...Lipids and Their Structures Definition: Organic molecule of biological origin that is insoluble in water and soluble in nonpolar solvents. Solubility Explained: Lipids do have both nonpolar and polar regions; however, the majority of the molecule is nonpolar (due to large nonpolar tails). Since "like dissolves like", lipids are soluble in nonpolar solvents. There are eight general categories of lipids, but I will only go into seven (fatty acids, waxes, triacylglycerides, phospholipids, prostaglandins, steroids, and lipophilic vitamins) Fatty Acids (Function: Precursor to other lipids.) Structure: Carboxylic acid and long, unbranched hydrocarbon chain • Most have an even number of carbons • Most common: 12‐20 carbons • May or may not have pi bonds in the chain (saturated‐ no C=C and unsaturated‐ 1+ C=C) • Saturated fatty acids are not too fancy, don't over complicate them. Check out these examples to see the extremely small differences between them. • Within unsaturated fatty acids are divided into monounsaturated fatty acids (one C=C bond) and polyunsaturated fatty acids (more than one C=C bond) • Unsaturated fatty acid structures are a little more complicated, but you can see a pattern in the important structure (besides arachidonic acid). Try and familiarize yourself with the pattern. Waxes (Function: Water barrier) Structure: Esters with long hydrocarbon chains on both sides of the ester (with the =O in ...
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...BioOrg.Chem By A J M Analysis of lipids Lipids are chemically heterogeneous mixtures. The only common property they have is their insolubility in water. We can test for the presence of various lipids by analyzing their chemical constituents. Foods contain a variety of lipids, most important among them are fats, complex lipids, and steroids. Fats are triglycerides, esters of fatty acids and glycerol. Complex lipids also contain fatty acids, but their alcohol may be either glycerol or sphingosine. They also contain other constituents such as phosphate, choline, or ethanolamine or mono- to oligo-saccharides. An important representative of this group is lecithin, a glycerophospholipid, containing fatty acids, glycerol, phosphate, and choline. The most important steroid in foods is cholesterol. Different foods contain different proportions of these three groups of lipids. Structurally, cholesterol contains the steroid nucleus that is the common core of all steroids. There is a special colorimetric test, the Lieberman-Burchard reaction, which uses acetic anhydride and sulfuric acid as reagents, that gives a characteristic green color in the presence of cholesterol. This color is due to the ˆOH group of cholesterol and the unsaturation found in the adjacent fused ring. The color change is gradual: first it appears as a pink coloration, changing later to lilac, and finally to deep green. When lecithin is hydrolyzed in acidic medium, both the fatty acid ester bonds and the phosphate...
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...Lipids and their Importance in our Diet Western Governors University What are Lipids Lipids are non-polar organic molecules made up primarily of a glycerol molecule attached to a fatty acid chain. A fatty acid chain consists of carbon atom backbone with several hydrogen bonds (figure 1).One example of a fatty acid is triglyceride. A triglyceride is composed of a glycerol molecule and three fatty acid chains or tails. Lipids or fatty acids such as a triglyceride are used for energy storage by the body and get stored in specialized cells called adipose cells. These cells are then stored together in what is called adipose tissue (figure 2). How energy is produced Fats are broken down in a process called oxidation and the energy released during this process is retained in the form of adenosine triphosphate or ATP. The first step in lipid breakdown involves separating the glycerol from the fatty acid chain in a step called hydrolysis (“Lipid Catabolism”, n.d., para. 2). In the next step, the fatty acids are broken down into two carbon pieces called acetyl-CoA. Once the fatty acids chains are broken down into acetyl-CoA they can enter the kreb or citric acid cycle. This cycle, along with the electron transport chain cycle, turns each acetyl-CoA molecule into twelve ATP. This means that a single fatty acid chain consisting of sixteen carbons can be broken down into eight acetyl-CoA molecules which will each yield 12 ATP. In comparison, a single molecule of glucose only yields...
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...Lipids Devin Hurley Kaplan University Lipids, proteins, and carbohydrates help maintain the function of the body. Without proteins, the body would be weak. Proteins help promote the activities one does on a daily basis. These activities could be skating, bending, and several others. Antibodies are formed from protein. Antibodies fight potential diseases and viruses. Enzymes are a form of proteins that helps break down and digest food. Proteins transport oxygen through the body. Proteins form hair and nails. Animals’ hooves, horns, scales, feathers, and other animal parts are formed from protein (National Institutes of Health, 2011). Lipids are made up of carbon, hydrogen, and oxygen. The three elements are essential for the body to function properly. Essential fatty acids cannot be made by the human body. These come from foods or vitamins. The Omega-3 and Omega-6 fatty acids work together to maintain the overall health of the body. These fatty acids work against heart disease and strokes. Good cholesterol is promoted by these fatty acids. Bad cholesterol decreases due to Omega-3 and Omega-6 fatty acids. The chance of bone loss is lowered by the increase of calcium that the body uses in response to the fatty acids. Lipids are not able to cross the plasma membrane. Lipids must be transported by protein carriers (Tortora & Derrickson, 2014, p.48) Carbohydrates fuel the body. The body converts food into sugar. The sugar produces the energy the body needs to function....
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...LIPIDS Composition Elements – Carbon, Hydrogen and Oxygen Structure How are Triglycerides Formed Lipids are formed when 3 fatty acids combine with glycerol. Glycerol is an alcohol – it has 3 hydroxyl (OH) groups. To each of these OH groups, a fatty acid attaches itself. Each time this happens water is eliminated. The result is a triglyceride (this is the chemical name for lipids). Show diagram of triglyceride formation Fatty Acids Lipids are made up of a number of different fatty acids. Examples of fatty acids are oleic acid and linoleic acid. Fatty acids are molecules. They are made up of chains of different lengths – these can be long or short. Fatty acids have a chemical formula – CH3(CH2)n COOH Structure of Saturated Fatty Acids This is what a fatty acid looks like (structure). Show diagram of saturated fatty acid structure The above fatty acid is known as a saturated fatty acid. The reason for this is that every carbon atom along the chain has its full quota/compliment of H atoms. It cannot hold any more hydrogen – every bond is complete – it is saturated. Butyric acid – a fatty acid in butter is a saturated fatty acid. Structure of Unsaturated Fatty Acids Some fats are unsaturated. Show diagram of an unsaturated fatty acid The fatty acid in the diagram has one double bond. It is called a monounsaturated fatty acid. Carbon chains can have more than one double bond. If the carbon chain has 2 or more double bonds...
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...completely surrounds the sample then siphons back to the boiling flask. Fat content is measured by weight loss ofthe sample or by weight of fat extracted. The crude fat content was found to be 449o. Maleki et at.. (2003) reported that the crude fat content of toog of sunflower is 50°ro which is slightly higher as compared to the result obtained. This may be due to inefóciency of Soxhlet methods to extract bound lipids. INTRODUCTION The tota) lipid content of a food is commonly determined by organic solvent extraction methods. The accuracy of these methods greatly depends on the solubility of the lipid in the solvent used and the ability to separate the lipids fom complexes with other macromolecules. The lipid content of a food determined by extraction with one solvent may be quite different from the content determined with another solvent of the different polarity. In addition to solvent extraction methods there are non-solvent wet extraction methods and several instrumental methods that utilize the physical and chemical properties of lipids in foods for fat content determination. (David and Boff, 2003) The objective of this practical was to determine the crude fat content in sunflower through semicontinuous method using Soxhlet apparatus. For semi continuous solvent extraction, the solvent builds up in the extraction chamber for 5 to 10...
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...are made and broken down and how water participates in these reactions. • Describe the structure and functions of: o Simple sugars. o Nucleotides o Amino acids • Summarize the different forms and functions of complex carbohydrates. • Describe the possible levels of protein structure. • Summarize the fundamental property of all lipids • Illustrate the structure of triglycerides and phospholipids. Advanced learning objectives After the biomolecules lectures, students should be able to: • Predict what type of bond would be formed using electronegativity information. • Develop the critical thinking skills that allow you to evaluate scientific experiments that seek to explore how life started on earth. • Summarize why and where carbohydrates are commonly combined with other macromolecules. • Describe the relationship between functional groups and the molecules they are part of. • Compare and contrast the structure and functions of DNA and RNA. • Describe the four types of lipids. o Summarize and predict commonalities and differences in lipid structure and function • Describe how man-made fats are different from those found in nature and what their properties are. Be able to define, identify, and (where...
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...the School of Biotechnology, International University in partial fulfillment of the requirements for the degree of B.S.c in Biotechnology STUDENT NAME: LE BAO – BTIU09080 SUPERVISOR: DR. HOANG TUNG Contents Acknowledgement ii Abstract 1 1. Introduction 2 2. Material and methods 5 3.1 Bacteria strain and medium 5 3.2 Inoculum preparation 5 3.3 Batch cultivations 5 3.4 Freeze-drying process 5 3.5 Analytical methods 6 3.6 Statistical analyses 8 3. Results 9 4.7 Bacterial density in 3-L batch fermentation 9 4.8 Dry cell weight 9 4.9 Protein content 10 4.10 Lipid content 10 4.11 Protein digestibility 11 4. Discussion 12 5.12 Biomass production 12 5.13 Protein and lipid content 12 5.14 Protein digestibility 13 5. Conclusion 15 Reference iii Appendix ix ACKNOWLEDGEMENT At first, I would like to express the deepest gratitude to my supervisors, Dr. Hoang Tung, who always gave the valuable instructions, and encouraged me to achieve the best from my working during the research time. I also thank Mr. Phan Cong Hoang for helpful discussions during the preparation of this thesis report and for providing the bacterial strains. In addition, I owe a debt of thanks to the lab technician of Applied Hydrobiology Lab - International University, Ms. Vo Thi Minh Thu for offering me the best working condition during my research...
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...1. Lipids to ATP * Hydrolysis is the first step in the breakdown of lipids. This happens in the cytoplasm, to produce fatty acids and glycerol. The glycerol is then metabolized into dihydroxyacetone phosphate. This hydroxyacetone is further metabolized into one of two compounds: pyruvic acid (for energy) or glucose-6-phosphate (during gluconeogenesis). * Fatty acids are catabolized into Acetyl Coenzyme-A, during something called the fatty acid spiral, which is then transformed into ATP, carbon dioxide, and water using the electron transport chain and the citric acid cycle. * ATP is created from both the citric acid cycle and the fatty acid spiral (Brandt, n.d.). 2. Saturated vs Unsaturated fatty acids * Saturated fatty acids: carbons are single bonded, solid at room temperature * Unsaturated fatty acids: carbons are double bonded, liquid at room temperature (Fatty Acid, 2015) 1. Saturated Fatty Acid 2. Unsaturated Fatty Acid 3. 4. No-Fat Diets * Non-fat diets are detrimental to the body, because vitamin-D, an essential vitamin, cannot be absorbed without lipids (fats). Vitamin D is essential to the absorption of vitamin C and phosphate. Vitamin C and phosphate are necessary for bone structure, neuromuscular function, and immune function. * Lipids are also necessary for the absorption of estrogen, one of the hormones responsible for reproduction, related to fetal growth and uterine changes during pregnancy. Without fat in the diet...
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...Experiment 7: Lipid Extraction I. Abstract Lipids are biomolecules that are used primarily for structural components of the cell, signaling molecules and energy storage purposes. Lipids are naturally occurring esters of long chain fatty acids with both hydrophobic chains, which is insoluble to polar organic solvents and hydrophilic chains which is soluble to polar organic solvents. Because of this conformation, they can assume a wide range of complex structures including fused rings. Lipids can be isolated from cells through different techniques and their presence can be tested through different qualitative tests. The sample choice is egg yolk and was used as a source of lipids in the experiment. Liquid-liquid extraction, separation of the organic and aqueous layer was used to extract the supernatant or extract. Also, thin layer chromatography or TLC was used to separate the different lipid components by using the Rf values computed. The farther the distance traveled by the compound (higher Rf), the more nonpolar the component, while the smaller the distance traveled, the more polar the component (lower Rf). Lecithin and cholesterol was not able to travel the plate. After, the isolated lipid was subjected to qualitative tests such as Acrolein test, test for phosphates, Leibermann-Burchard test and test for unsaturation. Acrolein tests determine the presence of glycerin; the test for phosphate detects phosphate groups in the structure of the lipid, Leibermann-Burchard uses cholesterol...
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...LIPIDS CHEMICAL COMPOSITION OF LIPIDS Lipids are a group of substances made up of carbon, hydrogen and oxygen but in different ratios from those of carbohydrates. Lipids have more carbohydrates and hydrogen in proportion to their oxygen. The lower the amount of oxygen in relation to carbon and hydrogen results in fats being a more concentrated source of energy than carbohydrates. Most of the energy from fats is provided by a class of lipids called triglycerides. These are lipids that are made up of two components i.e. Glycerol (a trihydric alcohol and fatty acid). Fatty Acids Almost all naturally occurring lipids yield fatty acids on hydrolysis. Some yield only one fatty acid per molecule while others may yield as many as three fatty acids. In other words, fatty acids are the building blocks of lipids. Fatty acids are compounds that are composed of an even numbered carbon chain of from about 4-20 carbon atoms in the length. They have a single carboxyl group and a long hydro-carbon chain which is the one responsible for the oily nature of the lipids. The long hydrocarbon chain is said to be hydrophobic because of its non-polar characteristics while the carboxyl end is said to be hydrophilic because it is polar (negatively charged). Fatty acids with no double bonds in their structural are called Saturated fatty acids and they include: Butryric acid (Butatonoic acid C-4) Caproic acid (Hexanoic C-6) Capric acid (Octanoic acid C-8) Fatty acids are named on...
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...6.Distilled water sample is necessary in procedures A and B because it is used as a control sample. Distilled water is used as a control because its purified. Its devoid of contaminants. Controls are needed so you can see what the results would be of an experiment. Positive controls tell you what the positive result of your unknown would be, and negative controls show you what the negative result of your unknown would be when added with Benedict's solution or the Iodine solution. Without the controls, you wouldn't know. Lipids 1.Fat molecules are made up of a molecule of glycerol and three molecules of fatty acids. Each fatty acid consists of a hydrocarbon chain with a carboxyl group at one end. The glycerol molecule has three hydroxyl groups, each label to interact with the carboxyl group of a fatty acid. Removal of a water molecule at each of these three positions form a triglyceride. 2.Fats, oils and waxes are all lipids. Fats and oils are made from glycerol and three fatty acids joined by dehydration synthesis. (also known as triglycerides). Naturally occurring esters of long chain carboxylic acids with long chain alcohols are waxes. Waxes are low melting point solids. 3.A diet including large quantities of saturated fatty acids should be avoided because saturated fatty acids are a major risk factor for heart attacks and strokes. Diets high in saturated fatty acids lead to an increase in the production of cholesterol. They also lead to health problems including...
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...Importance of Fat Cynthia Kim Biochemistry GRT1 208.5.6-01-05 What are Lipids? ! Chemical group name for organic substances of a fatty nature; includes fats and oils (Schlenker & Long, 2007) per gram than proteins and carbohydrates ! Fat provides more than twice as many kilocalories ! Organic compounds formed from a carbon chain backbone and hydrogen and oxygen atoms attached (Schlenker & Long, 2007) ! Fatty acids is the structural component of fats ! Triglyceride: chemical name for fat made up of three fatty acids attached to a glycerol base; the form of fatty acids when stored in the body (Schlenker & Long, 2007) ! Stored in adipose tissue (Schlenker & Long, 2007) ATP Production 1. Beta-oxidation of fatty acids ! Breakdown of triglycerides into 2-carbon units to become acetyl coenzyme A (acetyl CoA) (Grodner, Roth & Walkingshaw, 2012) 2. Acetyl CoA enters tricarboxylic acid cycle (Krebs cycle) 3. The carbon and hydrogen atoms from the fatty acids oxidize to carbon dioxide and water and release energy as adenosine triphosphate (ATP) (Grodner, Roth & Walkingshaw, 2012) Characteristics of Fatty Acids ! Degree of saturation gives lipids their physical characteristics (Schlenker & Long, 2007) ! Saturated Fatty Acids ! Hydrogen atom attached to each carbon atom ! Solid at room temperature ! Examples: Butter, peanut butter, meats, vegetable oils ! Unsaturated Fatty Acids ! Carbon chains with double bonds ! Fewer hydrogen...
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...Introduction Lipids have an important function in food preparation since they permit the rapid and efficient transfer of heat and can achieve high temperatures. In this experiment we will investigate the determination of lipid, natural emulsifying agent and quantity changes after deep frying. Procedure 1- In this experiment, different quantity of vegetable oil was add into specific quantity of water, mixed together than observe the separation times of each tube. 2- This experiment was similar to the first one, but each tube was added with10 drops of the yolk 1:5 with water.This experiment is aims to observe the effect of a natural emulsifying agent. 3-In this experiment, a deep fryer was used which contain very hot oil, around 30 gram of raw prawn crackers were fried ,than observe the changes before and after the frying process. 1-Results after mixed the oil and water Discussion The result had showed the determination of miscibility of oil water. According to the result of time to revert 80% separation, when the proportion of water and oil were near to equal, the more time it take to have separation.The miscibility is the ability of two liquids to mix with each to form a homogeneous solution.Miscibility is often expressed as a wt/wt%, or weight of one solvent in 100 g of final solution. If two solvents are totally miscible in all proportions, their miscibility is 100%. [1] And the experiment require the 80% and not 100% were based on the polarity. Water...
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...Desiree Schmitt 208.5.5 In humans/animals, the main cells that store fat for energy are adipocytes. These fat cells are found under the skin, in the abdominal cavity and surround major organs. The fatty tissue is the body’s main means of storing energy for long periods of time. Lipids, like triglycerides are stored in the adipocytes until ready to be used by the body for energy. Fat is broken down through metabolism in the mitochondria of the cell. The triglycerides are broken down into glycerol and 3 fatty acids. The glycerol can be easily converted to glyceraldehyde 3 phosphate, an intermediate of glycolysis. From there it can go through the Krebs Cycle and electron transport chain to make ATP. The 3 fatty acids can be broken down into 2 carbon subunits that are converted to Acetyl CoA which goes directly into the Krebs cycle and then electron transport chain to make more ATP. Fats are actually more energy efficient than glucose and can generate 2 times the amount of energy. Saturated fats are deemed saturated because all of the carbons on their chain are fully saturated with hydrogen. Saturated fats can be created in the body and are usually solid at room temperature. Saturated fats are considered the “bad” fats because they come from animals and raise cholesterol levels contributing to clogged arteries. Unsaturated fats have double bonds which result in fewer hydrogen on the carbon chains. The body cannot make double bonded carbon chains; therefore...
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