Lesson Plan in Biochemistry

UNIVERSIDAD DE DAGUPAN
College of Education

Subject: BIOCHEMISTRY

Chapter 1: Chemistry of Lipids

Prepared by: Kate Dorrenne A. De Guzman

BEED - 1
I. INTRODUCTION
Lipids are essential nutrients and we need these compounds in the diet in
moderate amounts. Lipids are a family of organic compounds that are mostly insoluble in
water. Composed of fats and oils, lipids are molecules that yield high
energy and have a chemical composition mainly of carbon, hydrogen, and oxygen. The
three main types of lipids are triacylglycerol’s, phospholipids, and sterols.

II. OBJECTIVES
At the end of this module, the students will be able to:
Identify the classification of lipids
● Describe the three types of lipids
● Compare and contrast the structure of the following types of fats:

● oTriacylglycerols (including saturated, monounsaturated, polyunsaturated) o

Phospholipid
o Sterols
Enumerate the types fatty acids
●

III. BRIEF DISCUSSION

Lipids are important fats that serve different roles in the human body. 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. Lipids are a family of organic
compounds that are mostly insoluble in water. Composed of fats and oils, lipids are
molecules that yield high energy and have a chemical composition mainly of carbon,
hydrogen, and oxygen. Lipids perform three primary biological functions within the body:
they serve as structural components of cell membranes, function as energy storehouses,
and function as important signaling molecules.

CLASSIFICATION OF LIPIDS

Bloor’s Classification is generally adopted with a few modifications as follows:

I. Simple Lipids

Esters of fatty acids with various alcohols:

II. Compound Lipids

Esters of fatty acids containing groups, other than, and in addition, to an alcohol and
fatty acids.

III. Derived Lipids

Derivatives obtained by hydrolysis of those given in group I and II, which still possess
the general characteristics of lipids.

IV. Miscellaneous
• Aliphatic hydrocarbons include isooctadecane found in liver fat and certain
hydrocarbons found in bees wax and plant waxes.
• Carotenoids
• Squalene is a hydrocarbon found in shark and mammalian liver and in human sebum.
• Vitamins E and K.
 TYPES OF LIPIDS
Triacylglycerols also known as triglycerides make up more than 95 percent
of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole
milk, cheese, cream cheese, and some meats. Naturally occurring triacylglycerols are
found in many foods, including avocados, olives, corn, and nuts. We commonly call
the triacylglycerols in our food “fats” and “oils.”

Phospholipids make up only about 2 percent of dietary lipids. They are water-
soluble and are found in both plants and animals. Phospholipids are crucial for building
the protective barrier, or membrane, around your body’s cells.
Although phospholipid are critical, they are not considered to be an essential nutrient
because phospholipids are synthesized in the body. In blood and body
fluids, phospholipids form structures in which fat is enclosed and transported throughout
the bloodstream.
Sterols are the least common type of lipid. Cholesterol is perhaps the most well-
known sterol and is the most common sterol in the diet. The body produces the majority
of its cholesterol; however, a small amount does come from the diet (from animal foods).
Since cholesterol is produced in our body, it is not essential that we get it from our food.
Cholesterol is an important component of the cell membrane and is required for the
synthesis of sex hormones, vitamin D, and bile salts.
FATTY ACIDS

A fatty acid (FA) may be defined as an organic acid that occurs in a natural triglyceride
and is a monocarboxylic acid ranging in chain length from C4 to about 24 carbon atoms.
FA are obtained from hydrolysis of fats.
TYPES OF FATTY ACIDS

Saturated FA:
Unsaturated FA:
Mono unsaturated(Monoethenoid)fatty acids
Polyunsaturated (Polyethenoid)fatty acids

Branched chain FA:

Substituted fatty acids:

Straight chain FA: These may be:
• Those which contain no double bonds.
• Those which contain one or more double bonds.
: They contain one double bond.
● : There are three polyunsaturated fatty acids of biological importance.
● Odd and even carbon branched chain fatty acids occur in animal and plant lipids.
●In hydroxy fatty acid and methyl fatty acid, one or more of the hydrogen atoms have
●been replaced by – OH group or – CH3 group
respectively. Both saturated and unsaturated hydroxyl fatty acids, particularly with long
chains, are found in nature, e.g. cerebronic acid of brain glycolipids, Ricinoleic acid in
castor oil.
Cyclic fatty acids: Fatty acids bearing cyclic groups
●are present in some seeds.
IV. ASSESSMENT
Lets Practice!

DIRECTION: Read the sentences carefully. Choose and write your answer on the blank.

_______ 1. The fats and oils are respectively rich in

A. Unsaturated fatty acids

B. Saturated fatty acids

C. Saturated and unsaturated fatty acids

D. None of the above

________ 2. Triacylglycerol’s are

A. Soluble in water

B. Insoluble in water

C. Soluble in water at elevated temperature

D. Partially soluble in water

_______ 3. Which of the following is a derived lipids

A. Fats

B. Oils

C. Steroids

D. Waxes

_______ 4. A lipid is formed by the condensation reaction

between

A. Carbon and hydrogen

B. Fatty acid and alcohol

C. Fatty acid and amino acids

D. Fatty acids and amines

_____ 5. Which of the following is false about lipids?

A. They are either strongly hydrophobic or amphipathic

B. They are more soluble in water

C. Extraction of lipids from tissues require organic solvents

D. They are insoluble in water