of certain plats, they are shiny.
 Waxes are the chief storage form of fuel in plankton.
 Waxes act as major food and store lipids in plankton.
 Waxes provide water barrier quality for aquatic animals, insects and birds.
 Waxes serve as protective coating on fruits and leaves.

Structure of Compound Lipids

 Compound lipids are the lipids linked to non-lipids are called heterolipids.
 Compound lipid contain some other chemical groups in addition to fatty acids and
glycerol.
 When a lipid contains a phosphate group, it is called a phospholipids.
 When a lipid contains a carbohydrate, it is called a glycolipid.

Phospholipids –compound lipid

Lecithin
 It is compound phospholipids.
 It is found in all plant cells and animal cells.
 It is a solid wax like substance.
 It is soluble in fat solvents.
 Lecithin is partially hydrolysed into lysolecithin by the enzyme lecithinase
present in snake venom, bee venom and spider venom.
 Lysolecithin is a poison which causes haemolysis of erythrocytes.

Cephalin
 It is a compound phospholipids.
 It is abundant in brain, and erythrocytes.
 It is a wax-like substance.
 It is a solid.
 It is soluble in fat solvents.
Glycolipid –Compound lipid
 Glycolipids are lipids combined to a sugar.
 They are found in the brain and the myelin sheath of neurons.
 Examples:- Cerebrosides
Gangliosides
 Based on the type of fatty acids, the cerebrosides are classified into four types,
namely
 Kerasin →Lignoceric acid
 Cerebron →Cerebronic acid
 Nervon →Nervonic acid
 Oxynervon →Oxynervonic acid

Derived lipids
 The hydrolysis products of simple lipids and compound lipids are called derived
lipids.
 Sterol is a solid alcohol.
 It has a 1,2 cyclopenteno pehydrophenonthrene nucleus.
 Steroids :-
 Steroids are nonsaponifiable lipids.
 Compounds containing 1,2-cyclopentaboperhydro phenanthrene nucleus in their
structues are called steroids.
Cholesterol
 Cholesterol is a derived lipid.
 It is an unsaturated solid alcohol.
 Cholesterol means solid bile alcohol.
 It was first isolated from human gall stones.
 They are abundant in the brain, nervous tissue, sin, live, adrenal gland, corpus
luteum, etc.
Biological importance of lipids
 Lipids contains an essential component of cell. So it has tremendous biological
importance.

 Energy Source:-
Lipids contains large amount of energy. 1gm of lipid on oxidation releases 9.3
kilocalories of heat.

 Food Reserve:-
Lipids are insoluble in water. So they are readily stored in the body as a food reserve.
E.g.:- Triacyl glycerol is a food reserve. It is used as substrate for oxidation.

 Structural Component:-
Lipids constitute an important component of cell membrane.

 Transportation:-
Phospholipids transport cations across the lipid layer of biomembranes.

 Vitamin Carriers:-
Lipids act as carries of natural fat soluble vitamins such as A,D and E.

 Enzyme Activation:-
Lipids are essential for the activation of enzymes.
E.g.. Glucose-6-phospatase, β hydroxyl butyric dehydrogenase.