1.

The lipids are important constituents of protoplasm characterized by being insoluble in water but
soluble in other chloroform, and other Fat solvents. They are all contain carbon, hydrogen, oxygen and
some have also phosphorus and nitrogen. They are found in all plant and animal matter, and at least
some of them appear to be an essential constituent of protoplasm.

2. Simple lipids esters of fatty acids and alcohols.

Fats and oils - esters of fatty acids and glycerol. Fats are solids, oils. are liquids at room temperature.

 Waxes - esters of long chain fatty acid and long monohydric alcohols and sterols. Compound lipids
esters of fatty ands and alcohols in combination chain with other compounds
 Phospholipids - Fatlike compounds containing phosphoric and a nitrogen base.
 Glycolipids - compounds containing a fatty and carbohydrate, complex alcohol, and nitrogen but no
phosphorus.
 Derived lipids - compounds that simple and compound lipid give on hydrolysis.

3. Saturated Acids – butyric, caproic, caprylic, lauric, myristic

Unsaturated Acids – oleic, linolic, linolenic, arachidonic, clupanodonic

Hydroxy Acids – ricinoleic, cerebronic, dihydroxystearic

Cyclic Acids – hydrocarpic, chaulmoogric

4. CH3 (CH2), CH=CH (CH2) = COOH

5. Geometric isomerism depends on the spatial arrangement of groups tied to the double bonded
carbon atoms. It is sometimes referred to as cis-trans isomerism. Other type is the optical isomerism,
also occur in fatty acids containing asymmetric carbon atoms. And position isomerism.

6. The salts of calcium and magnesium and the heavy metals, such as lead and line, are insoluble in
water. Sodium salts are known as HARD SOAPS and potassium salts as SOFT SOAPS.

7. A very interesting product is now being used in large quantities as a substitute for soap. commercially
it is known as Gardinol. It is a mixture of the sodium salts of the sulfuric and esters of long-chain
alcohols, such as lauryl or cetyl alcohol.
8.

9. An interesting reaction takes place when glycerol is heated to a high temperature or w/ a dehydrating
agent at a lower temp. It loses two molecules of H, I, forming acrolein, a compound w/ a very pungent
odor.

10. C54H108O6 / fats are solid at room temperature, and oils are liquid.

11. When all the Fatty acids in a fat molecule are in the same, as they are in tristearin, the fat is called a
simple glyceride. In most naturally occuring fats different fatty acids are found in the same Fat molecule
such a fat molecule is called mixed glyceride.

12. Most of the glycerides found in animals are fats, rather than oils, although in many of the cold-
blooded animals, such as Fish, oils are found. The Fats of animals of different species are often quite
different in composition.

13. Many substitutes for butter are on the market at present time. First substitute was made in 1870
called GLED MARGARINE. It was made from beef fat by partly melting and separating the more liquid
Fraction.

14. NONDRYING OILS – palm oil, Coconut oil, olive oil, Peanut oil, Date out, Rice oil

SEMIDRYING OILS – corn oil, cottonseed oil, wheat all, sesame oil

DRYING DILS – Linked oil, Tung oil, Poppyseed oil

15. That hydrogen may be added to an unsaturated molecule, converting. it into a saturated one, is
applied. This process is called HYDROGENATION An oil is mixed w/ Finely divided nickel, which acts as a
catalyst, place in a tank, where hydrogen may be mixed w/ it under pressure, and the mixture heated.
By controlling the amount of hydrogen, any desired degree of hydrogenation may be obtained.

16. Drying oils are liquid oils (triglycerides) that cross-link and solidify by reaction with atmospheric
oxygen. In order for this to happen, the fatty acid part of the triglyceride must contain at least two
centers of unsaturation (double bonds) on one molecular chain. These double bonds may or may not be
conjugated.

17. Boiled Linseed Oil is used to give a mellow, patinated finish to new or stripped bare interior wood. It
is a superior quality oil, similar to Raw Linseed, but has had hot air passed through it to improve drying
times.

18. Linseed oil is made from flaxseed either by squeezing out the oil with pressure (the old process) or
by extracting the pressed cake with fat solvents {the new process).

19. The most common method of hydrolyzing fats in the laboratory is by heating in the presence of
alkali. Water alone at ordinary temperatures will hydrolyze fats in extremely long periods of time. With
superheated steam the reaction will take place in a few hours.

20. CH3COOC2H5+NaOH→CH3COONa+C2H5OH.

21. A fat-splitting enzyme is called a lipase. It splits a fat into glycerol and free fatty acids.

22. In hydrolytic rancidity the bad odor and taste are due to the free fatty acids liberated when the
fat is hydrolyzed.

This type of rancidity is caused by the oxidation of unsaturated fatty acids at their double bonds
with the production of shorter-chained acids, aldehydes, and ketones.

Hydrolytic rancidity is the result of the hydrolysis of fats with the liberation of one or more
volatile fatty acids, whereas in oxidative rancidity the unsaturated fatty acid fragments of glycerides are
oxidized at their double bonds with the ultimate formation of ketones, aldehydes and acids.

23. Induction period - the lag period during which a fat or oil shows stability to oxidation because of its
content of antioxidants, natural or added, which are oxidized preferentially.

24. A substance that protects cells from the damage caused by free radicals. Examples of antioxidants
include vitamins C and E, selenium, and carotenoids, such as beta-carotene, lycopene, lutein, and
zeaxanthin.

25. A delicate test for oxidative rancidity which is commonly used is the Kreis test. In this test the fat to
be examined is treated with ether, phloroglucinol, and hydrochloric acid; a positive result is indicated by
a red color. This test is due to the presence of epihydrine aldehyde, which is one of the products of fat
oxidation.

26. Saturated Acids / Unsaturated Acids / Hydroxy Acids / Cyclic Acids

27. specific gravity, refractive index, viscosity, and the melting point.

28. 1. Saponification Number – is defined as the number of milligrams of KOH necessary to neutralize
the fatty acids in 1 gram of fat.

2. Acid Number – Sometimes it is of value to know how much free fatty acid there is. in a fat.

3. Ester Number – If the acid number is subtracted from the saponification number, the result is the
ester number. The ester number may
be defined as the number of milligrams of KOH necessary to combine with the fatty acids which are in-
combination with glycerol in 1 gram of fat.

4. Acetyl Number – The acetyl number is a measure of the number of OH groups present in a fat or oil.
In determining this number the fat or oil is first treated with acetic anhydride, which reacts with each
OH group, introducing an acetyl group.

5. Iodine Number – The iodine number is defined as the number of grams of iodine absorbed by 100
grams of fat or oil.

6. Unsaponifiable Matter – By unsaponifiable matter is meant that part of a fat or oil that is insoluble in
water or incapable of forming a soluble soap with alkalies.

7. Reichert-Meissl – The Reichert-Meissl number, which is especially helpful in detecting adulteration of

butterfat, is a measure of the amount of volatile soluble fatty acids present in a fat or oil.

8. The Polenske number is determined in the same manner as the Reichert-Meissl number, except that
the insoluble volatile acids are dissolved in alcohol and titrated with 0.1 N alkali.

29. The fats and oils are of importance in plants .and animals because they are a means of storing
energy.

30. Like the fats and oils, the waxes are esters but differ from them chemically in that a long-chain
alcohol or sterol replaces the glycerol.

31. Concerning the physiological significance of waxes it may be said that their most important function
is as a protective agent on the surfaces of animals and plants.

32. lecithins, cephalins, and sphingomyelins.

33. Lysolecithins are produced by an enzymatic conversion of lecithin. Lecithins are a byproduct from
the processing of vegetable oils, with phospholipids as their main constituents.

34. Some studies have found that lecithin supplements may help reduce cholesterol, lower blood
pressure, and improve symptoms of ulcerative colitis. They also provide a source of choline, a nutrient
that's essential for cellular health and nervous system function.

35. Hemolysis occur due to the action of phospholipids enzyme A2, which is present in all snakes
venome and specific factor present in some snakes.

36. Choline - NH4OH / Acetylcholine - C7NH16O2+

Functions:

Choline – Choline is a source of methyl groups needed for many steps in metabolism. The body needs
choline to synthesize phosphatidylcholine and sphingomyelin, two major phospholipids vital for cell
membranes.
Acetylcholine – Acetylcholine intervenes in numerous physiological functions, such as regulating cardiac
contractions and blood pressure, intestinal peristalsis, glandular secretion, etc. Typically, acetylcholine is
an excitatory mediator.

37. Muscarine is a quaternary trimethyl ammonium salt of 2-methyl-3-oxy-5-(amino)-tetrahydrofuran.

38.

39. signal transduction, cellular sorting, cytoskeleton reorganization, asymmetric growth, and infectious
diseases

40. it is more usual to include only cyclic alcohols which are derivatives of a cyclic hydrocarbon called
cyclopentanoperhydrophenanthrene.
41.
42.

43. The term essential oil is misleading as it suggests that these compounds are very important to the
plants in which they occur. Actually, the name is derived from the fact that they are the substances
found in the essences or volatile compounds which give many plants their characteristic odor taste.

44. esters, aldehydes, phenols, sulfur geraniol, pinene, ketone and alcohol derivatives of terpene

45. The essential oils are not lipids in the chemical serene but are odoriferous substances which may be
distilled from flowers and other parts of plants and have many of the physical properties of oils.