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LIPIDS
Lipids are naturally occurring organic molecules that have limited solubility in water
and can be isolated from organisms by extraction with nonpolar organic solvents.
Examples: Fats, oils, waxes, many vitamins and hormones, and most nonprotein cell-
membrane components.
Lipids are defined by a physical property (solubility) rather than by structure.
KINDS OF LIPIDS
1. TRIACYLGLYCEROLS
2. EICOSANOIDS
3. TERPENOIDS
4. STEROIDS
2 MAIN CLASSIFICATION OF LIPIDS
1. FATS AND WAXES – contains ester linkages and can be hydrolyzed
2. CHOLESTEROL AND OTHER STEROIDS – does not contain ester linkages and can
not be hydrolyzed
WAXES, FATS, AND OILS
1. Waxes – mixtures of esters of long-chain carboxylic acids with long-chain
alcohols.
2. Fats – solid triglycerides, or triacylglycerols—triesters of glycerol with three long
chain carboxylic acids called fatty acids.
3. Oils – liquid triglycerides, or triacylglycerols—triesters of glycerol with three long
chain carboxylic acids called fatty acids.
WAXES
Waxes are mixtures of esters of long-chain carboxylic acids with long-chain alcohols.
The carboxylic acid usually has an even number of carbons from 16 through 36, while
the alcohol has an even number of carbons from 24 through 36.
ANIMAL FATS AND VEGETABLE OILS
Animal fats and vegetable oils are the most widely occurring lipids.
Although they appear different—animal fats like butter and lard are solids, whereas
vegetable oils like corn and peanut oil are liquid—their structures are closely related.
Chemically, fats and oils are triglycerides, or triacylglycerols—triesters of glycerol with
three long-chain carboxylic acids called fatty acids.
FATS AND OILS
Monounsaturated fatty acid - has
only one double bond. (Oleic acid)
Polyunsaturated fatty acids - have
more than one double bond.
(Linoleic, linolenic, and arachidonic
acids)
3.