ORGANIC: lipids

Question 1

what are lipids

Answer 1

fats and oils. C ,H ,O2
H:0 is always greater than 1:2 ( c6h38,o6)
store more energy in their bonds than carbs
made up of one glycerol molecule 3 fatty acid molecules joined by an ester bond.
broken down and formed by dehydrolysis and hydrolysis (3 water molecules) every ester bond a water molecule is released
glycerol————–lipid+ 3 water molecules

Question 2

biological importance of lipids

Answer 2

reserve energy
heat insulating
fats can be emulsified (fat digestion)
act as source of metabolic water. ( desert animals conserve water by obtaining it from food or breakdown of fats)
waterproof waxes - plant cuticles and cerumen ear canals (wax)
insouble in water (storage)
protection for vital organs (shock absorber)
aid in the absorption of fat soluble vitamins (A,D,E,KB12)

Question 3

emulsion

Answer 3

a liquid in which you can find droplets of fat floating

Question 4

emulsification

Answer 4

when the globule around the fat molecule breaks

Question 5

lipids in the diet

Answer 5

saturated and unsaturated fats
fats in plants ( oils= castor/ sunflower) = unsaturated fatty acids.
unsaturated are liquid at room temp

Question 6

saturated

Answer 6

harmful (excess fats) increase cholesterol level in bloodstream. liver transports it to bloodstream. liver cells produce cholesterol. used to form cell membranes and hormones. too much cholesterol in blood poses as a serious health risk.

Question 7

unsaturated

Answer 7

lower cholesterol level. released by triglycerides during digestion.

Question 8

cholesterol

Answer 8

found in eggs and shellfish. high levels in your blood can result in atherosclerosis ( narrowing of arteries)
deposits plaque on the artery walls which narrows them making it harder for blood to pass through causing a blood clot/ thrombosis causing heart muscles to die due to reduced levels of o2 = coronary heart attacks or when the brain is starved of o2 causing a stroke.