Lipids

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Last updated 5:26 PM on 4/15/26
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10 Terms

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definiton

  • macronutrients

  • provide a concentrated source of energy

  • both fats ( solid at room temp) and oils (liquid at room temp)

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Elemental composition

Carbon, Hydrogen, Oxygen

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Chemical structure

  • composed of triglycerides

  • Triglycerides contain 1 glycerol module and 3 fatty acid modules

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Glycerol molecule

A trihidric alcohol, contains three hydroxl groups

  • CH2OH

  • CHOH

  • CH2OH

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Fatty acid molecule

  • organic compound

  • HOC(double bond) O R

  • R repreents the hydrocarbon chain

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Trigliceride formation

each hydroxyl (OH) group of the glycerol molecule combines with the hydrogens (H) from 3 fatty acids, resulting in the loss of 3 water molecules. Known as condensation reaction

<p>each hydroxyl (OH) group of the glycerol molecule combines with the hydrogens (H) from 3 fatty acids, resulting in the loss of 3 water molecules. Known as condensation reaction</p>
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Classification of fatty acids

  • long hydrocarbon chains with a carboxyl group(COOH) at one end and a methyl group(CH3) at the other.

  • chemical formula CH3 (CH2)n COOH

  • 3 groups - saturated, monounsaturated, polyunsaturated

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Saturated fatty acids

  • each carbon atomn fully saturated with its full quota of hydrogen atoms

  • no double bonds

  • solid at room temp

  • High melting point

  • animal sources typically e.g butyric acid in butter, stearic acid in meat

<ul><li><p>each carbon atomn fully saturated with its full quota of hydrogen atoms</p></li><li><p>no double bonds</p></li><li><p>solid at room temp</p></li><li><p>High melting point</p></li><li><p>animal sources typically e.g butyric acid in butter, stearic acid in meat</p></li></ul><p></p>
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Monounsaturated fatty acids

  • each carbon atom not fully saturated with a full quota of hydrogen atoms

  • one double bond between the carbon atoms

  • soft or liquid at room temp

  • low melting point

  • plant and marine sources e.g oleic acid in olive oil

<ul><li><p>each carbon atom not fully saturated with a full quota of hydrogen atoms</p></li><li><p>one double bond between the carbon atoms</p></li><li><p>soft or liquid at room temp</p></li><li><p>low melting point</p></li><li><p>plant and marine sources e.g oleic acid in olive oil</p></li></ul><p></p>
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Polyunsaturated fatty acids

  • each carbon atom not fully saturated with a full quota of hydrogen atoms

  • more then one double bond between atoms

  • soft or liquid at room temp

  • lowest melting point of all the fatty acids

  • plant and marine sources e.g alpha linolenic acid (3 double bonds) in seed oil

<ul><li><p>each carbon atom not fully saturated with a full quota of hydrogen atoms</p></li><li><p>more then one double bond between atoms</p></li><li><p>soft or liquid at room temp</p></li><li><p>lowest melting point of all the fatty acids</p></li><li><p>plant and marine sources e.g alpha linolenic acid (3 double bonds) in seed oil</p></li></ul><p></p>