Lipids

1. Lipids

2. Draw this • There are three types of lipids: triglycerides, phospholipids, and steroids. • Fats consist of one glycerol molecule and three fatty acid molecules

3. When these molecules combine in a chemical reaction called dehydration they form one molecule of triglyceride. • Define lipid: • A lipid is a triglyceride, steroid, or phospholipid. • triglyceride: • A triglyceride is a fat that consists of a glycerol molecule and 3 fatty acids

4. Fatty acids can be very long (many carbons). They also dislike water (hydrophobic); that is why fats will not mix with water. • Oil is a fat with three of these fatty acids that make it nonpolar. • Water is polar. Polar and nonpolar will not stay mixed. • A fatty acid is considered saturated when it contains no double bonds between the carbon atoms. • When there is at least one double bond between the carbons a fat is said to be unsaturated. • The more double bonds there are, the more unsaturated a fat is. A polyunsaturated fat is considered the healthiest for you.

5. saturated: • A fatty acid with no double bonds between the carbons. • unsaturated: • A fatty acid with one double bond between two carbons. • polyunsaturated: • A fatty acid with two or more double bonds between carbons. • Animal fats are solids at room temperature and are saturated. • Give three examples: • Butter, lard, bacon grease

6. Plant fats are liquids at room temperature and are unsaturated. • Give three examples: • Corn oil, olive oil, peanut oil

7. Observe the fats provided and record your observations in the chart below:

8. Taste a sample of each cake provided. Record your observations. Predict which fat from the above table was used to make each cake.

9. Draw the structural formula for the following: