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Vegetable oils
The difference is related to which long chain fatty acid is incorporated. If it is a fatty acid that has double bonds, then it is an unsaturated lipid. If it contains fatty acids that have no double bonds, then it is a saturated lipid.
Lipids are the chemical name of fat. Many vitamins are soluble only in lipids eg Vit E. Lipids are necessary for the functioning of nerves. Nerves are coated in a myelin sheath which is made from lipids.
Some lipids do have grease spots and some lipids do not have grease spots. The lipids that get them typically contain sphingosine or glycerol.
Lipids are hydrophobic. This quality means that they repel water rather than draw it in.
If there are no double bonds, then carbon will take up as many hydrogens as it can, two (three on the ends). Because there are more hydrogens bonded, they are referred to as "saturated" lipids. Unsaturated lipids have double bonds between the carbons and hydrogens. When there is a double bond, one carbon only bonds with one hydrogen - "unsaturated" lipids. The double bonds cause "kinks" in the fatty acid tails, so it is more difficult to "pack" them together. For this reason, they do not solidify at room temperature. However, saturated lipids may solidify at room temperature -- this is how you distinguish between saturated and unsaturated lipids by sight. Examples of saturated lipids (having no double bonds between carbons and hydrogens) are animal fats. "Saturated fats" is a synonym for animal fat on nutritional labels.
Yes, bacteria can make lipids with short or long fatty acid tails depending on the temperature. Longer tails mean more van der waals interactions which restricts movement so when temperature drops they have an enzyme that cuts the length of the tails to increase fluidity. Other bacteria can make more unsaturated tails that have a double bond which causes a kink in the fatty acid, the unsaturated lipids can't pack together as tight which again increase fluidity in the membrane.
Because the lipids in plants are "unsaturated" (double bonds with hydrogen ensure a smaller amount of hydrogens are bonded to the fatty acid), kinks form in the chain. These kinks make the lipids difficult to "pack" and form a solid. For this reason, lipids from plants are usually liquid at room temperature. Usually we refer to them as "oils".
Plants need lipids/fats to help make up the double layer of the cell membrane.
Endoplasmic Reticulum
Vegetable oils
Oral contraceptives, estrogen, and cholestyramine can increase triglyceride levels. Ascorbic acid (vitamin C), asparaginase (an enzyme), and various drugs used to treat high blood lipids, can decrease blood triglyceride levels.
Because the lipids in plants are "unsaturated" (double bonds with hydrogen ensure a smaller amount of hydrogens are bonded to the fatty acid), kinks form in the chain. These kinks make the lipids difficult to "pack" and form a solid. For this reason, lipids from plants are usually liquid at room temperature. Usually we refer to them as "oils".
Endoplasmic Reticulum
proteins and lipids.
The difference is related to which long chain fatty acid is incorporated. If it is a fatty acid that has double bonds, then it is an unsaturated lipid. If it contains fatty acids that have no double bonds, then it is a saturated lipid.
Each carbon atom in a lipid's fatty acid chain is joined to another carbon atom by a single bond. This is because all carbon atoms have two hydrogen atoms (the maximum possible) linked to each of them. since all the possible hydrogen positions are fulfilled it is termed saturated. If two adjacent carbons lose one hydrogen each the bonds that lost the hydrogen atoms would join together and form an extra bond between the two atoms. Since there is now a possibility to put back two hydrogen atoms, these positions are not filled and so the fat is un-saturated. Saturate=completely fill with no room for more