Lipids are not considered macromolecules because they do not form chains of monomers. Lipids are grouped because they are all hydrophobic and nonpolar in most of their regions due to their largely hydrocarbon-based structure.
Fats:
Fats are constructed from Glycerol and Fatty Acids.
Glycerol is a 3 carbon alcohol.
A fatty acid is composed of a large carbon skeleton with a carboxyl group at the end giving it the ‘acid’ in fatty acid.
The C-H bonds in fatty acids are what make the fat nonpolar and hydrophobic.
Fats contain 3 fatty acids, each of which are connected to a single glycerol molecule through an ester linkage (a bond between carboxyl and hydroxyl). The resulting fat is triacylglycerol sometimes called triglyceride.
A saturated fatty
In order to determine which fish oil supplement is best for us, we must first have a greater understanding of how each constituent is molecularly structured and how it is readably absorbed into the body. Triglycerides by definition are the main constituents of animal fats and vegetable oil. TG is a chemical compound that is formed from three fatty acids and one molecule of glycerol, as seen in Figure 1: The Molecular Structure of a Triglyceride.
Lipid metabolism is one source of energy for the human body. We eat food containing one form of lipids, triacylglycerols. Before starting lipid metyabolism, these fats get broken down into droplets by bile salts.Triacylglycerols can be broken into fatty acids plus glycerol via hydrolysis with the help of the pancreatic lipase enzymen and then get used by cells for energy by breaking down even further. Once the pancreas and cells have enough energy and don’t need to absorb anymore, fatty acids get synthesized back into triacylgleryols. The excess triacylglycerols get stored in adipose tissue. Excess storage leads to weight gain and obesity.
Olestra is a sucrose polyester structure of six to eight fatty acids bound together by a sucrose core. It is a synthetic fat composed of sucrose and edible oils. Olestra can be used as a fat substitute virtually anywhere because of its flexibility of chain length and saturation levels on the sucrose molecule (http://www.cochrancorp.com/faq.htm).
The carbon atoms in fatty acids are numbered from the carboxyl carbon (carbon no. 1). The carbon atom adjacent to the carboxyl carbon (that is carbon no. 2, 3 & 4) are known as α, β and gamma carbon respectively and the terminal methyl carbon is known as omega.
In this lecture, it talks about fat and how it affects us and our bodies. There are two main different types of fat, saturated and unsaturated. Many types of saturated fat are found in meat and dairy products. These fats are hard to break down for cells, because of this, they tend to get tucked away and build up over time if worked off. Unsaturated fats are found in olive oil and other plant oils. These types of fat are readily consumed for energy.
The Structure and Function of Carbohydrates Large biological molecules are called macromolecules, there are giant molecules (polymers) made up of repeating units (monomers). Carbohydrates are one of the main classes of biological molecules. Macromolecule units (monomers) are joined together by condensation reactions and hydrolysis reactions split macromolecules down into their individual units. Carbohydrates are molecules that contain elements of carbon, hydrogen, and oxygen. Carbohydrates have a 2:1 hydrogen to oxygen ratio, there are twice as many hydrogen atoms as oxygen atoms (the same proportion as in water).
up of a glycerol (a type of alcohol with a hydroxyl group on each of
head group is attached to one of the glycerol hydroxyls with addition to the two hydrocarbon fatty
The omega-3 fatty acids, popularly referred to as fish oil, are considered unsaturated fats. Science differentiates between unsaturated and saturated fats quite clearly. One fact that separates the two is the temperature at which melting occurs. Saturated fats melt at a higher temperature than unsaturated fats. The science behind fatty acids is rather complex; carboxylic acids with long hydrocarbon chains are the building blocks of saturated and unsaturated fats. This is important to the human body for many reasons; one reason being unsaturated fats do not cause plaque build-up in arteries like saturated fats due to their molecular structure in the human blood stream.
14. Erucic acid is a long-chain unsaturated fatty acid. Like oleic acid, it suppresses the creation of VLCFSAs, but is much more
Transferring dietary lipids (fats) - Lipids as well as lipid soluble are similar substance vitamins which are captivated meaning absorbed from the diet and are passed to the blood within the lymphatic system to a certain extent rather than by the venous drainage of the small intestine.
Fatty acids are another type of lipid. The common feature of fatty acids is that they are all esters of moderate to long chain fatty acids. Two polyunsaturated fatty acids, linoleic and linoleic, are designated "essential" because their absence in the human diet has been associated with health problems, such as scaly skin, stunted growth and increased dehydration. These acids are also precursors to the prostaglandins, a family of physiologically potent lipids present in minute amounts in most body tissues.
Their differences in property are what help contribute to its significance in life. A triglyceride consists of fatty acid chains which are attached to a glycerol molecule; fatty acids are chains of carbon atoms, the first carbon atom is attached to an OOH group resulting in a carboxylic group (COOH). The normal length of the chain is roughly 14 to 22 carbons long, with the most common chains being between 16 and 18 carbons long. Triglycerides can occur with two types of bonding. Saturated triglycerides have no double bonds between the carbon and the hydrogen.
Saturated fats come from animal sources like steak, hamburger and pork. Unsaturated fats are derived from plants. There are also trans fats that are considered poison for the body. They raise the bad cholesterol in your body, and should never be included in a healthy diet. There are also fatty acids like omega-3 and omega-6 that are good for a healthy body.