23 terms

Bio 1406 Lecture: Chapter 5 (b)

School: Northlake Community College Class: Biology 1406 Instructor: R. Hembree
make up of lipids
large molecules, don't include true polymers, not big enough to be macromolecules
grouped together because they don't mix well if at all with water
contructed from glycerol and fatty acids molecules by dehydration reaction
alcohol in fat
fatty acid
nonpolar component in fat, keeps fat from mixing in water
fat consisting of three fatty acids linked to one glycerol molecules
word often found on food packages referring to triacylglycerol
saturated fatty acid
no bonds, as many hydrogen atoms as possible on bonded to the carbon skeleton
unsaturated fatty acid
has one or more double bonds, formed by the removal of hydrogen atoms from the carbon skeleton
saturated fat
type of most animal fat, solid at room temperature
lard and butter
examples of saturated fat
unsaturated fat
type of most plant and fish fat, oils at room temperature
olive oil and cod liver oil
examples of unsaturated fat
hydrogenated vegerable oil
unsaturated fats synthetically converted to saturated fat by adding hydrogen
reason products are hydrogenated
prevents lipids from separating out into oil form
diet rich in saturated fats
may lead to heart disease
trans fats
type of saturated fat contribute more to heart disease than saturated fats, created during process of hydrogenating vegetable oils
essential for cells because they make up cell membranes
lipids characterized by a carbon skeleton consisting of four fused rings
common component of animal cell membranes, used to make many other steroids
polymers of amino acids
consists of one or more polypeptides, each folded and coiled into a specific 3-D structure
amino acids
organic molecules containing both carboxyl and amino groups