L4-Lipids and Hydrophobic effect-BC

Olive fruit cells

Cells that contain oil bodies for oil storage, important for producing oil from olives.

Triglycerides

Fats that are formed from glycerol and three fatty acids, predominant in olive oil.

Phospholipids

Lipids that form cellular membranes, consisting of a hydrophilic 'heads' and two hydrophobic 'tails'.

Amphipathic

Molecules that have both hydrophilic (water-loving) and hydrophobic (water-fearing) regions.

Macromolecules

Large complex molecules such as proteins, nucleic acids, carbohydrates, and lipids.

Covalent bond

A type of chemical bond where atoms share electron pairs; critical in forming macromolecules.

Polymerization

The chemical process that combines small molecules (monomers) to form larger, complex structures (polymers).

Hydrophobic effect

The tendency of nonpolar substances to aggregate in aqueous solutions to minimize their exposure to water.

Nucleotides

Monomers that make up nucleic acids such as DNA and RNA.

Glycosidic bond

A type of covalent bond that links monosaccharides together in carbohydrates.

Peptide bond

The covalent bond formed between two amino acids, linking them into a polypeptide.

Lipid bilayer

A structure formed by two layers of phospholipids that make up cellular membranes.

Fill in the blank: A type of chemical bond where atoms share electron pairs is called a ________ bond.

Covalent bond.