Chem

readily undergo hydrolysis to produce smaller fragments

complex lipids

do not undergo hydrolysis

simple lipids

Wax

high molar mass esters

• hydrolysis yields an alcohol and carb acid

Triesters formed from glycerol and long chain carboxylic acids

Triglycerides

Saturated fatty acid

no double bonds

• longer the chain the higher the melting point

• Ex=butter

Unsaturated fatty acids

have double bonds

• have lower melting point than saturated fa

• longer the chain the higher the melting point

• don’t stack very well so liquid (veg oil)

fats vs oils

fats= triglycerides solid at room temperature (saturated)

oils= triglycerides liquid at room temperature (unsaturated)

Hydrogenation of triglycerides

changes from liquid at room temp to solid at room temp

• raises bp of triglyceride

Autooxidation of triglycerides

Unsaturated fa are susceptible to autooxidation at allylic position

• forms a hydroperoxide

• responsible for smell of rancid butter

Saponification

adding base to triglyceride yields glycerol and 3 carboxylate ions

Transesterification of triglycerides

converts ester to another type of ester

Prosthetic group

nonpeptide component in tert protein structures

• simple proteins have no pros group

• conjugated proteins need pros group to function

Denature

disrupts NONcovalent forces

Enzymes

biological catalyst

• are globular proteins

Absolute selectivity

enzyme only accepts specific substrate

Relative selectivity

enzyme accepts range of subs w same funct group

pH optimum

ph where enzyme is most active

Temp optimum

temp enz is most active

Competitive inhibitors

compete with substrate for same active site

Noncompetitive inhibitors

attach to site different on enzyme than the substrate

Allosteric enzymes

binding of subs to active site on one subunit affects binding of subs at other subunits (cooperativity)

Allosteric effectors

bind at sites different from substrate, alters 3D shape of enzyme which changes shape of binding pocket