Macromolecules-lipids
Learning outcomes
1. Summarise the monomer/polymer cycle
2. Describe the structure of s lipid
3. Lis the main types of lipids found in cells and describe their features
Lipids
Triglycerides, phospholipids, sterols
Loosely defined group of molecules which are insoluble in water
High proportion of non-polar C-H bonds causes molecule to be hydrophobic
Includes fats, oils, waxes and some vitamins
Fats
Fats and oils (triglycerides) used for long term energy storage
Made up of 1 glycerol and 3 fatty acids
Fatty acids-saturated
no double bonds between carbon atoms
Higher melting point, solid at room temp
Animal origin- butter, lard
Made with 3 saturated fatty acids
Max number of hydrogen atoms boded to carbon chain
Molecules can pack together easily
Bent tails
Fatty acids- unsaturated
1 or more double bonds
Low melting point
Plant origin, vegetable oils
Made with 3 unsaturated fatty acids
Less hydrogen bonded to carbon chain
The kinks of double bonds prevent triglyceride from closely aligning, making them liquid at
room temperatures
Molecules cannot pack easily together
Monounsaturated- one double bond
Polyunsaturated- multiple double bonds
A fatty acid is a long chain hydrocarbon with a carboxylic acid (COOH) at one end
Glycerol is a 3-carbon polyalcohol (3 OH group)
One fatty acid attaches to one of the carbons on the glycerol backbone
Ester linkage between glycerol and fatty acids
3 fatty acids of triglyceride do not have to be the same
Hydrocarbon chain can vary in length
Most common= even numbered, 14-20 carbon
Learning outcomes
1. Summarise the monomer/polymer cycle
2. Describe the structure of s lipid
3. Lis the main types of lipids found in cells and describe their features
Lipids
Triglycerides, phospholipids, sterols
Loosely defined group of molecules which are insoluble in water
High proportion of non-polar C-H bonds causes molecule to be hydrophobic
Includes fats, oils, waxes and some vitamins
Fats
Fats and oils (triglycerides) used for long term energy storage
Made up of 1 glycerol and 3 fatty acids
Fatty acids-saturated
no double bonds between carbon atoms
Higher melting point, solid at room temp
Animal origin- butter, lard
Made with 3 saturated fatty acids
Max number of hydrogen atoms boded to carbon chain
Molecules can pack together easily
Bent tails
Fatty acids- unsaturated
1 or more double bonds
Low melting point
Plant origin, vegetable oils
Made with 3 unsaturated fatty acids
Less hydrogen bonded to carbon chain
The kinks of double bonds prevent triglyceride from closely aligning, making them liquid at
room temperatures
Molecules cannot pack easily together
Monounsaturated- one double bond
Polyunsaturated- multiple double bonds
A fatty acid is a long chain hydrocarbon with a carboxylic acid (COOH) at one end
Glycerol is a 3-carbon polyalcohol (3 OH group)
One fatty acid attaches to one of the carbons on the glycerol backbone
Ester linkage between glycerol and fatty acids
3 fatty acids of triglyceride do not have to be the same
Hydrocarbon chain can vary in length
Most common= even numbered, 14-20 carbon
