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LIPIDS

LIPIDS. Classification of lipids. Triglycerides or triacylglycerol Waxes Phospholipids or Phosphoglycerides Steroids. Triacylglyerol. Fats : triglycerides which are solid at room temperature ( most saturated triglycerides, e.g. beef, fat, or lard)

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LIPIDS

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  1. LIPIDS

  2. Classification of lipids • Triglycerides or triacylglycerol • Waxes • Phospholipids or Phosphoglycerides • Steroids

  3. Triacylglyerol Fats : triglycerides which are solid at room temperature ( most saturated triglycerides, e.g. beef, fat, or lard) Oils : triglycerides which are liquid at room temperature ( most triglycerides with several unsaturation, e.g. corn oil, peanut oil, or fish oils)

  4. triacylglycerol Fatty acid glycerol

  5. Triacylglyerol • Simple Triacylglyerol • Mixed Triacylglyerol Glyceryl lauropalmitooleate

  6. Fatty Acids

  7. Waxes • carnauba wax C25H51CO2C30H61 • beewax C15H31CO2C30H61

  8. Phospholipids

  9. Cell membrane

  10. Steroids Perhydrocyclopentanophenanthrene

  11. Cholesterol

  12. Bile Acids Cholic acid

  13. Saponification heat H2O Sodium stearate, a soap Tristearin, a fat glycerol NOTE : chemically a soap is the sodium or potassium salt of a fatty acid.

  14. The formation of soap micelles in water Soaps are useful cleaning agents because of the different affinities of a soap molecule’s two end.

  15. The usefulness of soaps as cleaning agents is limited by their tendency to precipitate out of solution in “hard” water. Hard water is water that is acidic or that contains ions of calcium, magnesium, or iron. 2 CH3(CH2)16COONa + Ca2+ (CH3(CH2)16COO)2Ca + 2 Na+

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