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Unit 01 - 03

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13 views15 pages

Unit 01 - 03

Uploaded by

Yashoda Priyangani
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Yashoda Priyangani

BSc Hons in MLS


MSc in Medical Microbiology
Introduction
• Fats and oils fall under the category of lipids.

• The form these lipids take - whether solid or liquid -


depends on the temperature.

• If a lipid is solid at room temperature, it is referred to as


a 'fat.’

• If it is liquid at room
temperature, it is
called an 'oil.'
• Just like carbohydrates, fats are made up of Carbon
(C), Hydrogen (H), and Oxygen (O).

• However, the difference lies in the quantity of Oxygen.

• Lipids contain a much smaller amount of Oxygen


compared to carbohydrates.
• An interesting property of lipids is
their solubility.

• Lipids do not dissolve in polar


solvents, which include water.

• However, they are soluble in


organic solvents.

• Various foods are rich in lipids.

• Some examples include


groundnuts, coconuts, sesame
seeds (often referred to as
gingelly), as well as butter and
margarine.
• Lipids are formed by a chemical reaction between
fatty acids and glycerol.
• This reaction combines these components to create
the lipids found in various foods and organisms.
Significance of the lipids
As an energy source
• Lipids act as an energy source for carbohydrates and proteins.
• More energy is produced during the burning of lipids.
To form different structural components
• Lipid is one of the most important compounds in cell
membranes. (Specially phospholipids and cholesterol)
For the conservation of water
• The wax known as cutin present on the surface of the plant
body conserves water.
• Most animals' body covering also contains wax which helps
to avoid desiccation as it is impermeable to water.
To maintain the body temperature

• Warm-blooded animals such as birds and mammals


possess a hypodermal fat layer which acts as a thermal
insulator.

• It helps to maintain their body temperature.

To protect internal body organs


• The fat layer surrounds the organs and structures in the
body and absorbs external shocks (for protection)
To synthesize some hormones

• Some Hormones of vertebrates (Oestrogen, Testosterone,


Cortisone) are lipid compounds.
Fatty acids
• Fatty acids, a key component of lipids, can be
categorized into two main groups
1. saturated fatty acids
2. unsaturated fatty acids

Saturated Fatty Acids:


• These fatty acids are called "saturated" because they
only contain single bonds between their Carbon atoms.

• This means that they are "saturated" with Hydrogen


atoms.

• At room temperature, saturated fatty acids typically exist


as solids or semi-solids.
Unsaturated Fatty Acids:

• On the other hand, unsaturated fatty acids contain


one or more double bonds between their Carbon
atoms.

• This means that they are not fully "saturated" with


Hydrogen atoms.

• These double bonds affect their physical properties.

• Unlike saturated fatty acids, unsaturated fatty acids


are typically liquids at room temperature.
Study questions
1. What is the difference between fats and oils?
2. What elements are contained in fats, and how
does their composition differ from
carbohydrates?
3. Discuss the solubility of lipids.
4. How are lipids formed, and what are some food
sources rich in lipids?
5. Differentiate between saturated and unsaturated
fatty acids.

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