For each of the structures listed below identify the class of lipids to which it belongs (fatty acid type Triacylglycerol, phospholipid, cholesterol, cholesterylester, bileacid) Identify teh hydrophobic and hydophylic portions of each structure by drawing circle. finally identify one food item (not a food group) that likely to contain these lipids.
For each of the structures listed below identify the class of lipids to which it belongs (fatty acid type Triacylglycerol, phospholipid, cholesterol, cholesterylester, bileacid) Identify teh hydrophobic and hydophylic portions of each structure by drawing circle. finally identify one food item (not a food group) that likely to contain these lipids.
Lipids are biomolecules that do not have a fixed chemical structure like carbohydrates or amino acids. They are a chemically diverse group of compounds. But every lipid has two common characteristics:
- low solubility in water.
- high solubility in organic solvents.
Lipids include Fatty acids(carboxylic acids with long hydrocarbon chains), triglycerides(fatty acid esters of glycerol) and waxes(long chains of saturated/unsaturated fatty acids and long-chain alcohols).
Phospholipids such as glycerophospholipids, sphingolipids and sterols are amphipathic molecules, ie, they have a polar region(the head) and a non-polar region(the tail) within the same molecule.
Cholesterol associates with sphingolipids on the outer leaflet of the lipid bilayer to form microdomains called lipid rafts. These rafts are anchoring points of integral proteins. The rafts moves freely in the 'sea' of lipids. By being present on the lipid rafts, the integral protein maximise their chances of collision with their ligands. Also, cholesterol maintain the fluidity of the lipid bilayer.
Cholesteryl ester are esters of cholesterol and fatty acids and bile acids are polar derivatives of sterol nucleus.
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