| Term | Definition |
|---|
| lipids | nonpolar; organic compounds that are hydrophobic |
| carbon, hydrogen, oxygen | elements that make up lipids |
| fatty acids | the simplest lipid |
| triglycerides | fats and oils |
| oils | liquid at room temperature; made from unsaturated fatty acids |
| fats | solid at room temperature; made from saturated fatty acids |
| phospholipids | form biological membranes |
| saturated fats | "bad fats" that are single bonded |
| unsaturated fats | "good fats" that are double bonded |
| lipids | energy storage, conserve heat, protect organs, messengers |
| polyunsaturated | many double bonds |
| lipids | do not dissolve in water because they are non-polar |
| lipids | store the most energy of the macromolecules |
| triglycerides | composed of 1 glycerol and 3 fatty acids |
| lipids | formed when glycerol molecule combines with fatty acids |
| saturated | the fatty acids contain the maximum number of hydrogen atoms |
| unsaturated | at least one carbon-carbon double bond; olive oil |
| polyunsaturated | corn oil, sesame oil, peanut oil, canola oil |
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