Lipids

Draw this

• There are three types of lipids: triglyceridestriglycerides, , phospholipidsphospholipids, and steroidssteroids.

• Fats consist of one glycerol molecule and three fatty acid molecules

• When these molecules combine in a chemical reaction called dehydrationdehydration they form one molecule of triglyceride.

• Define lipid:

• A lipid is a triglyceride, steroid, or A lipid is a triglyceride, steroid, or phospholipid.phospholipid.

• triglyceride:

• A triglyceride is a fat that consists of a A triglyceride is a fat that consists of a glycerol molecule and 3 fatty acidsglycerol molecule and 3 fatty acids

• Fatty acids can be very long long (many carbons). They also dislikedislike water (hydrophobic); that is why fatsfats will not mix with waterwater.

• Oil is a fat with three of these fatty acidsfatty acids that make it nonpolar.

• Water is polar. Polar and nonpolar will not stay mixed.

• A fatty acid is considered saturatedsaturated when it contains no double bonds between the carbon atoms.

• When there is at least one double bond between the carbons a fat is said to be unsaturatedunsaturated.

• The more double bonds there are, the more unsaturated a fat is. A polyunsaturated fat is considered the healthiest for you.

• saturated:• A fatty acid with no double bonds between A fatty acid with no double bonds between

the carbons.the carbons.• unsaturated: • A fatty acid with one double bond between A fatty acid with one double bond between

two carbons.two carbons.• polyunsaturated:• A fatty acid with two or more double bonds A fatty acid with two or more double bonds

between carbons.between carbons.• Animal fats are solids at room temperature and

are saturated.• Give three examples:• Butter, lard, bacon greaseButter, lard, bacon grease

• Plant fats are liquids at room temperature and are unsaturatedunsaturated.

• Give three examples:

• Corn oil, olive oil, peanut oilCorn oil, olive oil, peanut oil

Observe the fats provided and record your observations in the chart below:

Name of fat observed

Ingredients on label

observations Rank from 1-4 with 1 being the most saturated

Taste a sample of each cake provided. Record your observations. Predict which fat from the above table was used to make each cake.

Cake sample

Observationsheight of cake, texture, tenderness, flavor, and moistness

Predicted fat

Draw the structural formula for the following:

nameChemical formula Structural formula

Palmitic acid

HOOC(CH2)14CH3

Oleic acid HOOC(CH2)7(CH)2(CH2)7CH3

Linoleic acid

HOOC(CH2)7(CH)2CH2(CH)2(CH2)4

CH3