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Understanding Lipids: The Chemistry of Fats and Phospholipids

Explore the world of lipids, including fats, waxes, and phospholipids. Learn about triglycerides, saturated and unsaturated fats, and the role of phospholipids in cell membranes. Discover the differences between edible animal and plant fats, and the significance of fat-soluble vitamins.

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Understanding Lipids: The Chemistry of Fats and Phospholipids

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  1. Ch. 2 Review The Chemistry of Life

  2. 3. Lipids • Lipids include the following: a) fats b) waxes c) sterols d) fat-soluble vitamins (such as vitamins A, D, E, and K) e) monoglycerides f) diglycerides g) triglycerides h) phospholipids i) etc.

  3. Fats • Insoluble in water. • Triglycerides = glycerol + fatty acids chains. • May be either solid (fats) or liquid (oils) at room temperature. • Exs. of edible animal fats = lard, fish oil, butter/ghee and whale blubber. • Exs. of edible plant fats = peanut, soy bean, sunflower, sesame, coconut and olive oils, and cocoa butter. • Vegetable shortening & margarine made from hydrogenating oils.

  4. Saturated VS Unsaturated Fats

  5. Phospholipids • Make up cell membranes (AKA phospholipidbilayers). • Made of hydrophobic tails (water “fearing”) and a hydrophilic head (water “loving”).

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