Biochemistry Module: Structure and Properties of Lipids

These flashcards cover essential vocabulary related to the structure and properties of lipids based on the biochemistry module notes.

Lipids

A heterogeneous group of compounds that are insoluble in water and soluble in organic solvents.

Triglycerides

Storage lipids that represent a significant reserve of concentrated energy.

Phospholipids

Membrane lipids that combine to form lipid bilayers in biological membranes.

Eicosanoids

Signalling lipids derived from fatty acids, involved in various signaling processes.

Amphiphilic molecules

Molecules that contain both hydrophobic and hydrophilic parts, such as fatty acids.

Saponification

The process of making soap by reacting fatty acids with bases.

Omega nomenclature

A naming convention for fatty acids that counts double bond positions starting from the methyl group.

Saturated fatty acids

Fatty acids that contain no double bonds within their carbon chain.

Unsaturated fatty acids

Fatty acids that contain one or more double bonds within their carbon chain.

Hydroxylated fatty acids

Fatty acids that have one or more hydroxyl (OH) groups substituting hydrogen atoms.

Iodine value

The mass of iodine that can be bound by addition to 100 g of fat, indicating the degree of unsaturation.

Sterids

A type of simple lipid that includes sterols.

Cis configuration

Configuration of double bonds in unsaturated fatty acids where substituents are on the same side.

Fat-soluble vitamins

Vitamins A, D, E, and K that are soluble in fat and play essential roles in the body.

Esterification

The reaction where a carboxylic acid reacts with an alcohol to form an ester.

Fatty acids

Monofunctional carboxylic acids with long hydrocarbon chains, acting as key building blocks of lipids.

Micellar structures

Structures that form spontaneously in water due to amphiphilic properties of fatty acids.

C1 Carbon

The carbon of the carboxyl group in a fatty acid, also known as the head carbon.

Eicosanoid hormones

Signalling molecules derived from fatty acids that modulate various physiological functions.

Bile acids

Emulsifying lipids that aid in the digestion and absorption of dietary lipids.