CHEM 120 Week 7 Concepts; Biochemistry
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$25.00
| Institution | Chamberlain |
| Contributor | Karin Austin |
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LIPIDS
We will discuss saturated and unsaturated fats, and what those terms mean for the molecule's structure as well as its properties at room temperature.
- Which of the following is a source of lipids?
- Sugar, fruits, and bread
- Water
- Steaks
- Butter and oils
STRUCTURES AND PROPERTIES OF LIPIDS
The category of biomolecules known as lipids contain fats and oils as well as fatty acids. The monomer of
a lipid is a fatty acid. The fatty acids are the simplest lipids and are found as components in more complex lipids. A fatty acid contains a long carbon chain attached to a carboxylic acid group at one end. Fatty acids that contain only single bonds between carbon atoms are saturated fatty acids.
Recall from the organic chemistry lesson that saturated carbon chains contain all single bonds and are called alkanes. One example of a saturated fat is butanoic acid, a component of butter. This contains a four-carbon chain with a carboxylic acid functional group on the end carbon: CH3CH2CH2COOH.
If there is one double bond between carbon atoms in a fatty acid, then it is a monounsaturated fatty acid; if there are more than one double bonds between carbon atoms, then the fatty acid is polyunsaturated.
You will notice in the structures of oleic acid, CH3(CH2)7CHCH(CH2)7COOH, and linoleic acid, CH3(CH2)4CHCHCH2CHCH(CH2)7COOH, the double bonds cause the molecules to curve and take up more area than a saturated fat. This decrease in the molecule’s density causes unsaturated fats to be liquid at room temperature (oils), compared to the densely packed and solid saturated fats that contain single bonds……….. Continue
| Instituition / Term | |
| Term | Summer |
| Institution | Chamberlain |
| Contributor | Karin Austin |
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