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Exploring Lipid Structure: Function and Impact on Health

Dive into the world of lipids, specifically fats, oils, and waxes, and their crucial roles in providing energy, maintaining cell structure, and insulation. Learn about the composition of lipids and proteins in cell membranes, the structure of lipids with glycerol and fatty acids, and the distinction between saturated and unsaturated fats. Understand how cholesterol contributes to cell membrane flexibility and why excessive saturated fats can lead to health issues like reduced circulation, blood clots, and high blood pressure.

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Exploring Lipid Structure: Function and Impact on Health

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  1. Lipids

  2. Lipid Structure • Fats, Oils, Waxes • Provide energy for cells, cell structure, insulation • Lipids & Proteins compose the cell membrane • Cholesterol: gives cell membrane flexibility

  3. Lipid Structure Glycerol molecule • Fats, Oils, Waxes • Provide energy for cells, cell structure, insulation • Lipids & Proteins compose the cell membrane • Cholesterol: gives cell membrane flexibility • Structure (2 parts): • “Head” = glycerol • “Tails” = fatty acids • Monomer: Fatty Acid • Polymer: Lipid

  4. Saturated Fats • Long chain of C-C single bonds • Each C is “saturated” with H atoms • Solid at room temps • Very common in animal fats Lard

  5. Unsaturated Fats • Long chain of C bonds (some double bonds) • Causes the chain to be crooked • Unsaturated: Less space for H atoms • Liquid at room temps • Plant oils Coconut oil Olive oil

  6. Saturated vs. Unsaturated 1 2 3 4 5 6 7 8 18 9 17 16 15 14 13 12 11 10 18 The double bond reduces the need for more H atoms to stabilize the molecule. 1 2 3 4 5 6 7 8 16 15 14 13 12 9 11 16 10

  7. Normally, blood flows freely through a vein Blood vein RBC RBC RBC RBC RBC RBC

  8. Too much saturated fats… Blood vein RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC RBC Reduced circulation… Blood clots… High blood pressure Cholesterol & saturated fats

  9. Cholesterol levels

  10. Kobe Kuiz What are the two parts of a lipid called? Which part is the “head”? Which part are the “tails”? How do small fatty acids and glycerol molecules bond to make a lipid? How do saturated and unsaturated fatty acids differ? Which lipid gives cells their flexibility? Why are saturated fats less healthy?

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