Common Components in Phospholipids and Glycolipids

Proteins

Biological macromolecules with various functions, not involved in information coding.

Saturated fat

Carries the maximum amount of hydrogen in its structure.

Phosphate group

Not a regular part of an amino acid's structure, not found in proteins.

Triglycerides

Single form of lipid acting as insulation, energy storage, and protection.

Cis

The more common naturally occurring form of fat.

Fatty acids

Bond with glycerol in groups of three, forming triglycerides.

Phospholipids

Lipids with a phosphate group and two fatty acids, forming cell membranes.

Glycolipids

Lipids with a carbohydrate and two fatty acids, also found in cell membranes.

Glycerides

Lipids involving attachment of fatty acids to glycerol, used for energy storage.

Unsaturated fat

Contains one or more double bonds between carbons in the carbon chain.

Carboxyl

Functional group found on one end of the fatty acids, COOH.

Trans fats

Fats formed by partially hydrogenating liquid fats, leading to health issues.

Eicosanoid

Lipids important in the process of sensing pain, acting as local hormones.

Amino acids

Contain twenty different variable R groups, building blocks of proteins.

Steroids

Lipids with four interconnected carbon rings and functional groups attached.

Omega-3 fatty acids

Essential lipids providing anti-inflammatory properties when integrated into body tissues.

Secondary

Level of protein organization where alpha helices or beta-pleated sheets occur.

Hydrogen bonds

Critical to building the three-dimensional shape of a protein.

Omega

Refers to the location of the double bond in unsaturated fatty acids.

Glycerides

Used as storage for energy, involving attachment of fatty acids to glycerol.

Micelle

Organizational structure involved in aiding the removal of grease by dish soap.

Essential

Technical term for a substance that our bodies cannot synthesize and must obtain from our diet.