Lipids Presentation

MACROMOLECULES
LIPIDS
Which lunch is better?
Carbohydrate-rich Fat-rich
• 1 low-fat muffin • 6 butter style crackers
• 1 banana • 1 ½ oz cheddar cheese
• 2 oz carrot sticks • 2 oz trail mix with candy
• 8 oz fruit yoghurt
Calories = 550 Calories = 550

Weight (g) = 500 Weight (g) = 115
Okay………
What is a CALORIE?
•A unit of ENERGY.
Why is energy important?

•Needed for all biological processes.
• Eg. Heart beating, brain working,
muscles moving, breathing, etc.
CARBOHYDRATES vs. FATS

•Carbohydrates are MUCH EASIER for your body to use for ENERGY.
•Therefore, carbs are much easier for your body to “BURN.”
•Fats are usually stored for a while without being used.
Not
Imagine that you have an important presentation. eating
For breakfast, should you have: for a
a)Cereal & fruit while?
b) A Bacon’n Egg McMuffin
c)Nothing (You’re trying to lose weight)
If fats are so “bad,” then why
do we need them?
What are they good for?
Let’s learn about fats!

.
THE FUNCTIONS OF LIPIDS

1) LONG-TERM ENERGY STORAGE
• twice as much energy as
carbohydrates, but harder to use
2) INSULATION
• helps keep heat in & cold out
3) CUSHIONS
• Layer of fat around organs protects
them from damage
4) VITAMIN ABSORBANCE
• fats help your body absorb other
hydrophobic substances
• vitamins A, D, E, and K are
hydrophobic.
5) CELL MEMBRANE
• The cell membrane is mostly made of
LIPIDS.
.
4 TYPES OF LIPIDS
Waxes
Phospholipids
Triglycerides
Sterols
1. TRIGLYCERIDES
• Hydrophobic – insoluble in water but soluble
in other nonpolar substances.
• Monomers: 1) Glycerol, 2) Fatty Acids
• Made of 1 glycerol (C3H8O3) molecule and
3 fatty acid (hydrocarbon with COOH) chains.
• Linked together via Condensation Reaction
FATTY ACIDS
SATURATED UNSATURATED
• Maximum amount of hydrogen atoms • Missing hydrogen atoms
• No double bonds • Contains double bonds
• Straight • Bent at double bonds
• Solid at room temperature (straight • Liquid at room temperature (bent F.A
F.A. chains can stack) chains can’t stack easily)
• Sources: animal fat (bacon, butter) • Sources: plant fat (olive oil)
• Dangers: cholesterol, arteriosclerosis • Dangers: Obesity, heart attack
(arteries harden), atherosclerosis
(arteries get clogged)
glycerol & fatty acids

All fats are digested into _______________________ before they
can enter the bloodstream.
TRANS FATS & CHOLESTEROL
(PARTIALLY HYDROGENATED OILS)
• Created by adding hydrogen to liquid vegetable oil (hydrogenation)

• Makes plant fats more solid, lengthens shelf life, makes more suitable
for frying and other uses.
• Eg. Margarine BAD CHOLESTEROL
- LDL – low-density
lipoproteins
- Transports cholesterol
GOOD CHOLESTEROL through blood
- HDL – high- - Cholesterol in blood
density builds up, narrowing
lipoproteins and hardening the
- Pick up excess arteries – reduces
cholesterol and blood flow and
transport to liver increased chance of
for processing. heart attack and
- Consuming trans stroke.
fats lowers HDL - Consuming trans fats
levels. increases LDL levels.
2. PHOSPHOLIPIDS
Bipolar – Hydrophilic head and Hydrophobic tail.
– Head: Choline group, Phosphate group, and Glycerol (attracted to
water)
– Tail: Two hydrocarbon fatty acid (attracted to other hydrophobic
substances)
•F.A. chains linked to head by condensation reaction
BIPOLAR NATURE OF PHOSPHOLIPIDS
• Acts as an Emulsifier: helps keep hydrophobic and
hydrophilic substances from separating from each
other.
• Eg. Lecithin, a phospholipid, is found in egg yolk. It
is use as an emulsifier in salad dressings, holondaise
sauce, mayonnaise, baked goods, etc.
• Micelles
• When added to water, phospholipids orient their
hydrophobic tails towards each other and their
hydrophilic heads outward towards water.
• Cell Membrane
• Membrane is mostly made of a phospholipid
bilayer.
• Separates extracellular (outside) fluid from
intracellular (inside) fluid
• Hydrophillic heads face out towards fluid, and
hydrophobic tails face each other.
• Is not solid – remains fluid and moving.
3. STEROLS
• Consists of interconnected rings of carbon and side
chains.
• Cholesterol
• Helps make bile – produced by the liver and aids in
digestion of lipids.
• Component of the cell membrane – helps it remain
fluid
• High cholesterol in blood can lead to fatty deposit
buildup
• Vitamin D
• Found in very few foods
• Sun exposure changes a special cholesterol
molecule in the skin to vitamin D.
• Helps with calcium and phosphorous absorbance
– maintance of healthy bones and teeth.
• Steroid Hormones
• Important for growth and development
• Eg. Testosterone
4. WAXES
Many different types and structures, usually
contain single Fatty Acid
•3 main types:
A) Animal Waxes
• Beeswax:
• Secreted by bees to make honecombs
• lip balm, moisturizer, candles, cooking,
etc.
• Spermaceti (Sperm Whale):
• Function in whales unknown
• Candles, ointments, cosmetics.
• Ear Wax (Mammals)
• Secreted in the ear canal: Acts as a
sticky reside that captures bacteria,
fungi, insects and water before entering
the inner ear.
B) Plant Waxes
• Epicuticular Waxes
• Plants secrete waxes onto
their cuticles (outside of leaves
and stems) – keeps plant from
being water logged and from
becoming dehydrated
• Food coatings, car and
furniture polish, floss coating,
surfboard wax.
C) Petroleum Wax
•Parrafin wax
• Deprived from fossil fuels from
ancient marine mammals between
layers of rock
• Electrical insulator, candles, waxed
paper, shiny coating on candy
(indigestible), coating on hard cheese,
sealant for jars and bottles, chewing
gum, crayons, surfwax…
Now you know what
some of the substances
are on food labels!

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MACROMOLECULES

Calories = 550 Calories = 550

Why is energy important?

CARBOHYDRATES vs. FATS

Let’s learn about fats!

THE FUNCTIONS OF LIPIDS

glycerol & fatty acids

• Created by adding hydrogen to liquid vegetable oil (hydrogenation)

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