(L4) lipids - triglycerides

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7 Terms

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Five main types of lipids

Fats, oils, waxes, phospholipids, and steroids

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Key characteristics of lipids

  • Energy-rich molecules
  • Insoluble in water
  • Macromolecules (large organic molecules), but not polymers
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Formation and structure of triglycerides (fats and oils)

  • Composed of one glycerol molecule and three fatty acid hydrocarbon chains
  • Formed during a condensation reaction that creates ester bonds
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Testing for lipids (emulsion test)

  • Dissolve fats or oils in ethanol, shake, and add water
  • Positive result: Formation of a milky white emulsion
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Differences between fats and oils

  • Fats: Mostly of animal origin; saturated (solid at room temperature because C-H binding sites are saturated)
  • Oils: Mostly of plant origin; unsaturated (liquid at room temperature due to double bonds); lower melting point
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Functions of fats

  • Energy store: e.g., for hibernating animals
  • Insulation: provides warmth
  • Buoyancy: aids in floating
  • Protection: cushions vital organs (e.g., around kidneys)
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Metabolic water

Water produced when triglycerides are oxidised during respiration; useful for desert animals.