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By: Lidia Kim, Kate Cutting, Nadege Assassi, Nidah Khakoo, Athina Krimitzi and Niki Romanzi
Objective B.4.1
Compare the Composition of the Three Types of Lipids Found in the Human Body
Background
Glycerol Has 3 OH groups (tri-ol) Fatty Acid 16-22 Carbons A type of carboxyl acid R-COOH Phosphate Group
Triglycerides
Composed of: 1 glycerol + 3 fatty acids
If the 3 fatty acids are the same its a simple triglyceride, if different then mixed triglyceride.
Formed by the condensation reaction between propane-1,2,3-triol and long chain carboxylic acids.(ie. Glycerol and fatty acids :P) Oils (polyunsaturated): two or more double bonds Fats (saturated): No double bonds, saturated (with H) carboxyl groups
(saturated)
(unsaturated)
Phospholipids
A back bone (glycerol) 2 fatty acids (hydrophobic) Phosphate group (hydrophilic)
Function: plasma membrane, source of cholinefor making acetylcholine (nerve chemical transmitter.)
amphipathic
O2 in the phosphate make the region around them negative (phosphate part of the molecule is polar). Polar molecules are hydrophilic The phosphate is derived from an alcohol such as choline or ethanolamine.*
Steroids
Belong to groups of steroids called sterols Composed of: 3cyclohexane (6c) rings with one cyclopentane (5C) rings (No fatty acids) Skeleton can change from addition of side chains Function: establish extent of membrane permeability in cell membranes (hydrocarbon embedded in membrane with fatty acids, and hydroxyl group on the outside), manufactures hormones
Objective B.4.2
Outline the difference between HDL and LDL cholesterol and outline its importance.
Lipoproteins
Lipoproteins are composed of lipids (fats) and proteins Cholesterol is insoluble in water and substances such as blood This means Cholesterol molecules cannot move around themselves in the blood
Lipoproteins transport lipids and cholesterol Protein is soluble in water and blood so they form an outer layer around the cholesterol with the lipid part towards the cholesterol
HDL Cholesterol
HDL (High Density Lipoprotein) Cholesterol is GOOD Cholesterol Has less lipid so it can transport more cholesterol away from the arteries and to the liver where it is broken down Is more dense than LDL because it contains higher proportion of protein Can eliminate LDL Cholesterol
LDL Cholesterol
Carry cholesterol to build and repair damaged tissue so a little bit is not bad LDL (Low Density Lipoprotein) Cholesterol is BAD Cholesterol Transports cholesterol to arteries starting the formation of plaque and blocking blood pathway Less dense than than HDL due to a lower proportion of proteins HDL is 45-50% protein, LDL is 25% protein
Increased levels of LDL cholesterol is associated with atherosclerosis Leads to heart attack, stroke, etc.
Objective B.4.3
Describe the difference in structure between saturated and unsaturated fatty acids.
Unsaturated Fats
Have C=C bonds Monounsaturated vs. Polyunsaturated Mono: 1 C=C bond Poly: multiple C=C bonds C=C bonds create bends in the molecules This minimizes flexibility of the fatty acids, preventing the molecules from aligning closely Create less dense molecules, making them more reactive and able to break down more easily Relatively low density means less intermolecular forces and lower melting points Liquid at room temperature Less single bondsmolecules packing less denselyless collisionsless van der waals forceslower melting point
Saturated Fats
Have no C=C bonds
All single C-C or C-H bonds
High melting points due to greater intermolecular bonds Solid at room temperature
Fats in General
As length of fat increases, there are more van der waals forces acting on the molecule, so melting point increases Because saturated fats can stack neatly on top of each other, a saturated fat has a higher melting point than and unsaturated fat of the same length
H2 and a Nickel(Ni) or Platinum(Pt) catalyst can be used to hydrogenate unsaturated fats, making them solid at room temperature
Objective B.4.4
Compare the structures of the two essential fatty acids, linoleic (omega-6 fatty acid) and linolenic (omega-3 fatty acid) and state their importance. By: Nadege Assassi
Dry hair
Hair loss Poor wound healing
Linoleic Acid
Linolenic Acid
Objective B.4.5
Define the term iodine number and calculate the number of C=C double bonds in an unsaturated fat-oil using addition reactions.
Iodine Number
Iodine number: mass of I2 (in g) for particular reaction I2 number used to identify number of unsaturated C=C double bonds Higher I2 number means more unsaturated bonds I2 Number Calculation:
I2 solution used in reaction is yellow brownish Precise mass of solution added to 100g lipid solution Solution becomes colorless Mass of iodine required is iodine number
Number of moles of I2 reacting with one mole of fat/oil indicates number of double bonds present in fat/oil
1. A sample of fat containing 0.02 moles fatty acid was found to react with 10.16 g of iodine. Determine the number of carbon-carbon double bonds present in the fatty acid.
Objective B.4.6
Describe the condensation of glycerol and three fatty acids molecules to make a triglyceride.
Fats
Two classes of molecules. Saturated fatty acids. No double bonds between carbons in molecule. Hydrogen molecules saturate carbons in place of double bonds. Unsaturated fatty acids. One to three double bonds between carbons per molecule. Lower melting point.
Triglycerides
Three fatty acids combine with a glycerol backbone to create a triglyceride. One bond forms at a time by condensation between COO- on the fatty acids and the OH on the glycerol. Glycerols IUPAC name is propane-1,2,3-triol.
Ester Linkage
Ester linkage bond between a hydroxyl and carboxylic acid. A condensation reaction occurs to combine the two molecules with the loss of a water molecule. This type of condensation is called esterification. Result is a triglyceride.
Hydration
The reverse reaction will require water and will produce the fatty acid and glycerol monomers.
Objective B.4.7
Describe the enzyme-catalysed hydrolysis of triglycerides during digestion.
Hydrolysis of Fats
1. Triglyceride is hydrolyzed by lipases. 2. Glycerol and fatty acids are broken down to produce CARBON DIOXIDE, WATER, and ENERGY. 3. Fats are in a less oxidized form then carbohydrates so weight for weight produce MORE energy
Hydrolysis of Fats
Naturally occurring fats and oils are also known as esters. In an esterification reaction, there is an interaction of a carboxylic acid and an alcohol, aided by a catalyst. The REVERSE of an esterification reaction is known as hydrolysis. This is the addition of water to the ester link, breaking apart the ester into monoglycerides and diglycerides. Requires the presence of a catalyst.
Objective B.4.8
Explain the higher energy value of fats as compared to carbohydrates
By: Athina Krimitzi
Gram for gram, fats provide more energy than carbohydrates. Fats require more oxidation to become CO2 and H2O than do carbohydrates.
carbohydrates already have one oxygen for every carbon atom each carbon atom in a carbohydrate needs only one more oxygen every carbon atom in a fat molecule needs two oxygens
The oxidation of fats takes longer, but it also gives off more energy. When you weigh a carbohydrate, more oxygen is included in that weight. When you weigh a fat, you get more carbon atoms per gram and therefore, gram for gram, the fats will give even more energy (over twice as much) than will the carbohydrates.
Examples
Carbohydrates C6H12O6 + 6O26CO2 + 6H2O CH2O + O2CO2 + H2O Fats 83O2 + C58H112O658CO2 + 56H2O
Objective B.4.9
Describe the important roles of lipids in the body and the negative effects that they can have on health.
Lipids
Important roles are:
Energy storage as triacylglycerols Insulation and protection of organs Steriod hormones Structural component of cell membranes Omega-3-poly unsaturated fatty acids reduce the risk of heart disease Poly-unsaturated fats may lower LDL cholesterol
Negative effects:
Increased risk of heart disease from increased levels of LDL cholesterol and trans fatty acids Obesity
Benefits of Fats
Omega-3 poly-unsaturated fatty acids Proven to reduce the risk of heart disease Poly-unsaturated fats May lower the levels of LDL cholesterol
NEGATIVE EFFECTS
Increased risk of heart disease from elevated levels of LDL cholesterol and trans fatty acids The major source of low-density lipoproteins (LDLs) is saturated fats i.e.: lauric acid (C12), myristic acid (C14), and palmitic acid (C16) Obesity Lipids are fats. If a person consumes too many fats without burning them off, they get overweight and eventually obese.
References
http://www.vaxa.com/linoleic-acid.cfm http://ak47boyz90.files.wordpress.com/2009/07/picture 7.png?w=491&h=321 http://www.heart.org/HEARTORG/GettingHealthy/FatsA ndOils/Fats101/Saturated-Fats_UCM_301110_Article.jsp http://www.umass.edu/nibble/infofile/unsatfat.html http://webcache.googleusercontent.com/search?q=cache: WXGZeCkSZvEJ:dl.clackamas.edu/ch10606/hydrolys.htm+hydrolysis+of+fats&cd=1&hl=en&ct=cln k&gl=us