Chapter Nineteen Lipids Lipids contd CO 19 1












































- Slides: 44
Chapter Nineteen Lipids
Lipids cont’d → CO 19. 1 Fats and oils are the most widely occurring types of lipids. Thick layers of fat help insulate polar bears against the effects of low temperatures. Dan Guravich / Photo Researchers Copyright © Houghton Mifflin Company. All rights reserved. 2
Lipids cont’d ← Fig. 19. 1 The structural formulas of these types of lipids illustrate the great structural diversity among lipids. Copyright © Houghton Mifflin Company. All rights reserved. 3
Lipids cont’d → Fig. 19. 2 The melting point of a fatty acid depends on the length of the carbon chain and on the number of double bonds present in the carbon chain. Copyright © Houghton Mifflin Company. All rights reserved. 4
Lipids cont’d ← Fig. 19. 3 Four 18 -carbon fatty acids, which differ in the number of double bonds present. Copyright © Houghton Mifflin Company. All rights reserved. 5
Lipids cont’d → Fig. 19. 4 Adipoctyes are the body’s triacylglycerolstoring cells. © Manfred Kage / Peter Arnold, Inc. Copyright © Houghton Mifflin Company. All rights reserved. 6
Lipids cont’d Fig. 19. 5 Structure of the simple triacyglycerol produced from the triple esterification reaction between glycerol and three molecules of stearic acid. Copyright © Houghton Mifflin Company. All rights reserved. 7
Lipids cont’d → Fig. 19. 6 Mixed triacylglycerol in which three different fatty acid residues are present. Copyright © Houghton Mifflin Company. All rights reserved. 8
Lipids cont’d Fig. 19. 7 Triacylglycerols from (a) fat and (b) oil. Copyright © Houghton Mifflin Company. All rights reserved. 9
Lipids cont’d → Fig. 19. 8 Percentages of saturated, monosaturated, and polyunsaturated fatty acids. Copyright © Houghton Mifflin Company. All rights reserved. 10
Lipids cont’d ← Fig. 19. 9 Fish that live in deep, cold water are better sources of omega-3 fatty acids than other fish. © IFA / Peter Arnold, Inc. Copyright © Houghton Mifflin Company. All rights reserved. 11
Lipids cont’d ← Table 19. 2 Copyright © Houghton Mifflin Company. All rights reserved. 12
Lipids cont’d CC 19. 1 Tree nuts and peanuts Copyright © Houghton Mifflin Company. All rights reserved. 13
Lipids cont’d ← Table 19. 3 Copyright © Houghton Mifflin Company. All rights reserved. 14
Lipids cont’d → Fig. 19. 10 Complete and partial hydrolysis of a triacylglycerol. Copyright © Houghton Mifflin Company. All rights reserved. 15
Lipids cont’d ← CC 19. 2 Copyright © Houghton Mifflin Company. All rights reserved. 16
Lipids cont’d ← CC 19. 3 Copyright © Houghton Mifflin Company. All rights reserved. 17
Lipids cont’d Fig. 19. 11 Structural equation for the complete hydrogenation of a triacylglycerol with oleic acid and fatty acid residue. Copyright © Houghton Mifflin Company. All rights reserved. 18
Lipids cont’d ← CC 19. 4 Copyright © Houghton Mifflin Company. All rights reserved. 19
Lipids cont’d → Fig. 19. 12 The oils present in skin perspiration rapidly undergo oxidation. BRI / Vision / Photo Researchers Copyright © Houghton Mifflin Company. All rights reserved. 20
Lipids cont’d CAG 19. 1 Copyright © Houghton Mifflin Company. All rights reserved. 21
Lipids cont’d Fig. 19. 13 (a) structural formula and (b) molecular model showing the “head and two tails” structure of a phosphatidyl-choline molecule. Copyright © Houghton Mifflin Company. All rights reserved. 22
Lipids cont’d Fig. 19. 14 Molecular models for (a) sphingosine and (b) sphingophosopholipid. Copyright © Houghton Mifflin Company. All rights reserved. 23
Lipids cont’d ←CC 19. 4 Copyright © Houghton Mifflin Company. All rights reserved. 24
Lipids cont’d ← Fig. 19. 15 Structural formula and model for the cholesterol molecule. Copyright © Houghton Mifflin Company. All rights reserved. 25
Lipids cont’d → Fig. 19. 16 A severely occluded artery. Howard Socurek / Medichrome Copyright © Houghton Mifflin Company. All rights reserved. 26
Lipids cont’d ← Table 19. 4 Copyright © Houghton Mifflin Company. All rights reserved. 27
Lipids cont’d ← Fig. 19. 17 Cross section of a lipid bilayer. Copyright © Houghton Mifflin Company. All rights reserved. 28
Lipids cont’d → Fig. 19. 18 Space-filling model of a section of a lipid bilayer. Copyright © Houghton Mifflin Company. All rights reserved. 29
Lipids cont’d ← Fig. 19 The kinks associated with cis double bonds in fatty acid chains prevent tight packing of the lipid molecules in a lipid bilayer. Copyright © Houghton Mifflin Company. All rights reserved. 30
Lipids cont’d → Fig. 19. 20 Cholesterol molecules fit between fatty acid chains in a lipid bilayer. Copyright © Houghton Mifflin Company. All rights reserved. 31
Lipids cont’d ← Fig. 19. 21 Proteins are important structural components of cell membranes. Copyright © Houghton Mifflin Company. All rights reserved. 32
Lipids cont’d Fig. 19. 22 Three processes by which substances can cross plasma membrane. Copyright © Houghton Mifflin Company. All rights reserved. 33
Lipids cont’d ← Fig. 19. 23 Line-angle structural formulas for cholesterol, cholic acid, and two deoxycholic acids. Copyright © Houghton Mifflin Company. All rights reserved. 34
Lipids cont’d → Fig. 19. 24 Structures of glycocholic and taurocholic acid. Copyright © Houghton Mifflin Company. All rights reserved. 35
Lipids cont’d ← Fig. 19. 25 A large percentage of gallstones are almost pure crystallized cholesterol. C. James Webb / Phototake Copyright © Houghton Mifflin Company. All rights reserved. 36
Lipids cont’d → Fig. 19. 26 Selected sex hormones and synthetic compounds that have similar actions. Copyright © Houghton Mifflin Company. All rights reserved. 37
Lipids cont’d ← CC 19. 5 Copyright © Houghton Mifflin Company. All rights reserved. 38
Lipids cont’d ← Fig. 19. 27 Selected adrenocorticoid hormones and related synthetic compounds. Copyright © Houghton Mifflin Company. All rights reserved. 39
Lipids cont’d → Fig. 19. 28 Relationship of the structures of various eicosanoids to their precursor, arachidonic acid. Copyright © Houghton Mifflin Company. All rights reserved. 40
Lipids cont’d CC 19. 6 Copyright © Houghton Mifflin Company. All rights reserved. 41
Lipids cont’d Fig. 19. 29 A biological wax has a structure with a small, weakly polar “head” and two long, nonpolar “tails”. Copyright © Houghton Mifflin Company. All rights reserved. 42
Lipids cont’d → Fig. 19. 30 Plant leaves often have a biological wax coating to prevent excessive loss of water. © Kevin Schaefer / Peter Arnold, Inc. Copyright © Houghton Mifflin Company. All rights reserved. 43
Lipids cont’d CAG 19. 3 Copyright © Houghton Mifflin Company. All rights reserved. 44