FATTY ACIDS Fatty Acids Fatty acids are a

  • Slides: 7
Download presentation
FATTY ACIDS

FATTY ACIDS

Fatty Acids Fatty acids are a building block molecule that serve one of two

Fatty Acids Fatty acids are a building block molecule that serve one of two purposes 1. Energy Storage (triglycerides) 2. Membrane (diglycerides or polar lipids) Polar lipids can contain phosphorus (phospholipids) or other stuff like sphingosine (sphingolipids)

Fatty Acids Be able to name a fatty acid Remember to count from the

Fatty Acids Be able to name a fatty acid Remember to count from the carboxylic acid as number one, then list the total # of carbons A fatty acid with no double bonds is called “saturated” Fatty acids with double bonds are unsaturated Every double bond receives a Δ designation, with the number of the first carbon that participates in the double bond

Naming fatty acids Δ 12 Δ 9 Number 1 Carbon 18: 2(Δ 9, Δ

Naming fatty acids Δ 12 Δ 9 Number 1 Carbon 18: 2(Δ 9, Δ 12)

Diacyl vs. Triacyl Diacylglcerols are membrane lipids and can act a surfactants. Infants need

Diacyl vs. Triacyl Diacylglcerols are membrane lipids and can act a surfactants. Infants need surfactant to breath, if they are born prematurely, then they don’t have surfactant and they have respiratory distress syndrome Triacylglycerols are dietary fats

Melting points The degree of saturation determines the melting point. The more unsaturated, the

Melting points The degree of saturation determines the melting point. The more unsaturated, the lower the melting point. Since triacylglycerols have three fatty acids, then the triacylglycerol with the most total unsaturations will have the lowest melting point range.

Cholesterol Cholesterol is in the lipid family because it is a large molecule of

Cholesterol Cholesterol is in the lipid family because it is a large molecule of most hydrocarbons It serves as the basis of many hormones and fat-soluble vitamins, as well as contributing to the viscosity of the cell membrane. The ring structure is the most defining characteristic of cholesterol