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SSCG 1112:
Lipids (Part 1)
+ What is a Lipid?
+
LIPIDS
 Lipids are biological
compounds that consist mostly
of nonpolar groups and have
limited solubility in water, but
dissolve freely in organic
solvents.

 Soluble in organic solvent

such as chloroform or acetone.
 Fats (saturated) and oil
(unsaturated) are lipids.
 FUNCTION OF LIPIDS
Serve as
structural
components
of biological 01 Phosphoacylglycerol;
Sphingolipids
membranes
Lipid
containing
Triacylglycerols 02 hydrocarbon
chains serve
as energy
stores.
Intra- and
intercellular
signaling 03 Steroids;
Phospholipids
events
Classification of lipids
(Structure)
 Classified according to chemical structure, lipids
fall into two main groups:
 Open-chained compound with polar head
groups and nonpolar tails. E.g. Triacylglycerols,
sphingolipids, glycolipids.
 Fused-ring compound. E.g. Steroids.
+ Lipids are classified into
three major groups:
TRIAGLYCEROLS,
OILS, FATS, &
WAXES

PHOSPHOLIPIDS

THE FUSED-
RING FAMILY OF
STEROIDS
Triaglycerols, oils, fats, and waxes
are related in three ways.

They contain only C, H, and O.

They contain one ore more fatty

acid subunits, which are long
chains of C and H with (-
COOHH) group at one end.

They usually do not have ring

structure.
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TRIACYLGLYCEROLS

 Fatsand oils that occur in plants and animals consists of

largely of mixtures of triaglycerols.
 Also known as triglycerides.
 Tri = 3 fatty acids
 Glyceride = glycerol

 Consist of one glycerol esterified to three fatty acids:

 Glycerol is an alcohol that contains three hydroxide (-
OH) groups.
 All three –OH groups form ester linkages with fatty
acids.
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TRIACYLGLYCEROLS
Thethree fatty acids differ in chain
length and number of double bonds.
Can be hydrolyzed by saponification
(treatment with base) to yield glycerol
and fatty acid salts (soap).
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FUNCTIONS OF TRIACYGLYCEROL

1) Energy storage (more efficient than glycogen) as fat

stored in anhydrous form but glycogen consist of
water. Adipocytes for synthesis and storage of
triacylglycerols.

2) Water repellent/protective coating.

3) Insulator. Fat layer provides thermal insulation for

warm blooded aquatic animals such as whales, seals.

4) Soapmaking (Saponification).
HOW FATS AND
OILS ARE
FORMED?
DEHYDRATION SYNTHESIS
FROM 3 FATTY ACID
SUBUNITS AND ONE
MOLECULE GLYCEROL.
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FATTY ACIDS
 Hascarboxyl group at polar end and
hydrocarbon chain at the non polar tail.
 Amphiphatic molecule because the head is
hydrophilic and tail is hydrophobic.
 Major components of various lipids.
 Saturated: only single bond present in chain.
 Unsaturated:
double bond present in chain
 Monounsaturated: only 1 double bond
 Polyunsaturated: more than 1 double bond
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FATTY ACIDS: NAMING
 Thenotation used for fatty acids indicates
the number of carbon atoms and the
number of double bonds.
 Inthis system, (18:0) means 18 carbon
saturated fatty acid with no double bonds.
 (18:1)
denotes an 18 carbon fatty acid with
one double bond.
 The most common
saturated fatty acids (C16-
C18):
 palmitic acid
CH3-(CH2)14-COOH (C16)
 stearic acid
CH3-(CH2)16-COOH
(C18)

 Unsaturated fatty acid:

 palmitoleic acid
CH3-(CH2)5-CH=CH-
(CH2)7-COOH
 oleic acid
CH3-(CH2)7-CH=CH-
(CH2)7-COOH
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MELTING POINT OF FATTY
ACIDS
 Temperature at which the fatty acid undergoes transition
from solid to liquid state.

 The length of the acyl chain and the number of double

bonds will determine the melting point:
 longer chains → higher melting point
(longer chains means more van der Waals interactions).

 more double bonds → lower melting point

(double bonds inhibit packing into solid state. Reduce
van der Waals interaction).
Unsaturated fatty
acids pack together
less efficiently than
saturated fatty acids.
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HYDROGENATION

 Theprocess of hydrogenation involves the use of

hydrogen molecules to saturate organic
compounds, in the presence of a catalyst.

 Catalysts are species that are used to speed up the

rate of a reaction without being consumed during the
process.

 Common catalysts used during hydrogenation are

metals such as nickel and platinum.
+

Discuss
the difference
between butter and
margarine.
Source, nutrition
information, flavour, etc.
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