Philippine Christian

Gospel School
Prepared by Timothy P. Baclayon

Biomolecule:
Lipids
Introduction
Biomolecule, also called biological molecule, any of
numerous substances that are produced by cells and living
organisms. Biomolecules have a wide range of sizes and
structures and perform a vast array of functions. The four
major types of biomolecules are:

carbohydrates

lipids

nucleic acids

proteins
 CHAPTER 2

Lipids

They’re fats in simpler terms. A common misconception is that fat is simply

fattening. However, fat is probably the reason we are all here. Throughout
history, there have been many instances when food was scarce. Our ability to
store excess caloric energy as fat for future usage allowed us to continue as a
species during these times of famine. So, normal fat reserves are a signal that
metabolic processes are efficient and a person is healthy.
What are Lipids?

L
ipids are any of a diverse group of organic compounds
including fats, oils, hormones, and certain components
of membranes that are grouped together because they
do not interact appreciably with water (simply put it, insoluble
in water). Because they are insoluble in aqueous solution,
body lipids are often found in combination with other
biomolecules.

To ensure normal bodily functions, men need at least 3%

essential body fat, while women require at least 12%.
The primary functions of lipids in living organisms are as
follows:
• Source of energy
Fatty Acids (Lipid’s main monomer)
Fatty acids consist of a long, hydrophobic hydrocarbon “tail”
(alkyl group) and a hydrophilic carboxylic acid functional
group at the “head”.

• Energy storage
Natural fatty acids may be saturated or unsaturated:
• Cell membrane component
• The saturated fatty acids have no carbon-carbon double
• Protection and insulation
bonds in the hydrocarbon chain.
• Digestion and absorption
• The unsaturated fatty acids contains one or more double
bonds in the hydrocarbon chain.
 How saturated and unsaturated fatty acids look like?

Hydrophilic “head”

(a carboxylic acid)

Hydrophobic “tail” (a hydrocarbon)

The double bond is all it takes to become unsaturated

The table below lists the corresponding molecular formulas and melting points of some common fatty acids. Because of their
high melting points, unsaturated fatty acids are solid at room temperature.

SATURATED FATTY ACIDS

No. of C Melting Point

Common Name Formula
atoms (OC)

12 Lauric acid CH3(CH2)10COOH 45

14 Myristic acid CH3(CH2)12COOH 55
16 Palmitic acid CH3(CH2)14COOH 63
18 Stearic acid CH3(CH2)16COOH 69
20 Arachidic acid CH3(CH2)18COOH 76

UNSATURATED FATTY ACIDS

No. of C Melting Point

Common Name Formula
atoms (OC)

16 Palmitoleic acid CH3(CH2)5HC=CH(CH2)7COOH 0

18 Oleic acid CH3(CH2)7HC=CH(CH2)7COOH 13
18 Linoleic acid CH3(CH2)4HC=CHCH2HC=CH(CH2)7COOH -5
18 Linolenic acid CH3CH2HC=CHCH2HC=CHCH2HC=CH(CH2)7COOH -11
20 Arachidonic acid CH3(CH2)4(HC=CHCH2)4 (CH2)2COOH -49

Linoleic and linolenic acids are essential fatty acids (the term essential means that our body cannot produce it and must therefore
be acquired from the food we eat). If not taken, health problems such as poor growth, scaly skin, and dehydration can occur.
 Classification of Lipids

LIPIDS

COMPOUND
SIMPLE LIPIDS STEROIDS MISCELLANEOUS
LIPIDS

NEUTRAL FATS
GLYCOLIPIDS CHOLESTEROL VIT. A, E, D, K
& OILS

WAXES PHOSPHOLIPIDS CORTISONE

SIMPLE LIPIDS
Wax Functions
beeswax For consumption

Neutral Fats and Oils ear wax Serves as a protective layer of the ear
membrane
The most abundant class of lipids in plants and animals is
lanolin Used for rust prevention and for
the triglyceride (triglycerol).
cosmetics
They are created via esterification of three fatty acids and a shellac used as a wood sealant
single glycerol molecule.
spermaceti used in cosmetics and leatherworking
Esterification is the reaction between an alcohol and a Vegetable wax Serves as a protective layer of plants to
carboxylic acid (the carboxylic acid “head” of the fatty acid) prevent loss of water
to eliminate water and form an ester.

At room temperature, solid triglycerides, usually from animal

origin, are called fats.

At room temperature, liquid triglycerides, usually from plant

origin, are called oils.

Neutral Fats and Oils

Waxes are water-insoluble, low-melting solids that consist of
a long chain fatty acid and a long chain monohydroxy
alcohol.

They mainly function as a protective shield on plants and

animals
COMPOUND LIPIDS

Phospholipids
Phospholipids are made up of two fatty acids, glycerol,
phosphate, and one simple organic molecule (like choline).
They are fundamental building blocks of cellular
membranes.
Phospholipids have two distinct parts—the polar, substituted
phosphate head.
Glycolipids
Glycolipids are components of cellular membranes
comprised of a hydrophobic lipid tail and one or more
hydrophilic sugar groups linked by a glycosidic bond.
They are fundamental building blocks of cellular
membranes.

Lecithin is an example of a phospholipid. It is a major

component of cell membrane. Lecithin is present in egg
yolk.

Cephalin is another example of a phospholipid. This is

found in the cell membranes of brain and tissue, and in
blood platelets.

Parts of a phospholipid
STEROIDS

Steroids are lipids which are identifiable by their

structure of four fused rings.

Cholesterol
Cholesterol (C27H46O) is the most abundant steroid in animal
tissues.

Good and Bad Cholesterol

The terms “good” and “bad” cholesterol refer to high-

density lipoprotein (HDL) and low-density lipoprotein
(LDL), respectively.

LDLs transport cholesterol away from the liver and

throughout the body. They are “bad” because they distribute
cholesterol to the arteries.

Cholesterol buildup can block arteries and help cause heart

attacks.

HDLs are “good” because they transport excess cholesterol

from body tissues to the liver, where it is converted to bile
acids that are needed in digestion.
 References
Most of the words are not mine. Pictures were also taken from various resources from the world wide web.

References:

Mañosca, L.G, et. al. Exploring Life Through Science Series (Grade 10). Manila: Phoenix Publishing, 2015.

https://www.britannica.com/science/biomolecule