LIPIDS AND MEMBRANES

Enzymes

Biomolecules that act as catalysts to speed up chemical reactions in biological systems.

Hydrophobic

Substances that do not dissolve in water.

Amphipathic

Molecules that have both polar and non-polar regions, allowing them to interact with both water and fats.

Lipid Bilayer

A double layer of lipids that makes up the cell membrane, providing structure and protection.

Fatty Acids

Carboxylic acids with hydrocarbon chains, commonly containing 12 to 20 carbon atoms.

Saturated Fatty Acids

Fatty acids that contain only single carbon-carbon bonds and are typically solid at room temperature.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds in their hydrocarbon chains and tend to be liquid at room temperature.

Cis Isomer

A form of unsaturated fatty acid where hydrogen atoms are on the same side of the double bond.

Trans Isomer

A rare form of unsaturated fatty acid where hydrogen atoms are on opposite sides of the double bond.

Lipid Soluble Vitamins

Vitamins (A, D, E, K) that are soluble in lipids.

Phospholipids

A class of lipids that are major components of all cell membranes.

Steroid Hormones

Lipids that function as hormones and include testosterone, estrogen, and progesterone.

Cholesterol

A type of lipid that is a structural component of cell membranes and a precursor for steroid hormones.

Prostaglandins

Lipid compounds that have diverse hormone-like effects in the body.

Carbon Chain Length

The number of carbon atoms present in a fatty acid, impacting its physical properties.

Melting Point

The temperature at which a substance changes from solid to liquid; in fats, it depends on carbon chain length and saturation.

Hydrogenation

The process of adding hydrogen to unsaturated fats to convert them to saturated fats.

Hydrolysis

The chemical breakdown of a compound due to reaction with water, commonly found in biological systems.

Glycerol

A three-carbon alcohol that forms the backbone of triglycerides and phospholipids.

Triglycerides

Lipids formed from glycerol and three fatty acids, primarily used for energy storage.

Fatty Acid Notation

A method to note the number of carbons and double bonds in fatty acids using a format like 18:2.