U1

• solubility in non-polar organic solvents, not water • hydrophobic • fatty mouthfeel and aroma • lubricant properties when isolated

simple lipids, compound lipids, derived lipids

esters of fatty acids connected to an alcohol (triglycerides are a glycerol molecule esterified to 3 fatty acids)

triglycerides - make up >90% of extractable lipids in biological systems

fats and waxes

fat - solid at room temp oil - liquid at room temp

edible consists of a mixture of many different types of triglycerides (many differences on fatty acid length and saturation), so they melt of a wider range than pure triglycerides

fatty acids esterified with an alcohol rather than a glycerol

jojoba oil (linear monounsaturated fatty acids with fatty alcohols - liquid at room temp) bees wax (solid at room temp)

sealing agent = cheese polishing agent = apples low calorie fat substitute (can’t be digested)

when the fatty acids are esterified to a complex alcohol - cholesterol or vitamin A or retinol. includes a ring structure

made of simple lipids conjugated to a non-lipid molecule

phospholipid glycolipid/sphingolipids lipoproteins

glycerol, 2 fatty acids, phosphate group, head group

amphipathic emulsifiers complex mixture of different head groups

soybean oil

phosphatidyl choline

hydroxyl group

phosphatidyl ethanolamine

phosphate group esterified with an inositol 6 carbon ring

phosphate group esterified with the hydroxyl group of serine AA

glycerol head group found in chloroplasts

diphosphatidyl glycerol beef heart and green plants

CH2-CH2-N+H3