Relier Pairs Lipids part 1Version en ligne lipid structure par Danielle Woods 1 basic functions of lipids in the body 2 sterols 3 lipids 4 kcals/gram for fat 5 triglycerides 6 what are many lipids comprised of? 7 what is the degree of saturation of a fatty acid determined by? 8 what are unsaturated fatty acids? 9 3 characterizations of fatty acids 10 omega-3-fatty acid 11 phospholipids 12 omega-6-fatty acid 13 what are saturated fatty acids? first double bond is between 6th and 7th carbons from the omega end chain of carbon and hydrogen atoms with a carboxyl group at the alpha end and a methyl group at the omega end glycerol + three fatty acids, add texture to baked goods, make meats tender, preserve freshness, store as adipose tissue for energy category of compounds that include triglycerides, phospholipids, and sterols first double bond is between 3rd and 4th carbons from omega end a single or double bond no double bonds, solid at room temperature, have higher melting point double bond(s), liquid at room temperature, have a lower melting point length of carbon chair, degree of saturation, and shape 9 kcals/gram glycerol backbone + two fatty acids + a phosphate group + nitrogen group, hydrophilic on one end & hydrophobic on the other stores and provides energy, provides insulation, helps manufacture steroids and bile, plays a role in transporting fat-soluble nutrients in the blood, used to manufacture major sex hormones, key to structure of cell membrane four connecting rings of carbon and hydrogen, do not contain glycerol or fatty acids, do not provide energy
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