Chapter Nineteen Lipids Lipids contd CO 19 1

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Chapter Nineteen Lipids

Chapter Nineteen Lipids

Lipids cont’d → CO 19. 1 Fats and oils are the most widely occurring

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

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

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

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

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

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

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 ©

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.

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

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.

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.

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.

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

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.

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.

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

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.

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

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 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

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

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 ←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.

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

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.

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 ©

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

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

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

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.

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.

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

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 ©

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

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

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.

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

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

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 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,

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

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

Lipids cont’d CAG 19. 3 Copyright © Houghton Mifflin Company. All rights reserved. 44

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